[Sasaoka] Wa-petty chef knife about 135mm brade (Blue Papar Steel No.2) [SSK010202]
Our Selling Price: 9,350JPY (not include VAT & TAX)
* It will be necessity about 7 business day to send.
* for both handed = double edged
Sasaoka petty knives are manufactured using traditional Japanese knife making methods. A cut is made in Ultralow carbon steel, Blue Paper steel No.2 is sandwiched, and hand forge welding is performed.
The 135mm blade is hand forged by Mr. Satoru Sasaoka to bring out its hardness, making it extremely sharp. It's a common size, and it's very easy to peel fruit and do detailed work, so the Sasaoka Petty Knifves is useful in all kinds of cooking scenes.
The material of the handle is walnut. Although it is a common tree in everyday life, it is rare to use it in the handle of Japanese kitchen knives, and the moist brown color is a unique accent.
The blade is as beautiful as stainless steel, but since it is made of iron and steel, it is prone to rust in wet environments. After washing, wipe off the moisture and store it with the blade facing down. The reason for this method of preservation is that the damage can be mitigated by quickly removing moisture from the joint between the blade and the handle.
Note: Do not cut fish or meat bones, frozen foods (including half-thawed), or non-food items. Knives made from forged steel are vulnerable to side forces and crack or chip, regardless of the manufacturer.
The main use
Cutting and peeling meat, fish, vegetables, fruits, etc.
About a maker, Sasaoka (Kochi pref)
Sasaoka Hsami Factory
cap : Satoru Sasaoka in Sasaoka Hasami Factory / Photo by Hiroshi Urata, copyright : The 庭NIWA magazine
Eiji Sasaoka, the first generation, and Satoru Sasaoka, the second generation, are the only Hasami Blacksmiths in Tosa (Hasami means clippers, scissors, shears, pruners, secateurs, etc). According to Mr. Satoru, "The Mr. Eiji has a strong spirit of challenge and has great skills. And I think that my characteristic is to work carefully." In fact, the Hasami of Sasaoka that the two of them produce are a collaboration of skill and politeness. Looking at the mallet marks and sharpening marks, you can feel the warmth of handmade. On the other hand, when you actually use it, it cuts smoothly. The Hasami and knives in particular are carefully hand-sharpened, so the blades are very beautiful.
Another feature of Sasaoka Scissors Manufacturing is that they can produce a wide variety of cutlery and tools using scissors as their basic technology. At the age of 24, Mr. Eiji set up a blacksmith factory here in Ino City, Kochi Prefecture, but when he was making Hasami, neighbors asked him to make kitchen knives and farming tools. Mr. Eiji, who has a strong spirit of challenge, quickly expanded the product categories of Sasaoka.
The character "英" used in the inscription is derived from Eiji's name.
Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.)
Ino City, Kochi Prefecture
The notes on use about Sasaoka chef knives
* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than cutting food material.
* In particular, do not cut meat or fish bones, non-food, or frozen foods (including half-thawed). It has a high probability of cracking or chipping.
* It rusts for a steel part. Please wipe after use well.
* Please use a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.
|Producing district||Kochi, Japan [Sasaoka]|
|Handedness||both (righthand & lefthand)|
|Full Length||295 mm =10.4 inch|
|Edge length||135 mm =5.31 inch (Since it is handmade, there is an about plus minus 5 millimeters size difference.)|
|Edge material||Yasuki steel, Blue Papaer No.2|
|Packing weight||About 150g|