Tetsujin Hamono is located in Kōchi prefecture on the island of Shikoku and is a collaboration between friends Toru Tamura (the blacksmith) and Naohito Myojin (the grinder).
Toru Tamura started an apprenticeship as a blacksmith under the recognized blacksmith Hiroshi Kato from Takefu knife village in 2010.
Naohito Myojin was born into a family of sharpeners under the Myojin-Riki brand. He started grinding himself at the age of 18. Over time, he has become widely recognized and is clearly one of the most sought-after sharpeners in Japan after he, among other things, started sharpening the Fujiyama series for Konosuke Sakai.
| Brand/series |
Tetsujin Hamono |
|
Type |
Chef's knife |
|
Forging and steel
|
Ginsan / stainless steel |
|
Grinding
|
50/50 |
|
Handle type
|
Japanese WA-Handle - Ebony with White Buffalo Horn |
|
Stainless steel
|
YES |
|
Hardness
|
61/62 |
Specs (Blade Only)
(May vary slightly because the knife is handmade)
|
Length: 210mm.
Height: 46mm.
Weight: 175g.
Width out of the handle: 3mm.
|
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
