We are very pleased to introduce these recent additions to our lineup from Tsunehisa Hamono. The company is quite large and has about 30 smiths making a wide variety of knives from some very interesting steels. In this case, AUS-10. AUS-10 is made by a steel company located in Tokai called Aichi Steels. It is a part of a family of steels that boast a high chromium content coupled with varying amounts of carbon. AUS-10 has the highest carbon content of the bunch. As the number decreases the carbon reduces. This is a good steel for knives, albeit not as popular with makers as many other stainless alloys. Regardless, its attributes include high corrosion resistance and an ease of sharpening to a razor-sharp edge.
knives are a westernized version of the classic yanagiba
, used to slice all kinds of meat, poultry, and fish. This long, slim, and flat blade glides through these proteins with ease and efficiency. The thin blade reduces friction and thus minimizes food sticking, even with raw ingredients like carpaccio or sushi. This is a shorter sujihiki
than some but still long enough to make a slice with one stroke. In fact, this is a great sushi knife for those intimidated by one-sided blades.
The lovely damascus cladding is enhanced by a finely finished walnut and maple oval handle. This is an extremely versatile slicer that has looks and a fit and finish as good as many higher priced varieties.
Weight: 4.2 ounces/120g
Blade Length: 247 mm
Total Length: 395 mm
Spine Thickness at Base: 1.62 mm
Blade Height: 37.24 mm