Yoshida Hamono 3-Knife Set

Triple Japanese edge—Santoku, Nakiri & Funayuki in Aogami #2 Blue Steel (HRC 62-64); conquer every cut, backed by a 3-year warranty.

$265.00

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About 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

KnifeLengthBest ForProfile Highlights
Santoku180 mm / 7″All-purpose slicing, dicing & choppingGently curved belly plus flat heel—excels at meat, fish & veg
Nakiri165 mm / 6.5″High-speed vegetable workTall, dead-straight edge for effortless push-cuts & paper-thin slices
Funayuki165 mm / 6.3″Agile utility across proteins & produceFlat 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

  1. Efficiency — Switch instantly between protein prep, vegetable precision, and detail work—no rinsing mid-flow.
  2. Edge Longevity — Distribute workload; each blade stays sharper longer.
  3. 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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Frequently Asked Questions

  • Dry immediately after use. These are high-carbon beauties—tough, sharp, but not fans of moisture.
  • Hand-wash only. No dishwashers. Ever. Seriously.
  • Use a wooden or end-grain cutting board to preserve that razor edge.
  • Oil the blade lightly with food-grade mineral oil if storing for long periods.
  • Use a whetstone. Start with 1000 grit and move to 3000+ for polishing. Honing rods are fine between sharpening sessions.
  • Frequency? About every 3–6 months depending on use. When it starts squishing tomatoes instead of slicing—time to sharpen.
  • Knives: 3–5 business days
  • Shirts, mugs, and other gear: 5–7 business days
    Because good things (and grumpiness) take time.
  • We offer 30-day free returns, no questions asked.
    Just cover the return shipping, and we’ll handle the rest.
  • Currently, we ship to the USA only. Working on global domination… one grumpy dad at a time.
  • All major cards, PayPal, Apple Pay, and the occasional dad joke—though Visa processes faster.
  • Safer than the secret chocolate stash you think your kids haven’t found. 256-bit SSL + PCI-compliant checkout.
  • 30-day money-back guarantee, no-questions-asked. (Well, maybe one sarcastic question, but we’ll refund anyway.)
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