|Hammer Finished Japanese Vegetable Kitchen Knife made by Shinichi Watanabe.
The traditional blade is quite different from its Western knives. First,
it is a hand laminated blade with a very hard steel (Rc60 to Rc64) laminated
to between two pieces of wrought-iron. The use of very hard steel requires
the soft wrought-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 in stock now
|Shiro-uchi Blue steel between stainless +JPY2,500
|D-shaped burnt chestnut handle +JPY1,000
|Oval shaped burnt chestnut handle with horn hilt +JPY6,000
|Oval shaped Ho wood handle with horn hilt +JPY3,500
|D-shaped Ho wood handle with horn hilt +JPY3,500
Shipping your charge (Shipped Internationally)
|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.
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.
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