Ashi Hamono was established in 1948 in Sakai City Japan, a major center of traditional knife making. Ashi makes knives utilizing a one piece (rather than forge laminated 2/3 layer blade) or zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality Japanese carbon steel and Swedish stainless steel. Ashi knives have an excellent attention to detail from their grinding, heat treatment and hafting.
The Japanese version of the French chef knife, gyutos are most at home with vegetables but can be used for a wide range of jobs, thin and precise they cut smoothly and wedge less than thicker knives. 240mm gyuto is a popular size among professional chefs especially for those that need a knife to work with larger items/quantities at a nice quick pace. Due to the lightness of the knife despite it’s larger length it does not feel oversized, you quickly appreciate the extra blade.
Swedish stainless steel is made from some of the worlds purest iron ore deposits resulting in a steel with a very low contaminate quantity (sulphur and phosphorus being the main ones) Ashi’s superb results with this steel are a result of exceptionally skilled smiths, careful heat treatment and an excellent hand grinding of the blade face and edge. This knife is hardened to HRC 59; a medium to soft Japanese steel hardness it has decent edge life without the brittleness associated with some harder steels, very easy to sharpen, this steel does not hold onto it’s burr. A couple of passes on a fine stone is enough to maintain a razor sharp edge.Wa handle or Japanese style handle is a one piece octagonal Japanese magnolia Ho wood handle with a horn ferrule ring for added strength.