Yoshida Hamono

Yoshida Kuroichi Santoku 180 mm

$262.47 $349.95
Blade Length 180 mm
Total Length 310 mm
Steel ZDP-189
Handle Rosewood
Ferrule Buffalo Horn
Rockwell 67-68
Height Spine to heel 42 mm
Width at Spine 1.8 mm
Weight 147 Grams

 Yoshida Hamono is a small shop located in Saga city, Japan on the southern Island of Kyushu. They are like most other Hamono in Japan a Family business and have a long history of forging knives, katana and agricultural tools by hand. They make very high-quality knives made from a steel called ZDP-189 which has become popular among knife enthusiast’s and chef’s alike for its incredible edge retention. Osamu-san is a master working with this steel which is notorious for being incredibly difficult to work with due to Its hardness (HRC 68) and the knives he produces are both beautiful and very high performing. We would characterize the knives Yoshida Hamono makes as being thin and light with very good fit and finish and great performance.

The word Santoku translates to Three virtues which refers to either slicing, dicing and chopping or meat, fish and vegetables depending who you talk to. Basically the name implies extreme versatility and we would recommend them to home cooks who want that one knife that can do it all or the professional that wants something a little more compact and nimble than a Gyuto (Chef's Knife).

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Was 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.

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