This is a high-carbon Semi-Stainless steel chef knife designed to cut produce and boneless meats.
Pros: Sharpness, edge retention, ambidextrous handle, easy to keep sharp.
Cons: Fragile
Yoshikane Hamono is located in Sanjo, Japan. The factory has been forging blades in the Niigata prefecture since 1919. The company is currently helmed by blacksmith Kazuomi Yamamoto.
The blades are stainless-clad shirogami #2 Japanese steel. 210mm.
Blades fitted to octagonal ebony handles with white buffalo horn ferrule by Hatsukokoro.
Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.
