Features of Pruners A-type 225mm (Aogami steel / Red and Yellow taped handle)

• The steel material used for the blade is Yasuki Steel's Aogami steel No.2 (Blue paper steel No.2).
• Red and yellow vinyl tape is attached to the handle.
• A-type 225mm is larger than the A-type 200mm and 185mm.
• A-type only exists for right-handed users. (This is because there is no mold for left-handed people)
• A-type is a particularly rigid pruner.
• Used by professionals in Japan and around the world.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About A-type

Almost all pruning shears manufacturers make the A-type, but Tobisho's A-type continues to adhere to the brass brazing manufacturing method that has been passed down since its creation over 100 years ago. As far as Tetsufuku knows, it is the only manufacturer in the world. Therefore, it can be said that Tobisho's A-type contains the history of Japanese pruning shears.

On the other hand, Tobisho has repeatedly upgraded the blades and bodies since they made products with the user in mind first. The shape of the handle was redesigned about 10 years ago, and now has an ergonomic shape that makes it easier to grip and less tiring. In addition, for A-type, it can freely select the material for the blade depending on the manufacturing method.

In this special specification, the blade material is Aogami steel No.2 (Blue paper steel No.2), which is one of the most highly regarded cutlery steel materials in the world. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

This product is quite large and heavy at 225mm and just under 400g. In Yamagata Prefecture, where Tobisho's factory was once located, sericulture was popular for more than half a century, and this A-type 225mm was developed for pruning hard mulberry trees. Pruning mulberry trees is a huge amount of work, which can easily lead to fatigue for those working on it, and for generations Tobisho has aimed to reduce the weight of handles by thinning out handles while maintaining rigidity. This A type 225mm is a model that has a high composition, sharp blade, ease of handling, and is as lightweight as possible. This model is ideal for large people and tree species that require power.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 225mm (Aogami steel / Red and Yellow taped handle) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of Topiary shears 270mm (Double and warpage blade)

• Only products with a total length of 270mm are available.
• For right-handed users only.
• Shears feel lighter than anyone look and are easy to handle. (According to Tetsufuku research)
• Double blade is suitable for trimming leaves not for branches.
• Warpage blade is suitable for trimming to create a curved finish.
• Manufactured specifically for leaf trimming. Not suitable for cutting branches with a diameter of 2 mm or more.
• Common uses are trimming hedges and bonsai.

About Topiary shears 270mm (Double and warpage blade)

By using these shears, you can trim hedges with just single hand. You can use your free left hand to control branches or hold something like a ladder to support your body.

Among them, double-edged blades are made specifically for trimming leaves, while warpage blades are suitable for trimming to create a curved finish. This product is set up for use by right-handed people. Tobisho has designed shears that are less tiring from the design stage. Specifically, they succeeded in reducing weight by removing steel from areas that do not affect strength, and by adopting a structure that prevents the handle from opening too much, they have created shears that can withstand long-term use by users. It has received high praise from professional gardeners as it does not cause fatigue even when doing a lot of trimming.

At 300g, it is about 50g heavier than other standard pruning shears, but in addition to the above ideas, we have taken into account the overall center of gravity and balance, so it does not feel as heavy as it looks and is very easy to use. Please try it !

*Red and yellow vinyl tape is standard handles. Black finish is not available.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Topiary shears 270mm (Double and warpage blade) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than leaf trimming.
* It rusts for a steel part. Please wipe after use well.

These scissors are the best for pruning the bud of a pine and fruits gathering or taking. This 180mm Snipping Pruners is suitable for a person with a small hand, or those who want to do delicate work. They are double-edged scissors. Although it is small, these scissors are cut off well. Material and form were considered deeply and these scissors were produced. When it cuts, the skin of a branch does not remain. And it is red and yellow taped edition.
This Tobisho Tobisho Snipping Pruners is 180mm (=7.09 inch) size.

The main use
Pruning of a tree and a fruit tree. Pruning of a pine tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 years or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Snipping Pruners (180mm edge / red & yellow taped) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Features of Chiyo, Gyuto chef knife 210mm [pro] pearskin finish

• This is a standard Gyuto chef knife.
• It is made by sandwiching steel between iron.
• 180mm and 210mm blades are available.
• This product has a blade length of 210mm.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Gyuto chef knives

The Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Gyuto Chef knives.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Gyuto Chef knives in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

210mm and 180mm are available. It is the most well-balanced, so it can be used with any ingredients, such as meat, fish, vegetables, and fruits.

The curve of the blade is similar to that of regular Chef knives. Santoku knives are more linear. Generally, Japanese knives perform best when used with a pulling motion, but these Gyuto Chef Knives are also good for pushing motion. The 210mm Gyuto is the perfect design for those who often cut slightly larger pieces of meat and vegetables. For those who often cut more normal-sized ingredients, a 180mm blade is also recommended.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Chiyo Gyuto chef knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.

Features of Chiyo, Gyuto chef knife 180mm [pro] pearskin finish

• This is a standard santoku knife.
• It is made by sandwiching steel between iron.
• 180mm and 210mm blades are available.
• This product has a blade length of 180mm.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Gyuto chef knives

TThe Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Gyuto Chef knives.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Gyuto Chef knives in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

210mm and 180mm are available. It is the most well-balanced, so it can be used with any ingredients, such as meat, fish, vegetables, and fruits.

The curve of the blade is similar to that of regular Chef knives. Santoku knives are more linear. Generally, Japanese knives perform best when used with a pulling motion, but these Gyuto Chef Knives are also good for pushing motion. The 180mm Gyuto is the perfect design for those who often cut regular size of meat and vegetables, fishes, fruits. If you often cut larger ingredients, we recommend the 210mm blade.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Chiyo Gyuto chef knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.

Features of Chiyo, Paring knife 150mm [pro] pearskin finish

• This is a standard Paring knife.
• It is made by sandwiching steel between iron.
• 135mm and 150mm blades are available.
• This product has a blade length of 150mm.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Paring knives

The Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Paring Chef knives.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Paring knives in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

150mm and 135mm are available. As you can imagine, it's perfect for peeling vegetables and fruits, cutting small vegetables, and slicing fruit. Also, if you have good cooking skills, you can use it to prepare large pieces of meat or fish.

The blade has the shape of a typical paring knife. It is designed for pulling and cutting, but is also strong enough for vertical cutting. 150mm is a versatile size. You will feel like the knife is an extension of your hand when cooking.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Chiyo Paring knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.

Features of Chiyo, Paring knife 135mm [pro] pearskin finish

• This is a standard Paring knife.
• It is made by sandwiching steel between iron.
• 135mm and 150mm blades are available.
• This product has a blade length of 135mm.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Paring knives

The Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Paring Chef knives.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Paring knives in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

150mm and 135mm are available. As you can imagine, it's perfect for peeling vegetables and fruits, cutting small vegetables, and slicing fruit. Also, if you have good cooking skills, you can use it to prepare large pieces of meat or fish.

135mm is the smallest size. Of course, it works best for peeling and slicing fruits and vegetables. It is also great for cutting and slicing cheese and ham. Surprisingly, some chefs use this knife to prepare larger pieces of meat and fish.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Chiyo Paring knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.

It is a stone chisel for chipping. It is used at the masonry work, architecture and gardening. Stone Chipping Chisel of this size (Diameter=22mm Carbide bits=9mm*12mm / Brass brazing) becomes middle size also in lineup.
The main uses are chipping of a stone. It is used for the place which likes a coarse result. Since it respects the directions as it which people probably purchased are good and know, a detailed description is omitted. However, you should make the following point careful.

Please adjust an angle in Aoto of the GC whetstone 120H according to the stone to be used before beginning to use. When using it for soft stones, such as the Shirakawa stone and an Oya stone , it is about 60 degrees. In the case of granite, it is common to adjust to an obtuse angle rather than 55 degrees.

If you are a professional, the optimal SETTO for Angle picking Chisel of this size (Diameter=22mm Carbide bits=9mm*12mm / Brass brazing) is a 1.0 kg thing. However, when there is little experience, please use SETTO lighter than this.

The main use
Stone chipping
For Art (Sculpture), Architecture, Landscape design, Garden, Repair the ruins ,etc.

It will be necessity about five business day to send.

About a maker, Kondo Masonry tools factory (AICHI pref)

This Stone Chipping Chisel (Diameter=22mm Carbide bits=9mm*12mm / Brass brazing) is made in Japan. It is product of Kondo stonemason's tools factory in Okazaki City, Aichi Pref known as a town of the stonemasons. This "Stone Chipping Chisel Diameter=22mm Carbide bits=9mm*12mm / Brass brazing" is a also blass brazing products. Yoji Kondo is the boss and the second of Kondo stonemason's tools factory, and he is an expert that has been worked for 50 years. He is known to Japanese craftsmen handling stones as one of stonemason's tools makers of carbide who are few in Japan now. His technique of brass brazing is highly valued because it is rare technique not only in the world but also in Japan.

