Japanese traditional Deba knives!

Hammer Finished Japanese Kitchen Knife 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 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. SOLD Single bevel, Blade: Yasuki white steel, Handle: Ho wood with plastic hilt Shipping your charge (Shipped Internationally)

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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