[KANETAKA] Ajikiri hocho (Blue Paper steel, 80mm edge) [KNT050101]

Yasuki Blue paper steel is being used for this Ajikiri hocho. Blue paper steel is called Ao-Ko or Aogami in Japan. Aogami is one of the steel of the top quality also in Japanese steel.

It is a kitchen knife for right-handed persons. "Aji" means a "horse mackerel" in Japanese. "kiri" means "cutting." That is, it is a kitchen knife which cuts a medium size fish and a small fish.

The Japanese kitchen knife is excellent in cutting capability. However, it is difficult to choose the thing of the top quality. This "Ajikiri hocho (Blue Paper steel, 80mm edge) " is considerably excellent and a price is also handy.

The dish of boast will become still more delicious because a long-established store uses the kitchen knife which stuffed tradition and master's work.

The main use
Fillet a fish and cut any foods (without hard material).

After receiving an order, in order to produce, it will be necessity about ten days to send.

About a maker, KANETAKA (Kyoto pref)

A store and a factory are in front of the head family of the flower arrangement "Ikenobo" which is proud of the membership maximum by the oldest, and the birthplace. Also only by record remaining, it is a long-established store of seven generation at 200 years. Mr. Kazuhiro Yamada of the eldest son inherited Master of sharpen, and Mr. Yoshitaka Yamada of the second son has acted as the blacksmith craftsman.
. Traditional products, such as a Japanese razor, the Ikenobo scissors, etc. which learned the method of making from an expert, are made from KANETAKA. In addition to them, idea goods, such as a herb clip, a pencil sharpener, and a knife that deletes the reed of a wind instrument, are also produced broadly.

How to Sharpen a Single-Bevel Knife

This video shows how Tsubasa Matsuo sharpens a deba knife. It serves as a practical reference for sharpening single-bevel knives of any style and from any maker. A Japanese knife cannot truly perform until it has been properly sharpened, please watch and give it a try.
This is everyday maintenance sharpening, not the more intensive process used when finishing a knife for sale.
* Subtitles available in 15 languages.

Key steps for sharpening a deba knife
Before sharpening, carefully inspect the condition of the blade.
Make sure the whetstone surface is flat.
Front: rough whetstone to restore blade geometry, then a medium whetstone to establish the edge. Matsuo Hamono adds one additional whetstone between the rough and medium grades.
Back: medium whetstone to remove the burr.
Finish: raise the front slightly and sharpen to create a micro-bevel, then wipe the blade two to three times with a cloth.

One step unique to Matsuo Hamono: at the very end, the edge is tested against the craftsman's own hair. It's also worth watching for the posture, body mechanics, and working habits of a professional sharpening workshop.

Demonstrated by Tsubasa Matsuo of Matsuo Hamono Co., Ltd. (Izumimasa), Sakai, Osaka.

The notes on use about Ajikiri hocho (Blue Paper steel, 80mm edge) [KANETAKA]

* Please do not twist.
* please do not drop.
* Please use it only for cooking. When you use it for hard materials, please be careful.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* when frequency in use is low, please wrap in an oilpaper and keep it.