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Home | Japanese Kitchen Knives | Ashi Hamono Ginga 165mm Santoku Swedish Stainless Western Handle with

Ashi Hamono Ginga 165mm Santoku Swedish Stainless Western Handle with Saya

$305.08
$305.08
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Ashi Hamono 165mm santoku knife with Swedish stainless steel blade and western style riveted pakka wood handle. Saya cover is included. 

Ashi’s Swedish stainless steel 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. Ideal for a home cook or professional that needs a low maintenance and high performance blade.

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.

 

Brand: Ashi Hamono
Producing Area: Sakai City, Japan
Profile: Santoku
Size: 165mm
Blade Type: Stainless Steel
Steel Type: Swedish Stainless
Handle: Pakka Western
Total Length: 290mm
Handle Length: 120mm
Handle to Tip Length: 170mm
Blade Height: 45mm
Edge Length: 172mm
Thickness: 1.85mm
Weight: 152g
Hand Orientation: Ambidextrous
Saya: Included
HRC: 59

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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

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