Yoshihiro Aogami Super 165mm Santoku with Magnolia Buffalo Horn Handle
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This Yoshihiro santoku is handcrafted using Aogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The stainless steel jigane is nicely polished, and the grind is beautiful done for thinness behind-edge and great geometry, enabling excellent cutting smoothness. The fit and finish is not bad at all consider the ultra affordability of this knife. Overall a great value for money knife to have.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Yamawaki Hamono
- Knife Type: Santoku
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami Super
- Jigane (Cladding): Stainless Steel
- Hardness: 64 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.3mm
- Middle: 2.1mm
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 132mm
- Overall Length: 310mm
- Weight: 123g (4.34oz)
- Engraved Mark: In Japanese Kanji "Yoshihiro Made" (義弘作)
About Yoshihiro 義弘 / Yamawaki Hamono 山脇刃物
Established in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the "Yoshihiro" and "Goh 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.
Aogami Super(Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended 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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Beautifully crafted knife with no handle or blade defects. The handle is extremely comfortable and the blade edge is sharp out of the box. It is weighted towards the tip but it's not that noticeable. I honestly can't say any thing negative.
The knife is built very sturdy with some weight in the blade. You can tell it is hand forged. Should last long long time.
Should work fine for cutting fish
This is my FIRST ever quality knife. I REALLY love the packaging and handle of the knife. The blade is very very very shape and cuts meats and veggies with ease.
Great knife enjoying it so far.
I really enjoyed this purchase razor sharp and overall i think the best knife under 120 pounds. The way it builds a patina is beautiful the sharpness is unbelievable, already cut myself on the first day. It passed the tomato test for 10 DAYS. 100% recommend if you dont want to spend upwards of 200 pounds on a screaming sharp knife. The handle feels comfortable especially after i polished it with beeswax.