|Blade Length||165 mm|
|Total Length||295 mm|
|Steel||Aogomi (Blue) Super|
|Height Spine to heel||49 mm|
|Width at Spine||2.5 mm|
A tall blade provides lots of travel on your knuckles and a flat profile makes lots of contact with the board making this the perfect knife for vegetable chopping. Flip it over and use the flat spine of the knife to scrape ingredients on your board into a neat pile then use the large surface area of the blade to scoop and move ingredients into bowls, pans, Tupperware etc
Since 1650, Yoshimitsu Hamono has been hand forging blades out of their shop in Shimabara City. They use the highly regarded Aogomi Super steel to make their knives which contributes to amazing edge retention. These knives are pretty average in terms of their thickness at the spine but are ground very thin behind the edge which makes for a great cutting feel. Less space between the choil and handle than most knives we've seen but the impeccable balance makes for an extremely comfortable feel in the hand.
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’s to avoid oxidation and discolouration.
- Simply wipe the knife with a damp cloth immediately after use.
- 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.