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Japanese traditional Deba knives!
Hammer Finished Japanese Kitchen Knife by Shinichi Watanabe.
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The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Hrc62 to Hrc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness.

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Single bevel, Blade: Yasuki white steel, Handle: Ho wood with plastic hilt


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Forge welding
Do you know why our hand forged knives are very sharp, strong and tough?



I'm gonna show you our some secret process!

1. Steel bars
2. Measure and mark
3. Cutting machine
4. Cut the steel bar
5. Heat iron bar
6. Hammer and form iron bar
7. To triangle
8. Raise
9. Fix by hand hammer
10. Fix finely
11. Put forge welding powder.
12. Put the steel plate
13. Heat and hammer
14. Hand hammer to accurate
15. Hammer and hammer
16. And hammer
17. Hammer again
18. Heat and hammer
19. Cut
20. Forge weld process over
21. Cut and hammer to blade
22. And hammer
23. Rough forge process finished. Next process is fine forge.
Hammer and hammer! To be an incredible strong sharp edge. Higher and higher, harder and harder by my soul!!
3rd May 2004
Shinichi Watanabe

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