Tetsujin Hamono Ginsan Ukiba - 240 mm Gyuto

Tetsujin Hamono is located in Kōchi prefecture on the island of Shikoku and is a collaboration between friends Toru Tamura (the blacksmith) and Naohito Myojin (the grinder). 

Toru Tamura started an apprenticeship as a blacksmith under the recognized blacksmith Hiroshi Kato from Takefu knife village in 2010.

Naohito Myojin was born into a family of sharpeners under the Myojin-Riki brand. He started grinding himself at the age of 18. Over time, he has become widely recognized and is clearly one of the most sought-after sharpeners in Japan after he, among other things, started sharpening the Fujiyama series for Konosuke Sakai. 

The knife should never be washed in a dishwasher, and should not be used to cut hard objects such as bones, cartilage, frozen objects, or hard cheeses. Remember that it is a characteristic of thin, hard metal that it can break. 

Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.

Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.