Yoshida Hamono Funayuki Knife
Original price was: $105.00.$95.00Current price is: $95.00.
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Yoshida Hamono 3-Knife Set
$265.00
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Details:
Triple Japanese edge—Santoku, Nakiri & Funayuki in Aogami #2 Blue Steel (HRC 62-64); conquer every cut, backed by a 3-year warranty.
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About brand
Yoshida Hamono
Yoshida Hamono is a heritage Japanese knifemaker rooted in the traditional bladesmithing of Kyushu. For generations, their skilled artisans have handcrafted knives using premium steels like Aogami #2, celebrated for razor-sharp precision, long-lasting edge retention, and exceptional durability.
3 year manufacturer warranty
Don’t like it? Ship it back—no guilt trip
We’re their official U.S. distributor, which means you get legendary blades and a 3-year warranty (with local backup if things go sideways). Good steel. No fluff.
Description
Yoshida Hamono Aogami #2 3-Knife Set — Your Complete Japanese Prep Arsenal
What’s Inside
| Knife | Length | Best For | Profile Highlights |
|---|---|---|---|
| Santoku | 180 mm / 7″ | All-purpose slicing, dicing & chopping | Gently curved belly plus flat heel—excels at meat, fish & veg |
| Nakiri | 165 mm / 6.5″ | High-speed vegetable work | Tall, dead-straight edge for effortless push-cuts & paper-thin slices |
| Funayuki | 165 mm / 6.3″ | Agile utility across proteins & produce | Flat edge with tapered tip—born on fishing boats, perfected for the line |
Unified Advantages
- Authentic Japanese Craft — Hand-forged in Japan by the heritage bladesmiths of Yoshida Hamono.
- Aogami #2 Blue Steel Core (HRC 62-64) — Ultra-fine grain takes a screaming-sharp edge and holds it; fewer sharpenings, cleaner cuts.
- Stainless Cladding — Extra rust-resistance without sacrificing the bite and feedback of high-carbon steel.
- Octagonal Rosewood Handles — Ambidextrous grip, light in the hand, and elegant at the table.
- 3-Year Manufacturer Warranty — Premium craftsmanship protected for the long run.
Why Three Blades Beat One
- Efficiency — Switch instantly between protein prep, vegetable precision, and detail work—no rinsing mid-flow.
- Edge Longevity — Distribute workload; each blade stays sharper longer.
- Skill Growth — Hone classic Japanese techniques (push-cut, nakiri draw, fine tip work) with the right geometry every time.
Care & Use
- Hand-wash promptly, wipe dry.
- Store on a magnetic strip, in a saya, or wooden block.
- Refresh on a 1 000/6 000-grit whetstone; strop to mirror finish.
Invest once—elevate every meal. This trio turns daily prep into a craft, letting your ingredients (and skills) truly shine.
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