The notes on use about Stone Chipping Chisel (D=22mm Bits=9mm*12mm, roll) [KONDO]

Please float Stone Chipping Chisel (Diameter=22mm Carbide bits=9mm*12mm, Brass brazing, roll), whenever you strike. If it continues striking, contacting, it will become a cause of a crack of carbide.

It is a stone chisel for chipping. It is used at the masonry work, architecture and gardening. Stone Chipping Chisel of this size (Diameter=25mm Carbide bits=9mm*12mm / Brass brazing) becomes slightly large size also in lineup.
The main uses are chipping of a stone. It is used for the place which likes a coarse result. Since it respects the directions as it which people probably purchased are good and know, a detailed description is omitted. However, you should make the following point careful.

Please adjust an angle in Aoto of the GC whetstone 120H according to the stone to be used before beginning to use. When using it for soft stones, such as the Shirakawa stone and an Oya stone , it is about 60 degrees. In the case of granite, it is common to adjust to an obtuse angle rather than 55 degrees.

If you are a professional, the optimal SETTO for Angle picking Chisel of this size (Diameter=25mm Carbide bits=9mm*12mm / Brass brazing) is a 1.0 kg thing. However, when there is little experience, please use SETTO lighter than this.

The main use
Stone chipping
For Art (Sculpture), Architecture, Landscape design, Garden, Repair the ruins ,etc.

It will be necessity about five business day to send.

About a maker, Kondo Masonry tools factory (AICHI pref)

This Stone Chipping Chisel (Diameter=25mm Carbide bits=9mm*12mm / Brass brazing) is made in Japan. It is product of Kondo stonemason's tools factory in Okazaki City, Aichi Pref known as a town of the stonemasons. This "Stone Chipping Chisel Diameter=25mm Carbide bits=9mm*12mm / Brass brazing" is a also blass brazing products. Yoji Kondo is the boss and the second of Kondo stonemason's tools factory, and he is an expert that has been worked for 50 years. He is known to Japanese craftsmen handling stones as one of stonemason's tools makers of carbide who are few in Japan now. His technique of brass brazing is highly valued because it is rare technique not only in the world but also in Japan.

The notes on use about Stone Chipping Chisel (D=25mm Bits=9mm*12mm, roll) [KONDO]

Please float Stone Chipping Chisel (Diameter=25mm Carbide bits=9mm*12mm, Brass brazing, roll), whenever you strike. If it continues striking, contacting, it will become a cause of a crack of carbide.

It is a stone chisel for chipping. It is used at the masonry work, architecture and gardening. Stone Chipping Chisel of this size (Diameter=28mm Carbide bits=9mm*12mm / Brass brazing) becomes large category size also in lineup.
The main uses are chipping of a stone. It is used for the place which likes a coarse result. Since it respects the directions as it which people probably purchased are good and know, a detailed description is omitted. However, you should make the following point careful.

Please adjust an angle in Aoto of the GC whetstone 120H according to the stone to be used before beginning to use. When using it for soft stones, such as the Shirakawa stone and an Oya stone , it is about 60 degrees. In the case of granite, it is common to adjust to an obtuse angle rather than 55 degrees.

If you are a professional, the optimal SETTO for Angle picking Chisel of this size (Diameter=28mm Carbide bits=9mm*12mm / Brass brazing) is a 1.0 to 1.3 kg thing. However, when there is little experience, please use SETTO lighter than this.

The main use
Stone chipping
For Art (Sculpture), Architecture, Landscape design, Garden, Repair the ruins ,etc.

It will be necessity about five business day to send.

About a maker, Kondo Masonry tools factory (AICHI pref)

This Stone Chipping Chisel (Diameter=28mm Carbide bits=9mm*12mm / Brass brazing) is made in Japan. It is product of Kondo stonemason's tools factory in Okazaki City, Aichi Pref known as a town of the stonemasons. This "Stone Chipping Chisel Diameter=28mm Carbide bits=9mm*12mm / Brass brazing" is a also blass brazing products. Yoji Kondo is the boss and the second of Kondo stonemason's tools factory, and he is an expert that has been worked for 50 years. He is known to Japanese craftsmen handling stones as one of stonemason's tools makers of carbide who are few in Japan now. His technique of brass brazing is highly valued because it is rare technique not only in the world but also in Japan.

The notes on use about Stone Chipping Chisel (D=28mm Bits=9mm*12mm, roll) [KONDO]

Please float Stone Chipping Chisel (Diameter=28mm Carbide bits=9mm*12mm, Brass brazing, roll), whenever you strike. If it continues striking, contacting, it will become a cause of a crack of carbide.

It is a stone chisel for chipping. It is used at the masonry work, architecture and gardening. Stone Chipping Chisel of this size (Diameter=30mm Carbide bits=10mm*12mm / Brass brazing) becomes large size also in lineup.
The main uses are chipping of a stone. It is used for the place which likes a coarse result. Since it respects the directions as it which people probably purchased are good and know, a detailed description is omitted. However, you should make the following point careful.

Please adjust an angle in Aoto of the GC whetstone 120H according to the stone to be used before beginning to use. When using it for soft stones, such as the Shirakawa stone and an Oya stone , it is about 60 degrees. In the case of granite, it is common to adjust to an obtuse angle rather than 55 degrees.

If you are a professional, the optimal SETTO for Angle picking Chisel of this size (Diameter=30mm Carbide bits=10mm*12mm / Brass brazing) is a 1.0 to 1.3 kg thing. However, when there is little experience, please use SETTO lighter than this.

The main use
Stone chipping
For Art (Sculpture), Architecture, Landscape design, Garden, Repair the ruins ,etc.

It will be necessity about five business day to send.

About a maker, Kondo Masonry tools factory (AICHI pref)

This Stone Chipping Chisel (Diameter=30mm Carbide bits=10mm*12mm / Brass brazing) is made in Japan. It is product of Kondo stonemason's tools factory in Okazaki City, Aichi Pref known as a town of the stonemasons. This "Stone Chipping Chisel Diameter=30mm Carbide bits=10mm*12mm / Brass brazing" is a also blass brazing products. Yoji Kondo is the boss and the second of Kondo stonemason's tools factory, and he is an expert that has been worked for 50 years. He is known to Japanese craftsmen handling stones as one of stonemason's tools makers of carbide who are few in Japan now. His technique of brass brazing is highly valued because it is rare technique not only in the world but also in Japan.

The notes on use about Stone Chipping Chisel (D=30mm Bits=10mm*12mm, roll) [KONDO]

Please float Stone Chipping Chisel (Diameter=30mm Carbide bits=10mm*12mm, Brass brazing, roll), whenever you strike. If it continues striking, contacting, it will become a cause of a crack of carbide.

This is a cutting buds pruner with Red and Yellow tape.

This is the pruner is between snipping pruner and pruner A-type. In other words, to cut the branches, can also cut bud. That can be used for a wide range of applications, this is a popular pruner every gardener. For slightly larger than that of the standard pruner of 180mm, this pruner is capable of cutting thick branches.

The main use
Pruning of a tree and a fruit tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 years or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Cutting buds pruner (200mm edges) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Features of Topiary shears 270mm (Double and Straight blade)

• Only products with a total length of 270mm are available.
• If you are looking for similar shears with a total length of about 230mm, please consider Pine Needle Pruners.
• For right-handed users only.
• Shears feel lighter than anyone look and are easy to handle. (According to Tetsufuku research)
• Double blade is suitable for trimming leaves not for branches.
• Straight blades are suitable for trimming straight lines and convex surfaces.
• Used by professionals in Japan and around the world.
• Manufactured specifically for leaf trimming. Not suitable for cutting branches with a diameter of 2 mm or more.
• Common uses are trimming hedges and bonsai.

About Topiary shears 270mm (Double and Straight blade)

By using these shears, you can trim hedges with just single hand. You can use your free left hand to control branches or hold something like a ladder to support your body.

Among them, double-edged blades are made specifically for trimming leaves, while straight blades are an all-around type that can be used for trimming a wide range of shapes, such as straight lines and convex surfaces. This product is set up for use by right-handed people. Tobisho has designed shears that are less tiring from the design stage. Specifically, they succeeded in reducing weight by removing steel from areas that do not affect strength, and by adopting a structure that prevents the handle from opening too much, they have created shears that can withstand long-term use by users. It has received high praise from professional gardeners as it does not cause fatigue even when doing a lot of trimming.

At 300g, it is about 50g heavier than other standard pruning shears, but in addition to the above ideas, we have taken into account the overall center of gravity and balance, so it does not feel as heavy as it looks and is very easy to use. Please try it !

*Red and yellow vinyl tapes are standard handles. Black finish is not available.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Topiary shears 270mm (Double and Straight blade) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than leaf trimming.
* It rusts for a steel part. Please wipe after use well.

Features of [Tobisho] Leather sheath for SR-1, A-type 200mm, B-type 200mm (225mm also available)

• It is primarily for right-handed people.
• But can also be used by left-handed people if inserted upside down.
• Mainly for asymmetrical pruning shears with 200mm cutting blade and receiving blade.
• It can also be used with the 225mm A-type, but there are some points to note.
• Optimized for Tobisho products (not tested for compatibility with other brands of pruners)

[Tobisho] Leather sheath for SR-1, A-type 200mm, B-type 200mm (225mm also available)

This sheath is made of leather and is optimized for Tobisho products. It is double stitched for strength. It is a little tight at first, but it will become more comfortable with use.

