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Three Japanese kitchen knives with wooden handles.

Three kitchen knives on wooden cutting board with vegetables.

Japanese kitchen knife, Kyusakichi, genuine, made in Japan.

Japanese Kyusakichi knife, made in Japan.

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Yoshida Hamono 3-Knife Set

$265.00

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.