Hand Crafted Sashimi Knife, Made in Japan, 15 inch length, No.23
Total Length is 15" and the blade is 9.5". The Japanese craftsman has designated this as "Number 23". It's a sashimi knife made of the finest steel. We are selling this based on the price direct from the maker, and it would probably cost even more in Tokyo. We only have one to offer at this time.
Magnolia wood handle with elegant buffalo bone transition.
This knife is made entirely by hand by master craftsmen in Japan, starting at the hot forge where various elements are blended together to form extremely strong steel that holds a sharp edge for months of constant use.
Japanese steel has been hand crafted into prized knives for hundreds of years; a dedication to perfection you don't find anwhere else. It all starts at the forge, where elements are blended then pounded together. Next the steel is laboriously pounded into shape, goes through a long process of sharpening, the knife is carefully heated again just right so the handle can be tightly pounded on to create a seal that lasts generations.
We created a series of videos filmed at a facility in Japan, so you can view the various stages of each handmade knife's production:
Forged From The Elements - Blacksmithing Masters
Hand Crafted - Shaped By Experts
Sharpening The Steel
More Sharpening - Using a Sharpening Stone
Master Craftsman in Tokyo - Final Sharpening
You can also see this knife in action in our Fish Cleaning Video filmed in Tokyo.
Here is the box this knife comes in:
Knife with Box
The main difference in these knives is that they stay extremely sharp after months of constant use. This is due to the hard steel blends, which are simply too hard for machines to cut and sharpen. Machine-made knives are always created from slightly softer steel, which allows them to be cut and sharpened without a human touch. Our handmade knives of Japan are so hard that hand shaping and sharpening is the only way to reach perfection.
Why not own a knife like this in your kitchen? It really doesn't get any better. Using knives this sharp enhances not just your experience in the kitchen but also the food, because slicing with an inferior knife tears into and rips fibers. A sharp blade keeps flavors sealed in. You're also supporting the remaining hand crafted knife makers in Japan, reported to be dwinding to just a few hundred, as fewer young people are coming into the trade.
Our santoku knife shown here is made by hand in the same factory as shown in our video series. We personally visited and met the lead sharpener who has trained with the master for four years.
Hand crafted by master knife makers and sold to you at a very reasonable price, as we purchased directly from the maker. Similar knives are sold in Tokyo shops and abroad for much higher prices.
The knife is made of hard carbon steel, sharpened on both sides. The handle is Japanese 'magnolia' wood but it's basically a light, fast-growing poplar grown in Japan. The blade is 8.5" long, and handle is 6" long. Total length 14.5". Made in Japan.
Hand crafted steel has enormous benefits as described, but they also rust if not properly dried after use. To prevent rust, always dry your knife, and you can wipe lightly with olive oil.
Tips Regarding Your Handmade Knife
1. Don't use it for anything other than cooking
2. Handle with care due to the very sharp edge
3. Don't use it to cut frozen food or bones, as those require special tools
4. Never heat your knife in an open fire
5. Don't put into dishwasher or oven
6. Acid solutions, salt and water are a threat to your knife. Always wash them away and keep your knife dry by wiping with a soft cloth to prevent rust.
7. Sharpen with a wet stone once a month or when needed