kanji on knife

[Jock]

Hi Folks,

 

A few days ago I got a knife that has a temperline and 3 kanji on it - I'd say it is a Japanese kitchen knife or something like it - what would these kanji refer to? And was it / is it common to sign kitchen knives?

 

Thanks for the input!

 

Regards,

 

J.,

[Nobody]

It is an ordinary kitchen knife with its brand. 関孫六 (Seki no Magoroku) on the blade is only a brand name for the factory products.

 

Ref.

http://www.ippintei.com/page824.html

http://www.ippintei.com/page724.html

[Jock]

Hi, Thanks for the fast and efficient information! Very much appreciated!

 

Just wondered as this kitchen knife has a real temperline - just wondered if that is a common thing in Japan....

 

Thanks again!

 

Jock

[Nobody]

I suspect that actually it is not a temper line but a border line of different materials. Ordinary Japanese kitchen knives are made by binding soft and hard layers.

However, some expensive kitchen knives are really tempered.

 

Ref. http://www.blacksmith.jp/houtyou_kouzou.html

[John A Stuart]

It is interesting how your knife has a sanbonsuji type edge and being named Magoroku. I know some smiths produce knives using a traditional method, ie. Kanefusa and Kanetsugu. John

[Jock]

Hi,

 

It certainly has a temperline - I'll try to take a pic and to post it soon!

 

Thanks again!

 

Regards,

 

Jock

[Jock]

It is interesting how your knife has a sanbonsuji type edge and being named Magoroku. I know some smiths produce knives using a traditional method, ie. Kanefusa and Kanetsugu. John

 

 

Thanks John.....what does Magoroku stand for?

 

Regards,

 

Jock

[Nobody]

It is another name of Kanemoto 2nd.

[sencho]

It is interesting how your knife has a sanbonsuji type edge and being named Magoroku. I know some smiths produce knives using a traditional method, ie. Kanefusa and Kanetsugu. John

 

As Moriyama san has already made clear it is an ordinary kitchen knife...... These kitchen knives are made by a factory and exported all over the world... the parent company has many different brands of knives including the brand Seki no Magoroku... they make millions of these...

 

This particular kitchen knife range retails for between US$20 - $60 depending on the style of knife ... so don't get excited.

 

Cheers!

[John A Stuart]

No, I wasn't excited about the knife. I liked the marketing ploy. The smiths I mentioned forge their knives by hand and are very expensive. The two seperate thoughts should have been better distanced from each other as one didn't connect to the other. Gifu has some interesting cutlery displays/ museums, one being a log cabin which they describe as a Canadian log cabin. I didn't know Canada had a specific type, but, it is a strange sight. Somehow the Sapporo log cabin doesn't seem so odd, at least in the winter. Anyway, sorry that I may have given the impression that the above knife is a lost masterpiece. John

[Jock]

Hi,

 

Not trying to be stubborn, but it certainly isn't a normal kitchen knife for $20 as it has a genuine temperline - not indicating it is a national treasure just stating that you can clearly see the temperline as a light reflection - I'll post some pics showing it soon.

 

Thanks for your input!

 

Jock

 

PS: on what was the cutting test for traditionally made kitchen knives carried out on? Chicken? Such as: "cut through 3 chicks - tested by the Master Chef?"

[doug e lewis]

A few years ago i bought Seki kitchen knife as a gift at a downtown LA wholesale supplyer to Japanese resturants. had temper line, with special intructions care & sharpening. very sharp!

 

cost $125. wanted to get one for my sister, also. but she is left handed. there was special knife for left handed people. $180!!! the chef at my favorate sushi bar knew of the place, approved the knife, then showed me his; it was a cut above, if you like puns, and $250!

 

even German knives i have seen were not that sharp.

 

soug e