Skip to content
Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)

Language

Country

Yoshikane Shirogami #2 Honesuki 150mm Tagayasan

Sold out
Original price $250.00
Current price $200.00
Description

Yoshikane Hamono est situé à Sanjo, Niigata et fondé en 1919. Il est dirigé par Kazuomi San qui continue d’exceller et d’évoluer dans la fabrication de couteaux de cuisine de haute qualité. Cette série est forgée en acier Shirogmi no.2 et revêtue d’acier inoxydable. La technique employer pour polir et afiner le Jigane (Acier souple) sur cette lame est exceptionnelle. Il permettra à lame une très bonne capacité de maintien son tranchant. Cet acier est également plus aisé à aiguiser et est un excellent choix pour débuter votre avanture avec les couteaux japonais!

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.

Guarantee

TBD

Customer Ratings

Coming

Dimensions

Size

150mm

Weight

128g

Total lenght

289mm

Handle length at tip

155mm

Edge lenght

142mm

Blade height

44mm

Blade thickness

4.0mm

Handle size

129mm

Blade

Steel

Yasuki Shirogami #2, Recouvert d’acier oxydable Souple

Steel type

Acier au carbone

Hardness

62-63 HRC

Handle

Handle material

Tagayasan et Bague en Pakka

Details

Profile

Honesuki

Usage

Desosseur

Hand orientation

Droitier

Making

Production area

Sanjo/Japon

Blacksmith

Kazuomi Yamamoto 吉金刃物

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.

Compare products

{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}

Select first item to compare

Select second item to compare

Select third item to compare

Compare