Mr.Yasuaki Taira born in 1965.
In 1983, after graduating from high school, he studied at the "Ajioka Cutlery
Factory" in Sakai City, Osaka Prefecture, where he learned to sharp knives.
After that, he acquired the old-fashioned forging method under the original
Morihiro woh is his father. Today, he consistently manufactures everything
from forging to sharpening in Yame City, Fukuoka Prefecture, Kyushu. Sakai's
kitchen knife is basically made, and blacksmithing and sharpening are performed
by different craftsmen, but he is a rare person who performs blacksmithing and
sharpening by himself. In 2019, he will be certified by the Japanese Food Culture
Tradition Association, which is responsible for cooking the Japan Imperial Family.
He has also appeared on many televisions. Currently, his third son is entering
the manufacturing site and undergoing training.
In 1983, after graduating from high school, he studied at the "Ajioka Cutlery
Factory" in Sakai City, Osaka Prefecture, where he learned to sharp knives.
After that, he acquired the old-fashioned forging method under the original
Morihiro woh is his father. Today, he consistently manufactures everything
from forging to sharpening in Yame City, Fukuoka Prefecture, Kyushu. Sakai's
kitchen knife is basically made, and blacksmithing and sharpening are performed
by different craftsmen, but he is a rare person who performs blacksmithing and
sharpening by himself. In 2019, he will be certified by the Japanese Food Culture
Tradition Association, which is responsible for cooking the Japan Imperial Family.
He has also appeared on many televisions. Currently, his third son is entering
the manufacturing site and undergoing training.
Specification
Status:
Brand New/unused
Rust prevention:
The rust-proof liquid is painted.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Fukuoka Pref.
Blacksmith:
Yasuaki Taira (Fukuoka Pref)
Sharpener:
Yasuaki Taira (Fukuoka Pref)
Knife Type:
Sakimaru Takohiki
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #1 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)
Hamon (Wave)
:
During quenching, a wave-like pattern appears by placing mud on the knife. It is called a Hamon in Japanese.
Wave Floating (Namiukashi)
Weight:
According to image
Handle Tyep:
Octagonal ebony
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Equipped Magnolia White Saya
Certificate or Booklet:
Equipped Certificate
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:
Professional use (for top chef )
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Important Notice
*Colour and shape can differ from the photo and actual product due to camera and lighting.
*Also, you may see difference in colour due to the oil applied to protect from rust.
*For handmade products, there may be small scratches. There is no problem in use at all.
*In addition, vintage products may have minor scratches due to long-term storage.
*Wood products may age over time.
Please check the image well before purchasing.
