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: Petty. Generally the smallest knife in a cook's arsenal but don't be put off by the size. These knives are insanely useful for both in-hand and on-board tasks.

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 or Keyaki handle with a black pakkawood ferrule

LENGTH: 120 or 150mm in length.

MAKER: Kanehiro - Takefu, Japan.

BEST FOR: A perfect petty in an easy to look after steel

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.