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.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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