Regarding use with 225mm A-type

The 200mm sheath is indeed optimized for 200mm. However, Tobisho has officially announced that the 200mm sheath can also be used with the 225mm. We thought it was difficult to judge from the text alone. Please see the photo. From here on, our subjective opinion is included. If you are a sensitive person, please think about it critically. We tried inserting both A-types into the same 200mm sheath. The results are as shown. The 225mm handle stick out a little longer, but we felt that it was easier to grasp the handle while working. Also, as for the resistance when inserting, I felt a little more resistance with the 225m, but it was roughly the same. We don't think there is any problem with using it.

Features of SR series and SR-1

• SR-1 is larger than the SR-2.
• For right-handed users only.
• The SR series is a pruning shears with an excellent balance of performance.
• Used by professionals in Japan and around the world.
• The SR-1 is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About SR series

This is the most balanced series in Tobisho's highly acclaimed pruning shears lineup. For nearly 100 years, the A and B types have been popular throughout Japan as the standard types of pruning shears, but each manufacturer is developing new concept pruning shears that incorporate the advantages of the A and B types.

In the case of Tobisho, the SR type is a pruning shears that combines the advantages of type A and type B. The entire body is forged from Yasuki steel (YCS-3), a high-grade blade steel, and was developed in pursuit of simplicity, sturdiness, and ease of handling. When introduced on various media such as TV and the web, SR usually appears. Enjoy pruning and gardening with the SR series, Tobisho's masterpiece.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners SR-1 (200mm) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

This is an order item. We need a period of about several weeks to manufacture after ordering.

By placing these two knives at a certain width and letting the bamboo pass between them, we create bamboo wood of a certain width.

The main use
For bamboo craft.

It will be necessity about three week 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 shears, 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.

The notes on use about Haba tori knives [KANETAKA]

* Please do not twist.
* Please do not drop.
* 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.

Features of A-type and Pruners A-type 185mm (Full body forged / Red and Yellow taped handle)

• The steel material used for the blade is high-class cutting steel.
• Red and yellow vinyl tape is attached to the handle.
• A-type 185mm is made with full body forged instead of brass brazing method.
• A-type 185mm is the smallest size. There are also 225mm and 200mm products.
• A-type only exists for right-handed users.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About A-type

The conventional A-type is made using the traditional brass brazing method, but the 185mm size is made with full body forged.

In this normal specification, the blade material is high-class cutting steel. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 185mm (Full body forged / Red and Yellow taped handle) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of Pruners A-type 200mm (Aogami steel)

• The steel material used for the blade is Yasuki Steel's Aogami steel No.2 (Blue paper steel No.2).
• A-type 200mm is the middle size. There are also 225mm and 185mm products.
• A-type only exists for right-handed users. (This is because there is no mold for left-handed people)
• A-type is a particularly rigid pruner.
• Used by professionals in Japan and around the world.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About A-type

Almost all pruning shears manufacturers make the A-type, but Tobisho's A-type continues to adhere to the brass brazing manufacturing method that has been passed down since its creation over 100 years ago. As far as Tetsufuku knows, it is the only manufacturer in the world. Therefore, it can be said that Tobisho's A-type contains the history of Japanese pruning shears.

On the other hand, Tobisho has repeatedly upgraded the blades and bodies since they made products with the user in mind first. The shape of the handle was redesigned about 10 years ago, and now has an ergonomic shape that makes it easier to grip and less tiring. In addition, for A-type, it can freely select the material for the blade depending on the manufacturing method.

In this special specification, the blade material is Aogami steel No.2 (Blue paper steel No.2), which is one of the most highly regarded cutlery steel materials in the world. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

This product has a standard size and weight of around 240g at 200mm. It has been used in sericulture, which was once popular in Yamagata Prefecture, and fruit farms, which have been increasing their production in recent years. Its high rigidity makes it easy to cut even hard tree species, and its use has expanded to include gardeners who prune various tree species. Currently, these are standard pruning shears that have gained support from a wide range of people from agriculture to gardening.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 200mm (Aogami steel) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

This Leather sheath for HIRYU, HIRYU alpha, ASUKA.
You can see the bracket clip where the passage of the belt.
It is useful.

Features of Pruners Tobisho-type (195mm)

• The latest product released in 2024.
• Pruners Tobisho-type are created using Tobisho's experience to date.
• Although the total length is 195 mm, these pruning shears are suitable for all people regardless of their physique.
• The blade appears to have the same finish as the Asuka type, but is slightly more tilted, making it easier to approach branches.
• On the other hand, the body is a size larger than the Hisui and Hirei.
• This means it's perfect for orchard farmers, wineries, and professional gardeners who prune a lot of branches.

About Pruners Tobisho-type

The idea for developing these shears began when, during the development of Hiryu and Asuka, and Hisui and Hirei, Tobisho considered whether it was possible to create a pair of pruning shears that combined the best features of these 4 models.

Hiryu and Hisui are equipped with a mechanism unique to Tobisho that keeps the blades from touching each other, but this time Tobisho attempted to combine Asuka and Hirei, which have the mechanism of traditional pruning shears.

As a result, Tobisho-type is completed, which is ideal for gardeners and wine growers who prune many branches. The greatest feature of Tobisho-type is that it is less tiring. The blades made of high-class carbon steel perform powerful cutting work. And the well-thought-out handle shape will give you a stable grip. Smooth operation and two springs reduce shock to the hand. It is a masterpiece that can be used for a long time.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners Tobisho-type (195mm) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of Pruners Hisui (165mm)

• The latest product released in November 2023.
• Pruners Hisui is created using Tobisho's experience to date.
• Like the top model Hiryu, it incorporates mechanisms such as non-contact blades and grease holes.
• Although the total length is 165 mm, these pruning shears are suitable for all people regardless of their physique.
• You can prune as if you were pinching it with your fingers.
• These pruning shears have high cutting ability and are lightweight, making them less tiring.
• This means it's perfect for orchard farmers, wineries, and professional gardeners who prune a lot of branches.
• You can do a lot of work with just one tool.

About Pruners Hisui

The development came about when a peach orchard farmer told Tobisho that he wanted a hand pruner that could cut thin and hard branches smoothly.

The Hiisui also incorporates the innovations used in the Hiryu, which is Tobisho's most highly functional model. Its greatest feature is the lack of resistance when cutting. The thinness of the blade, the mirror-finished blade, the grease pool that maintains smooth movement, and the low friction and resistance due to the fact that the blades cut without contact. The design of each part is based on ergonomics, resulting in a very well-balanced product.

One person who used it said, ``It's like cutting butter.'' It's close to your hand and you can prun it with just the feeling of pinching it with your fingers, making it very light and easy to work with. Although the hand pruners are small, they are suitable for people of all sizes. In situations where you don't need a pruning saw, you can do most of the work with just this one pruners.

The motif was a pair of pruning shears called the "pistol type" developed in the Akita area of Japan. Hisui and Hirei are based on this shape and incorporate Tobisho's experience.

The difference in pruning may be small for a single pruning operation, but if you prun for a long time, the difference in fatigue becomes obvious. These pruning shears are especially recommended for professionals who are concerned about tendonitis.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners Hisui (165mm) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Pine needle pruner is the pruning shears and trimming shears.This made from carbon steel (S60C). The main use is pruning of a pine tree.Processing of the dedicated blade tip have been made.Thin fiber does not remain if you use this.So someone use for Bonsai or trimming of leaves.

The with guard ring edition comes with a brass ring that protects your hands. You can get your hands into the branches while protecting them.

The main use
Pruning of a pine tree.
Trimming of leaves.
For Bonsai, Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about five business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Pine needle Pruners (230mm) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

***What is the difference HIRYU and HIRYU alpha.
Blades are common. Grip is different. It diference is the end of grip. HIRYU has normal straight handle. But Hiryu alpha has carve in the end of grip. This is a little crooked on the outside.
Some people like the curve handle. Because they feel non-slip.
Some people like the normal handle. Because they feel straightforward.
Which is not to say that good, it is divided in users.

***about HIRYU and HIRYU alpha.
A Japanese blacksmith is the special pruning scissors which carried out handmade. Before, Scissors which are not tiring even if it uses for a long time were wanted. and more sharp scissors were also called for. TOBISHO the specialist of scissors completed the scissors which respond to this voice. It is this product.

The greatest feature of HIRYU is that 2 edges do not contact. A wooden branch is cut because 2 edges move circularly.

In order that 2 edges might not contact, resistance decreased greatly. With the form of an edge, an edge invades into a wooden branch easily. Since the blade is sharpened until it becomes like a mirror, it is smooth.

Four grease holes are designed around the screw. Since grease is supplied to the degree of cutting at a joining section, he promises an always smooth motion. Since decrease of a screw is delayable, shakiness will be suppressed in the future.

