Sakoda Hamono Hot Forged, Shirogami (White #2) Carbon Steel, Gyuto, with Red Sandalwood Handle (210mm)

• Maker: Sakoda Hamono
• Origin: Susaki, Kochi Prefecture, Japan
• Blade Construction: Hand-Forged San Mai
• Core Steel: Shirogami (White #2) Carbon Steel
• Cladding: Stainless Steel
• Finish: Kurouchi (Blacksmith’s Finish)
• Hardness: 62–63 HRC
• Edge: Double-Bevel (50/50)
• Blade Length: 210mm (9.4")
• Edge Length: 215mm (9.6")
• Spine Thickness: 3.5mm
• Handle: Octagonal Red Sandalwood - Colour slightly varies due to natural wood
• Handle Length: 140mm (5.5")
• Weight: 188g (6.9oz)

Hand-forged in Susaki City, Kochi Prefecture, this Sakoda Hamono Gyuto embodies the tradition and precision of Tosa Uchi-hamono craftsmanship. Each knife is meticulously crafted by the artisans of Sakoda Hamono, where every step—from forging and quenching to edging and finishing—is performed in-house to ensure superior quality and balance.

The blade features a San Mai (three-layer) construction with a Shirogami #2 (White Paper Steel) carbon core, prized for its exceptional sharpness and ease of sharpening. It’s cladded in stainless steel for easier maintenance, while the exposed carbon edge will naturally develop a beautiful, protective patina over time. The rustic Kurouchi (“blacksmith’s”) finish preserves the blade’s character and adds corrosion resistance.

Light, agile, and finely balanced, this 240mm Gyuto (chef’s knife) excels in a wide range of kitchen tasks—from precise vegetable work to slicing proteins. The octagonal red sandalwood handle finish provides a comfortable, secure grip and a touch of traditional Japanese elegance.

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