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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!
Keep in mind, a thinner blade will be sharper, but not stronger. A thicker blade will not be as sharp, but will be stronger and more durable. So I recommend you give our standard 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. After using them for 1 year, you will understand what we mean.
To custom make your knife generally costs between 15% - 50% extra.
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," "White Label
#2," 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.
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