Zu Produktinformationen springen
1 von 15

Ichie Hamono

Yamatsuka Hamono Ginsan Edelstahl Kasumi Santoku 180mm

Normaler Preis ¥38,000 JPY
Normaler Preis Verkaufspreis ¥38,000 JPY
Versand wird beim Checkout berechnet
Größe
Farbe
Handhaben

Technische Daten

Schmied: Yamatsuka Hamono

Messerform: Santoku (Bunka)

Stahlsorte: Ginsan (Silber Nr. 3) Edelstahl

Messeroberfläche: Kasumi-Oberfläche

Klingenform: Zweischneidig

Klingenlänge: 180 mm (7,08 Zoll)

Klingenbreite (Mitte – unten): ca. 40 – 44 mm (1,57 – 1,73 Zoll)

Rückendicke (Mitte – unten): 2 mm – 3 mm (0,078 Zoll – 0,118 Zoll)

Griff: Wa (japanischer) Griff, Magnolie, achteckig

Gewicht: In Bearbeitung ( Unzen )

Eingraviertes Zeichen: 堺山塚作 ( Sakai Yamatsuka Saku = Sakai Yamatsuka hergestellt), 銀三 ( Ginsan = Silber #3)

Note

This is built-to-order product, so it takes about 20-40 days from order to delivery.

Care

Frozen or hard products can chip the blade.

Don't wash in the dishwasher.

Use a whetstone to keep your knife from dulling. 

Shipping

Orders are processed within 24 hours. Since this is a built-to-order product, orders are shipped within 30-60 days. Visit the checkout page or FAQ page to see countries available for delivery. If Japan Post EMS to other counties is available, we may be able to ship there. Duties and taxes are the buyer's responsibility. 

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
R
Robert Smith
Great Santoku with some heft

The ebony handle is quite nice and overall this santoku has some heft to it. Gives plenty of confidence when cutting. The edge was sharp and it glides through a lot of ingredients without feeling too delicate. A well made knife and I'm glad to have purchased!

Thank you for your wonderful review!

Yamazuka Hamono’s Ginsan (Silver #3) knives are highly resistant to rust, making them easy to care for while maintaining excellent cutting performance. We hope this knife serves you well for years to come!

If you ever have any questions or need assistance, please don’t hesitate to reach out.

Best regards,
Ichie Hamono