Description & specifications
Wakui Hamono is located in Sanjo. It is currently run by Satoshi Wakui, with his younger brother, Yoshihiro Wakui, in charge of kitchen knife production. Wakui-san apprenticed with the renowned Yoshikane Hamono from the same famous knife town.
True to tradition in Sanjo, everything is made in-house at Wakui. Everything from hardening the steel to grinding and polishing is done by himself.
The knives are built with a classic Sanjo-build. Thicker out of the tang with beautiful tapers towards the tip, and become super thin behind the edge, giving them excellent performance.
This batch we have received this time is not 1st grade, so it can be expected to find small flaws here and there, in the form of uneven lamination lines, odd sizes, and slight delamination on individual knives.
| Brand/Series | Wakui Kinjiro |
| Type | Gyuto/Chef's Knife |
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3 Layer Damascus - Aogami 2 (Blue Steel) / Soft Iron |
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50/50 |
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WA-Handle of Burnt Chestnut & Buffalo Horn Ferrule |
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NO! |
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62/63 |
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Specs (May vary due to handmade nature) |
Length: 180mm. Height: 47mm. Weight: 138g. Width at handle: 3mm. |
Foodgear always advises against cutting any type of bone or frozen goods. Knives should not be washed in a dishwasher, as this removes sharpness and promotes rust - even in stainless alloys!Â
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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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