Master blacksmith Ishigawa and his son Takahiro continue a long family tradition of knife making that began back in 1933. For this Seisakusho Knife, they used the best Hitachi SLD steel hardened to HRC62-63 to produce a dual-bevel blade that is fairly rust resistant but with all the...
Details
Master blacksmith Ishigawa and his son Takahiro continue a long family tradition of knife making that began back in 1933. For this Seisakusho Knife, they used the best Hitachi SLD steel hardened to HRC62-63 to produce a dual-bevel blade that is fairly rust resistant but with all the qualities of the finest carbon steel blades, including an edge that will last a long time, with minimal honing. The baked chestnut handle is comfortable and provides antimicrobial properties
The Nakiri is designed for cutting vegetables. It is closely related to the single bevel Usuba.
Blade length: 165mm
Overall length: 310mm
The Nakiri is designed for cutting vegetables. It is closely related to the single bevel Usuba.
Blade length: 165mm
Overall length: 310mm