Inside a handle, there are 2 springs which decrease the shock accompanying opening and closing. They are a spring which decreases the shock at the time of finishing cutting, and a spring for opening a handle smoothly.
HIRYU became the scissors which can be said also as one conclusion of Mr. Yasuhito Tobiduka's blacksmith & craftman life.

Notes

This is the back of a normal product. You can't find the bolt. But that's fine. This is a structure to reduce the thickness of the shears at all. This structure makes it easier for you to infiltrate shears into overgrown trees. The two shears do not split because the screw is cut in the opposite direction. Please be assured.

The main use
Pruning of a tree and a fruit tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.
* It is wonderful when pruning a fruit tree and trees. But, in order that an edge may not contact, it is not suitable for turning off paper and the rope. Please use only for pruning of a tree.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Pruners HIRYU [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Features of B-type and Pruners B-type 200mm (Full body forged)

• The steel material used for the blade and body is high-class cutting steel.
• B-type 200mm is made with full body forged.
• B-type 200mm is the largest size. There is also the 180mm product.
• B-type only exists for right-handed users.
• The B-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About B-type

The biggest feature of the B-type is that the cutting edge, fulcrum, and midpoint of the handle are all in a nearly straight line, making it easy to perform the intended action. In addition, the entire body is forged, providing high rigidity and straightforward response. There are professional gardeners in Japan who love B-type and say, "I can prune with just Type B and a saw". While the SR and A-type are very popular (the SR is Tobisho's original model, while the A-type has variants made from blue paper steel and Damascus paturn), these pruning shears have hidden potential.

The material is high-class cutting steel. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners B-type 200mm [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

***What is the difference HIRYU and HIRYU alpha.
Blades are common. Grip is different. It diference is the end of grip. HIRYU has normal straight handle. But Hiryu alpha has carve in the end of grip. This is a little crooked on the outside.
Some people like the curve handle. Because they feel non-slip.
Some people like the normal handle. Because they feel straightforward.
Which is not to say that good, it is divided in users.

***about HIRYU and HIRYU alpha.
A Japanese blacksmith is the special pruning scissors which carried out handmade. Before, Scissors which are not tiring even if it uses for a long time were wanted. and more sharp scissors were also called for. TOBISHO the specialist of scissors completed the scissors which respond to this voice. It is this product.

The greatest feature of HIRYU is that 2 edges do not contact. A wooden branch is cut because 2 edges move circularly.

In order that 2 edges might not contact, resistance decreased greatly. With the form of an edge, an edge invades into a wooden branch easily. Since the blade is sharpened until it becomes like a mirror, it is smooth.

Four grease holes are designed around the screw. Since grease is supplied to the degree of cutting at a joining section, he promises an always smooth motion. Since decrease of a screw is delayable, shakiness will be suppressed in the future.

Inside a handle, there are 2 springs which decrease the shock accompanying opening and closing. They are a spring which decreases the shock at the time of finishing cutting, and a spring for opening a handle smoothly.
HIRYU became the scissors which can be said also as one conclusion of Mr. Yasuhito Tobiduka's blacksmith & craftman life.

Notes

This is the back of a normal product. You can't find the bolt. But that's fine. This is a structure to reduce the thickness of the shears at all. This structure makes it easier for you to infiltrate shears into overgrown trees. The two shears do not split because the screw is cut in the opposite direction. Please be assured.

The main use
Pruning of a tree and a fruit tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.
* It is wonderful when pruning a fruit tree and trees. But, in order that an edge may not contact, it is not suitable for turning off paper and the rope. Please use only for pruning of a tree.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Pruners HIRYU [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

The origin of an edge is thick and it is designing the edge of a blade sharp. Therefore, they are the scissors with which go out with strength and it has scissors and the feature of clever both.
Since the receptacle edge is designed at the angle near right-angled, a branch enters to the origin of an edge automatically and it can cut a branch by light power. Like HIRYU, since the spring is installed inside & central handle, the shock in the second half of the work to cut is absorbed. It is hard to be tired also with prolonged use.
Moreover, since the special steel of YASUKI is used, the capability to go out is wonderful. Although known by the longtime visitor as a Tsugaru type, the name was changed into "Asuka" lately.

The main use
Pruning of a tree and a fruit tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Pruners Asuka [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

These scissors are the best for pruning the bud of a pine and fruits gathering or taking. They are double-edged scissors. Although it is small, these scissors are cut off well. Material and form were considered deeply and these scissors were produced. When it cuts, the skin of a branch does not remain.
And this is a red & yellow taped edition.
This Tobisho Tobisho Snipping Pruners is 200mm (=7.87 inch) size. Although mobility is inferior compared with 180-mm goods, it excels in power.

The main use
Pruning of a tree and a fruit tree. Pruning of a pine tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Snipping Pruners (200mm edge) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This knife, with its beautiful pattern, is sure to catch the eye and captivate anyone who sees it. This 330mm yanagiba knife is one of the longest yanagiba knives even among professional Japanese knives. It may be difficult to use if you are not used to it, but once you master it, you will be able to cut large fish more cleanly and smoothly. If leveling or storage space is an issue, we recommend the 300mm or 270mm sizes.

Folded eight times while applying heat to the soft iron and steel, which is made ​​of 16 layers bullion. Feature is a pattern there is only one in the world. It is called "SUMINAGASHI" pattern is to be made ​​in this way. SUMINAGASHI of MINAMOTO-IZUMIMASA is particularly beautiful, are getting a lot of praise from professional cook.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

This is a very beautiful kitchen knife, it would be good knife to cook in front of the customer. Particularly popular in sushi chef and so on.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm Blue paper 16 layer [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

For beautiful patterns, this is a kitchen knife to captivate the viewer. 300mm's Yanagiba hocho is a standerd size. If you get experience more, you can make the sashimi as intended. When the cook of Japan to buy Yanagiba hocho, it is the size they will purchase first.

Folded eight times while applying heat to the soft iron and steel, which is made ​​of 16 layers bullion. Feature is a pattern there is only one in the world. It is called "SUMINAGASHI" pattern is to be made ​​in this way. SUMINAGASHI of MINAMOTO-IZUMIMASA is particularly beautiful, are getting a lot of praise from professional cook.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

This is a very beautiful kitchen knife, it would be good knife to cook in front of the customer. Particularly popular in sushi chef and so on.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 300mm Blue paper 16 layer [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

For beautiful patterns, this is a kitchen knife to captivate the viewer. This 270mm Yanagiba hocho is professional common size in Japan. If you are familiar with kitchen knife for Japanese cuisine, you will be able to cut fish and meat the way you want. However, it is recommended 300mm If you are cooking a large fish.

Folded eight times while applying heat to the soft iron and steel, which is made ​​of 16 layers bullion. Feature is a pattern there is only one in the world. It is called "SUMINAGASHI" pattern is to be made ​​in this way. SUMINAGASHI of MINAMOTO-IZUMIMASA is particularly beautiful, are getting a lot of praise from professional cook.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

This is a very beautiful kitchen knife, it would be good knife to cook in front of the customer. Particularly popular in sushi chef and so on.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm Blue paper 16 layer [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Customers in the USA and UK should contact us before purchasing. This product cannot be shipped with DHL's standard shipping rates due to its large packaging size. If requested, we can create a special page with the shipping cost difference added.

These shears are Blue Paper steel variant. Blue Paper Steel is a steel material based on White Paper Steel with additions such as chromium and tungsten to improve heat treatment properties and wear resistance. The sharpness of the blade lasts for a long time, but it is difficult to sharpen.

* It will be necessity about 7 business day to send. * for Right handed

Mon-Gata is a type in which the shoulders are rounded and the left and right handles are parallel or nearly parallel when the blade is closed. Features of Sasaoka Mon-Gata pruning shears The length of the blade from the tip to the riveting is about 195mm, which is the standard length of Karikomi shears for Japanese professionals. The handle is about 450mm long and the material is oak. The total length is 715 mm and the weight is about 875 g. They are a little shorter than professional Karikomi shears from other manufacturers, but they are very well balanced and feel lighter than their actual weight. The material of the blade is Blue Paper Steel No.2. As you know, hardness = sharpness is attractive for steel, but the more hard it is, the more brittle it becomes. Please use it only for trimming leaves like box clipping or cloud pruning. We recommend using clippers or saws to cut branches thicker than a few millimeters. Bolts are used for caulking. When the bolt comes loose, you can easily tighten it, but be careful not to overtighten. The surface of the blade has a black finish. Perhaps you feel the handcrafted goodness in this finish.

The main use box clipping or cloud pruning

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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen Karikomi (Japanese Hedge Shears) on a Whetstone

Kisuke (Shunsuke Manaka) demonstrates the repair and sharpening of karikomi hedge shears. The techniques shown apply to shears of any brand or maker — please watch and give it a try.
Note: The first half of the video covers repair work. If you are looking for everyday sharpening techniques, please use the chapter markers to skip to the second half.
* Subtitles available in 15 languages.

The notes on use about Sasaoka Karikomi Shears (Mon-Gata) * Please do not twist. * please do not drop * Please do not use it for any purpose other than cutting leaves and triming. * 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.

