We bought this blade unfinished from Baba Hamono on one of our trips to Japan, where we found it in their workshop.
The knife was forged in Sakai by Yoshikazu Tanaka-san in Aogami #1 with Damascus cladding.
We did the grinding and the polishing ourselves in our workshop, on Japanese natural stones. We then chose to pair the blade with a custom handle made of ebony with a silver spacer and black buffalo horn.
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Description & specifications
We bought this blade unfinished from Baba Hamono on one of our trips to Japan, where we found it in their workshop.
The knife was forged in Sakai by Yoshikazu Tanaka-san in Aogami #1 with Damascus cladding.
We did the grinding and the polishing ourselves in our workshop, on Japanese natural stones. We then chose to pair the blade with a custom handle made of ebony with a silver spacer and black buffalo horn.
| Brand/series | |
| Type | Gyuto |
|
|
3-layer - Aogami #1 & Damascus cladding |
|
|
50/50 |
|
|
Japanese WA handle in ebony & buffalo horn |
|
|
No! |
|
|
64-65 |
|
Specs (May vary as it is handmade) |
Length: 240mm. Height: 50mm. Weight: 200g. Width at the handle: 2.5mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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