It is a kitchen knife forged by expert Minoru Nakamura about 40 years ago.
Therefore, when the steel material is tightened and sharpened, it will have the best sharpness.
Please do maintenance with a natural whetstone.
Specification
Status:
Unused antique
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Cooking in general
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpener:
Koichi Morimoto (Traditional Craftman)
Knife Type:
Wa-Sujihiki
Constraction of Knives:
Double Edge (Bebvel)
Steel Name:
White #2 Steel (edge) and Soft iron
Forge Welding:
Interrupt Welding (Warikomi constraction)
Forging Method:
Free forging
Quenching Methood:
Traditional Pine Charcoal Quenching (Duble Steel)
Finish and design:
Kasumi finish
Weight:
According to image
Handle Tyep:
Octagonal Rosewood
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
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:
Handle and Saya(sheath)
Remark:
Collection item
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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.
