The Blade Craftsman It's great blacksmith knife like samurai sword Professional Knives Kitchen knife, machete...
watanabeblade.com

ŠThe other knives
Special | Standard | Professional

Master line for professional chefs
Click the photo!

How to make

Zoom in

octagonal handle

Takohiki

Gyuto and Mukimono

And Ho sheath

Deba add octagon

Soba kiri

Maguro-kiri

Maguro-kiri
You find your knife!
Name Blade size White steel
Price JPY
Blue steel
Price JPY
Sashimi, Takohiki
or Fuguhiki
180mm 19,000 20,000
Sashimi, Takohiki
or Fuguhiki
210mm 22,000 25,000
Sashimi, Takohiki
or Fuguhiki
240mm 25,000 29,000
Sashimi, Takohiki
or Fuguhiki
270mm 29,000 35,000
Sashimi, Takohiki
or Fuguhiki
300mm 36,000 42,500
Sashimi, Takohiki
or Fuguhiki
330mm 41,000 55.000
Sashimi, Takohiki
or Fuguhiki
360mm 52,500 72,500
Deba knife 150mm 19,500 22,500
Deba knife 165mm 20,000 24,000
Deba knife 180mm 24,000 26,500
Deba knife 210mm 35,000 37,500
Deba knife 240mm 46,500 52,500
Deba knife 270mm 62,500 69,000
Usuba knife 180mm 22,500 27,500
Usuba knife 210mm 27,500 32,000
Usuba knife 240mm 36,500 42,000
Kuro thin Sobakiri 270mm 35,000 -
Kuro thin Sobakiri 300mm 39,000 -
Kuro thin Sobakiri 330mm 48,500 -
Kuro Sobakiri 270mm - 66,500
Kuro Sobakiri 300mm - 77,500
Kuro Sobakiri 330mm - 92,500
Gyuto chef knife 210mm - 27,500
Gyuto chef knife 240mm - 34,000
Gyuto chef knife 270mm - 38,500
Gyuto chef knife 300mm - 45,000
These prices are not retail. They are already discounted prices.
The other prices

The hardness of our blades is between HRC 63 to 65 with the exception of our Deba knives. The Deba is a tough knife for boning poultry, fish and meats and for cutting through fish bones, so the hardness on a Deba blade between HRC 63 to 64.

We can make most kinds of Japanese kitchen knives, more then 800 different styles!
Yanagiba (We also called Yanagi, Sashimi and Shobu), Hiraki bocho, Takobiki (also called Takohiki), Sakimaru takohiki, Huguhiki(also called Tessa Boutyou), Mioroshi deda, Funayuki deba, Ai deba, Unagisaki (for eel knife, there are Edosaki, Nagoyasaki, Osakasaki and Kyosaki), Dojosaki, Ikasaki, Makiri, Nakkiri, Azumagata Nakkiri, Santoku (also called Santuko), Bunka (also called Banno and Bunmei Boucho), Sakekiri (also called Syakekiri), Kaisaki, Ajikiri, Hamokiri (also calld Honekiri Boucho), Usuba, Honesuki, Sobakiri, Gyutou (also calld chef knife), Garasuki, Sabasaki, Kaibou, Maguro kiri(also called Hancho hocho), Kaitai, Kakou deba, Tarasaki, Dakketsu, Sujihiki (also called Slicer and carving), Petite (also called petty, paring knife and fruit knife), Mukimono (also called Kenmuki), Kawamuki (also called Muki boucho), Uusba (also called Azumagata Usuba and Kantogata), Kamagata Usuba (also called Kansaigata Usuba), Hishigata Usuba, Kujira, Kiritsuke, Sushikiri, Chinese cleaver (also called Chuka boucho), Nata, Shotou, Kiridashi and the other knives. You can choose from some kinds of steel.


Each knife comes with a standard ho wood handle. Kurouchi knives have the chestnut handles.

We no longer supply custom handles.

Custom blade modifications:
Togidashi finished blades adds about 30% Available on single beveled blades only.
Mirror polished blades adds about 50%
Honyaki adds about 110%
Kintarou ame steel adds about 120%
Left handed adds about 40%

The Ho wood sheath (Saya) adds about $70.00 - $140.00

The delvery is usually about 3 weeks




More custom modifications:

You can send me your request so that I can quote you the price. You may indicate the size you wish, if you would like it slimmer, wider, thinner, thicker, lighter, heavier, flat backed, symmetrical bevel, custom shape, whatever you wish. We will quote your price and make your knife as you see it, making it a special and unique one-of-a-kind blade specifically for you!


Secret menu "customize"
I recommend you give our original scale knives a test drive at first. We have achieved these regular designs by spending over one hundred years through many generations perfecting our craft. These shapes and balances are what we believe the ideal for each blade style. I hope you try original size from our list for 1 year. After that, try your original design.
For example, Honyaki is too delicate for Japanese blade beginners. Another example, a thinner blade will be sharper, but not stronger. A thicker blade will be stronger and more durable, but will not be as sharp.
You can e-mail me your drawing. I will advice and give you what we can.
To custom make your knife generally costs between 15% - 50% extra.


Attention
We use water buffalo horns for the hilt of our handles. This is a natural material and comes in several different random colors. Which means that it is not possible to choose the color for the horn. It is usually 99.99% black in color. Moreover, sometimes there are scars, dents and projections on the horn material. These occur naturally and are creations of nature. We have a policy to never waste any natural material since we have a high level of love, regard and respect for the nature around us. In fact the scars are unique and we consider them to add character and uniqueness to each individual knife rather then believe that they take away from the beauty of our work.
As a matter of fact, wood is also a natural material and nobody can choose the grain and the color either.
We would like to inform the customers that we cannot supply any specific colors even if we receive an order in advance. Customers should consider themselves lucky if they receive a color of their choice. We would therefore request you to abstain from making demands for any specific color.


How to measure Japanese blade length:
Gyuto, Deba, petite, Unagisaki, Nakkiri, Aideba and ... don't have Machi. The how to measure is blade like western knives.
On the other hand, Yanagi, Usuba, Takohiki, Mioroshi, Hamokiri, Kiritsuke and ... have Machi. Then you measure from Machi to top.
The picture for measure


Please ask us for any further information.




The Steel Used In Japanese Knives

When people talk about traditional Japanese knives, you may hear them say that the knives were made from "white (Shiro in Japanese)" steel or "blue (Ao)" steel. Alternatively, they might say "white paper (Shiro Kami)" steel or "blue paper (Ao Kami)" steel. These are not technical standards but refer to the color of the labels that Hitachi uses for some of their commercial grade steels. Among Japanese manufacturers, these become "Blue Label #1, #2 or super," "White Label #1, #2 or #3," and so on. Both types are high-carbon steels in the 1.0% to 1.2% carbon range alloyed with silica (0.1% to 0.2%) and manganese (0.2% to 0.3%). The "blue paper" steels also have chromium (0.2% to 0.5%) and Tungsten (1.0% to 1.5%) added for toughness. Japanese manufacturers routinely produce knives from these steels in the Rc62 to Rc65 range, substantially harder than any Western-style blades.

For the soft-steel back, they use a very low carbon steel (0.06%) with a bit of silica and manganese (both at 0.2%). The highest-quality tools still use wrought iron from old anchors or anchor chain as the backing material.

There are blue, white, yellow, green, silver and... We use Blue #2 and White #2.

To English top page Payment, Shipping... Biography Contact Us

Copyright (C) Watanabe Blade. All Rights Reserved.