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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.

Wa-Gyuto Shirogami-1 (WS#1) 210mm Mizu Honyaki 2 Side Mirror Funish Namiukashi Hamon Evony Handle By Yasuaki Taira

Recommended for Head Chef : should also be proficient at sharpening.
USD1,289.06
In stock

This product is limited to one item and will not be restocked.

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Be sure to select whether the handle is attached or not.

!Important Notice

We try to capture images that represent the real product as much as possible. However, the actual product delivered may differ from the product image due to lighting. Please note this point.If you would like additional images, please contact us as they will be taken individually.
TY-210C-01

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:
Wa-Gyuto
Constraction of Knives:
Double 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 and back Mirror finish
Hamon (Wave) :
Wave Floating (Namiukashi)
Cutting Blade Length (From top to chin) :
approx 205mm
Total Knife Length (from tip to hip of handle) :
approx 357mm
Blade Width (Maxim point) :
approx 47mm
Thickness(Maxim point) :
approx 3.3mm
Handle Tyep:
Octagonal ebony
Handle length of image:
140mm
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:
Ambidextrous
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 )
Display Goods:
Knife holder is not included.

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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.

Questions