Kazuomi Yamamoto is a 4th generation blacksmith working under the Yoshikane name. The forge is over 100 years old and are renown for the heat treatment and the ability to bring out the finest qualities in all steels.

SHAPE: Honesuki. This shape was originally intended as a poultry knife but today is often bought for its nice length and good looks. They can be either single or double bevel.

STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives.

FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.

Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Octagonal Ebony mono wood handle

BLADE LENGTH: 150mm.

MAKER: Yoshikane - Sanjo, Japan

SAUNDERS SAYS: "After met Kazuomi Yamamoto, having his knives in our shop is a real treat."

These knives are hand-forged so there may be slight variations in measurements and finishes.