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Home | Ashi Hamono | Ashi Hamono Ginga 210mm Wa-Sujihiki Swedish Stainless with Saya

Ashi Hamono Ginga 210mm Wa-Sujihiki Swedish Stainless with Saya

£191.60
£191.60
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Ashi Hamono 210mm sujihiki slicing knife with Swedish stainless steel blade. Octagon magnolia wood handle and water buffalo horn ferrule. Saya cover is included. HRC 59.

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: Sujihiki
Size: 210mm
Steel Type: Stainless Steel
Steel: Swedish Stainless
Handle: Magnolia Wood & Buffalo Horn Ferrule
Total Length: 343mm
Edge Length: 198mm
Handle to Tip Length: 210mm
Blade Height: 34mm
Thickness: 2.1mm
Handle Length: 134mm
Weight: 94g
Hand Orientation: Ambidextrous
Saya: Included

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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