- \n
- Economy class but still handmade from quality carbon steel<\/strong><\/li>\n
- Blade finished with characteristic Ikeuchi forge hammering technique (kuro uchi)<\/em>. Food releases more easily from the textured blade<\/strong><\/li>\n
- Easy to sharpen<\/li>\n
- Maintains sharpness for a long time<\/li>\n
- By purchasing this knife, you will own not only a functional tool but also a unique handmade piece with history.<\/li>\n
- With proper care – will last a lifetime<\/li>\n
- Perfect as a gift as the knife comes in a\u00a0\u00a0Japanese calligraphy ornamented box<\/strong><\/li>\n<\/ul>\n
[\/vc_column_text][vc_row_inner content_placement=”middle”][vc_column_inner width=”2\/5″][vc_column_text]<\/p>\n
Specifications:<\/h3>\n
- \n
- Steel: Shirogami #2<\/strong><\/li>\n
- Hardness: 59-61 HRC<\/strong><\/li>\n
- Blade construction: double (body – softer steel, core – Shirogami #2)<\/li>\n
- Sharpening: Single bevel<\/li>\n
- Handle: Magnolia wood<\/li>\n
- Handle shape: Oval<\/li>\n
- Ring: Plastic<\/li>\n
- Total length: 235 mm<\/li>\n
- Blade length: 120 mm<\/strong><\/li>\n
- Blade height: 31 mm<\/li>\n
- Blade thickness: 3 mm<\/li>\n
- Weight: 70 g<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”3\/5″][vc_single_image image=”14743″ img_size=”large” onclick=”custom_link” link=”https:\/\/staliaus.eu\/wp-content\/uploads\/sites\/5\/2020\/04\/ikeuchi_hamono_knife_kodeba_120mm_3166_g-rotated.jpg”][\/vc_column_inner][\/vc_row_inner][vc_column_text]<\/p>\n
Usage Tips:<\/h3>\n
- \n
- Like all high-hardness carbon steel knives, this<\/strong> blade is brittle<\/strong>, so don’t cut bones or frozen foods, and never use them as a cleaver<\/li>\n
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best<\/strong><\/li>\n<\/ul>\n
Sharpening and Maintenance:<\/h3>\n
- \n
- For sharpening, we recommend using Japanese Water Sharpening Stones<\/a> and Leather Strops<\/a><\/li>\n
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)<\/strong><\/li>\n
- Like all high carbon steel tools – the blade is prone to rusting<\/strong>. After washing and drying the knife, coat it with camellia oil and store in a dry place<\/li>\n
- If rust or hard to clean residue builds up: use our Steel Care Products<\/a><\/li>\n<\/ul>\n
[\/vc_column_text][vc_row_inner content_placement=”middle”][vc_column_inner width=”1\/2″][vc_column_text]<\/p>\n
About the forge [Ikeuchi Hamono – \u6709\u9650\u4f1a\u793e \u6c60\u5185\u5203\u7269<\/b>]:<\/h3>\n
- \n
- Family forge with 4 generations of craftsmen<\/li>\n
- Globally renowned for traditional Kogatana<\/em> craft knives, but produces wide range of kitchen and specialized knives<\/li>\n
- Location: Miki Town, Hyogo Prefecture, Japan<\/li>\n
- Established in 1953<\/li>\n
- Number of employees: 8<\/li>\n<\/ul>\n
[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”14741″ img_size=”large” onclick=”custom_link” link=”https:\/\/staliaus.eu\/wp-content\/uploads\/sites\/5\/2020\/04\/ikeuchi_hamono_4th_generation.jpg”][\/vc_column_inner][\/vc_row_inner][vc_column_text css=”.vc_custom_1733755509391{margin-bottom: -1em !important;}”]<\/p>\n
Production Process from Ikeuchi Hamono:<\/h3>\n
[\/vc_column_text][vc_video link=”https:\/\/www.youtube.com\/watch?v=FDcY28auCy4″ align=”center”][vc_column_text]<\/p>\n
![\"\"](\"https:\/\/staliaus.eu\/wp-content\/uploads\/sites\/5\/2020\/04\/ikeuchi_logo_v.svg\")
<\/a>
\nMade in Japan – Ikeuchi Hamono<\/a><\/h4>\n[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
Traditional Yanagiba Japanese knife meant for slicing and filleting raw fish. Handmade.<\/p>\n","protected":false},"featured_media":14744,"template":"","meta":[],"product_cat":[77,596],"product_tag":[83,227,1011,1014,1015,228,220,328,272,224,471],"giftcard-category":[],"class_list":{"0":"post-3602","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-knives","7":"product_cat-japanese-kitchen-knives","8":"product_tag-hand-tools","9":"product_tag-handmade-japanese-knives","10":"product_tag-ikeuchi-hamono","11":"product_tag-ikeuchi-yanagiba","12":"product_tag-ikeuti","13":"product_tag-japanese-kichen-knife","14":"product_tag-japanese-knives","15":"product_tag-japanese-knives-european-union","16":"product_tag-sushi-knife","17":"product_tag-traditional-japanese-knives","18":"product_tag-traditional-tools","20":"first","21":"instock","22":"taxable","23":"shipping-taxable","24":"purchasable","25":"product-type-simple"},"supplier_id":null,"supplier_sku":"","barcode":null,"atum_controlled":true,"out_stock_date":null,"out_stock_threshold":null,"inheritable":false,"inbound_stock":null,"stock_on_hold":0,"sold_today":0,"sales_last_days":0,"reserved_stock":null,"customer_returns":null,"warehouse_damage":null,"lost_in_post":null,"other_logs":null,"out_stock_days":0,"lost_sales":0,"has_location":false,"update_date":"2025-02-05T00:42:32","atum_locations":[],"atum_stock_status":"instock","restock_status":false,"low_stock_amount":"","sales_update_date":"2025-02-05T00:42:32","calc_backorders":null,"acf":[],"_links":{"self":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product\/3602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/media\/14744"}],"wp:attachment":[{"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/media?parent=3602"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product_cat?post=3602"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/product_tag?post=3602"},{"taxonomy":"giftcard-category","embeddable":true,"href":"https:\/\/staliaus.eu\/wp-json\/wp\/v2\/giftcard-category?post=3602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)<\/strong><\/li>\n
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best<\/strong><\/li>\n<\/ul>\n
- Hardness: 59-61 HRC<\/strong><\/li>\n
- Blade finished with characteristic Ikeuchi forge hammering technique (kuro uchi)<\/em>. Food releases more easily from the textured blade<\/strong><\/li>\n