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. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel at up to 1.5% out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.
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.
HANDLE: Octagonal cherry wood handle with a black pakkawood ferrule
LENGTH: 240mm in length.
MAKER: Kanehiro - Takefu, Japan.
BEST FOR: A very traditional finish on a high quality knife.
SAUNDERS SAYS: "Aogami super is a personal favourite, combined with the kurouchi finish, this knife is super useable."
These knives are hand-forged so there may be slight variations in measurements and finishes.