Customers in the USA and UK should contact us before purchasing. This product cannot be shipped with DHL's standard shipping rates due to its large packaging size. If requested, we can create a special page with the shipping cost difference added.

* It will be necessity about 7 business day to send. * for Right handed

Mon-Gata is a type in which the shoulders are rounded and the left and right handles are parallel or nearly parallel when the blade is closed. Features of Sasaoka Mon-Gata pruning shears The length of the blade from the tip to the riveting is about 195mm, which is the standard length of Karikomi shears for Japanese professionals. The handle is about 450mm long and the material is oak. The total length is 715 mm and the weight is about 875 g. They are a little shorter than professional Karikomi shears from other manufacturers, but they are very well balanced and feel lighter than their actual weight. The material of the blade is White Paper Steel No.2. As you know, hardness = sharpness is attractive for steel, but the more hard it is, the more brittle it becomes. Please use it only for trimming leaves like box clipping or cloud pruning. We recommend using clippers or saws to cut branches thicker than a few millimeters. Bolts are used for caulking. When the bolt comes loose, you can easily tighten it, but be careful not to overtighten. The surface of the blade has a black finish. Perhaps you feel the handcrafted goodness in this finish.

The main use box clipping or cloud pruning

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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen Karikomi (Japanese Hedge Shears) on a Whetstone

Kisuke (Shunsuke Manaka) demonstrates the repair and sharpening of karikomi hedge shears. The techniques shown apply to shears of any brand or maker — please watch and give it a try.
Note: The first half of the video covers repair work. If you are looking for everyday sharpening techniques, please use the chapter markers to skip to the second half.
* Subtitles available in 15 languages.

The notes on use about Sasaoka Karikomi Shears (Mon-Gata) * Please do not twist. * please do not drop * Please do not use it for any purpose other than cutting leaves and triming. * 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.

Customers in the USA and UK should contact us before purchasing. This product cannot be shipped with DHL's standard shipping rates due to its large packaging size. If requested, we can create a special page with the shipping cost difference added.

* It will be necessity about 7 business day to send. * for Right handed * with stopper

Pin-stopper is a with stopper Variant. Features of Sasaoka Pin-stopper pruning shears The length of the blade from the tip to the riveting is about 195mm, which is the standard length of Karikomi shears for Japanese professionals. The handle is about 450mm long and the material is oak. The total length is 700 mm and the weight is about 965 g. They are a normal size about professional Karikomi shears from other manufacturers. The material of the blade is White Paper Steel No.2. As you know, hardness = sharpness is attractive for steel, but the more hard it is, the more brittle it becomes. Please use it only for trimming leaves like box clipping or cloud pruning. We recommend using clippers or saws to cut branches thicker than a few millimeters. Bolts are used for caulking. When the bolt comes loose, you can easily tighten it, but be careful not to overtighten. The surface of the blade has a black finish. Perhaps you feel the handcrafted goodness in this finish.

The main use box clipping or cloud pruning

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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen Karikomi (Japanese Hedge Shears) on a Whetstone

Kisuke (Shunsuke Manaka) demonstrates the repair and sharpening of karikomi hedge shears. The techniques shown apply to shears of any brand or maker — please watch and give it a try.
Note: The first half of the video covers repair work. If you are looking for everyday sharpening techniques, please use the chapter markers to skip to the second half.
* Subtitles available in 15 languages.

The notes on use about Sasaoka Karikomi Shears (Mon-Gata)

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than cutting leaves and triming.
* 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.

Customers in the USA and UK should contact us before purchasing. This product cannot be shipped with DHL's standard shipping rates due to its large packaging size. If requested, we can create a special page with the shipping cost difference added.

This Karikomi Shears is Kanto type, No stopper type and Curved edges type.
The Kanto type is a little narrow form, when a handle on either side becomes parallel. It is the feature that it can cut powerfully and sharply. Since the edge and the edge slide finely, a bark does not remain. Everyone can cut finely.
After edge overlaps, the crossing edges are the form of "No stopper". In Japan, many professional gardeners have used regularly.
The Karikomi Shears with which the edge has curved are fit for finish of the field. If it is slide finely, a smooth field and a spherical field can be fabricated at will.

This Karikomi Shears is so amazing and offer wonderful experience. Trees could be modeled in satisfactory form, when you have skill. Since it is a Japanese edged tool, it is the ultimate cutting capability to be realizable.

TOBISHO trains steel very much and is manufacturing this Karikomi Shears. It did not consider profiting but poured in material, technology, and time and effort unstintingly.

Therefore, only tens or not Karikomi Shears can be manufactured in one year. Also in Japan, purchasing is very difficult Karikomi Shears. Many people have seen only Yamagata type.

The main use
Cutting of a tree and a fruit tree leafs & branchs. Please keep in mind this edges is slightly thin.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

How to Sharpen Karikomi (Japanese Hedge Shears) on a Whetstone

Kisuke (Shunsuke Manaka) demonstrates the repair and sharpening of karikomi hedge shears. The techniques shown apply to shears of any brand or maker — please watch and give it a try.
Note: The first half of the video covers repair work. If you are looking for everyday sharpening techniques, please use the chapter markers to skip to the second half.
* Subtitles available in 15 languages.

The notes on use about Karikomi Shears (SYOJIRO , Kanto type) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Customers in the USA and UK should contact us before purchasing. This product cannot be shipped with DHL's standard shipping rates due to its large packaging size. If requested, we can create a special page with the shipping cost difference added.

This Karikomi Shears is Y-character type and Curved edges type.
Y-character type is the Karikomi Shears of a kind with which an edge does not cross. That is, they are the Karikomi Shears for beginners as well as Karikomi Shears with a stopper. Therefore, there is no failure which sandwiches a hand. However, the Karikomi Shears for professional also exist like SYOJIRO of TOBISHO.
The Karikomi Shears with which the edge has curved are fit for finish of the field. If it is slide finely, a smooth field and a spherical field can be fabricated at will.

Anyhow, please be surprised at cutting capability. This Karikomi Shears is so amazing and offer wonderful experience. Trees could be modeled in satisfactory form, when you have skill. TOBISHO trains steel very much and is manufacturing this Karikomi Shears. It did not consider profiting but poured in material, technology, and time and effort unstintingly.

Therefore, only tens Karikomi Shears can be manufactured in one year. Also in Japan, they are the Karikomi Shears which cannot be obtained easily. Beginners can use this Karikomi Shears (SYOJIRO , Yamagata type) and this is loved by many professional gardeners. It is because cutting capability is excellent.

The main use
Cutting of a tree and a fruit tree leafs & branchs. Please keep in mind this edges is slightly thin.
For Agriculture, Gardening, production of a Japanese garden ,etc.

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

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

How to Sharpen Karikomi (Japanese Hedge Shears) on a Whetstone

Kisuke (Shunsuke Manaka) demonstrates the repair and sharpening of karikomi hedge shears. The techniques shown apply to shears of any brand or maker — please watch and give it a try.
Note: The first half of the video covers repair work. If you are looking for everyday sharpening techniques, please use the chapter markers to skip to the second half.
* Subtitles available in 15 languages.

The notes on use about Karikomi Shears (SYOJIRO , Yamagata type) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

225mm Deba hocho of this size is a kitchen knife that can dismantled a larger fish. The main target fish, Juvenile tuna, bonito, salmon, Large flounder, sea bream and yellowtail, etc.. This size is suitable in the fishmonger, for the sushi chef is a larage size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 225mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

210mm Deba hocho of this size is a kitchen knife that can dismantled a larger fish. The main target fish, bonito, salmon, sea bream and yellowtail, etc.. This size is suitable in the fishmonger, for the sushi chef feel it is slightly large. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 210mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

195mm Deba hocho of this size is a kitchen knife that can dismantled a medium and larger fish. The main target fish, bonito, salmon, sea bream and yellowtail, etc.. This size is slightly smaller in the fishmonger, for the sushi chef is a good size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 195mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

180mm Deba hocho of this size is a kitchen knife that can dismantled a medium and larger fish. The main target fish, cod, sea bream and yellowtail, etc.. This size is slightly smaller in the fishmonger, for the sushi chef is a good size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 180mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

225mm Deba hocho of this size is a kitchen knife that can dismantled a larger fish. The main target fish, Juvenile tuna, bonito, salmon, Large flounder, sea bream and yellowtail, etc.. This size is suitable in the fishmonger, for the sushi chef is a larage size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 225mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

210mm Deba hocho of this size is a kitchen knife that can dismantled a larger fish. The main target fish, bonito, salmon, sea bream and yellowtail, etc.. This size is suitable in the fishmonger, for the sushi chef feel it is slightly large. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 210mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

195mm Deba hocho of this size is a kitchen knife that can dismantled a medium and larger fish. The main target fish, bonito, salmon, sea bream and yellowtail, etc.. This size is slightly smaller in the fishmonger, for the sushi chef is a good size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 195mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

