Country/Region of Brade : Fukuoka Pref.

 

Blacksmith : Yasuaki Taira (Fukuoka Pref)

 

Sharpener : Yasuaki Taira (Fukuoka Pref)

 

Knife Type :  Kiritsuke

 

Constraction of Knives : single-edged blade

 

Steel Type of Cutting Edge : Japanese Carbon Steel

 

Steel Name : Blue #2 Steel

 

Forge Welding : Honyaki (Mono Carbon Steel）

 

Quenching Methood : Traditional Water Quenching (Mono Steel)

 

Finish and design : Front and back Mirror finish

 

Hamon (Wave) : Wave Hamon

 

Cutting Blade Length : 300/330mm

 

Total Knife Length : approx mm

 

Blade Width :  __mm

 

Thickness : approx  __mm

 

Handle Tyep : Octagonal ebony

 

Handle length of image : 150mm

 

Saya (Sheath) : cypress sheath

 

Certificate or Booklet : Yasuaki Taira Certificate

 

Note of Use : Since the blade can chip or break, do not attempt to cut, hit or chop frozen products or hard bones.

 

Maintenance : this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.

 

Remark : Professional use (for top chef )

Maintenance : this is a high carbon steel knife, the knife rusts easily,which requires special care. Apply oil if for long-term storage. Also use a sharpening stone to maintain the sharpness of the blade.

 

Remark : Professional use (for top chef )