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Out of stockSeki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Gen (玄) means BLACK and EXPERT in Japan. The distinctive iron black and Damascus pattern make you feel the beauty and depth of Japanese harmony. Japanese traditional laminated wood handle 'shape of chestnut naturally grips the hand, and the hammer on the blade helps food release. Made of the well known traditional VG-10 stainless steel, features a nice mixed finish of Hammered / Kurouchi / Damascus 33 layers patterns. A metal part used in the joining of handle and blade, improves security and stability. The Petty is one of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. This is a larger version of the usual pettys and can be used as a utility / small gyuto.
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Tetsuhiro knives was founded in 1945 in Sanjo area by Tetsuo Kiryu, a long time disciple of Yoshiyo Knife. He started specializing in traditional single bevel knives and soon became one very respected brand in the Sanjo area – one of the most famous knife producing regions. With the stainless steels introduced in the Japanese knife making, they made a big investment on machinery and they managed to produce exceptional knives at a larger scale. That gave them the possibility to make exceptional knives at competitive prices. Today Tetsuhiro is known as one of the biggest producers of stainless steel, hand finished knives in Japan. The VG-10 series, have as their core steel the famous VG-10 stainless steel and a softer SUS cladding. They feature a satin / polished finish and an ergonomical western handle. The Nakiri, that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts.
Brand / Blacksmith: Tetsuhiro Series: VG-10 Knife type: Nakiri 160 Blade Length / Total length (mm): 160 / 285 Grind: 50/50 Finish: Satin Polished Steel type: VG-10 Forging method: San Mai HRC hardness: 61 Handle type / Material / Ferrule: Western / Micarta Black Spine Thickness at heel / tip (mm): 1,75 Blade height at heel (mm): 44 Weight (gr): 183 Notes: -
Out of stockSeki City, located in the middle basin of the Nagara River, is regarded as one of the world’s three major cutlery centers. Knifes in SEKI has been special since they follow in the footsteps of the first craftsman back 780 years ago. Master sword smith Hiroshige moved to Seki from Kyusyu and began making swords. Blacksmith of Seki and Seki city honor the Hiroshige as a founder of sword smith of Seki. The secret behind the international success of the blade industry here in Seki lies in its roots as a sword-production center manufactures have harnessed the ancient knowledge and techniques of Japanese swordsmiths and are able to combine it with modern day technology to create high-quality cutlery and blades. Way back in the 50s, he founder of SHIZU grew in SEKI city, the city of blacksmith, and naturally became a craftsman. Swords of SEKI were known as Dose NOT Snap, Dose NOT Bend and Do Cut well, so the founder showed his respect by naming his company after an ancient blacksmith. Developed to embody the essential functions and beauty of knives this series has all the beauty of classical Japanese knives. Made of AUS-8 stainless steel in its core, cladded with softer SUS1A-1 stainless steel Damascus pattern steel has been reproduced for use in the blade, while a matte finish is applied once more after mirror polishing to achieve a soft luster. The blade is carefully formed using the artisanal techniques of the famed blacksmiths of Seki in order to attain a truly vivid sharpness. The design of the wood laminated handle achieves a unique style that fits extremely snugly and comfortably in your hand with a finely crafted rounded shape. A very interesting / unique design of a cleaver, perfect to use in chopping of big or smaller vegetables with precision without damaging their texture and affecting their freshness.
