Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel
Hamokiri(Honekiri) White steel

Hamokiri(Honekiri) White steel #2 Kasumi Buffalo Ebony Handle 270mm

H264

Regular price¥85,800
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This Hamokiri(Honekiri) White steel #2 knife is the perfect combination of beauty and performance. Delivering an incredibly sharp an cutting edge, the 270mm blade combined with the buffalo Ebony handle make it both beautiful and functional. The perfect tool for any chef desiring superior craftsmanship and precision.

Hamogiri is specifically used for filleting Hamo "Japanese Daggertooth pike conger". This knife is also called Hone-kiri and literally translates to Bone Cutting.
The knife is wide and long enough to cut the small bones by the weight of the knife under a technique called "Honekiri" that leaves the skin connected. The knife crushes the fish's long hard bones by making 1mm cuts in the flesh without cutting the skin underneath.

Shirogami No.2 has minimal impurities and a very fine grain structure, so it is ideal for fine cutting tools such as Japanese traditional-style knives. Despite being a ‘simple’ carbon steel, Shirogami No.2 has very good edge retention and it is also very easy to re-sharpen. Recommended for first-time users of Japanese traditional-style knives.

Traditional Kasumi polished finish. Kasumi roughly translated to “mist” or “cloud” and refers to the hazy appearance of the soft steel/iron cladding, in contrast to the fine polished cutting edge. This elegant finish is very common on traditional style Japanese blades.

Blade Material: Blue steel #2/Aogami No. 2

Blade HRC: 61~63

Blade Finish: Kasumi

Blade Type: Single-edged

Blade Length: 270mm

Blade Thinckness:

Total Length:

Handle Length:

Weight:

Handle: Buffalo Ebony Handle

Origin: Tosa City in Kochi prefecture

Availability Sheath: No(Choosing the fit sheath)

■Please do not use the knife in a twisting motion.
■Please use the correct knife when cutting bone, frozen or hard items.
■Please note that the images are of the sample products. Colour, weight, pattern and size can differ as each product is handmade.
■Please use a soft plastic or wooden cutting board to protect the blades edge.
■Please don't heat or cool rapidly as it may change the structure of the steel.
■Please don't hesitate to contact us for further enquiries.

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Also Consider

Product Features

Handmade Forging

With the traditional forging process, the molecules of the iron material are finely tuned, leading to the completion of a "living kitchen knife" that breathes.

Durability

The process of heating and forging each material for mold making is repeated three or four times to quickly shape the blade and create durability before the carbon is released from the steel causing it to lose its original strength.

Sharpness

The blade is the most important factor in achieving the best possible sharpness. It is polished in our own blade factory to produce uncompromising sharpness.

Handle

The highest priority is placed on sturdiness, a sense of luxury, and a shape that is easy to grip and does not cause fatigue even after long hours of use.

Material SharpnessRust-resistantHardness
Sharpening
VG-10★★★★
★★★★★★★★★★★
Sliver steel #3★★★★★★★★★★★★★★★★
White steel #1★★★★★★★★★★★★
White steel #2★★★★★★★★★★★
Blue steel #1★★★★★★★★★★★★★★
Blue steel #2★★★★★★★★★★★★★
Aogami Super★★★★★★★★★★★★★★★

WHY MUSASHI

Best Price Guarantee

We are Japanese local manufacturer,sell directly to constumers.Guarantee the best price and high grade knives.

Always making an effort

Not only is it the best Japanese knife,but also try to improve our product's quality based on consumer feedback.

Worldwide Shipping

All orders will be shipped directly from Japan to the address you specify.

FAQs