180mm Deba hocho of this size is a kitchen knife that can dismantled a medium and larger fish. The main target fish, cod, sea bream and yellowtail, etc.. This size is slightly smaller in the fishmonger, for the sushi chef is a good size. When considered as a household may be too big for the house of the kitchen counter. It is a suitable size, if a large sized kitchen. For sharpening technology and forging technology is wonderful, it is a feeling that knife went into the body of the fish naturally. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 180mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 225mm edge is a slightly long size. For heavy, this kitchen knife is easy to cut hard or large vegetables with its own weight. If you want a fine work, we recommend the 210mm or 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 225mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 210mm edge is a normal size. If you want cut hard or large vegetables, we recomended 225mm one. If you want a fine work, we recommend the 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 210mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 195mm edge is a slightly short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 195mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 225mm edge is a slightly long size. For heavy, this kitchen knife is easy to cut hard or large vegetables with its own weight. If you want a fine work, we recommend the 210mm or 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 225mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 210mm edge is a normal size. If you want cut hard or large vegetables, we recomended 225mm one. If you want a fine work, we recommend the 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 210mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Azumagata meaning is Eastern type and Bushi type. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 195mm edge is a slightly short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Azumagata Usuba hocho 195mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 225mm edge is a slightly long size. For heavy, this kitchen knife is easy to cut hard or large vegetables with its own weight. If you want a fine work, we recommend the 210mm or 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 225mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 210mm edge is a normal size. If you want cut hard or large vegetables, we recomended 225mm one. If you want a fine work, we recommend the 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 210mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 195mm edge is a slightly short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 195mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 180mm edge is a short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one. Because of the small size, has excellent storage and get to carry around.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 180mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 225mm edge is a slightly long size. For heavy, this kitchen knife is easy to cut hard or large vegetables with its own weight. If you want a fine work, we recommend the 210mm or 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 225mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 210mm edge is a normal size. If you want cut hard or large vegetables, we recomended 225mm one. If you want a fine work, we recommend the 195mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 210mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 195mm edge is a slightly short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 195mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Kamagata is a shape like a sickle. Kamagata Usuba hocho used by western Japan region, Kyoto and Osaka. There is a historical Japanese cuisine place. This 180mm edge is a short size. So This kitchen knife Is suitable for fine work. Because this is light one. If you want to cut hard things, we recommend 210mm or 225mm one. Because of the small size, has excellent storage and get to carry around.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Kamagata Usuba hocho 180mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice vegetables.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This SAVIN series is a revolutionary kitchen knife made ​​of stainless V10 GOLD. 240mm Yanagiba hocho is slightly smaller than the size which a professional Japanese cook uses. There is no problem in the case of cooking the general size. However, it is recommended 270mm or 300mm If you are cooking a large fish or cook in earnest. This is the best also for professional 2nd Yanagiba hocho.

Among the stainless steel, V10 GOLD has a superior performance in particular. Because of the high degree of hardness, there is a high cutting capacity other than stainless steel. In addition, because of the stainless steel, it also features a rust-resistant. Forging and polishing of V10 GOLD is very difficult, technical capabilities of MINAMOTO-IZUMIMASA has been manufacturing.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 240mm SAVIN stainless [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* Although this knife is resistant to rust, please wipe thoroughly after use.
* Please grind with a whetstone, if it becomes difficult to cut.
* The stainless steel for sharpening, you must have in skill of grinding.
* Please do not touch with the aluminum. There is a possibility that rust progress.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This kitchen knife is made by forge welding soft iron and steel in traditional way. 300mm's Yanagiba hocho is a standerd size. If you get experience more, you can make the sashimi as intended. When the cook of Japan to buy Yanagiba hocho, it is the size they will purchase first.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 300mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This kitchen knife is made by forge welding soft iron and steel in traditional way. 270mm Yanagiba hocho is professional common size in Japan. If you are familiar with kitchen knife for Japanese cuisine, you will be able to cut fish and meat the way you want. However, it is recommended 300mm If you are cooking a large fish.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm White paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This kitchen knife is made by forge welding soft iron and steel in traditional way. 300mm's Yanagiba hocho is a standerd size. If you get experience more, you can make the sashimi as intended. When the cook of Japan to buy Yanagiba hocho, it is the size they will purchase first.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 300mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

We are unable to ship this product to the UK (we cannot ship products with blades longer than 8 inches).

This kitchen knife is made by forge welding soft iron and steel in traditional way. 270mm Yanagiba hocho is professional common size in Japan. If you are familiar with kitchen knife for Japanese cuisine, you will be able to cut fish and meat the way you want. However, it is recommended 300mm If you are cooking a large fish.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. Blue paper No.2 steel brings together the flexibility and hardness. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm Blue paper foged [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This SAVIN series is a revolutionary kitchen knife made ​​of stainless V10 GOLD. 300mm's Yanagiba hocho is a standerd size. If you get experience more, you can make the sashimi as intended. When the cook of Japan to buy Yanagiba hocho, it is the size they will purchase first.

Among the stainless steel, V10 GOLD has a superior performance in particular. Because of the high degree of hardness, there is a high cutting capacity other than stainless steel. In addition, because of the stainless steel, it also features a rust-resistant. Forging and polishing of V10 GOLD is very difficult, technical capabilities of MINAMOTO-IZUMIMASA has been manufacturing.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 300mm SAVIN stainless [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* Although this knife is resistant to rust, please wipe thoroughly after use.
* Please grind with a whetstone, if it becomes difficult to cut.
* The stainless steel for sharpening, you must have in skill of grinding.
* Please do not touch with the aluminum. There is a possibility that rust progress.

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This SAVIN series is a revolutionary kitchen knife made ​​of stainless V10 GOLD. 270mm Yanagiba hocho is professional common size in Japan. If you are familiar with kitchen knife for Japanese cuisine, you will be able to cut fish and meat the way you want. However, it is recommended 300mm If you are cooking a large fish.

Among the stainless steel, V10 GOLD has a superior performance in particular. Because of the high degree of hardness, there is a high cutting capacity other than stainless steel. In addition, because of the stainless steel, it also features a rust-resistant. Forging and polishing of V10 GOLD is very difficult, technical capabilities of MINAMOTO-IZUMIMASA has been manufacturing.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Genuine Haze Polish is a designation given to only especially the more technical and beautifully than normal Haze Polish.

After receiving an order, in order to produce, it will be necessity about 3 weeks for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 270mm SAVIN stainless [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* Although this knife is resistant to rust, please wipe thoroughly after use.
* Please grind with a whetstone, if it becomes difficult to cut.
* The stainless steel for sharpening, you must have in skill of grinding.
* Please do not touch with the aluminum. There is a possibility that rust progress.

[KISUKE] The ATS-34 WaGyuto chef Knife has a hardness of around HRC 64, which is almost unheard of in the world, and is a rust-resistant knife made of Japanese traditional "Warikomi".

KISUKE's ATS-34 WaGyuto chef Knife is that has a hardness comparable to that of rust-resistant, optimally heat-treated blue paper steel.

The following people are suitable for this knife.
- Professional chefs or those who want the professional tools.
- Looking for HRC 64 or higher.
- People who think that Vanadis(ASSAB) and ZDP 189 are excellent steel products.
- People who think that Vanadis(ASSAB) and ZDP 189 are difficult to sharpen.
- Looking for the knife of ATS-34.
- Looking for a kitchen knife that is difficult to rust.
- Looking for a knife that is easy to maintain sharpness.
- Looking for a stainless knife that is easy to cut.
- Knife Mania.
- Kitchen knife mania

KISUKE's ATS-34 WaGyuto chef Knives solve the following problems.
(1) Overwhelming sharpness
KISUKE's ATS-34 WaGyuto chef Knives have hardness around HRC 64. This is a hardness comparable to optimally heat treated blue paper steel.
(2) Overwhelming sharpness retention period
ATS-34, which is the most suitable knife steel, has excellent wear resistance. Therefore, it is also a big feature that the durability of sharpness is good.
(3) Special sharpening
The blade is completed just by sharpen with a whetstone for a little while. This is amazing. The task is completed in a much shorter time than the ideal heat treated white paper steel knives. This is a completely different feature from the famous knife steel material ZDP 189.
(4) It is hard to rust due to stainless steel
The blade is ATS-34, and the body is SUS stainless steel. It is characterized by being hard to rust because it is all made of stainless steel.
(5) Less usage restrictions
Generally, Japanese kitchen knives get hardness by specializing in cutting conditions and become brittle instead. However, KISUKE's ATS-34 series reversed this common sense. If it is a half frozen food, it can be cut easily and safely.
(6) Rosewood handle and wine red ferrule.
Rosewood has a high density, and it has resistant to rot when touched with water. In addition, the ferrule of the wine red color that has a major impact on the visual appearance of this product is a major feature.
(7) KISUKE made a WaGyuto under this condition
The shape of this product is a beef sword. And it has a Japanese style handle, it is classified as a Japanese beef sword (Gyuto). The curve on the tip is manufactured so that it will cut when pressed or pulled.

