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Home | New Kitchen Knives | Ashi Hamono Ginga 270mm Wa-Gyuto Shirogami 2

Ashi Hamono Ginga 270mm Wa-Gyuto Shirogami 2

$507.53
$507.53
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Ashi Hamono 270mm gyuto chef knife with Shirogami #2 carbon steel blade. Octagon magnolia wood handle and water buffalo horn ferrule. Saya cover is included. HRC 60-61.

Ashi’s Shirogami #2 knives are some of the lightest, thinnest and easiest to sharpen knives we have come across. Their cutting feel is excellent due to top quality hand grinding, creating convexity on the side of the knife, and making them extra thin behind the edge. They hold their edge quite a bit longer than their stainless counterparts, but will require more maintenance to prevent rusting. Ideal for a home cook or professional that needs a high performance blade with good sharpenability.

Shirogami is a reactive carbon steel. It should be dried immediately after use to avoid rusting. It will patina with normal use. Rust can be removed with a light abrasive.

Ashi Hamono was established in 1948 in Sakai City Japan; a major center of traditional knife making. Ashi makes knives utilizing a one piece of steel (rather than forge laminated 2/3 layer blade), called zenkou construction. Ashi’s Ginga line is famous for it’s thinness and precision, utilizing top quality carbon and stainless steels. These knives have an excellent fit and finish, from their grinding to heat treatment and hafting.

These knifes come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).

If you would like us to remove it prior to shipping, enter "Please remove lacquer" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.

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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