Please add it to your kitchen knife collection.
At present, it is common sense in Japan to buy Mizumoto Yaki (Water quenching) without hesitation.
Genkai Masakuni is currently one of the few craftsmen who can make Mizu honyaki (Water quenching) knives.
He may be the only one who can do Mizumoto Yaki (Water quenching).
He trains in Sakai and then forges in his local Saga prefecture, but all his sharpeners are Sakai craftsmen.
If possible, we recommend that you sharpen with a natural whetstone.
About Genkai Masakuni (link to outside site in Japanese)
Specification
During quenching, a wave-like pattern appears by placing mud on the knife. It is called a Hamon in Japanese.
Review
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