Kanehiro Uchi Hamono was founded by Kintaro Kato in 1928, based in Takefu Village, one of the four most renowned knife-making regions in Echizen, Japan. The workshop later passed into the hands of Yoshimi Kato, the blacksmith whose name now leads the line. This 180mm gyuto is built from Aogami Super (AS) - a steel derived from Aogami #2 (Blue #2) with added carbon, chromium, and tungsten, widely regarded as the finest of the Hitachi paper carbon steels for both edge retention and the ability to be sharpened to a genuinely acute angle.
The AS core is clad in soft stainless alloy, which adds strength and protects the blade from reacting with acid or moisture - though the exposed edge and spine still require the usual carbon steel care. The cladding wears a nashiji (pear skin) finish that gives the blade a refined, textured surface. At 187mm actual blade length this is a knife for smaller hands, smaller cutting boards, or tighter kitchen spaces, but do not let the compact size fool you - this is a serious performer capable of handling nearly every standard kitchen task. The shorter, lighter format gives it a nimble quality that many cooks find genuinely more fun to use than a longer gyuto.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
The AS core is clad in soft stainless alloy, which adds strength and protects the blade from reacting with acid or moisture - though the exposed edge and spine still require the usual carbon steel care. The cladding wears a nashiji (pear skin) finish that gives the blade a refined, textured surface. At 187mm actual blade length this is a knife for smaller hands, smaller cutting boards, or tighter kitchen spaces, but do not let the compact size fool you - this is a serious performer capable of handling nearly every standard kitchen task. The shorter, lighter format gives it a nimble quality that many cooks find genuinely more fun to use than a longer gyuto.
Care Instructions: The AS core is a reactive carbon steel that will patina along the exposed edge with use. Wipe and dry the blade after each use. Avoid leaving acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Echizen, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Aogami Super
- Cladding: Stainless Steel
- Finish: Nashiji (Pear Skin)
- Engraving: Laser Engraved
- Edge Grind: Even
- Weight: 4.8 oz (136 g)
- Blade Length: 187mm
- Total Length: 327mm
- Spine Thickness at Base: 3mm
- Blade Height: 45mm
