{"title":"Goh Umanosuke Yoshihiro Knives","description":null,"products":[{"product_id":"yamawaki-ao-kasumi-aogami-2-mirror-finish-180mm-edo-usuba","title":"Goh Umanosuke Yoshihiro \"Ao-Kasumi\" Aogami #2 Mirror Finish 180mm Edo Usuba","description":"\u003cp\u003eHand-forged with Aogami #2 steel, heat-treated to 61-62 HRC, this Edo usuba knife has a beautiful mirror finish and a kasumi polish on the grind. Often used by professional Japanese chefs to cut vegetables, usuba is one of the essential traditional Japanese knives that appeared during Edo era. This knife is hand-forged by Igarashi Nori using awase construction, and polished to a high degree of fit and finish. Even the spine of the knife is mirror polished. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Goh Umanosuke Yoshihiro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: \u003cspan data-mce-fragment=\"1\"\u003eIgarashi Nori 五十嵐 宣\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Edo Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami#2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eHon-Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"Goh Umanosuke Yoshihiro Made\" (郷右馬允義弘造) ; “Blue Steel” (青鋼)\u003c\/li\u003e\n\u003cli\u003eMark (Back): In Japanese Kanji \"Hand-forged\" (本鍛練) ; “Certified” (認定)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Goh Umanosuke Yoshihiro 郷右馬允義弘 \/ Yamawaki 山脇\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\" and \"\u003cspan data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":36098644508829,"sku":"YWA2KAMUS180GMBK","price":399.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWA2KAMUS180GMBK001a.jpg?v=1603858017"},{"product_id":"yamawaki-ao-kasumi-aogami-2-180mm-edo-usuba","title":"Goh Umanosuke Yoshihiro \"Ao-Kasumi\" Aogami #2 180mm Edo Usuba","description":"\u003cp\u003e\u003cspan\u003eHand-forged with Aogami #2 steel, heat-treated to 61-62 HRC, this Edo usuba knife has a beautiful kasumi polish on the grind. Often used by professional Japanese chefs to cut vegetables, usuba is one of the essential traditional Japanese knives that appeared during Edo era. This knife is hand-forged by Igarashi Nori using awase construction. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Goh Umanosuke Yoshihiro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Igarashi Nori \u003cspan data-mce-fragment=\"1\"\u003e五十嵐 宣\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Edo Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami#2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eHon-Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (Front): In Japanese Kanji \"Goh Umanosuke Yoshihiro Made\" (郷右馬允義弘造) ; “Blue Steel” (青鋼)\u003c\/li\u003e\n\u003cli\u003eMark (Back): In Japanese Kanji \"Hand-forged\" (本鍛練) ; “Certified” (認定)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Goh Umanosuke Yoshihiro 郷右馬允義弘 \/ Yamawaki 山脇\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":36098837807261,"sku":"YWA2KAXUS180GMBK","price":279.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWA2KAXUS180GMBK001b.jpg?v=1611560123"},{"product_id":"yamawaki-shirogami-2-kurouchi-165mm-nakiri-with-burned-chestnut-handle","title":"Goh Umanosuke Yoshihiro Shirogami #2 Kurouchi 165mm Nakiri with Charred Chestnut Handle","description":"\u003cp\u003eThis handcrafted Nakiri is made with Shirogami #2 core steel, with kurouchi finished jigane cladded around in Warikomi construction. The hand-forged knife is grinded to excellent thinness with a beautiful kasumi polish. This nakiri represents superb value for money given the overall quality of the forge and grind.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Goh Umanosuke Yoshihiro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark : In Japanese Kanji \"\u003cem\u003eGoh Umanosuke Yoshihiro\u003c\/em\u003e\" (郷右馬允義弘)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Goh Umanosuke Yoshihiro 郷右馬允義弘 \/ Yamawaki 山脇\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" and \"\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":36112260530333,"sku":"YWS2WKANK165DHPK","price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWS2WKANK165DHBK001a_26d0e6ab-791f-41e6-8046-b64da28d188e.jpg?v=1668509069"},{"product_id":"yoshihiro-gin3-mirror-330mm-yanagiba-with-ironwood-handle","title":"Goh Umanosuke Yoshihiro Ginsan (Silver #3) Mirror 330mm Yanagiba with Ironwood Handle with Saya","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Yoshihiro Yanagiba is handcrafted by \u003cmeta charset=\"utf-8\"\u003eIgarashi Nori using Ginsan steel, and heat-treated to 61-62 HRC for superb edge retention. The mirror-polished blade features a sophisticated hon kasumi polish, and is fitted with a rectangular western styled handle made of desert ironwood. Comes with a saya made of Japanese Ho-wood. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Igarashi Nori 五十嵐 宣\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Silver\u003c\/li\u003e\n\u003cli\u003eLength: 136mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 471mm\u003c\/li\u003e\n\u003cli\u003eWeight: 329g (11.61oz)\u003c\/li\u003e\n\u003cli\u003eComes with Magnolia Saya \u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (Front): In Japanese Kanji \"\u003cem\u003eGoh Umanosuke Yoshihiro Made\u003c\/em\u003e\" (郷右馬允義弘造)\u003c\/li\u003e\n\u003cli\u003eMark (Back): \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIn Japanese Kanji \"Silver ; Guarantee\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" (白銀 保証)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro 義弘 \/ Yamawaki Hamono 山脇刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":39967611551925,"sku":"YWG3KMAYG330WISB","price":1299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWG3KMAYG330WISB001.jpg?v=1620371357"}],"url":"https:\/\/burrfectionstore.com\/en-ie\/collections\/brand-goh-umanosuke-yoshihiro.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}