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Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm
  • Load image into Gallery viewer, Goko Hamono Nashiji Santoku 165mm

Goko Hamono Nashiji Santoku 165mm

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$191.21
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$191.21
Regular price
$224.95
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Blade Length 165 mm
Total Length 315 mm
Steel Shirogami (White) #1 Stainless Clad
Handle Ash
Ferrule Purple Heart
Rockwell 61-63
Height Spine to heel 51 mm
Width at Spine 3.2 mm
Weight 137 grams

 Goko Hamono is one of the last remaining shops making their knives by hand in the Chiba region which is just outside of Tokyo. These knives are forged from Shirogami #1 steel and have stainless cladding giving you the benefit of the Carbon steel and the cutting edge and the ease of maintenance of stainless steel protecting it. They have a faint but very beautiful Nashiji finish on them and the dark handles contrast with the light coloured blades really nicely. Fit and Finish on these knives is great, Ferrule and Handle come together very nicely with no bumps or spaces and the blade and handle are fit together very nicely as well.

The word santoku translates to "three virtues" which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you talk to. Basically the name implies the extreme versatility of the knife which is what has made this style of knife the most popular shape in Japanese home kitchens today. It is slightly shorter than your average western style chef's knife which makes it feel a bit less intimidating for the average home cook while still remaining capable and versatile, great for anyone looking for that one go-to knife. Great for professionals who are limited in terms of space or who just want something a little bit more nimble and compact that a standard Gyuto (Chef's Knife)

Knife Care (Stainless Clad)

  • This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • ess steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
  • Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
  • Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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