Yoshimitsu Hamono Black-forged Santoku 170mm Aogami Super
The santoku knife is the all rounder for the home kitchen, with a blade length and profile well suited to end-preparation meat and fish-cutting tasks and the kind of vegetable preparation that makes up for most of the cutting work in a Japanese home kitchen. Think sengiri, think rangiri, think vegetables for the pot. If you bear in mind that we use chopsticks in Japan and that most of our meals and dishes are presented with the cutting already done then you'll have some insight into why the santoku is a very common knife in the Japanese home.
Yoshimitsu Hamono's black-forged santoku knives are anything but common. Premium Aogami Super cutlery steel, beautiful and durable handles. In this case sandalwood with a water buffalo horn ferrule with copper ring reinforcement. Beautifully balanced. Beautifully finished.
|Blade steel:||Aogami Super | SHP-40 nantetsu|
|Bevel:||Ryōba double bevel|
|Left-handed available:||Handle and blade suit both hands|
|Ferrule:||Reinforced Suigyu (Horn with copper ring)|
|Weight in hand:||131g|
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