Our handmade Yoshihiro Hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. Blue Steel #2 with a hardness on the Rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an emphasis is placed on refined forging and polishing with the highest attention to detail.
Our Yoshihiro Hongasumi knives are complimented with a traditional Japanese style handcrafted Yew Tree wooden (Octagon-Shaped) handle affixed with a Water Buffalo horn bolster. The Hamokiri is a large slicing knife traditionally used for chopping small and thin fishbone to loosen the fillet to be served as Sashimi. Hamo translates to pike conger, and Kiri means to slice or cut in Japanese. Pike conger fillet meat has many small bones, which makes it difficult to slice and loosen the fillet. Designed for slicing and crushing cuts and pieces of hamo fish (pike conger) fillet, the Hamokiri is one of the most essential of traditional Japanese knives and is a powerful component in the repertoire of many chefs in Japan. Even the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.