Koho Amano Hitotsu-no-Kami
White #1 Mizu Honyaki Kiritsuke Yanagiba 360mm with Wave Hamon
Full Mirror Polish, Includes Ebony Handle
Forged by master blacksmith Yoshikazu Ikeda（池田 美和） and finished by Koho’s master sharpener Mr. X – Hiroyuki Uchiyama（九条 内山浩行）, this blade has been completed with full mirror polishing and professional honbazuke final sharpening.
※ CHEF PARTNERS is the only official Koho retailer worldwide.
[about Koho]
Koho (Kohō) is a Sakai-based premium brand developed by Suzuki Shosya, known for its scarcity due to a sales model focused more on direct distribution than open retail.
Rather than flashy marketing, Koho places value on chef-centered performance and usability—easy maintenance, clean cutting feel, well-balanced handling, and long-session comfort in professional kitchens.
Koho Amano Hitotsu-no-Kami White #1 Steel Mizu Honyaki Kiritsuke Yanagiba 360mm
Specification
Country/Region of Brade : Sakai / Japan
Blacksmith : Yoshikazu Ikeda (池田 美和)
Sharpener : Mr.X (Hiroyuki Uchiyama (九条 内山浩行))
Knife Type : Kiritsuke Yanagiba
Constraction of Knives : single-edged blade
Steel Type of Cutting Edge : Japanese Carbon Steel
Steel Name : White #1 Steel (Shirogami)
Forge Welding : Mizu Honyaki (Solid Steel)
Quench : Water quenched
Finish and design : Full Mirror / Honbazuke (blade grinding & final edge finishing)
Hamon(Wave) : Wave hamon
Cutting Blade Length : 360mm size (actual length approx TBD)
Blade Width : TBD
Thickness : TBD
Weight : TBD
Saya (Sheath) : Not included (sold separately)
Handle : Included (Ebony Handle)
Note of Use : Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Remark : Professional use (for top chef)
About Blade Steel
[About White Steel (Shirogami)]
White steel (Shirogami) is a traditional Japanese high-carbon steel made with almost no alloying elements, focusing on very pure iron and carbon for a clean, simple composition.
This high purity gives White steel a very fine grain structure that can be sharpened to an extremely keen, precise edge with quick, satisfying feedback on the stones.
Because it contains no stainless additives, however, it is highly reactive to moisture and acids and must be wiped dry, making it a favorite of chefs and enthusiasts who value maximum sharpness and classic carbon-steel cutting feel over ease of maintenance.Saya Care
1. Avoid long-term storage inside the saya
Even if there is no visible moisture on the blade, keeping the knife inside a sealed saya for a long period can trap humidity and may cause rust. For long-term storage, please take the knife out of the saya and store it separately.2. If any problem occurs after purchase
Notes When Purchasing a Saya (Wooden Sheath)Avoid long-term storage in the saya
Even if the blade is completely dry, keeping it sealed inside the saya for a long time can trap moisture and cause rust.For long-term storage, please remove the knife from the saya.
Be careful not to scratch the blade when inserting itTo help minimize scratches, the opening on the inside of our saya is finished with a velvet lining.
However, scratches may still occur due to careless insertion or removal, so please keep this in mind when purchasing.
As this is considered a matter of normal use and handling, we may not be able to repair or compensate for scratches that occur during use.
Important Notice
*Color and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.
Shipping information
* We will pay for the amount exceeding the $35 shipping fee for each country
*We safely pack international shipping
*We are not responsible for delivery errors caused by address input errors
