180mm Ashi Ginga Carbon Steel Santoku

Ashi Hamono is a family business founded in Sakai Japan in 1948. The current president, Hiroshi Ashi is a master blacksmith and a nationally recognized Master Craftsman. Due to limited production and global demand, Ashi knives have become increasingly hard to find on the market.

Location: Sakai Japan

Line: Ginga

Construction: Monosteel

Edge Steel: Carbon Steel #2 HRC~62

Cladding: N/A

Finish: Migaki

Edge Grind: 50/50 (Double Bevel)

Handle: Riveted pakka wood scales

Weight: ~ g

Blade Length: 180mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.