The Knives are made by Yoshimi Kato the now owner of Kanehiro Hamono who’s father trained him and Yu Kurosaki.
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: SG2 or R2. These are modern powder steels and as the name suggested are formed from mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be slightly difficult to sharpen.
FINISH: Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns.
HANDLE: Rosewood Wa Handle with Pakkawood collar.
LENGTH: 165mm in length.
MAKER: Yoshimi Kato - Takefu, Echizen, Japan
BEST FOR: A solid santoku choice with great blade and handle styling.