Tadokoro Hamono OMOI Ginsan Yanagiba Kiritsuke Kasumi Finish
The OMOI Collection Ginsan #3 Stainless Steel Yanagiba Kiritsuke is a Japanese kitchen knife forged by Nakagawa Knives and meticulously sharpened by Tadokoro Hamono, a renowned sharpener in Kochi, Japan. This single-edge blade delivers the sharpness and precision needed for slicing sashimi and other fish dishes. It features a stunning kasumi finish.
Part of our OMOI collection of knives crafted specifically for Japanese Food Craftsman, this knife is engraved with the Japanese kanji 想(OMOI) . OMOI (想) collection knives from Tadokoro Hamono are available exclusively through Japanese Food Craftsman.
About the Blade Shape: A refined fusion of yanagiba length and kiritsuke profile, single-edge yanagiba kiritsuke knives are designed for highly controlled, professional-level slicing. The straight-edged tip allows precise line cuts, while the long single-bevel blade excels at clean pull cuts for sashimi and delicate proteins. Traditionally favored by experienced chefs, this blade typically measures between 240mm and 300mm, offering both elegance and exacting performance for presentation-focused cuisine.
| Blade Shape | Yanagiba Kiritsuke | Handle Length | 140-145mm |
| Blade Material | Yasugi Steel Ginsan No.3 (Stainless Steel) | Handle Material |
Ebony wood, red ebony wood or stabilized wood, nickel copper (rings) |
| Blade HRC | 60-61 | Handle Shape | Octagonal |
| Blade Finish | Kasumi | Total Length | 410-445mm |
| Blade Length | 270mm or 300mm | Weight | 225-260g |
| Spine Thickness at Heel | 3mm | Usage |
Sashimi |
| Edge | Single-edge | Origin |
Tosa, Kochi Prefecture (Japan) |
| Handedness | Right-handed |
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 Kajihara Hamono.
- 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 worlwide 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 by the them upon delivery.
FOR U.S. CUSTOMERS: Beginning August 26, 2025, customers have reported anywhere from 20% to 80% import taxes due to changes in tariffs regulations.
As featured on Youtube
KAJIHARA HAMONO: HOW A 4th GENERATION BLACKSMITH CONTINUES WITH A TRADITION OF +100 YEARS OF HISTORY
Meet the craftsman behind the Tadokoro Hamono
At 16 years old, Makoto Tadokoro entered a knife workshop in Kochi prefecture, driven by fierce competitiveness. After 17 years of learning, he went independent only to realize he didn't know how to make truly exceptional knives.
He traveled Japan's knife centers studying the masters. In Sakai, the historic heart of Japanese cutlery, he discovered an entirely different approach: 20-30 hand processes per blade compared to the 10 he'd learned.
He found Sakai's top sharpener and showed up unannounced, who after looking at his works decided he showed promise and took Tadokoro under his wing. Thus, for years he traveled between Kochi and Sakai, relearning everything from scratch.
Through his training, Makoto Tadokoro learned a surprising truth: 90% of Japan's traditional knives are sold as "Sakai" products, yet 70% are actually forged in Kochi — always hidden, never credited.
"Kochi has world-class craftsmen," he says. "We should be known for it."
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
What does OMOI (想) mean?
OMOI (想) is Japanese Food Craftsman's exclusive collaboration brand. This knife
is part of a limited collection co-created with Tadokoro Hamono specifically
for our community. It's not available anywhere else. Learn more about the
OMOI by Tadokoro Hamono here.
Is this knife in stock?
Yes, but availability is extremely limited. We have only 1-2 units per size and handle combination. Once sold out, restock timing is uncertain as it depends on the production schedule of Tadokoro Hamono, which works exclusively using had-sharpening methods.
Are Tadokoro Hamono knives dishwasher safe?
No, Tadokoro Hamono knives should not be washed in the dishwasher due to their artisanal crafting process. 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 Tadokoro Hamono 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 Tadokoro Hamono knife rust?
Tadokoro Hamono knives are crafted using Ginsan No.3, a type of stainless steel, making them rust resistant and low maintenance when compared to carbon steel knives. However, rust can still occasionally form even on stainless steel knives, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent rust from forming.
What's the difference between mirror finish and kasumi finish?
Mirror finish has a polished, reflective blade surface that's easier to clean and shows fingerprints more easily. Kasumi finish has a traditional cloudy/matte appearance that's more forgiving and hides wear better. Both perform identically, it's purely aesthetic preference.
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). US customers please see our Important Notice for US Customers.
How do you sharpen a Tadokoro Hamono knife?
Check out the video below in order to know how Tadokoro himself sharpens his knives for better performance and long lasting duration.