Description
Features:
- The blade is forged from 18 layers of steel, using a method very similar to how samurai swords were historically forged, where hard edge steel is encased in a folded multilayered structure – suminagashi (also known as Damascus steel)
- Suitable for both fish and meat preparation
- Easy to sharpen
- Maintains sharpness for a long time
- By purchasing this knife, you will own not only a functional tool but also a unique handmade piece with history. It’s a true Japanese forging heritage item with blacksmith’s marks engraved on the blade
- With proper care – will last a lifetime
Specifications:
- Blacksmith: Kokaji Kunitake
- Steel: Shirogami Damascus
- Hardness: 60-62 HRC
- Blade construction: 18 layers (body – layered, core – Shirogami)
- Sharpening: Single bevel
- Handle: Magnolia wood
- Handle shape: Oval
- Ring: Buffalo horn
- Blade length: 165 mm
- Blade height: 52 mm
- Blade thickness (thickest part): 7 mm
- Weight: 275 g
Usage Tips:
- Like all high-hardness carbon steel knives, this blade is brittle, so don’t cut bones or frozen foods, and never use them as a cleaver
- Don’t use on cutting boards made from hard materials like stone, glass, or ceramic. Soft plastic or wooden cutting boards work best
Sharpening and Maintenance:
- For sharpening, we recommend using Japanese Water Sharpening Stones and Leather Strops
- Always wash the knife with warm water after use and dry it (dishwasher use not recommended)
- Like all high carbon steel tools – the blade is prone to rusting. After washing and drying the knife, coat it with camellia oil and store in a dry place
- If rust or hard to clean residue builds up: use our Steel Care Products
About the forge [Miki Hamono – 三木刃物製作所]:
- Well-known and reputable forge, using only highest-grade and purity Hitachi steels
- Location: Miki Town, Hyogo Prefecture, Japan
- Established in 1937
- Produces both traditional Japanese-style and Western-adapted knives
- Number of employees: <20
