Hand forged in Sanjo, Nigata prefecture by a third generation bladesmith, he produces knives entirely by hand and due to his limited production prefers to remain anonymous. He works alone in his family’s shop producing a very limited quantity of knives entirely by hand and prefers to use the traditional carbon steels produced by the Yasugi steel mill. This series consists of a traditional San-Mai construction with a Kurouchi finish, the cladding is stainless for ease of maintenance and the core is Shirogami 2 chosen for its super fine grain and ease of sharpening. These blades have quite a large amount of depth and a fine edge geometry making them excellent cutters. The Hira (flat) of the knife has an unusual textured finish which aids in food release.
Edge Angle: Double Bevel
Blade Length: 165mm
Total Length: 310mm
Steel: Shirogami/White Carbon Steel
Handle : Traditional Hachikaku American Cherrywood /Pakka Wood