Sanjo Dragon Mamoru made stainless steel hammered SKD eye beef Katana kitchen knife 240 mm Buffalo Katsura specification 吉金 cutlery fourth Yamamoto kazuomi made
Fourth generation Yamamoto kazuomi, 吉金 cutlery Mfg. Sanjo city, Niigata Prefecture in 1973, was born in Sanjo blacksmith group affiliation
Third Uncle than a 25-year-old Yoshida Tsuneo apprentice. The fourth generation successor to the traditional Japanese kitchen knife blacksmith.
Forge world, young, while admitting is the third generation is its ability with origami. Kitchen knives produced lavishly from the domestic and international praise given the very voices and works of art. There are customer aligned knife especially very high evaluation from the outside of the intended usage of this number. Fourth heat iron, polished movement is breathtaking bold and delicate.
[Total fire sashimi knife sticking]
Mass production in the knife making the current mainstream, not obsessed with building a knife by knife made with steel ingots in the traditional technology of ancient Japan to train a book better. （ Japanese knife forging welding ）. Also added new material in a traditional single-edged Japanese kitchen knives as well, double-edged knives also Cleaver cannot only make Hokage mountain books, more.
Sanjo knife history is very old and dates back to the Muromachi period. Own's mission will inherit the traditional industry and we are proud. Without any compromise, finish the knife origin to protect iron banging. Please verify the sharpness of the knife carefully seasoned come.
Made until very not in stock we are building over time, so if you Please note that may take more than one month.
Because we are unique to Japanese knives, wooden handle with Buffalo Katsura knife pressure is finished. Buffalo Katsura has benefits, depending on moisture content and moisture can stretch the Katsura.
Made any compromises on this knife.
Over about a year, from vegetables, meat etc normally continued results, surprisingly sustained a long expired.
In the meantime, no sharpening didn't.
Is there typically said they "stainless steel knife, soon become blunt' is it not forged stainless steel.
For forging the shape of knives have been made from scratch just is no stickiness tight knife ready.
This knife was forged from a single stick is turning into a tight, hard and never ever felt the steel knife.
'SKD-12' of the steel quality is is because said material called oil also fell hard cutting meat and fish such as knives.
Gyuto knife... thin slices of fish and meat and tricks useful.