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There are two methods of cutlery production: forging the soft iron and steel together by heat, and making the whole blade in steel. Our products are all made of steel, using traditions passed down through the generations. Now, we strive to apply these traditional skills to create professional knives for western cooking to meet the ever-changing food culture.

The care taken into the weight balance allows the knife to be used for long periods of time without fatigue. The handle of the western knife is made from the anti-bacterial layered plywood, which keeps the knife hygienic.

The well-controlled heat processing optimizes the nature of the stainless and carbon steel for the best balance and optimum edge retention. Each knife is hand-finished carefully by the craftsmen one by one. You'll understand its wonderful cutting flavor just by holding it.

Ashihamono has been certificated as an excellent brand in Sakai, Japan on April, 2006.

Forging The hot steel is forged into the rough shape of the knife. Afterwards, heat is applied once more, and then the steel is cooled slowly to prevent carbonic spheroidizing and release the stress of forging. (Annealing) Shaping Complete the shape of knife by pressing, cutting or grinding. Quenching, Tempering Heat up the materials at the appropriate temperature, and then rapidly cool down by water or oil to create cuttable steel. If heat is applied again to 150-200 degree Celsius, it will strengthen the bouncing of the steel. Tempering is applied to remove any strain and achieve a metal with well balanced mechanical properties.

Rough Polishing Uses the auto-grinding machine to even out the thickness. Real Polishing Remove the uneven surface by polishing and attach a metal handle for easy polishing in the shape of knife. Final Finishing The knife is polished by using the wheel with layered cloth and polishing materials that range from rough to fine. The polishing process if finished by using the wheel with paper attached.

Western Knife The roughly shaped materials of the handle are fastened by rivets and polished by paper to achieve the final shape. Wax brings out a nice shine. Japanese Knife Heat is applied to the handle, and while the curve is being adjusted, the handle is attached by hammer from the bottom. To prevent the coming off or corrosion of the handle, this process will be repeated and filled with adhesive materials. Checking, Packing Check the finish of the blade for no defects and then deliver.

Most of the products can be chosen from stainless steel or carbon steel. Some of the products are available in a Western or Japanese handle at the same price. You can choose your favorite combination. (*Please note that Japanese handles require more time for production.) We provide an engraving service. (Normally, the name is in the position of the guard for a western knife or in the position under the mark of "Ginga" for a Japanese knife.) If you wish to utilize the engraving service, please inform us of the name you'd like to have engraved by email.

The famous Sweden stainless steel for cutlery is used as raw-materials and is well-made by our skillful craftsmen. Many famous restaurants all over Japan currently use our products. Please enjoy our first-rate cutting at home as well.	The concept is "A Gentle Shape". This is a knife that both parent and child can enjoy while cooking.
	Bite into the raw material of seals perfectly. This item is highly valued by professional seal-engravers.

"Ginga" Santoku utility stainless steel Price: 165mm JPY 12,770 180mm JPY 13,920 This is the santoku utility knife, shaped for home cooking, of our original brand "Ginga". The famous Sweden stainless steel for cutlery is used as raw-materials, and with the appropriate heat processing the knife is tempered to a perfect balance of optimum edge retention (Rockwell hardness 58 degrees). Our skillful craftsmen polish each knife one by one by hand carefully. You can enjoy its perfection in various applications. Certainly, we also provide carbon steel as an alternative. The handle is made of an anti-bacterial layered plywood. It is very hygienic and in good weight balance. You can use this knife for prolonged periods of time with no fatigue.

"Together with Mom" [S] approx. 130mm, [L]approx.170mm Set Price:JPY 11,390 The concept is "A Gentle Shape". This is a knife that both parents and child can enjoy while cooking. The round-shaped design helps to relieve tensions from knife usage, and it makes for a relaxed cooking time. The line of the blade takes a gentle curve and is best for home cooking. The handle is made of white ash, so even the small hands of children may easily use it.

"Ginga" Chinese cleaver #6 (2.5mm) Size: 225mm Thickness: 3mm Price: JPY 22,770 The "Ginko" Series, an original brand of Chinese knives from our company. Uses the world famous Sweden Stainless Cutlery Steel and is forged by fire for the right balance of hardness and durability. Its hardness is fixed at 58 on the Rockwell scale (HRC 58). As each blade is sharpened by hand, one by one, by a highly trained craftsman, you can enjoy the deep flavor of a wonderful cut.

● Please do not cut hard materials such as frozen food, bones and pumpkins as it may result the bluntness, broken and crack of the blade. Please use the right type of knife for the specific application. ● Please do not soak in water or get wet for a long time because it will lead to the handling rusting.. Moreover, if frequently soaked in water, it may widen the gap between the metal part and the wooden handle. Please aware that the rivet may get out of place or the blade may come off easily from the handle.

● After usage, please do not leave the knife unattended. Please wash it by hot water and wipe well with a dry cloth. ● If storing the knife for a long time, please give the knife a thin coat of specific oil and wrap with newspaper. ● For the case of rust, please rub the knife by a wooden log or a Chinese radish with a specific cleanser. If the knife becomes dulled, please sharpen the knife and it will return to normal. Our "Ginga" series professional knives should be regularly sharpened once a month for optimal performance.