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Home | Japanese Kitchen Knives | Kaneshige Hamono 210mm Gyuto Stainless Clad Aogami 2 Kurouchi Ho Wood

Kaneshige Hamono 210mm Gyuto Stainless Clad Aogami 2 Kurouchi Ho Wood Handle

£119.51
£119.51
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Rustic style stainless clad aogami 2 gyuto made for Kaneshige Hamono (parent company of Konosuke). This is a no frills slightly heavier 

hand forged blade that has a hollow grind on the wide kireba grinds. A great example of the kind of knife popular in the rural Japanese market; nothing fancy on the finish work but made with a good quality steel. 

Avoid hacking with these knives or using them on any hard shells, pits or with a scraping or twisting motion on the board. 

Brand: Kaneshige
Producing Area: Sakai City, Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Stainless Clad Aogami 2 Kurouchi
Handle: Ho & Buffalo Horn Ferrule Octagonal
Total Length: 345mm
Handle Length: 131mm
Handle to Tip Length: 212mm
Blade Height: 45mm
Edge Length: 200mm
Thickness: 3.12mm
Weight: 176g
Hand Orientation: Ambidextrous
HRC:

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

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. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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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Kaneshige Hamono 210mm Gyuto Stainless...

£119.51
£119.51
Sold Out