～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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Santoku knife, Katayama-made, Damascus, with a rosewood handle, 170mm（和三徳 片山作 ダマスカス 紫檀柄 170mm）
¥21,400($147.66)
Renowned among those in the know, master craftsman 'Katayama-made' stainless Damascus Santoku knife Located in Echizen City, Fukui Prefecture, 'Katayama Uchihamono' Not only does this workshop produce kitchen knives but also other types of knives that are indispensable for chefs throughout Japan, known only by those familiar with this master craftsman's Santoku knives. Knife Description Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Type: Santoku knife Blade length: 170mm Steel material: Damascus (Core material: VG10) Handle: Rosewood handle
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Wa-Santoku knife, Sanjo Do, Shirogami (White Steel) laminated, with water buffalo handle, 170mm（和三徳 三省堂 白鋼割込 水牛柄 170mm）
¥24,700($170.43)
This is a professional-grade Wa-Santoku knife made by artisans in Sakai City, Osaka Prefecture, an area renowned for producing high-quality Japanese knives such as Deba and Yanagiba knives. However, this particular knife is a Wa-Santoku, a versatile Japanese kitchen knife, crafted using the same expertise. Knife Description: Origin: Sakai City, Osaka Prefecture (Sakai Forged Cutlery) Category: Wa-Santoku Blade Length: 170mm Steel Material: Shirogami (White Steel) Handle: Water buffalo horn (Wood part: Magnolia) Shirogami, or White Steel, is a pure carbon steel with minimal impurities, known for its excellent sharpness and ease of sharpening. It's a preferred material among professional chefs due to these qualities. Additionally, this knife is hand-sharpened by traditional craftsmen in Sakai City, ensuring both long-lasting sharpness and ease of re-sharpening.
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Wasantoku, Katayama Made, Damascus, Octagonal Handle, 170mm（和三徳 片山作 ダマスカス 八角柄 170mm）
¥18,600($128.34)
SOLD OUT
"Katayama Uchihamono," located in Echizen City, Fukui Prefecture, is a renowned blacksmith shop known to those who are familiar with quality cutlery. Besides kitchen knives, they also craft a variety of other knives. Chefs from all over Japan praise their craftsmanship, often stating that they can only use knives from this particular maker. The Japanese Santoku knife by this master blacksmith is highly regarded. Description of the Blade Origin: Echizen City, Fukui Prefecture (Echizen Cutlery) Category: Japanese Santoku Knife Blade length: 170mm Steel material: Damascus (core material: powdered high-speed steel) Handle: Octagonal handle
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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($142.83)
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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Wasantoku Sanshodo Hammer Laminated 10A 180mm（和三徳 三省堂作 鎚目 積層 10A 180mm）
¥18,100($124.89)
Sanshodo genuine stainless steel Japanese Santoku floats in fine Japanese style Because I made them by hand one by one, and the blade emblems are not reproducible This is a shining kitchen knife with a hammer blade that makes the flat blade (top side of the blade) blur. Cutlery description Production area: Gifu Prefecture, Seki City (Seki Cutlery) Classification: Wasandeoku Blade elongated: 180mm Steel: 10A (AUS-10 stainless steel) Pattern: Octagonal buffalo pattern The blade has a laminated structure, and because artisans make it by hand one at a time, it is difficult to reproduce the pattern of the cutting edge and is finished in the only pattern in the world. The flat part of the blade is made of hammer, and there is a gap between the material and the blade, making it very difficult to get away from the blade. In addition, the handle has a laminate structure, and the density in the handle increases by overlapping and compressing the thinned wood, making it a pattern with excellent water resistance. This is stainless steel made from Aichi Steel, AUS-6, AUS-8, AUS-10 (6A, 8A, 10A) Increase the carbon content and add vanadium, molybdenum, etc. for hardness, abrasion resistance, tempering Steel with better resistance, etc. Main applications include high-grade cutlery, scissors, pocket knives, medical equipment, food machinery, machine parts, etc. This is the steel material used, and used in the stainless steel Japanese kitchen knives in our shop.