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Morihei Hisamoto Hagane Carbon Knife Set - 3 Pieces

$670.95
$670.95
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Old style forged carbon steel Kanto knife. These represent the original yo bocho style whose design remained relatively unchanged for decades. We are big fans of carbon steel knives like this. They cut smoothly, sharpen easily and are not terribly delicate if a few basic rules are followed.

The out-of-the-box sharpness on these is one of the best out there, as they receive a natural stone finish at the Morihei workshop before being boxed up. Bonus points if you follow up with a Japanese natural stone on these. Any self slurrying honyama stone in the 3-4 hardness and 3-4 fineness (1-5 scale) range is great.

Being forged, these have a longer edge life and a wider range of finishes they work at. While we are a big fan of stamped Carbon Steel Nihonkou style knives these are a step up in quality that is commensurate with the higher price.

These have a strong right hand bias to the face of the blade and are not recommended for left handed users.

Included in this set:

Morihei Hisamoto Hagane 240mm Gyuto Carbon Steel Pakka Handle - for the bigger kitchen jobs like large, softer vegetables, cabbage, piles of herbs while doubling as a great slicer.
Morihei Hisamoto Hagane 185mm Santoku Carbon Steel Pakka Handle - great for single piece vegetables like onion, carrot, peppers and smaller sized boneless meats.
Morihei Hisamoto Hagane 150mm Petty Carbon Steel Pakka Handle - small enough to do some handheld work but longer enough to process on a cutting board.

Brand: Morihei 森平
Producing Area: Tokyo, Japan
Steel Type: Carbon Steel
Steel: SKS Carbon Steel
Handle: Pakka Western
Hand Orientation: Right-Handed
Final Edge: Morihei 森平

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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$670.95
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