This is a Wa-Gyuto knife by Yoshikazu Ikeda, a traditional craftsman.
The steel is probably White#1 or White#2, and the sharpener is traditional craftsman Mr.Ino.
It has become difficult to find Mr. Ikeda's Mizu-honyaki. It seems that many kitchen knives are not for sale.
If you want to resharpen yourself, please finish with a natural whetstone.
Specification
Status:
Brand New/unused
Rust prevention:
The rust-proof liquid is painted.
Use applications:
Professional cooks are also available for general home cooking.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Yoshikazu Ikeda (Traditional Craftman)
Sharpener:
Unknown
Knife Type:
Wa-Gyuto
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Name:
White #Unknown Steel
Forge Welding:
Honyaki (Mono Carbon Steel）
Forging Method:
Free forging
Quenching Methood:
Traditional Water Quenching (Mono Steel)
HRC (Rockwell hardness):
Unmeasured
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:
Joined
Saya (Sheath):
Equipped Magnolia White Saya
Certificate or Booklet:
Without 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.
Product contains:
Fukusa(keeping bag)
Remark:
Professional use (for top chef )
Review
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