Samurai Kitchen Knives

[Ken-Hawaii]

No, not a drop of rust, Gordon, as it's only 4 days from the forge - just reflection from all of the wood in our kitchen. And we used cooking oil on the blade, rather than choji, which would be an "interesting" taste experience !

 

Ken

 

[Guido]

https://japantoday.com/category/features/lifestyle/how-to-polish-a-knife-watch-as-a-rusty-piece-of-Japanese-metal-becomes-a-sharp-shiny-blade

[Gordon Sanders]

Hi Guys,  any updates on knives received?  i was told mine would be the beginning of August, but still no shiny-shiny things in my mailbox ;-(

[Jean]

Got mine in August as foreseen, very good. (Slice type).

 

Question: what is the difference in the cutting edge between slice type and push type? I do both when I cook with the same knife...

[Bazza]

https://japantoday.com/category/features/lifestyle/how-to-polish-a-knife-watch-as-a-rusty-piece-of-Japanese-metal-becomes-a-sharp-shiny-blade

BRILLIANT...

 

BaZZa.

[Rhygin]

Okay, my knife just arrived, & it's a beauty! Taro has really done some excellent work, & wrapped the knife up in a beautiful box, too, although not wood. Nice midare hamon, although it's fairly small, & not easy to photograph.

 

Here's a photo, although we're heading out for a pizza dinner. so we'll cut with it later:

IMG_2028.JPG

 

Ken

I don't want to jump in too decisively, since I'm not familiar with this particular craftsmen, but I am pretty familiar with Japanese cooking knives.  I may be mistaken, but I don't think what you've photographed is a hamon.  The vast majority of traditionally-made Japanese kitchen knives are laminated (originally iron on the outside, but now some people even use stainless materials) with a separate core layer for the cutting edge.  It's referred to as kasumi.  So I think you're seeing the lamination line.

 

A very limited number of fairly expensive knives are made from a single piece of steel, differentially hardened, and have a hamon.  Those knives are almost always $1k+ (in USD).  Typically these knives are very highly polished (near mirror finish). 

 

Here's an link to a discussion of the construction techniques, although you could find many others.  http://www.masamotochefknives.com/honyaki-kasumi/

 

Regardless, it may be a great knife, but I thought I would mention the distinction.  Enjoy!