Please add it to your kitchen knife collection.
It is a work of traditional craftsman Yoshikazu Ikeda.
His products are very difficult to find, even in Japan.
If possible, we recommend that you sharpen with a natural whetstone.
Specification
Status:
Unused antique
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for peeling and cutting vegetables.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Yoshikazu Ikeda (Traditional Craftman)
Sharpener:
Shotaro Nomura (Traditional Craftman)
Knife Type:
Usuba (East Type)
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #2 Steel (edge) and Soft iron
Forge Welding:
Double Welding (Hagane on Soft Iron)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
HRC (Rockwell hardness):
Unmeasured
Finish and design:
Front Mirror finish (Flat)
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
Remark:
Kitchen knife holder is not included.
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.
Product contains:
Saya(sheath) and Fukusa(keeping bag)
Remark:
Professional use (for top chef )
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