Name: Baba Hamono Kagekiyo Gingami 3 Gyuto 21/24cm Cherry Wood Handle with Magnolia Saya
SKU: 68ee1aff5a6242000c61679c
Price: 12500.0
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Description

⚡️Baba Hamono Kagekiyo Gingami 3 Gyuto 21/24cm Cherry Wood Handle with Magnolia Saya⚡

🔥Brand: #Baba Hamono #Kagekiyo

🔪Youtube (Demo Video): https://youtu.be/Q0Dzj0Q1wy8

🔪Knife Type: Gyuto (Japanese Chef’s Knife)

🔪Steel: Gingami 3 (Silver #3) Stainless Steel

🔪Rust Resistance: Strong

🔪Size: 21cm / 24cm

🔪Handle: Cherry Wood

🔪Saya: Includes Magnolia Wood Saya

🔪Thickness: ≈2.7mm / 3mm

🔪Blade Width: ≈4.7cm / 5cm

🔪Weight: ≈135g / 162g

Brand Introduction

Founded in 1916, Baba Hamono has been rooted in Sakai City — the birthplace of Japan’s 600-year-old forged blade tradition.

The company has maintained the highest standards of craftsmanship to create first-class knives.

Their cooperative process between blacksmiths and sharpeners represents a trusted and harmonious relationship that defines the Baba Hamono style.

Forging:

The blacksmith fuses steel and iron at temperatures above 1000°C, performing multiple steps such as “hot welding,” “forging,” “center trimming,” “rough forging,” “coarse grinding,” “back trimming,” and “heat treatment.”

Sharpening:

While the blacksmith works with fire, the sharpener works with water. Using a variety of whetstones and tools, the sharpener grinds and polishes the blade under water spray, making fine adjustments to any subtle distortions.

Handle Fitting:

After the sharpener engraves the blade, the blade is carefully joined with the handle to ensure perfect alignment. A final sharpening is performed to achieve the ultimate cutting edge.

Material Introduction

Gingami 3 (Hitachi Gingami No.3, also known as G3) is a high-quality stainless steel produced by Hitachi Metals in Japan.

Characterized by its high carbon and chromium content, along with trace elements of vanadium and molybdenum, it offers excellent edge retention, hardness, wear resistance, and corrosion resistance.

It is widely used in premium kitchen knives such as chef’s knives, slicers, and nakiri.

Knife Model Introduction

The Gyuto, also known as the Japanese Chef’s Knife, is designed primarily for cutting, slicing, and trimming meat, especially high-grade wagyu beef.

Its long blade allows for clean, continuous slicing and precise cuts that preserve the texture and appearance of the meat.

While originally intended for professional chefs, the Gyuto has become increasingly popular in home kitchens among culinary enthusiasts seeking fine control and sharp performance.

Handles and steels vary, with common materials including stainless steel or high-carbon steel blades and wooden or composite handles for a comfortable, stable grip.

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Baba Hamono Kagekiyo Gingami 3 Gyuto 21/24cm Cherry Wood Handle with Magnolia Saya

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