Kiya Hamono was established in 1792 by Iisuke Kato in the Nihonbashi district of Tokyo. 230 years on the company is still run by the 6th generation of the Kato family. Today, it is the ‘go to’ knife shop for all those seeking the best kitchen tools available, in particular, knives.
JKC is proud to partner with Kiya to bring the most popular knives manufactured by a group of artisan blacksmiths that meet the exacting criteria of Japan’s best known knife shops.
Aogami 2 11 Layer Kirouichi
A layer of High Carbon Aogami 2 steel is sandwiched between 11 layers of soft iron steel that is then hand forged, tempered, ground, and sharpened to the highest standard. The handle of these beautiful knives are crafted from Rosewood.The resulting knives, whilst requiring a little more care in use and maintenance will provide surgically sharp edges that are easy to resharpen.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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