This series is hand ground by Makoto Tadokoro in Tosa Japan and forged by Satoshi Nakagawa in Sakai.
Tadokoro-san trained with the famous grinder & sharpener Morihiro in Sakai beginning as a teenager. Tadokoro-san's grinding and finishing skill is exceptional, his work definitely shows he has made the most of his 25 years of experience.
Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness.
Specifications:
- Blacksmith: Nakagawa
- Sharpener: Tadokoro
- Construction: San Mai, Hammer Forged Edge
- Steel: SG2
- Edge length: 200 mm
- Height: 47 g
- Weight: 113 g
- Width at heel: 2.4 mm
- Width at mid point: 2.0 mm
- Width about 1cm from tip: 0.9
- Handle: no handle
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.
- Use a sharpening stone to maintain the sharpness of the blade.
- Description
This series is hand ground by Makoto Tadokoro in Tosa Japan and forged by Satoshi Nakagawa in Sakai.
Tadokoro-san trained with the famous grinder & sharpener Morihiro in Sakai beginning as a teenager. Tadokoro-san's grinding and finishing skill is exceptional, his work definitely shows he has made the most of his 25 years of experience.
Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness.
Specifications:
- Blacksmith: Nakagawa
- Sharpener: Tadokoro
- Construction: San Mai, Hammer Forged Edge
- Steel: SG2
- Edge length: 200 mm
- Height: 47 g
- Weight: 113 g
- Width at heel: 2.4 mm
- Width at mid point: 2.0 mm
- Width about 1cm from tip: 0.9
- Handle: no handle
Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
- Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use on hard melons or items that may torque the blade.
- Use a sharpening stone to maintain the sharpness of the blade.