Hitohira Kikuchiyo Mosuke 300mm Kiritsuke Yanagi Stainless Clad Shirogami 3(Ginsanko) Ho/Horn with Saya

Regular Price
$1,014.98
Sale Price
$1,014.98
Regular Price
Sold Out
Unit Price
per

Shipping calculated at checkout.

Forged by dentoukougeishi master smith Yoshikazu Tanaka and expertly ground by "Mosuke." Tanaka-san’s treatment of aogami is very highly regarded, he manages to incorporate both toughness, ease of sharpening with excellent edge formation with long edge life.

Sushi Specialty

Designed specifically for slicing raw fish and sushi preparation.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Steel

Non-reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Listed Length: 300mm
Total Length: 449mm
Edge Length: 292mm
Heel Height: 35mm
Spine Thickness: 3.6mm
Weight: 239 g
Orientation: Right-handed

Blade Type: Stainless Clad Semi-Stainless Steel
Steel Type: Ginsanko (Silver #3)
Steel Hardness (HRC): 61±1HRC
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Ebony & Buffalo Horn Ferrule Octagonal

  • This is a stainless steel knife made specifically for use in the left or right hand. Be sure to check handedness before purchase.
  • Hand wash and towel dry immediately after use. Do not use a dishwasher or air dry. Regular neglect can lead to oxidation.
  • Remove any surface rust with a light abrasive.
  • Avoid lateral pressure or forceful use—this can damage both the edge and the ura (flat side).
  • Avoid bones to avoid damage.
  • Use only on wooden cutting boards.

Fine - Single Bevel

Sharpen on whetstones starting around 1000 grit for micro-bevel work or use a full progression from 400-6000/8000 when lowering the kireba. Don't over-sharpening the ura; only work long enough to flip the burr and polish. Do not use honing rods; instead, strop for burr removal and for as-needed edge maintenance with a borachrome (medium-fine finish) or chromium (fine finish).