Santoku knife, Aogami 2 steel, kurouchi finish - Gihei
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Gihei Hamono has been operational for over 80 years. It is currently run by 2nd generation Hosowaka-san and his son. They have been predominantly specialising in high end powder steels for many years now.
SHAPE: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
STEEL: Aogami (blue paper) 2 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. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
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: Oval Magnolia wood handle with buffalo horn ferrule
LENGTH: 165mm in length.
MAKER: Gihei - Sanjo, Japan
BEST FOR: Top of the line knives in crazy steels.
SAUNDERS SAYS: "I waited two years for this and every moment was worth. Everything they produce is phenomenal and we have quite the collection. I had the pleasure of visiting their forge in autumn 2019. The workshop is tiny and it’s mind blowing to think the produce this array from there."
These knives are hand-forged so there may be slight variations in measurements and finishes.