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Kuro-uchi Ajikiri knives
Hammer Finished Japanese Kitchen Knife by Shinichi Watanabe.
Click the photo! You can see many hammer marks!
The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc60 to Rc64) 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.
Aji means a horse mackerel. Ajikiri is used for small fish, meat and vegetable. Also it's a paring knife in the Western kitchen.
They are white steel, iron clad.


Kuro-uchi Ajikiri knife Blade: 150mm
Total length: 290mm Width: 48mm Thickness: 4mm
JPY8,600

Kuro-uchi Ajikiri knife Blade: 135mm
Total length: 270mm Width: 43mm Thickness: 4mm
JPY7,700

Kuro-uchi Ajikiri knife Blade: 120mm
Total length: 235mm Width: 40mm Thickness: 4mm
JPY5,900

Kuro-uchi Ajikiri knife Blade: 105mm
Total length: 220mm Width: 38mm Thickness: 3.5mm
JPY5,300

Kuro-uchi Ajikiri knife Blade: 90mm
Total length: 205mm Width: 35mm Thickness: 3.5mm
JPY5,200

>Left handed
Left handed Kuro-uchi Ajikiri knife Blade: 120mm
Total length: 235mm Width: 40mm Thickness: 4mm JPY8,300

Left handed Kuro-uchi Ajikiri knife Blade: 105mm
Total length: 220mm Width: 38mm Thickness: 3.5mm JPY7,400


Double bevel Kuro-uchi Ajikiri knife Blade: 120mm
JPY8,000

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