Trade In Ashi Hamono Ginga 240mm Kiritsuke Gyuto Shirogami 2 Wa Handle

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Trade in kiritsuke gyuto in great condition with original packaging but no saya. This mono carbon steel blade has been buffed to remove some heavier oxidation with some slight pock marks remaining. The knife has seen some heavier use, evidient by the shorter than factory heel height, but after the light refurbishing it has a new lease on life. Comes with a fresh BC edge that's a good deal tougher than factory making it an awesome workhorse so someone who wants a knife that can take and hold a finer finish.

Ashi’s Shirogami 2 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. They hold their edge quite a bit longer than their stainless counterparts, but will require more maintenance to prevent rusting. Ideal for a home cook or professional that needs a high performance blade with good sharpenability.

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 Japan
Profile: Kiritsuke Gyuto
Size: 240mm
Grind: Convex
Blade Type: Mono Carbon Steel
Steel Type: Shirogami 2
Handle: Magnolia & Horn
Total Length: 378mm
Handle Length: 140mm
Handle to Tip Length: 238mm
Blade Height: 41mm
Edge Length: 225mm
Thickness: 2.1mm
Weight: 136g
Hand Orientation: Slight Right
Saya: Sold Separately
HRC: 60-61

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

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

Trade In Ashi Hamono Ginga...

Regular Price
$185.00
Sale Price
$185.00
Regular Price
Sold Out
Unit Price
per 
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