Yoshihiro Hongasumi Hamokiri Japanese Eel Bone Slicer Knife Magnolia Handle
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High-Carbon Care
This item is made from high-carbon steel. It offers excellent sharpness but can rust or develop a patina if not kept dry and properly maintained.
- 63-64 HRC
- No
- Free Magnolia Saya Cover Included
Blade Hardness
HRC (Rockwell Hardness) measures how hard the blade's steel is. Kitchen knife steel typically falls in the high-50s to mid-60s on this scale. Harder steel is built to hold a fine edge over long use, while softer steel favors flexibility and easy resharpening. The right HRC depends on the steel and design, not a single higher-is-better number.
Stain Resistant
This steel is not stain resistant. High-carbon steel can rust or develop a patina if not kept dry and cared for, in exchange for the sharper edge it holds.
Saya Cover
This knife comes with its saya cover included at no additional cost, shaped to its exact blade for the same custom fit customers pay extra for on other knives.
Full Specifications
Blade
- Knife Type
- Hamokiri (Eel Bone Slicer)
- Primary Use
- Filleting & butchery (fish, poultry, meat)
- Blade Metal
- Blue Steel #2
- Grade
- Hongasumi
- Construction
- Clad (San Mai)
- Blade Hardness
- 63-64 HRC
- Blade Edge Type
- Single Bevel
- Blade Finish
- Plain
- Stain Resistant
- No
Handle
- Handle Material
- Magnolia
- Handle Shape
- Octagonal
- Bolster Material
- Water Buffalo Horn (Color Varies)
- Tang Type
- Partial Tang
Product Details
Our handmade Yoshihiro Hongasumi knives are meticulously crafted by master artisans, resulting in high-quality tools that are essential for any chef. These knives feature Blue Steel #2, which boasts a hardness rating of 63 to 64 on the Rockwell scale. The blade is intricately forged with iron to create stunning mist patterns, highlighting the refined forging and polishing processes that ensure exceptional performance and beauty.
Complementing the blade is a traditional Japanese-style handcrafted Magnolia Tree wooden handle, shaped in an octagonal design and secured with a Water Buffalo horn bolster. The Hamokiri is a large slicing knife traditionally used for chopping small, thin fish bones, specifically designed to loosen fillets for serving as Sashimi. In Japanese, Hamo translates to pike conger, while Kiri means to slice or cut, underscoring the knife's purpose.
The Hamokiri excels at slicing and crushing cuts of pike conger fillet, which is known for its numerous small bones, making it challenging to prepare. As one of the most essential traditional Japanese knives, the Hamokiri is a powerful tool in the repertoire of many chefs in Japan. With its exceptional craftsmanship and functional design, even the simplest tasks are transformed into artful expressions of culinary skill.
Care & Origin
- Country of Origin
- Japan
- Care Instructions
- Hand wash only.
Dry immediately.
Avoid the dishwasher. - Sharpening Method
- Sharpen by hand using whetstones. Do not use honing rods.