Honmamon-Japan

"MOTOKANE" Paring Kurouchi Aogami Steel 1, 105mm

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★★★ Three HONMAMON Stars

Made in Japan! (Tosa) Kuro Uchi! : Rough Appearance, but you can feel Tosa Craftsmen Spirits!
Edge of Blade : That famous Aogami Steel No.1, Hardness :around HRC61 +/- 1
Very Sharp and Cut Well! Double Bevel and Available for Both Right Hander and Left Hander.
Small Kitchen knife.
Blade Length : 105mm(4.1inch), Length : 230mm(9.1inch), Weight : about 65g(2.3oz)
Deba is used for fish filleting and chopping meat without bones.

Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.

As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.

By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance.

What is kurouchi knife?

Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust.

The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts.

Kurouchi finishes varying widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them.

Of course, you need to sharpen the edge every time after using it even if the Kurouchi coating works for the sides of blade.

TOSA traditional skill “Free Forging”

TOSA cutlery started from 1621, over 400 years ago. Forge to finished need many steps, all steps just made from one blacksmith. Easy to control every part and keep it free style to forging, because that’s made by same craftsman. So, that’s why call this skill to “Free Forging”.

With the sound of a violent blow sparks, the way thick steel is transformed into a kitchen knife in the blink of an eye is truly craftsmanship. By hitting it many times with a hammer and stretching it, impurities come out, by making the structure “dense”, it becomes a knife with high hardness and stickiness.

You can see the marks of the hammer that was struck up with a hammer, it has the characteristic of being handmade by craftsmen and resistant to rust compared to polished finishing.

KUROUCHI forging with different color for every cutlery. TOSA “KIYOKANE” and “MOTOKANE” with additional process of kurouchi knives. On every knife have different color.

This knife isn’t using press process and solvent to make the pattern of knife, The final pattern and color of knife just depend on oxide film by random. So, the one and only knives.

So many situations can use that double bevel knife. Double bevel knife with more tough of edge than single bevel, and easily to handle, good for Japanese food and western food.

Because free forging, can be easy to innovation.
The knife is consistently performed by a single craftsman, without being bound by the framework of the process, so can continue to improve and evolve.

This knife isn’t mass production.

We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift.

Item no. 4582243650236

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.

"MOTOKANE" Paring Kurouchi Aogami Steel 1, 105mm

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