Koho Amano Hitotsu-no-Kami
White #1 Steel Mizu Honyaki Sakimaru Nami Hamon 360mm

※ One Side Mirror, blade grinding (honbazuke), as well as the handle and saya, are all included in the set. Product photos were taken with the anti-rust protective film still on the blade.
 
The ebony silver-wrapped handle (Gin-maki) and ebony saya are made in Shōgin (silver fittings) specification, and are included as standard accessories.

Koho’s sharpening artisan Mr. X (九条 内山浩行 / Hiroyuki Uchiyama) has completed the mirror polish on the engraved area and Honbazuke (本刃付け) finishing.

※ This item is sold exactly in its original, Japan-made configuration, in accordance with our agreement with Koho.

We recommend that you first experience the knife in Koho’s original specification as intended.

If you would like to replace the handle later, please purchase a handle separately and contact us—we will assist with the handle replacement.

For specification changes and related inquiries, please contact us individually via Instagram DM or email.
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[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.



[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.


[Notes after Purchasing a Saya (Sheath)]

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.