This Yoshihiro "ZAD Series" sujihiki is crafted using ZA18 stainless steel, and heat-trearted by Yamawaki to 62-63 HRC for superb edge retention. With a beautiful Damascus cladding and polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Yoshihiro is excellent.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Yamawaki Hamono
- Knife Type: Sujihuki
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): ZA-18
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 37mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.8mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 134mm
- Overall Length: 389mm
- Weight: 122g (4.30oz)
- Engraved Mark: In Japanese Kanji "Yoshihiro Made" (義弘作)
About Yoshihiro 義弘 / Yamawaki Hamono 山脇刃物
Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh Umanosuke Yoshihiro" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.