Kenshiro Hatono Shirogami #1 Nashiji Bunka 18 cm

Kenshiro Hatono is a young blacksmith who learned his trade from Katasuyasu Kamo. In 2024, he began forging his own knives, and we proudly present his Shirogami series. Two stainless steel layers protect the hard carbon steel core. The flat belly of the blade has a slight curve, making the knife suitable for both straight cuts and swings. Each knife in this series has an octagonal handle of maple wood, combined with a walnut head

• Shirogami #1 62 HRc
• Nashiji
• Protective layers of stainless steel
• Handle of maple with a ferrule of walnut

Bunka

This Bunka knife is a versatile tool combining a vegetable cleaver and a Chef's knife. It features a wide blade ending in a sharp, triangle-shaped tip, making it easy to precisely cut small fruits and vegetables. Additionally, the Bunka is more compact than a regular chef's knife.

Shirogami Carbon Steel

This fine-grain carbon knife is made from Japanese Shirogami steel. It sharpens better than any other steel, but requires careful drying after each use. Well-maintained, it surpasses any stainless steel knife in cutting finesse. A patina will form on the core steel, leading to discoloration, which also protects against rust.

Carbon Steel

This knife is made from carbon steel, requiring more maintenance than stainless steel. It sharpens more easily than stainless steel but can rust without proper care. Carbon steel knives also form a patina when used, which slightly protects against rust but discolors the steel. Patina is a natural process, giving the blade a unique character. Read more about carbon steel on the following page: All about carbon steel.

Stainless Cladding

Stainless steel cladding acts as a solid, reliable veneer for your knife. 2 layers of stainless steel protect the core steel, keeping the knife in excellent condition while allowing flexibility.

Nashiji

This knife features a Nashiji finish, with a rough texture that gives the blade a distinct design and helps with food release.

Octagonal Wa Handle

Sophisticated and practical, the octagonal Wa handle is an excellent choice for chefs frequently at the cutting board. Its traditional design provides the best grip while cutting and chopping, even with wet hands. A Walnut ferrule also prevents splitting and wear for a durable, enduring handle.