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"Ice Hardened Hi-carbon Stainless"
Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives
This ancient art was developed in Heian period (794-1185)
He has made Ryusen Hamono one of the leading knife makers in Japan
Blade Height (at heel): 45mm / 53mm
Moritaka Hamono Aogami Super Kiritsuke Gyuto 225mm "Ice Hardened Hi-carbon Stainless"Hand forged kiritsuke gyuto with Aogami Super core steel using Moritakas signature Warikomi construction, heat treated to 64 HRC, with a medium rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind edge. Superb edge retention and still easy to sharpen and thin. *Note: the "discoloration" close to tang is part of Moritaka's patented handle assembly, which is basically welded stainless steel to prevent rusting of the
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