What brings these solutions is KISUKE's heat treatment work and forging work. Normally, a kitchen knife using ATS-34 consists only of it. As many of the people viewing this page may know, except for Honyaki knife, blades made of single steel can not be hardened. Hardening makes it brittle and causes cracking. However, KISUKE's ATS-34 WaGyuto chef Knives are able to take out the hardness of the core steel because of the way of making them "Warikomi" by winding the blade ATS-34 with SUS-based stainless steel. The practical hardness of ATS-34 is about HRC 59-61 even with the manufacturer HITACHI, but KISUKE produces numbers around HRC 64 with human work alone. ※ Almost all similar products are clad stamped and rolled at the factory. Most of these HRCs are 59-61. KISUKE forged by his hand.
In addition, winding stainless steel with stainless steel can not be realized by almost all blacksmiths. The reason is the passivation film produced on the surface of stainless steel. Stainless steel is hard to rust because of this passive film, but at the same time, it is extremely difficult to forge multiple stainless steels into one object. However, KISUKE created stainless steel and stainless steel forging work.
Almost all similar products are knives that use rolled and stamped clad material at the factory. Most of these hardnesses are 59 to 61 HRC.

* he above information was written by TETSUFUKU's manager Hiroshi Urata, who reviewed it on the Internet. Please contact us if you have found a competitor using HRC 64 or higher ATS-34. For the moment, I have never seen a product that produces an HRC 64 with the ATS-34. And It has be forged stainless steel and stainless steel with human hands.

What is KISUKE ... The products of KANEMA are based on products that have continued for generations of Manaka family. For a long time, they have been upgrading their products based on customer feedback and their own ingenuity. Among them, the KISUKE brand reflects all the experiences of the fifth generation Shunsuke Mnaka. He has succeeded in forging stainless steel and stainless steel by hand, which is considered to be almost impossible to complete in the world. It is one of the few brands in Japan that is creating new values.

What is ATS-34... ATS-34 is a new kind of stainless steel material developed based on popular silver paper No. 3 among high-grade blade steels manufactured by Hitachi Metals, Ltd. An excellent stainless steel with a hardness of around HRC 59 to 61 and excellent corrosion resistance. It is a stainless steel that is very easy to sharpen.

Applications of this kitchen knife ... Meat, fish and vegetables preparation and cooking.

The shipping will take 15 days. This product can be reserved.

About a maker, MANAKA edges blacksmith and KISUKE (SAITAMA pref)

MANAKA is an edged tool blacksmith who continues five generation in Kasukabe-shi, Saitama pref. They are well versed in the production of an edged tool, and is performing reproduction of the farm implements of Kanto (southeast part of Japan), etc.　Manufacturing items are kitchen knives, gardening shears, Bonsai items, farm implements, fishing implements, a forest tool, etc.
Their concept is coexistence of sharpness and durability. Many professional farmhouses and gardeners are supporting this concept. KISUKE is a brand that is Shunsuke Manaka of the fifth generation be specially manufactured. He stacked its own research and built up the quality of the new MANAKA. Its products are upgrade of quality.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about WA-Gyuto 190mm edges [KISUKE]

* Please do not twist.
* Please do not use it for a hard thing. For example, a shellfish, a bone, etc.
* It is difficult to rust. But if rust, please wipe after use well.
* Please sharpen by whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This 165mm edge is the normal size, and fits all works . All usage can be done, such as cutting meat and sliced raw fish and cutting vegetables. This kitchen knife does not choose a right-handed person and a left-handed person for double edge.

This Santoku hocho is the kitchen knife in which the blacksmith made by their own hands. The trace struck to the proof can be grasped. Steel is YASUKI white paper No.2 which is difficult to get it. Shunsuke Manaka created this knife optimally forging which used that special steel. And it was recognized as a product of KISUKE.

The shipping will take 5 days. This product can not be reserved. TETSUFUKU will sell only stock in possession.

About a maker, MANAKA edges blacksmith and KISUKE (SAITAMA pref)

MANAKA is an edged tool blacksmith who continues five generation in Kasukabe-shi, Saitama pref. They are well versed in the production of an edged tool, and is performing reproduction of the farm implements of Kanto (southeast part of Japan), etc.　Manufacturing items are kitchen knives, gardening shears, Bonsai items, farm implements, fishing implements, a forest tool, etc.
Their concept is coexistence of sharpness and durability. Many professional farmhouses and gardeners are supporting this concept. KISUKE is a brand that is Shunsuke Manaka of the fifth generation be specially manufactured. He stacked its own research and built up the quality of the new MANAKA. Its products are upgrade of quality.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Santoku hocho 165mm edges [KISUKE]

* Please do not twist.
* Please do not use it for a hard thing. For example, a shellfish, a bone, etc.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

[KISUKE] The ATS-34 Santoku Knife has a hardness of around HRC 64, which is almost unheard of in the world, and is a rust-resistant knife made of Japanese traditional "Warikomi".

KISUKE's ATS-34 Santoku Knife is that has a hardness comparable to that of rust-resistant, optimally heat-treated blue paper steel.

The following people are suitable for this knife.
- Professional chefs or those who want the professional tools.
- Looking for special Santoku knife.
- Looking for HRC 64 or higher.
- People who think that Vanadis(ASSAB) and ZDP 189 are excellent steel products.
- People who think that Vanadis(ASSAB) and ZDP 189 are difficult to sharpen.
- Looking for the knife of ATS-34.
- Looking for a kitchen knife that is difficult to rust.
- Looking for a knife that is easy to maintain sharpness.
- Looking for a stainless knife that is easy to cut.
- Knife Mania.
- Kitchen knife mania

KISUKE's ATS-34 Santoku Knives solve the following problems.
(1) Overwhelming sharpness
KISUKE's ATS-34 Santoku Knives have hardness around HRC 64. This is a hardness comparable to optimally heat treated blue paper steel.
(2) Overwhelming sharpness retention period
ATS-34, which is the most suitable knife steel, has excellent wear resistance. Therefore, it is also a big feature that the durability of sharpness is good.
(3) Special sharpening
The blade is completed just by sharpen with a whetstone for a little while. This is amazing. The task is completed in a much shorter time than the ideal heat treated white paper steel knives. This is a completely different feature from the famous knife steel material ZDP 189.
(4) It is hard to rust due to stainless steel
The blade is ATS-34, and the body is SUS stainless steel. It is characterized by being hard to rust because it is all made of stainless steel.
(5) Less usage restrictions
Generally, Japanese kitchen knives get hardness by specializing in cutting conditions and become brittle instead. However, KISUKE's ATS-34 series reversed this common sense. If it is a half frozen food, it can be cut easily and safely.
(6) Rosewood handle and wine red ferrule.
Rosewood has a high density, and it has resistant to rot when touched with water. In addition, the ferrule of the wine red color that has a major impact on the visual appearance of this product is a major feature.
(7) KISUKE made a Santoku under this condition
The shape of this product is Japanese traditional Santoku knife. And it has a Japanese style handle, it is classified as a Japanese Santoku. The edge shape on the tip is manufactured so that it will cut when pulled.

What brings these solutions is KISUKE's heat treatment work and forging work. Normally, a kitchen knife using ATS-34 consists only of it. As many of the people viewing this page may know, except for Honyaki knife, blades made of single steel can not be hardened. Hardening makes it brittle and causes cracking. However, KISUKE's ATS-34 Santoku Knives are able to take out the hardness of the core steel because of the way of making them "Warikomi" by winding the blade ATS-34 with SUS-based stainless steel. The practical hardness of ATS-34 is about HRC 59-61 even with the manufacturer HITACHI, but KISUKE produces numbers around HRC 64 with human work alone. ※ Almost all similar products are clad stamped and rolled at the factory. Most of these HRCs are 59-61. KISUKE forged by his hand.
In addition, winding stainless steel with stainless steel can not be realized by almost all blacksmiths. The reason is the passivation film produced on the surface of stainless steel. Stainless steel is hard to rust because of this passive film, but at the same time, it is extremely difficult to forge multiple stainless steels into one object. However, KISUKE created stainless steel and stainless steel forging work.
Almost all similar products are knives that use rolled and stamped clad material at the factory. Most of these hardnesses are 59 to 61 HRC.

* he above information was written by TETSUFUKU's manager Hiroshi Urata, who reviewed it on the Internet. Please contact us if you have found a competitor using HRC 64 or higher ATS-34. For the moment, I have never seen a product that produces an HRC 64 with the ATS-34. And It has be forged stainless steel and stainless steel with human hands.

What is KISUKE ... The products of KANEMA are based on products that have continued for generations of Manaka family. For a long time, they have been upgrading their products based on customer feedback and their own ingenuity. Among them, the KISUKE brand reflects all the experiences of the fifth generation Shunsuke Mnaka. He has succeeded in forging stainless steel and stainless steel by hand, which is considered to be almost impossible to complete in the world. It is one of the few brands in Japan that is creating new values.

What is ATS-34... ATS-34 is a new kind of stainless steel material developed based on popular silver paper No. 3 among high-grade blade steels manufactured by Hitachi Metals, Ltd. An excellent stainless steel with a hardness of around HRC 59 to 61 and excellent corrosion resistance. It is a stainless steel that is very easy to sharpen.

