We've been selling Japanese knives online since 2010 and this is the knife we've sold more of than any other.
It's also the knife that people come back for more than any other. We've lost count of how many times a customer has returned to order another one.
I know. What's more, customers come back for another another one. Twice this year customers have clocked up their third order for an Ikenami Hamono 18cm bannou.
It's a large knife, the handle is substantial and might not suit a user with small hands, for that person a 150mm bannou would be a better choice. But if you're comfortable with the size you'll have an all-rounder that will deal quickly and easily with anything you throw at it. It at.
Shirogami#1 steel: easy sharpening and amazing sharpness. Great edge retention, too. Preparing daily meals for a family of four this knife will remain sharp for up to six months. Just make sure you have a good cutting board. No glass. No marble. No poly - poly is too soft, and can catch and twist a blade as sharp as this.
Tanegashima forging produces a very hard steel and so the cutting edge of this bannou is comparatively brittle. This knife is not for rock-hard pumpkin, and red meat bones can lead to unwanted chips. A re-grind can always fix that but better to avoid damage in the first place.
A little bit of care and you can enjoy the cutting feel of this fine knife for many, many years. And in the meantime, you can come back and buy some more for friends and family.
|Blade steel:||YSS Shirogami #1 | nantetsu|
|Bevel:||Ryōba double bevel|
|Left-handed available:||Handle and blade suit both hands|
|Weight in hand:||234g
Posted by Jeremy Pelham on 28th Aug 2019
I use my 180mm Bannou Chef's knife everyday and I love it. It is a fine knife that can be used for most applications. The metal is soft and rusts easily, but it's a pleasure to clean and dry it after each use.
Michael Shaw has SUPERIOR customer service! I will continue buying knives from this company because of him.
Posted by 松永美恵子 on 9th May 2017