This Yoshihiro gyuto 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.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Yamawaki Hamono
- Knife Type: Gyuto
- 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: 210mm (8.3") / 240mm (8.7")
- Blade Height (at heel): 47mm / 48mm
- Spine Thickness
- Above heel: 2.4mm / 2.4mm
- Middle: 2.0mm / 2.1mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 134mm / 142mm
- Overall Length: 359mm / 398mm
- Weight: 140g (4.94oz) / 173g (6.10oz)
- 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.
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.
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.