Honmamon-Japan

HONMAMON "MOTOKANE" Sashimi Kurouchi Knife, Aogami Steel No.1, 210mm~270mm

Sale price Price US$118.00 Regular price Unit price per

★★★ Three HONMAMON Stars

■Material:
Blade: Aogami No. 1, Base metal: Soft iron,
Handle: Walnut
, Ferrule: Plastic

Blade shape: Double-edged

Blade finish: Black finish

Handle shape: Octagonal

■ Manufacturing: Made in Japan

■Uses: Cutting sashimi, cutting meat

■Features:
This Yanagiba knife was fire-forged by one of Tosa's leading knife blacksmiths.
The cutting edge is made of Aogami No. 1, a high-quality steel from Hitachi Yasugi.
The thick steel is hammered and stretched by fire-forging to create a fine structure.
Furthermore, the heat treatment is carried out with the utmost care to bring out the best in the characteristics of Aogami No. 1.
A double-edged Yanagiba knife cannot cut sashimi as neatly as a single-edged Yanagiba knife, but it is easy to use for cutting and chopping like a chef's knife or a Sujihiki knife, and since it can be used without worrying about which side the blade is attached to, it can be used for a variety of ingredients.
This is the perfect knife for those using a Yanagiba knife for the first time.

■About sharpness:
This knife is made of steel, so it is coated with blade varnish to prevent rust.
Therefore, if you use it straight out of the box, it will not be as sharp as it should be.
The varnish will come off as you use it, but you can experience the original sharpness by sharpening it.

■Note:
From forging to sharpening, the knife is made by hand.
During the manufacturing process, scratches and peeling of the oxide coating may occur on the blade.
For this reason, we do not inspect for small scratches or peeling of the oxide coating.
Since the knife is free forged, there may be differences in size for each product, and the blade may have slight distortions or bends.
Do not use a dishwasher or dryer.
Since it is a steel knife, it will rust.
Since it has a black finish, rust is not noticeable, but please wipe off any moisture frequently before use.

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 “MOTOKANE” with additional process of kurouchi knives. On every knife have different color. It could have some small scratches, flaws or bent, but they are the proof of handmade! The product seems rougher than machine made ones, but the quality is great, which you cannot feel with machine made one!

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.

＜210mm＞

Size: Total length approx. 350mm
Blade length approx. 210mm Blade width approx. 30mm (base) Blade thickness approx. 3.5mm
Handle length approx. 130mm Width approx. 20mm (max) Thickness approx. 24mm

Weight: Approx. 115g

Item no. 4582243650267

＜240mm＞

Size: Total length 390mm
Blade length 240mm Blade width 32mm (base) Blade thickness 3.5mm
Handle length 135mm Width 24mm (max) Thickness 19mm

Weight: Approx. 145g

Item no. 4582243650274

＜270mm＞

Size: Total length approx. 420mm
Blade length approx. 270mm Blade width approx. 35mm (base) Blade thickness approx. 3.5mm
Handle length approx. 140mm Width approx. 26mm (max) Thickness approx. 21mm

Weight: Approx. 198g

Item no. 4582243650540

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