Koyanagi Damascus 165mm (6.5")
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Koyanagi is a smaller, multi-purpose kitchen knife. The shape of the knife is unusual and perfectly combines the properties of a slicer and a petty knife. The very word Koyanagi illustrates this excellent fusion of forms and utility: Ko translates into small and Yanagi means a long and thin knife for cutting fish and meat.
The blade is 165 mm long (the width of the blade at the heel is 33 mm) and will serve perfectly for all those who are looking for a smaller and narrower knife. It is suitable for hand-free tasks and its shape and length allow for versatile use for a variety of kitchen work.
72 layers of intertwined softer steel form a strong and distinctive damask pattern. They envelop and therefore protect the core made of SKD11 steel, which is stainless and easy to maintain. It contains a very high percentage of carbon and is hardened to 62 - 64 HRC, which ensures long-lasting sharpness. Koyanagi is fitted with a traditional octagonal Japanese handle made of dark ebony.
It is immediately clear when looking at this knife that the blacksmith paid a lot of attention to perfecting small details, which makes the knife a valuable addition to the kitchens of best chefs.
Hokiyama Hamono is a leading smithery in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).
Each knife in the smithery goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.
|Hardness (HRC scale):||62 - 64|
|Overall length:||295mm (11.6")|
|Blade length:||165mm (6.5")|
|Spine thickness:||2.8mm (0.1")|
|Weight:||100g (3.5 oz)|
|Handle length:||120mm (4.7")|
|Handle type / wood:||Japanese / Ebony|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.