Marathon Dad Ceramic Mug
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Yoshida Hamono Nakiri Knife
Original price was: $95.00.$75.00Current price is: $75.00.
-10%
Yoshida Hamono Santoku Knife
Original price was: $105.00.$95.00Current price is: $95.00.
6
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Details:
All-round Santoku with high-carbon steel. Balanced feel, precise edge. Gift-ready.
| Bevel | |
|---|---|
| Blade Length | |
| Color |
Brown ,Steel |
| Finish / Cladding | |
| Handle | |
| HRC | |
| Knife Type | |
| Material | , |
| Steel |
4 in stock (can be backordered)
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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
Key Advantages
- True Japanese Craft — Forged in Japan by the heritage bladesmiths of Yoshida Hamono, blending centuries-old technique with modern performance.
- Aogami #2 Blue Steel Core (62–64 HRC) — Ultra-fine grain delivers screaming-sharp edges and outstanding retention, so you sharpen less and slice more.
- Santoku Profile 180 mm / 7″ — The classic “three virtues” geometry glides through meat, fish, and vegetables with effortless push or rocking cuts.
- Balanced & Nimble — Distal taper and octagonal rosewood handle give precise control and reduce wrist fatigue during marathon prep.
- 3-Year Manufacturer Warranty — Confidence built in; Yoshida Hamono stands behind every blade.
Specifications
- Blade length: 180 mm / 7″
- Steel: Aogami #2 carbon core, stainless clad (easier upkeep)
- Hardness: 62–64 HRC
- Bevel: Double 50/50 — right- or left-hand friendly
- Handle: Octagonal rosewood with pakka wood ferrule
- Weight: Approx. 165 g — light enough for speed, hefty enough for power
Who It’s For
- Ambitious home cooks upgrading from basic knives
- Professional chefs needing a versatile prep workhorse
- Anyone who values heritage Japanese craftsmanship with modern convenience
Care & Use
- Hand-wash promptly, wipe dry.
- Store in a saya, magnetic strip, or wooden block.
- Refresh the edge on a 1,000/6,000-grit whetstone; strop for a mirror finish.
Feel the difference when every cut glides, every slice sings, and your ingredients shine.
John –
This Santoku feels perfectly balanced in my hand, making chopping garlic and onions effortless. The blade stays sharp through weekly meal prep, and the wooden handle is a nice touch—just remember to dry it right after washing.
Jessica –
With three hungry kids, I need a reliable knife that cuts quickly and cleanly. This Santoku makes vegetable prep a breeze, and the handle fits nicely in my hand, even when I’m in a hurry.
James –
This Santoku excels at “rock chopping” herbs and veggies for my homemade salsas. It’s sharp right out of the box, and I appreciate the sturdy feel—no wobble between blade and handle