Kanehiro hamono is now run by Yoshimi Kato and is based in Takefu city, Fukui. He recieved the award of traditional craftsmen in 2008 and has gone on to produce some really amazing knives.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
HANDLE: Octagonal cherry wood handle with a black pakkawood ferrule
LENGTH: 210mm in length.
MAKER: Kanehiro - Takefu, Japan.
BEST FOR: A great workhorse gyuto
SAUNDERS SAYS: "This range of knives features one of my favourite steels Ginsan which the maker has made perfect use of."
These knives are hand-forged so there may be slight variations in measurements and finishes.