Sakoda Hamono Polished Aogami Super Gyuto 180mm
The Sakoda Hamono Polished Aogami Super Gyuto 180mm is a Japanese kitchen knife hand-forged by Sakoda Hamono, a smithy originally founded in 1973 in the city of Susaki, Kochi Prefecture, Japan. Featuring a brilliant polished finish and versatile double-edged blade forged from Aogami Super with stainless steel cladding for rust resistance, this knife was crafted with both ease of use and maintenance in mind. It comes fitted with a traditional Japanese-style octagonal walnut wa-handle and water buffalo horn ferrule.
About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks.
| Blade Shape | Gyuto | Handle Length |
130mm |
| Blade Material | Aogami Super with Stainless Cladding | Handle Material |
Walnut |
| Blade HRC | 61 | Handle Shape | Octagonal |
| Blade Finish | Polished | Total Length |
330mm |
| Blade Length | 180mm | Weight |
138g |
| Spine Thickness at Heel | 2.3mm | Usage |
Meat, multi-purpose |
| Edge | Double-edge (50/50) | Origin | Kochi, Japan |
| Handedness | Right hand, Left hand |
- Amakusa Red Sharpening Stone (natural stone)
- Grit: #500-#800
- Size: 150 x 45 x 30mm*
- Weight: 525 gr*
*This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.
HOW TO USE?
- Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
- Do not use the knife in twisting motions.
- Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.
HOW TO CLEAN?
- After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
- Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.
HOW TO SHARPEN?
- Use the FREE WHETSONE included with the knife for sharpening. It recommended by the craftsman.
- Remember to sharpen both sides evenly as this is a double-bevel knife.
HOW TO STORE?
- Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
- If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
- If you are storing them in a drawer, keep the edge from touching anything else.
We offer FREE SHIPPING for all orders. We also ship worldwide from our warehouse in Japan.
After your order is confirmed, it may take up to 3-5 business days for dispatch from our warehouse.
You'll receive:
- An order confirmation email when we check payment.
- A shipping confirmation email with a tracking number once your order has shipped.
Import duties, VAT, or local customs taxes may apply once your order reaches your country.
These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.
These fees are the customer's responsibility and thus must be paid upon delivery.
FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.
As featured on Youtube
Sakoda Hamono: A look into their process
Meet the artisan behind Sakoda Hamono
Sakoda Hamono is led by its 2nd generation maker, Tsuyoshi Sakoda, born in Susaki, Kochi in 1969 — the city where the workshop has forged Japanese kitchen knives since 1973, within a Tosa blade tradition more than four hundred years old.
Sakoda spent more than two decades mastering sharpening and finishing. He trained in single-bevel sharpening and quenching in Echizen, returned to refine his work at a blade maker in Kochi, then studied double-bevel sharpening under an Edo blade master and whetstone, as well as hand-sharpening technique under a specialist stone maker and smith from Sanjō. He began producing double-edged knives in 1998. Only in 2018 did he take up forging itself, under his father Haruyoshi Sakoda.
The forge he stepped into was his father's. His father, having worked in the technical division of the steelmaker Sumitomo Metals and having helped at his family's forging business before setting out on his own, brought a special grounding in steel and iron to the craft. He was later recognized for it on several occasions: first, certified as a Tosa no Takumi (Tosa Master) in 1997, and in 2000 as a Dentōkōgeishi, a government-recognized Traditional Craftsman in the Tosa forged-blade craft.
That dual grounding — edge first, forge second — shapes how the workshop treats a blade. Forging is governed by close temperature control at every stage, from shaping the hot steel through quenching and tempering, so the steel reaches its hardness without losing its character. But in Sakoda's view a well-forged blade is only half a knife: none is truly finished until it has been sharpened properly, and re-sharpened, across the years it is used.
WHY BUY FROM US?
Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.
When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.
Through our global +1.5 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.
The knives we offer are selected through direct relationships and transparent storytelling, not catalogs.
Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.
Frequently Asked Questions
Are Sakoda Hamono knives dishwasher safe?
No, Sakoda Hamono knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.
How should I care for my knife?
After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.
Will my Sakoda Hamono knife rust?
This Sakoda Hamono balde is made of Aogami Super, a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.
How much will shipping cost?
All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.
Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).
FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.