Handcrafted by accomplished blacksmiths, this exceptional piece is a result of the skilful hands of Yoshikazu Tanaka from Tanaka Uchihamono Works, renowned as a master blacksmith. The sharpening expertise comes from the hands of Tadataka Maruyama and Naohiro Nomura. The blade is made from Aogami #1 (blue steel #1), encased in Damascus soft iron-clad, showcasing a blend of traditional techniques and modern craftsmanship.
As you explore the blade, you’ll be captivated by the artisan’s meticulous hammering work and the mesmerizing patterns of Damascus steel left on the dark surface. The choice of Blue #1 steel is deliberate, celebrated for its outstanding edge retention and high carbon content. With a multi-layered construction and a double beveled & half tang design, this blade is not just a tool but a work of art. Its origin in OSAKA, JAPAN. This knife boasts a unique feature with a handle crafted from oak, elegantly laminated on all sides with cherry wood.
Please Note: The handle color varies from light to quite deep ochre. Not dishwasher safe. Handle: The handle design pays homage to Kaba zaiku, a time-honored wood bark craft originating in Kakunodate town, Akita prefecture, dating back to the late 18th century when lower-ranking samurai engaged in part-time crafting. Cherry bark, known for its moisture-retaining and repelling properties, has been historically used in various items, from kitchen utensils to letterboxes. The series introduces handles that not only enhance kitchen aesthetics but also evoke the beauty of cherry trees. Characterized by a comfortable grip, unique wood patterns, and eco-friendly qualities, these handles represent a harmonious blend of tradition and functionality. • These are very high-carbon knives with an edge that will oxidize which can be reduced and removed with the use of rust-removing cream and camelia oil which are available in our maintenance section.
This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 160mm to 240mm.
Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.
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