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Home | Japanese Kitchen Knives | Trade-In Hiroshi Ashi (Ashi Hamono) 300mm Honyaki Western Gyuto Refurb

Trade-In Hiroshi Ashi (Ashi Hamono) 300mm Honyaki Western Gyuto Refurbished Nickle Ebony Sakai Japan

£2,557.86
£2,557.86
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READ IMPORTANT DELIVERY OPTION INFORMATION

Hand forged honyaki gyuto by Hiroshi Ashi with carbon steel blade with quintessentially Ashi Hamono shaped nickel and macasser ebony handle. 

This knife arrived used with a bit of pitting and a thick edge from sharpenings. It was a work knife rode hard and put away wet as they say. We have thinned it and refaced the balde to a satin hand sanded finish.

Ashi-san's original kanji markings are gone (there were parts of them intact when it came to us) but we had Ashi-san look at this knife and he confirmed it is indeed his work, but he cannot verify the steel (most likely shirogami 2). Ashi-san's honyaki quench is proprietary but is generally considered a special oil quench that blends the edge holding properties of mizu honyaki (water quench) with the toughness of a typical abura honyaki (oil) quench. Ashi-san is famous for his honyaki but very little of it is produced.

Blade still has some vesiges of small pits, we did thin and re-surface the blade, but rather than try and buff it to a high polish we opted to keep some of its age and signs of use intact. 

Ashi honyaki is incredibly hard to find, in selling Ashi knives since 2011 we have only recieved several, this is a great find and an example of the top work of one Japan's master craftsmen, a superlative that might be used to market many blacksmiths but  among Japanese blacksmiths Ashi-san is highly respected. 

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

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

Carbon Steel

Reactive blade.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Gyuto

A Japanese chef’s knife inspired by Western profiles, the gyuto is versatile and balanced. It excels on vegetables, boneless meat, and fish. Its pointed tip allows for precision, while the gentle curve supports rocking cuts.

Listed Length:
Total Length:
Edge Length: 294mm
Heel Height: 49mm
Spine Thickness: 3.21mm
Weight:
Orientation: Ambidextrous

Blade Type:
Steel Type: Shirogami 2 (White Paper #2)
Steel Hardness (HRC):
Maintenance: More Attention
Handle Type: Western
Handle Material: nickel and macasser ebony handle

  • This is a honyaki forged carbon steel knife.
  • Honyaki knives are made from a single piece of high-carbon steel and require particularly attentive care.
  • Hand wash immediately after use and dry thoroughly with a towel. Do not air dry or place in the dishwasher. The fine steel and hardened edge are prone to rust and chipping if mishandled.
  • Use only on wooden cutting boards and avoid hard, dense ingredients that could cause micro-chipping. If you wouldn't bite into it, don't cut it with this knife.
  • Twisting, scraping, or lateral force will damage the edge.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

£37.62
£37.62
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Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

£55.67
£55.67
Sold Out
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

£61.69
£61.69
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

£43.63
£43.63
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

£51.16
£51.16
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

£30.09
£30.09

Shirogami 2 (White Paper #2)

Carbon (C): 1.05–1.15%| Manganese (Mn): 0.2–0.3%| Phosphorus (P/S): trace

White 2 is a slightly lower|carbon variant (~1.05–1.15% C) offering better toughness and ease of sharpening. Common in Japanese kitchen knives, it reaches ~61–63 HRC and provides a clean, crisp edge. It’s reactive but widely loved for its balance between hardness and maintainability.

About Ashi Hamono

Sakai, Osaka, Japan

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.

See All Ashi Hamono