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Inscription: Muramasa Willow blade 270

Muramasa Japanese knives: sashimi knife 270 mm white paper # 2: this Buffalo pattern

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$ 161.78 (¥ 17,980)
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Product Information

It is sashimi knife that sword 'positive' image.

Inscription: positive

Used Japan steel: blank 2 mist finish
For the right hand, this Buffalo Horn (black), Magnolia wood handle

■ inscription: Muramasa

[Positive] inscription is the knife using traditional YSS [shirogami]. Cost effective knife is so appreciated gift. Opening celebration, etc would be great.

1 Book in the kitchen, your [positive] "is.
Rightly likens Samurai sword knives in may, Muramasa Japanese knife helps maintain work motivation if you desire is not. Muramasa clear in your hands the knife will always give inspiration in cooking.

Village positive demon sword legend handed down now is that spread from the Kabuki performances, such as well known, is only that rumors spread fast. It is just like in the story in takadanobaba horibe, who was dueling dozens cut larger story results.

In reality [positive] is is worn by military commanders at that time are many names, was cherish the Tokugawa Ieyasu also. Now we are holding in the Tokugawa Art Museum.
In fact, as Tokugawa House was positive "creation of posterity" Tokugawa Art Museum declares. I. So treasured by the opposition to the fighters of the bakumatsu toubaku?

[Positive] is a registered trademark of our company. Unable to purchase on other.

■ Japan Japanese sword forging techniques handed down knife Japanese knives

World-class technology in one thing would be knives. Needless to say that President is a Samurai sword. Again and again is the unparalleled sharpness by consists of the steel and 'sharpened'. Technology cultivated in the scarce resources and long history culture is still alive in cooking knives and carpentry tools.

[Single] is the defining characteristic of Japanese kitchen knives used in the Japanese. Is hard to talk about, can maintain a sharp cutting edge stability because this structure is.

Currently produced in yasugi factory of Hitachi metals used in high-quality cutlery 鋼(ハガネ) broadly, known as blue and yellow paper, white paper and carbon steel, steel alloy and Silver series and ATS 34, stainless steel system into categories.
Blank, yellow paper, pure carbon steel basic that reduces impurities as possible are able to produce an ideal blade easily covered by better sharpness by appropriate training and treatment. Blue paper cutting tool steel grades with improved heat treatment characteristics and wear resistance of tungsten and chromium, to cutting edge retention.
If the cutting performance and wear resistance is required in applications that require toughness, steel species over categories by carbon and low carbon high carbon steel grades are selected. Side to manufacture steel selection is to choose appropriate uses of carbon steels and heat treatment is required.

And the side used the be all performance maintenance daily cleaning and sharpening. Course hours to years of experience, skills and technology and use it will vary greatly, but I won't continue forever cutting knives we sell both in Mono. Are either steel will gradually degrade performance.
Good knives and with good balance, expire as long performance is the
By Act of the [sharpen] again easier to reborn sharpness may be one thing for the performance.

Please come, care of their knives and would understand also that 'sharpen' the US choice of abrasive. who will be purchased.

Cleaver is not trivialize the pride tool.

From the eggs of young artisans out of culinary school is a kitchen knife in the world of professional culinary craftsman now, most attention has this is the way many decades experienced it until
Beginners the most important thing is forgotten or mildew is a bamboo basket. It is Taisei's resolution 'SEI' words, but having a spirit which makes any situation.
With a kitchen knife is namely able to work. I think you also keep yourself motivated by having a good knife regardless of duly and disproportionately important.
Somewhat more expensive than could be age of use longer than good ones.

Morning at the cutting board lends itself when you meet, your hands in this village positive. Never taste the moment every day if possible
Not a bargain.
Who can sharpen yourself (for professionals)

[what is Muramasa?] Muramasa "Maramasa" is a registered trademark, and our company is the only supplier. The name Muramasa is as famous as King Arthur's Excalibur? there isn't a single person in modern Japan who doesn't know it. Muramasa lived here in Kuwana and created a large number of Japanese swords, many of which are designated national treasures that are kept in museums today. Because the sword? seen as the spirit of the samurai? was a symbol of warrior society, there are many famous swords renowned for their craftsmanship. Our Japanese knives are single-edged, and a unique production process involving well-forged Yasuki special steel (YSS) and quenching yields a product that won't bend or break and produces a clean cut every time. Muramasa was an extremely devout Buddhist. He engraved the Buddhist mantra "Myouhou renge kyou" Lotus Sutra ("Wonderful law of the Lotus Sutra") into his swords. Our Muramasa chef knives are also engraved: in the YSS blue-label knives read "Myouhou renge kyou" or "Ise Kuwana Muramasa" ISE kuwana and the YSS white-label knives are hand-engraved with the name "Muramasa." Muramasa Yanagiba series knives are one of our finest Muramasa series. These are modeled after the famous sword Myouhou Muramasa. Our experienced craftsmen put their hearts and souls into forging each knife to ensure that they can bear that name with pride. These knives are in an entirely different class from ordinary kitchen knives. When you hold one of these knives, you're holding the samurai spirit. That is what it means to own a good knife. What does this mean, over and above the Muramasa name? Swordmaking is one of the world's proudest arts... Needless to say, Japanese swords represent that art. Their incomparable cutting power comes from countless rounds of forging a coupled with expert sharpening. The art of swordmaking, cultivated during a long history of scarce resources, lives on today in cooking and construction tools. The single edge is what makes the chef's knives used in Japanese cuisine unique. Simply put, this structure is what lets them maintain a sharp cutting edge staple.

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