Traditional craftsman Shiraki Kenichi (retired) Kasumi knife is difficult to find in Japan.
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.
We recommend using a natural whetstone for finishing.
Specification
Status:
Brand New/unused
Rust prevention:
We ship with rust-stopping oil.
Use applications:
Suitable for slicing sashimi by drawing.
Country/Region of Brade:
Sakai / Osaka Pref./ Japan
Blacksmith:
Kenichi Shiraki (Retirement)
Sharpener:
A traditional craftsman but undisclosed
Knife Type:
Yanagiba
Constraction of Knives:
SIngle Edge (Bebvel)
Steel Type of Cutting Edge:
Japanese Carbon Steel
Steel Name:
Blue #2 Steel 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
Handle Tyep:
Octagonal Magnolia
Saya (Sheath):
Equipped Magnolia White Saya
Date of manufacture:
Knife holder is not included.
Certificate or Booklet:
Without Certificate
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.
Product contains:
Saya(sheath)
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