Description & specifications
Gihei Hamono.
Atsushi Hosokawa-san and Takashi Hosokawa-san, father and son, are the 4th and 5th generation blacksmiths behind Gihei knives. Gihei Hamono works to preserve traditional methods and skills, as well as experimenting with new methods and steels to keep up with the development of technology. That is why they work a lot with the "super steel" types ZDP189 and HAP40, hoping to get the best of both worlds of carbon steel and stainless steel.
Both HAP40 and ZDP189 are extremely hard, to the point that most blacksmiths can't even forge with them. The hardness and wear resistance of these steels allow the knives to retain their edge longer than any other series we've seen. While this also makes them more challenging to sharpen, their amazing performance is worth it.
| Brand/series | Gihei Hamono |
| Type | Nakiri |
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3 Layers HAP40 and stainless steel |
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50/50 |
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Octagonal Teak and Buffalo Horn |
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Semi-final |
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64/65 |
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Specifications (May vary due to handmade) |
Length: 165mm. Height: 47mm. Weight: 142g. Width out of the handle: 3.1mm. |
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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