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Kuro-uchi Nakkiri knife!
Nagiri
Hammer Finished Japanese Vegetable Kitchen Knife made by Shinichi Watanabe.
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Nakiri Nakkiri Nakkiri
The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel (Rc63 to Rc65) laminated to between two pieces of soft iron. The use of very hard steel requires the soft iron both for the damping qualities and to provide an element of toughness that the steel alone would not have. Second, Japanese knives take a very fine edge and can cut paper-thin slices of meat or vegetables.
Japanese vegetable knife

Standard Kuro-uchi Nakkiri knife Blade: 165mm
Total length: 305mm Width: 53mm Thickness: Tapered spine 5 - 1.5mm Ho wood Double bevel, Blade: Yasuki white steel
JPY16,000 In stock

Options
Shiro-uchi Blue steel between stainless +JPY2,500
D-shaped burnt chestnut handle +JPY1,000
NakkiriNakkiri
Oval shaped Ho wood handle with horn hilt +JPY3,500
Wide oval shaped Ho wood handle with horn hilt +JPY3,500
D-shaped Ho wood handle with horn hilt +JPY3,500

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Craft Show June 7th and 8th 2003

Last week, I went to a country craft show in Fukushima, with my family. We went as Watanabe Blade. There were various kinds of craftsmen in the forest park where the event was held. We displayed our knives at our private booth. The park was a quiet place with cool breezes blowing and mild sunbeams shining through the leaves of the trees.
Nakkiri


We leisurely discussed our blades with many customers and some of them were interested in my new products. Actually, I was not confident about my new items before going there, because they have very eccentric handles. While there, I was encouraged by their opinions.
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Now I've started to practice engraving. I've done a pine tree, a bamboo grove, Mt. Fuji, a turtle and other things. I noticed that engraving tempts me. My source of inspiration will be the natural world. It's my aim to develop my profession as a knife maker.

by Shinichi Watanabe
June 12th, 2003
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