Kuro-uchi Nakkiri knife!

Hammer Finished Japanese Vegetable Kitchen Knife made by Shinichi Watanabe. Click the photo! The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel (Rc60 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. Japanese vegetable knife Kuro-uchi Nakkiri knife Blade: 165mm Total length: 305mm Width: 53mm Thickness: Tapered spine 5 - 1.5mm Ho wood Double bevel, Blade: Yasuki white steel in stock now $90.00 Options Burnt chestnut handle +$10.00 Shiro-uchi Blue steel between stainless +$25.00 Octagonal Keyaki handle with water buffalo horn hilt +$50.00 Shipping your charge (Shipped Internationally) Craft Show June 7th and 8th 2003 Last week, I went to a country craft show in Fukushima, with my family. We went as Watanabe Blade. There were various kinds of craftsmen in the forest park where the event was held. We displayed our knives at our private booth. The park was a quiet place with cool breezes blowing and mild sunbeams shining through the leaves of the trees. We leisurely discussed our blades with many customers and some of them were interested in my new products. Actually, I was not confident about my new items before going there, because they have very eccentric handles. While there, I was encouraged by their opinions. Now I've started to practice engraving. I've done a pine tree, a bamboo grove, Mt. Fuji, a turtle and other things. I noticed that engraving tempts me. My source of inspiration will be the natural world. It's my aim to develop my profession as a knife maker. by Shinichi Watanabe June 12th, 2003