~Enrich your culinary experience with the right tools.~
In all cuisine, the way ingredients are cut is crucial in bringing out their full potential. Using a dull knife can cause the tissue to collapse, resulting in a loss of flavor and ruining the entire dish. On the other hand, cutting ingredients properly can dramatically improve the dish.
At Hamonoya-Sanshodo, we are dedicated to providing you with special knives that deliver surprise and excitement through their sharpness and craftsmanship.
Let us help you take your cooking to the next level with our full support.
・Seki City, Gifu Prefecture
・Echizen City, Fukui Prefecture
・Sakai City, Osaka Prefecture
・Miki City, Hyogo Prefecture
・Sanjo City, Niigata Prefecture
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"Japanese Horse Mackerel Knife, Kasumi Finish, White #2 Steel, Plastic Handle, 95mm"(アジ切り 霞研 白二鋼 プラ柄 95mm)
¥4,840($30.98)
This text describes a small deba knife, perfect for filleting small fish like horse mackerel, emphasizing its design, ease of use, and suitability for precise tasks. Here's the translation: "A small deba knife, ideal for filleting small fish. Its lightweight design ensures a delicate cutting experience, allowing you to smoothly navigate through fish bones for precise work. It's sure to make daily cooking more enjoyable and efficient. Why not add this small deba knife to your kitchen essentials? Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Small Deba (Horse Mackerel Filleting) Blade Length: 95mm Steel: White #2 Steel (Hitachi Yasuki Shirogami #2) The horse mackerel knife, also known as a small deba, is used for filleting small fish like horse mackerel. Its short blade length and light weight make it an excellent choice for outdoor activities as well."
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Wagyuto, Katayama Made, Damascus, Octagonal Handle, 210mm(和牛刀 片山作 ダマスカス 八角柄 210mm)
¥20,700($132.48)
Located in Echizen City, Fukui Prefecture, "Katayama Uchihamono" is a well-known blacksmith shop among those in the know. Not only do they produce kitchen knives, but also a variety of other knives. There are chefs throughout Japan who insist on using knives specifically from this maker. The Japanese Wagyu knife crafted by this master blacksmith is highly esteemed. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Japanese Wagyu Knife Blade length: 210mm Steel material: Damascus (core material: powdered high-speed steel) Handle: Octagonal handle
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Aji-kiri White 2 Steel Black Hammered Plastic Pattern 120mm(アジ切り 白二鋼 黒打ち プラ柄 120mm)
¥5,300($33.92)
Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Koide Blade (Aji-kiri) Blade elongated: 120mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) It is also called cutting adiot, also known as Koideba, but it is a kitchen knife that is used when preparing small fish such as azi. It is a place where the blade length is short and the weight is light, so it is very active outdoors. In addition, the part on the side of the top of the knife is black, because the cover is one more than a normal kitchen knife. It is a kitchen knife which has a strong effect on rust for a single layer sheet.
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Aji-kiri White Steel Black Hammered Plastic Pattern 90mm(アジ切り 白二鋼 黒打ち プラ柄 90mm)
¥4,400($28.16)
SOLD OUT
Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen Cutlery) Classification: Koide Blade (Aji-kiri) Blade elongated: 90mm Steel Material: Shiraji Steel (Hitachi, Yasugi Steel Blank Paper No. 2) It is also called cutting adiot, also known as Koideba, but it is a kitchen knife that is used when preparing small fish such as azi. It is a place where the blade length is short and the weight is light, so it is very active outdoors. In addition, the part on the side of the top of the knife is black, because the cover is one more than a normal kitchen knife. It is a kitchen knife which has a strong effect on rust for a single layer sheet.
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Hamokiri White Steel Honkasumiken Water Buffalo Pattern 270mm(ハモ切り 白鋼 本霞研 水牛柄 270mm)
¥55,100($352.64)
Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai Cutlery) Classification: Hamo Left Blade elongated: 270mm Steel material: Yasugi Steel White Steel Pattern: Buffalo pattern (round) Speaking of Japanese kitchen knives, Sakai. This is one piece pouring technology that professional cooks have. The difference from Nakakasumi Sharpening is that the part of the shinogi is straight (easily sharpened) without the slightest distortion of the entire blade. The sharpness is also good.