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Special Knives | Kitchen knife, machete... watanabeblade.com ŠThe other knives |
| Special | Standard | Professional |
| Stainless steel Kintaro-ame chef knife! | ||||
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Japanese Kitchen Chef Knife by Shinichi Watanabe.
The Kinataro-Ame steel is achieved through a process of three different metals welded, heated, forged, hammered, folded, shaped and ground. This material is hard and very tough. The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard stainless steel (Rc62 to Rc64) laminated to between two pieces of soft stainless steel. The use of very hard stainless steel requires the soft stainless steel 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. >Stainless steel Kintaro ame Gyuto knife Kintaro ame stainless steel V-Gold W, Ebony octagon wood with water buffalo horn hilt Double bevel Blade 210 mm Width 45 mm Thickness: Tapered spine 4 - 2 mm Sold out Blade 240 mm Width 52 mm Thickness: Tapered spine 4 - 2 mm Sold out Blade 270 mm Width 55 mm Thickness: Tapered spine 4.5 - 2 mm $1,100.00 1pc in stock Double bevel for right and mirror polished. Blade 210 mm Width 45 mm Thickness: Tapered spine 4 - 2 mm $1,010.00 1pc in stock >Stainless steel Kintaro ame Gyuto knife Kintaro ame stainless steel V-Gold W, Ho octagon wood with water buffalo horn hilt Double bevel Blade 240 mm Width 52 mm Thickness: Tapered spine 4 - 2 mm $960.00 1pc in stock Shipping your charge (Shipped Internationally)  |
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| The evidence of hand forged... Tapered spines |
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| Our handmade knives with tapered spines are light and strong. Western knives and machine made Japanese knives are made by pressing a steel sheet and welding to the handle. The welded mark is shaped and polished so the neck become the same thickness or a little thinner (about 0.1mm) than the blade. The neck is the weak point. The neck can be easily bent and broken. This is not the case with our hand forged blades with tapered spines. The neck is much thicker than the blade face, so our blades are far more structurally sound and well balanced than their machine made counterparts. How to tell the difference between hand forged blades and stamped blades You can tell the difference between these two types of knives by the spine of the blade. The stamped blades are made from steel sheets with a pressing machine. This makes the thickness flat and uniform. Today, the traditional hand forged bladesmiths like us are rare even in Japan. Hand forging makes a well balanced and strong blade, the forged edge having optimal edge retention and sharpness. |
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