Forgings Specialist

Haruyoshi Sakoda

SAKODA-HAMONO

株式会社■ Born in Kagoshima Prefecture in 1941.
■ Worked at Sumitomo Metal Industries, Ltd.
■ In 1989 opened SAKODA-HAMONO in Susaki-City, Kochi Prefecture.
■ Use the knowledge of iron and steel, establish original knife manufacturing technology.
■ In 1997 get the "Tosa no Takumi(Specialist of TOSA)" certiﬁcation.
■ In 2000 get the "METI-designated traditional craftsperson" certiﬁcation.

Sharpening Specialist

Tsuyoshi Sakoda■ Born in Susaki-City, Kochi Prefecture in 1969.
■ For three years from 1985, sharpening and quenching knives
training of one side blade at SHIMIZU-HAMONO in Echizen.
■ In 1992 opened knife sharpening factory in SAKODA-HAMONO.
■ Start selling directly at department stores since 1998. And start
production of double-edged blades.
■ Since 2000 studied at EDO-HAMONO for training of double-edgedsharpening.
■ Since 2003 studying at TANAKA-TOISHI.
Start learning the wheel grinding and hand sharpening technique.
■ From 2017 studying at YOSHIGANE-HAMONO in Sanjo-City.
■ From 2018 studying forging with Haruyoshi Sakoda.
Product Name
Yanagiba(Sashimi)-KnifeKaisaki-knife
Deba-Knife
PRODUCTS

Beef-Knife

Petti-Knife

Vegetable-Knife
Ship-Style-Knife
Black-Style-Knife
Black-Style Petti-Knife

Steel TypeBlue-SteelWhite-Steel
Blue-SteelWhite-Steel
Blue-SteelWhite-SteelStainless ink flowed style
Super Blue-SteelWhite-SteelStainless ink flowed style
Super Blue-SteelWhite-SteelSK Blade
Blue-SteelWhite-SteelSK Blade
Yellow-Steel／Rosewood-Handle
Blue-SteelWhite-SteelWhite-Steel

Blade-Sizefor Use

10.5cm 12cm 13.5cm 15cm 16.5cm 18cm〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇SAKODA-HAMONO Co.,Ltd.

〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇21cm24cm

Fish〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇〇Koda781, Susaki-City, Kochi-Prefecture, JAPAN, 785-0051
Phone & Faximile : +81 889-43-1907
Mail : sakoda@sml.jp ／ https://sakodahamono.com

Meet〇〇〇〇〇〇〇〇〇〇〇〇Vege orFruit〇〇〇〇〇〇〇〇〇〇〇

SAKODA-HAMONOSAKODA-HAMONO

Information of products

We care very much about Forging & Sharpening by hand

■Yanagiba(Sashimi) -Knife

The Japanese traditional kitchen knife maker SAKODA-HAMONO inherited the techniqueof TOSA-UCHI-HAMONO it's habe over 400 years tradition.

Yanagiba-Knife is a kitchen knife to remove

In 1973, Sakoda Haruyoshi opened SAKODA-HAMONO in Susaki City, Kochi Prefecture.

ﬁsh skin and cut into Sashimi(raw ﬁsh).

Characteristics of TOSA-UCHI-HAMONO is free forging.

In “Washoku(Japanese style cuisine)”

Many othermakers use pressed materials, but SAKODA-HAMONO made all single-edged kitchen knives

every cook use it.

by iron and steel.

We make it aiming at the same sharpness

Our forging technique which we have independently raised does not impair the quality of steel.

as “Japanese KATANA".

It is working at high temperature to make higher quality nives, temperature control such as quenching
and reheating is thoroughly aimed, always aiming for better product making.
It is also very important to sharpen knives.

Second generation Tuyoshi Sakoda has been intermittently studying with several Japanese
blacksmiths and polishmakers for more than 20 years and also about ﬁnishing.

And he continue to striving to spread the manner of sharpening with a whetstone and how to keep it.

How to make the single-edged knives1.Heat the furnace with heavy oil to about 1000℃.

■Deba-Knife
Deba-Knife is for removing ﬁsh bone, andcutting ﬁsh bone.

The blade is thicker than Yanagiba Nife.
If you get it, you can use for a lifetime.
There are sizes from small(Kodeba）tobig ones.

■Nakiri-Knife

2.Place on the hard steel to the soft iron heated in thefurnace, and hit it by hand, and combine iron and steel.

Nakiri-Knife is for cut vegetables.

3.Beat and stretch the material by piler before it get cold.

The blade is rectangle and thin.

4.Build a part to be the handle before getting cold.

In chinese cuisine, every cook use it.

5.Heat it again.

In japanese cook use it for peel the radish.
Peeling the radish is studying for young

6.Grind the back side thinly.

cooks.

7.Hard tap the front side by piler.
8.Cut it into the shape of kitchen knife.
9.Heat it, and put in water to cool quickly.
10.Grind it with rough whetstone to thin the part of the blade.
11.Grind it with buﬀ-whetstone.
12.Grind with medium whetstone.
13.Use some whetstones, grind it by hand.
14.Attach a handle. Completed.

■Beef-Knife
Beef-Knife is for western cuisine.

The blade is sharp and twin edged, you can
use to cut block meats, and cut vegetables.
But not for cutting ﬁsh.

The tip of the blade is sharp, it isprofessional oriented.

■Ship-Style-Knife
Ship-Style-Knife is japanese style knife.
The blade is sharp and twin edged,
you can use to every foods.

It is not so big it is easy to use knife
kitchen even beginners of cooking.