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: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein..
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. It differs from the other blue paper steels with the addition of Vanadium and Molybdenum.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 around 65 rockwell making it very hard and capable of retaining an edge for a very long time. 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: Octagonal cherry wood handle with a black pakkawood ferrule
LENGTH: 270mm in length.
MAKER: Kanehiro in Takefu, Japan.
BEST FOR: People that like to look different.
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.