Yoshihiro Aogami Super 165mm Santoku with Magnolia Buffalo Horn Handle

by Yamawaki Hamono

$159.00

This Yoshihiro santoku is handcrafted using Aogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The carbon steel jigane is nicely polished, and the grind is beautiful done for thinness behind-edge and great geometry, enabling excellent cutting smoothness. The fit and finish is not bad at all consider the ultra affordability of this knife. Overall a great value for money knife to have.

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Yamawaki Hamono
  • Knife Type: Santoku
  • Blade
    • Construction: Warikomi
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): Aogami Super
    • Jigane (Cladding): Carbon Steel
    • Hardness: 64 HRC
    • Hand-forged, hand-grinded, hand-sharpened
    • Blade Length: 165mm (6.5")
    • Blade Height (at heel): 47mm
    • Spine Thickness
      • Above heel: 2.3mm
      • Middle: 2.1mm
    • Handle
      • Shape: Hachikaku (Octagonal)
      • Material: Japanese Magnolia (Ho Wood)
      • Kuchiwa: Black Buffalo Horn
      • Length: 132mm
    • Overall Length: 310mm
    • Weight: 123g (4.34oz)
    • 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.

    Care:

    Aogami Super (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

    Cutting Surface:

    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.

    Sharpening:

    We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. 

    Customer Reviews

    Based on 5 reviews
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    R
    RANDY (Harrison, US)
    5 stars.

    The knife is built very sturdy with some weight in the blade. You can tell it is hand forged. Should last long long time.
    Should work fine for cutting fish

    M
    Manjit Thagie (Hayes, GB)
    Amazing

    I really enjoyed this purchase razor sharp and overall i think the best knife under 120 pounds. The way it builds a patina is beautiful the sharpness is unbelievable, already cut myself on the first day. It passed the tomato test for 10 DAYS. 100% recommend if you dont want to spend upwards of 200 pounds on a screaming sharp knife. The handle feels comfortable especially after i polished it with beeswax.

    T
    Toby Sell (Swaffham, GB)
    Cracking knife

    Beautifully crafted knife with no handle or blade defects. The handle is extremely comfortable and the blade edge is sharp out of the box. It is weighted towards the tip but it's not that noticeable. I honestly can't say any thing negative.

    j
    josh cowan (Danville, US)
    Awesome knife... but!

    Really grate knife with a comfortable handle. Very beautiful as well in the way the blade patinas, only downside that made it 4 instead of 5 is because the blade chips and bends really easy. I've had mine for about a week and with light use I have around 3 or 4 minor chips, however it has Stayed razor sharp regardless and I've been Informed that repairs are easy If you already know how to sharpen japanese knifes

    J
    Jesse Gottlieb (Jamaica Plain, US)
    Beautiful knife with only minor flaws (imo)

    This knife is lovely to use, though the balance is weighted a little more toward the tip than I'm used to. The magnolia section of the handle is not fully sealed and has a grainy feel to it.

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