Gihei Hamono has been operational for over 80 years. It is currently run by 2nd generation Hosowaka-san and his son. They have been predominantly specialising in high end powder steels for many years now. 

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steel differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use. It is worth noting that this knife has been clad in stainless steel meaning only the exposed core edge will discolour making maintenance a lot easier.

FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.

HANDLE: Octagonal zelkova wood handle with black buffalo horn ferrule.  

BLADE LENGTH: 210mm and 240mm.

MAKER: Gihei - Sanjo, Japan

BEST FOR: Top of the line knives in crazy steels.

SAUNDERS SAYS: "I waited two years for this and every moment was worth. Everything they produce is phenomenal and we have quite the collection. I had the pleasure of visiting their forge in autumn 2019. The workshop is tiny and it’s mind blowing to think the produce this array from there."

These knives are hand-forged so there may be slight variations in measurements and finishes.