Product images are reference images.
Since this product is handmade, the pattern on the back side of the knife
and Kasumi finish on the front are slightly different for each product.
Please purchase after understanding the above.
Finished by the sharpener of a traditional craftsman in Sakai.
Moreover, it is a very high level of sharpening technology.
The beauty of the finish is a wonderful word.
Since this product is handmade, the pattern on the back side of the knife
and Kasumi finish on the front are slightly different for each product.
Please purchase after understanding the above.
Finished by the sharpener of a traditional craftsman in Sakai.
Moreover, it is a very high level of sharpening technology.
The beauty of the finish is a wonderful word.
Specification
Status:
Brand New/unused
REMARKS&NOTE:
The image is a representative image of this product. Since they are all 100% handmade, there are subtle differences in the blade pattern and bend etc.of each product. Please check the detailed information for the size of each product.
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Sharpening workshop:
Kasahara Hamono-Sakai Osaka
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
White #3 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:
Kasumi finish
Weight:
According to image
Handle Tyep:
Octagonal ebony
Handle length of image:
152mm
Joining Handle:
Unjoined / If you want to join, please check the joining request (free)
Saya (Sheath):
Saya (Sheath) can be option purchased.
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 )
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
Review
No posts found
