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.Naikiri: The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc. Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables. Normal length – 160mm to 180mm Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.