In September 2021, Mr. Morimoto re-sharpened it.
A knife with the engraving of Koichi Morimoto, a sharpener of Sakai's
traditional craftsman.
According to Mr. Morimoto's explanation, it is probably a work 20 years
ago.At that time, Mr. Morimoto was only sharpening the Honyaki knives of
Mr. Tatsuo Ikeda.
From this, there is no stamp, but it seems to be forged by Mr. Tatsuo Ikeda.
Specification
Status:
Unused antique
REMARKS&NOTE:
Image information takes precedence over textual information listed on the product page.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Unknow (Hand made Factory)
Blacksmith:
Estimate: Mr. Tatsuo Ikeda
Sharpener:
Koichi Morimoto (Traditional Craftman)
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #2 Steel
Forge Welding:
Honyaki (Mono Carbon Steel）
Forging Method:
Free forging
Quenching Methood:
Traditional Water Quenching (Mono Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Front Mirror finish (Flat and Kiriba)
Hamon (Wave)
:
During quenching, a wave-like pattern appears by placing mud on the knife. It is called a Hamon in Japanese.
Wave visible
Weight:
According to image
Handle Tyep:
Octagonal ebony
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Saya (Sheath) can be option purchased.
Dominant hand:
Right-handed
Note of Use:
Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.
Maintenance:
this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.
Remark:
Collection item
Display Goods:
Knife holder is not included.
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