Traditional 700-year-old technique (Fukui Prefecture / Echizen Uchihamono)
Echizen Uchihamono (forged knives) are said to have originated in 1337, when Chiyozuru Kuniyasu, a swordsmith in Kyoto, moved to the Echizen region (present Echizen City) looking for a better place to forge katana or Japanese swords and made sickles for neighboring farmers. It is said that every time Kuniyasu made a katana, he carved a guardian dog from a grindstone and sank it in a well. This contained his wish as an artisan that a sword must not be a tool for killing people and should be only a symbol of a samurai. This spirit has been handed down to artisans of Echizen Uchihamono, who are determined to make tools of the highest quality.
Designated as a traditional craft product in 1979 for the first time in the blade field
In recognition of its history and techniques, in 1979, Echizen Uchihamono became the first designated traditional craft in the blade field.
Echizen Uchihamono-superb craftspersonship shining in distinctive forging techniques and manual finishing
Echizen Uchihamono products are still being made while sticking to traditional Japanese forging techniques and manual polishing steps. Using the forging techniques, which were important for making Japanese swords, we make tough blades that have high strength in bending and breaking.
Echizen Uchihamono artisans’ pursuit
Echizen Uchihamono artisans continue to pursue how to make light, thin, robust and long-wearing blades so that any user can be satisfied regardless of material. Each Echizen Uchihamono product has a quality that can satisfy anyone who actually uses it.
Responding to changing times, we have transformed their excellent techniques into those for household utensils that are closely connected to people’s lives, and now we deal in a wide variety of products, including farming, forestry, gardening and fishery-related tools, in addition to familiar knives and other kitchen utensils, which are our main products.
In this way, Echizen Uchihamono has continued to evolve into more user-friendly and beautiful products in people’s everyday lives by pursuing functionality and shape suited for usage.
Hammer Damascus carefully polished one by one by craftsmen.
The blade part achieves unprecedented strength by the “forged Damascus manufacturing method” in which 33 layers of steel and bare metal are alternately layered and beaten.
The unevenness of the beautiful hammer pattern creates an air layer between the food and the blade, which has the effect of improving the separation.
The “Taniwa Ryu Premium Series” is a beautiful high-grade model with excellent sharpness, rust resistance, durability, and practicality.
[2016 Good Design Award Winning Product]
■ 67-layer Damascus | VG10 steel blade
The blade of this knife is forged by alternately stacking 33 layers of soft stainless steel and hard stainless steel to achieve unprecedented strength. increase. As a result, there is no bending or bending, and the sharpness of VG10 steel is brought out to the utmost limit.
In addition, it is resistant to rust, so there is no odor transfer to the ingredients and it is easy to clean. You can enjoy cooking hygienically and comfortably.
In addition, the suminagashi pattern and hammer pattern on the blade are proof that the entire blade has been forged. It is a dish that you can feel the skill of skilled craftsmen and the complexity of the manufacturing process. (The steel pattern of the blade part also differs slightly depending on how the craftsman hits it.)
■ Excellent sharpness lasts for a long time.
High-grade stainless steel special steel VG10 steel is used for the core material, which is high. Achieves a hardness of about 60 HRC! Even with stainless steel, we
have achieved a sharp sharpness that is close to the sharpness of carbon-based knives.
The manufacturing method is to sandwich the core VG10 steel between Damascus steel from both sides and forge the steel with excellent durability
to achieve outstanding sharpness and high durability. The beauty of the appearance that adopted the uneven hammering and mirror finish is the highest grade.
* VG10 material is high-grade steel made by adding rare metal cobalt to molybdenum/vanadium steel.
■ Handle for durability and hygiene
The handle is made of linen micarta, which has the highest durability and does not easily absorb water.
It is a clean stainless steel penetrating hilt type with no studs, and
can be used hygienically by suppressing the ingress of water and dirt and the growth of germs.
The new “Taniwa Ryu Premium” has a gentle line bulge from the center to the end of the handle so that the handle fits in the hand when grasped. Due to the shape of this handle, it is easy to grip and not slippery, and it has the effect of not getting tired even after long-term use. Furthermore, by applying a hammer to the metal part at the end of the handle, it is possible to evenly apply force to the ingredients when hitting garlic or meat.
■ We will deliver the kitchen knife in a special box.
It is a gem recommended as a happy gift that conveys your daily feelings to your loved ones.
Fully Hande Forged by Master
Premium Limited Collection
VG10 Damascus Stainless Steel
67 Layers Blade
Linen Micarta handle
Hardness 60±
One of the Sharpest Edge
Made in Japan
The edge of this shape is almost flat for the entire length and is the consummate knife for the preparation of vegetables. The wide rectangular blade is ideal for scooping and the best shape for vertical chopping of hard and dense foods like cabbages, celeriac etc.
Function – Vegetable knife. For Slicing, Dicing and Mincing of vegetables.
Normal length – 160mm to 180mm
Tip: A few models have a completely flat edge with no curve so if you need to roll cut as well as vertically chop (to Julienne or Chiffonade herbs) select a model that has a slight curve towards the tip. This is the ‘uber’ knife for vegetables.
The product includes: 1x Tangen Ryu Ryusen Nakiri
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