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Kanehiro Uchi Hamono was founded in 1928. The company is based in Takefu Village in Echizen, one of the four noted knife making meccas in Japan. After many years under his guidance, the Kanehiro Company moved into the hands of famed blacksmith Hiroshi Kato. Kato-san is holder of the Certification of the Traditional Craftsmen. Recently the master moved aside for his son to take over. Now Kanehiro Knife Company is being run by Yoshimi Kato.
We like Ginsan steel for several reasons, none more than its great combination of acute edge taking and durable edge holding. It is an easy to use and maintain steel that feels good on the cutting board. The inner G-3 core is clad in a softer stainless steel. This outer cladding receives a great looking nashiji, or pear skin, finish. The knife is easy to care for and will not require the same cleaning and drying regimen as with high carbon steel blades.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka blade a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are well suited for cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are also a good alternative to a petty for making garnishes and undertaking detail work of all kinds.Brand: Kanehiro
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Maple Octagonal
Ferrule: Brown Pakka Wood
Engraving: Laser Engraved
Edge: Even Grind (See Choil Shot)
Weight: 4.6 ounces / 136g
Thickness at Heel: 3 mm
Blade Height: 46.7 mm
Edge Length: 169mm
The photo is the knife style you will get.
We like Ginsan steel for several reasons, none more than its great combination of acute edge taking and durable edge holding. It is an easy to use and maintain steel that feels good on the cutting board. The inner G-3 core is clad in a softer stainless steel. This outer cladding receives a great looking nashiji, or pear skin, finish. The knife is easy to care for and will not require the same cleaning and drying regimen as with high carbon steel blades.
The combination of the reverse tanto-style tip and short, tall blade lend the bunka blade a very purposeful look. These knives are gaining in popularity recently due to their do-it-all abilities. They are well suited for cutting, slicing, and chopping, while the tip affords them the ability to take on smaller ingredients and get into tight spaces. They are also a good alternative to a petty for making garnishes and undertaking detail work of all kinds.
Product Reviews
Exactly what I was looking for!, March 17, 2019Posted By: DGSD
I have a host of knives on the block, including some AS from Mutsumi Hinoura. I wanted something my wife would be more comfortable using, without as much care required, but similar capability. I inquired with Mark and narrowed it down to Kanehiro Ginsan and a few other PM options. These are really great on performance, fit n' finish and nice steel that is well balanced in several ways. Not enough time to comment on edge retention yet, but very fun to work with for everyday use. I also picked up a 210 Gyuto that will see some heavier use. Recommend for a non-carbon option.
I have a host of knives on the block, including some AS from Mutsumi Hinoura. I wanted something my wife would be more comfortable using, without as much care required, but similar capability. I inquired with Mark and narrowed it down to Kanehiro Ginsan and a few other PM options. These are really great on performance, fit n' finish and nice steel that is well balanced in several ways. Not enough time to comment on edge retention yet, but very fun to work with for everyday use. I also picked up a 210 Gyuto that will see some heavier use. Recommend for a non-carbon option.
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