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Description
Yoshihiro "ZAD Series" Damascus 180mm Santoku with Magnolia Buffalo Horn HandleThis Yoshihiro "ZAD Series" santoku is crafted using AUS 10 stainless steel, and heat trearted by Yamawaki to 60 HRC for superb edge retention. With a beautiful Damascus cladding and polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind the edge, the cutting performance of this Yoshihiro is excellent. Spec: Origin (Made in): Sakai, Osaka Prefecture, Japan Brand: Yamawaki Hamono Knife
This Yoshihiro "ZAD Series" santoku is crafted using AUS-10 stainless steel, and heat-trearted by Yamawaki to 60 HRC for superb edge retention. With a beautiful Damascus cladding and polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Yoshihiro is excellent.
Spec:
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Yamawaki Hamono
- Knife Type: Santoku
- Blade
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): AUS10
- Jigane (Cladding): Stainless Steel
- Hardness: 60 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Damascus
- Blasting
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 45mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.8mm
- Handle
- Shape: Hachikaku (Octagonal)
- Material: Japanese Magnolia (Ho Wood)
- Kuchiwa: Black Buffalo Horn
- Length: 131mm
- Overall Length: 326mm
- Weight: 110g (3.88oz)
- 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.
Care:
Wash and dry with a soft sponge, and safely store after use. 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 polyethene 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.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy