Musashinokuni Kogetsu / Goko Hamono SK-5 Gyuto

Musashinokuni Kogetsu is a reputable series from Goko Hamono. The knife is beautifully forged in monosteel construction with SK-5 carbon steel. The quality of the knife is certified by Ministry of Economy Trade and Industry with a sticker stating "CHIBA Koushogu" (千葉工匠具), which is literally translated as "Tools of Chiba artisans". A no-brainer for onlookers who are still looking for their first carbon steel Japanese knife to begin with.

Spec:

• Origin (Made in): Kashiwa, Chiba Prefecture, Japan
• Craftsman: Yoshito Yamakawa
• Brand: Goko Hamono
• Knife Type: Gyuto
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (50/50 Grind)
• Steel Type: SK-5
• Hardness: 60-61 HRC
• Hand-sharpened
• Blade Length: 210mm (8.3") / 240mm (9.4")
• Blade Height (at heel): 45mm / 50mm
• Spine Thickness
• Above heel: 1.7mm / 1.9mm
• Middle: 1.6mm / 1.8mm
• Handle
• Shape: Western shaped
• Material: Pakkawood
• Bolster: Stainless Steel
• Length: 118mm / 122mm
• Overall Length: 329mm / 369mm
• Weight: 179g (6.31oz) / 225g (7.94oz)
• Engraved Mark: In Japanese Kanji "Shimosa Province Kogetsu Made" (下総国 光月作)

About Goko Hamono 五香刃物

Gokou Hamono is a tiny knife making workshop located in Kashiwa City, Chiba Prefecture that is run by Norihiko Yamakawa (八間川憲彦) and Yoshito Yamakawa (八間川義人), the father and son team. Norihiko Yamakawa (the father) first founded Gokou Hamono in 1990 as a cutley wholesaler, before turning it into a knife making workshop in 1995 with the help from blacksmith Moriei Seki (関守永). Yoshito Yamakawa (the son), a high school student at that time, shadowed his father and eventually became a blacksmith himself. “Telling no lies” and “Dedication” are Gokou Hamono’s philosophy. The father and son team would not call themselves “masters”, because they think one will always have room to improve, and self-pride would hinder self-reflection. As a result, Gokou Hamono’s knives can only get better and better in the future. Only knives made by Yamakawa-san are engraved Kogetsu Made ( 光月作).

Care:

This knife is made with Japanese high carbon steel. It is not 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.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.