Kuro-uchi Santoku knives!

Hammer Finished Santoku knife by Shinichi Watanabe. Click the photo! These are almighty knives. The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel (Rc62 to Rc64) laminated to between two pieces of wrought-iron. The use of very hard steel requires the soft wrought-iron both for the damping qualities and to provide an element of toughness that the steel alone would not have. Second, Japanese knives take a very fine edge and can cut paper-thin slices of meat or vegetables. Kuro-uchi Santoku knife Blade: 165mm Total length: 300mm Width: 47mm Thickness: Tapered spine 5 - 1.5mm Double bevel, Blade: Yasuki white steel, Ho wood hande with plastic hilt $90.00 Option Burnt chestnut handle with plastic hilt +$10.00 Shiro uchi blue steel between stainless +$25.00 Octagonal Keyaki handle with water buffalo horn hilt +$50.00 We are able to make many of our standard line knives very quickly with forging tools and grinding tools, so we can make them at a reasonable price. On the other hand, our professional line knives are custom orders and literally one of a kind - especially for you. Kaibou knife These are big tough Santoku knife and gyuto. The knife is used cutting big fishes like a tuna fish and big meat. Very strong and heavy double bevel blade. It's not longer Santoku. Click the photo! Kuro-uchi Kaibou knife Blade: 180mm Total length: 320mm Width: 48mm Thickness: 5mm $110.00 Kuro-uchi Kaibou knife Blade: 210mm Total length: 370mm Width: 49mm Thickness: 5.5mm $125.00 Double bevel, Blade: Yasuki white steel, Handle: Ho wood Shipping your charge (Shipped Internationally)

This Is Craftsmanship

Humans Meet Blades Long ago in ancient times, humans stopped roaming and settled down with little knowledge. We didn't have long fangs and strong claws like other savage animals. But we had brains and began to think. As time went on, blades and others tools were found to hold the key to finer life. Without them, there was starvation and death. Knives In The Early Days Knives in the early days didn't have any decorations. They were tools of beauty, born for simple and practical uses. Knives were made for durability and people carefully maintained knives for a long life. There were very few foolish people who let rust or other problems spoil their precious tools. In those times, neglecting to maintain tools was to repay kindness with ingratitude. After The Industrial Revolution Later, following the industrial revolution, new manufacturing methods and new materials were developed and people could get knives and tools at very low prices during the twentieth century. That lead to a new kind of thinking in general: if you can buy newly stamped, cheap products every year, why would you buy much more expensive hand-forged knives? But the answer is simple. The edges of machine stamped knives easily wear down and the handles crack or break. So in actuality the user's troubles are unending because of poor-quality. Today, people are looking for really valuable tools to assist them in their doings and there is a revival in the appreciation of hand-made goods. The differences between handmade and machine-made knives are many. Put very simply, our hands always connect directly to our hearts. The outcome of handmade goods are thoughtful and skillful. For example think about the old man next door or down the street. His handmade, hand woven bamboo baskets are full of sensitivities. The baskets carefully are chamfered by his hand and don't have splinters or projections. If he makes unskilled baskets which have splinters and projections, he will be injured by them during his work. Because he makes the baskets with his bare hands. Prime tools should be your faithful friends. When you grasp the handle of a knife, it should smoothly fit to your hand. So knives must be made with regard their functionality and the importance of people.