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Kaneshige Hamono Kurouchi Aoniko Gyuto Knife 210 mm (8.2") Khii Ebony Handle

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Kaneshige Hamono Kurouchi Aoniko Gyuto Knife 210 mm (8.2") Khii Ebony Handle

Discover the Kaneshige Hamono Kurouchi Aoniko Gyuto Knife – a versatile and high-quality Japanese chef's knife perfect for your kitchen. Its multipurpose design excels in a variety of tasks, from chopping vegetables to slicing sashimi with ease. Crafted by Kaneshige Hamono in Sakai City, a region famed for its knife-making heritage, this traditional Japanese knife boasts exceptional quality. Experience the expert craftsmanship of a Sakai-made blade with the Kaneshige Hamono Kurouchi Aoniko Gyuto Knife.

Ideal for: Chopping, slicing, disjointing, dicing, and julienning.

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Blade Material: Kurouchi Aoniko (High Carbon Blue Steel #2) 
210 mm (8.2") Gyuto Knife
Edge Type: Double Bevel
Handle: Japanese Style with Khii Ebony Handle

Weight: 194 g
Blade Width: 40 mm
Blade Thickness: 4 mm
Handle Length: 140 mm
Handle Thickness: 25 mm

This knife is made by Kaneshige Hamono in Sakai City which is one of the biggest knife-producing areas in Japan. Experience the quality of a Sakai-made blade with the Kaneshige Hamono Ginsan Bunka knife. Delivering superior performance with remarkable precision, it's an ideal tool for slicing and chopping.

Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please. 
$289.00
Kaneshige Hamono Kurouchi Aoniko Gyuto Knife 210 mm (8.2") Khii Ebony Handle—
$289.00

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Discover the Kaneshige Hamono Kurouchi Aoniko Gyuto Knife – a versatile and high-quality Japanese chef's knife perfect for your kitchen. Its multipurpose design excels in a variety of tasks, from chopping vegetables to slicing sashimi with ease. Crafted by Kaneshige Hamono in Sakai City, a region famed for its knife-making heritage, this traditional Japanese knife boasts exceptional quality. Experience the expert craftsmanship of a Sakai-made blade with the Kaneshige Hamono Kurouchi Aoniko Gyuto Knife.

Ideal for: Chopping, slicing, disjointing, dicing, and julienning.

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Blade Material: Kurouchi Aoniko (High Carbon Blue Steel #2) 
210 mm (8.2") Gyuto Knife
Edge Type: Double Bevel
Handle: Japanese Style with Khii Ebony Handle

Weight: 194 g
Blade Width: 40 mm
Blade Thickness: 4 mm
Handle Length: 140 mm
Handle Thickness: 25 mm

This knife is made by Kaneshige Hamono in Sakai City which is one of the biggest knife-producing areas in Japan. Experience the quality of a Sakai-made blade with the Kaneshige Hamono Ginsan Bunka knife. Delivering superior performance with remarkable precision, it's an ideal tool for slicing and chopping.

Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.