Applications of this kitchen knife ... Meat, fish and vegetables preparation and cooking.

The shipping will take 15 days. This product can be reserved.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about ATS-34 Santoku 165mm edges [KISUKE]

* Please do not twist.
* Please do not use it for a hard thing. For example, a shellfish, a bone, etc.
* It is difficult to rust. But if rust, please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

* It will be necessity about 7 business day to send. * for both handed = double edged

SANUKI no MEGUMI knives brighten up your kitchen. A blade made of blue paper No. 2 is sharpness. And a pop wood pattern design is excellent. It will make your cooking time more enjoyable. What does "SANUKI no MEGUMI" mean? "SANUKI" is the former name of Kagawa Prefecture. Which is located north of Kochi Prefecture, where the Sasaoka Hasami Factory is located, and is the name of a place where woodworkers who make handle patterns are active. "MEGUMI" means blessings brought by natural phenomena, and is expressed using a polka dot pattern. It is named with the hope that this knife will be used to cook the vegetables, fish, and meat that nature has to offer. The blade of the SANUKI no MEGUMI knife is 150mm long and double-edged. The size is standard length, but it will be a little short category. The material of the blade uses Blue Paper steel No.2 for steel.Blue Paper Steel No.2 is forged with a technique called "Warikomi" sandwiched between Ultralow carbon steel. 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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

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.

* It will be necessity about 7 business day to send. * for both handed = double edged

TOSA no DAICHI chef knives make your kitchen pop. The meaning of "TOSA" is the former name of Kochi prefecture where Sasaoka Hasami Factory is located. "DAICHI" means ground and landscape. The environment around Sasaoka Hasami Factory is expressed with lines. Of course, the blade made of Blue Paper Steel No. 2 is extremely sharp. A knife that makes cooking time fun. "MEGUMI" means blessings brought by natural phenomena, and is expressed using a polka dot pattern. It is named with the hope that this knife will be used to cook the vegetables, fish, and meat that nature has to offer. The blade of the TOSA no DAICHI knife is 150mm long and double-edged. The size is standard length, but it will be a little short category. The material of the blade uses Blue Paper steel No.2 for steel.Blue Paper Steel No.2 is forged with a technique called "Warikomi" sandwiched between Ultralow carbon steel. 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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

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.

* 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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

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.

Features of Chiyo Santoku knives

• This is a standard santoku knife.
• Only the 165mm blade is available.
• Carefully heat-treated.
• Can be used by both right-handed and left-handed people.
• The steel is Yasugi steel White Paper steel (Shirogami) No. 2.
• Chiyo is the name of Tsukasa's mother and Mutsumi's grandmother.
• Chiyo is a brand created with the aim of achieving a higher level of finish than the regular Ajigataya.

About Chiyo Santoku knives

The Chiyo series was created with the aim of achieving a higher level of sharpness. It is named after the creator Mutsumi Hinoura's grandmother. The product introduced on this page is a Santoku knife.

A calm satin finish with a sharp gray blade. A black Katsura with a chestnut wood handle. This knife has a great balance of performance and beauty. The blade of the Santoku knife in the Chiyo series is made of white paper steel (Shirogami) No. 2, which clearly shows the technical skill of the blacksmith. The blades made by Ajigataya, which knows the material steel and forging inside and out, are simply amazing. People who have used it have said things like, "It makes cooking every day more fun." *Some women have said this. We also hear people say they bought it because the brown and gray colors are nice.

Only 165mm is available. It is the most well-balanced, so it can be used with any ingredients, such as meat, fish, vegetables, and fruits. The radius of the blade is closer to a straighter line than that of a Gyuto knife, making the Santoku knife better than a Gyuto knife for tasks such as cutting vegetables, which require inserting the blade perpendicular to the cutting board.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day. Please contact us if the item is out of stock. In that case, we will place the order immediately, but Ajigataya (Hinoura) is a very popular blacksmith, so there is often a long wait time.

About Hinoura (Ajigataya, Chiyo), the blacksmith who manufactured this product (Sanjo, Niigata pref)

Ajigataya is the brand name for regular products of Hinoura Hamono Koubou, which was founded in 1905. Other brands include "Tsukasa," a product line that was created by third-generation maestro Mr. Tsukasa Hinoura, who put all his skills into making it thoroughly and carefully. And "Chiyo" is a brand created by fourth-generation maestro Mr. Mutsumi Hionoura, and is named after his grandmother (Mr. Tsukasa's mother).

Hinoura has been making hatchets for generations, but several decades ago the demand for hatchets in Japan as a whole declined, and they began making knives at that time. In particular, the generations after Mr. Tsukasa, the third generation, have scientifically analyzed the products they made in addition to traditional techniques and sense to verify their performance. The scientific approach has also given them the opportunity to improve their overwhelming technical skills. By making proper use of this opportunity, the power of Hinoura's blacksmiths can be said to be one of the best in the world. All the Ajigataya and Chiyo products sold at Tetsufuku are beautiful, easy to sharpen, and have excellent cutting ability. In other words, they are blacksmiths with excellent price per quality = cost performance.

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

The notes on use about Chiyo Santoku knives [Hinoura]

• Cannot be used with partially thawed frozen foods. Blade will chip.
• It will chip if it hits meat or fish bones.
• Please refrain from using it for anything other than cutting food.
• Damage from dropping it may cause the blade to chip.
• It is made of steel and will rust. If you are concerned about this, wipe off any dirt or moisture after use.

* It will be necessity about 7 business day to send. * for both handed = double edged

Ran Ran knives brighten up your kitchen. A blade made of blue paper No. 2 is sharpness. And a pop wood pattern design is excellent. It will make your cooking time more enjoyable. The blade of the SANUKI no MEGUMI knife is 120mm long and double-edged. The size is shorter length, but it will be a little short category. The material of the blade uses Blue Paper steel No.2 for steel.Blue Paper Steel No.2 is forged with a technique called "Warikomi" sandwiched between Ultralow carbon steel. 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. * inscription The character "英" used in the inscription is derived from Eiji's name. *Main products Garden scissors, Kiribashi, Earthenware, Bonsai tools, kitchen knives, agricultural tools (scythes, plows, hoes, etc.) *location Ino City, Kochi Prefecture

How to Sharpen a Double-Bevel Knife

Mutsumi Hinoura demonstrates how to sharpen a santoku knife. This sharpening technique applies not only to santoku knives, but to all double-bevel (Western-style) knives as well. Please watch and give it a try.
* Subtitles available in 15 languages.

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.

Yasuki White paper steel is being used for this Ajikiri hocho. It is a kitchen knife for left-handed persons. The kitchen knife only for a left-handed person must be rare case. "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 (White Paper steel, 80mm edge, lefthand) " 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.
* Subtitles available in 15 languages.

The notes on use about Ajikiri hocho (White Paper steel, 80mm edge, lefthand) [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.
* The form of a handle changes with goods. Phyllostachys aurea is not fixed form.

Yasuki White paper steel is being used for this Ajikiri hocho. 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 (White 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.
* Subtitles available in 15 languages.

The notes on use about Ajikiri hocho (White 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.
* The form of a handle changes with goods. Phyllostachys aurea is not fixed form.

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.
* Subtitles available in 15 languages.

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.

Usuba hocho is a suitable for cutting vegetables. Usuba hocho is same as an Azumagata. But these are shorter than Azumagata. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 165mm edge is a short size. But if you want to use at home, this is a perfect size. You can cook fine. If you are the professional of chef, this is a best of second kitchen knife for vetgtables. It depends on kitchen size or your hand size.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Usuba hocho 165mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* Please do not use it for without vegetables and fruits.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Usuba hocho is a suitable for cutting vegetables. Usuba hocho is same as an Azumagata. But these are shorter than Azumagata. Azumagata Usuba hocho used by eastern Japan region, for example Tokyo (Edo). There is a central of Japanese in several hundred years. This 150mm edge is a short size. If you want to use at home, this is somewhat smaller or perfect size. It depends on kitchen size or your hand size. If the professional use, making it is best of second kitchen knife for vegetables.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Usuba hocho 150mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* Please do not use it for without vegetables and fruits.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Deba hocho of 135mm is called KODEBA or AJIKIRI, it is the small size of Deba hocho. Target size is about 20cm fish. For example, horse mackerel, cod, herring, and so on. If you want to use in the kitchen for the home, good storability. You can clear a many kind of fish, you will be the rich cuisine. Many of the professional cook have the second Deba hocho of this size to slice the small or middle fish. MINAMOTO-IZUMIMASA technology is alive in a this small kitchen knife. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 135mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Deba hocho of 120mm is called KODEBA or AJIKIRI, it is the quite small size of Deba hocho. Target size is about less than 20cm fish or thin fish. For example, horse mackerel, herring, and so on. If you want to use in the kitchen for the home, good storability. You can clear a many kind of fish, you will be the rich cuisine. Many of the professional cook have the second Deba hocho of this size to slice the small or middle fish. MINAMOTO-IZUMIMASA technology is alive in a small kitchen knife. When you slice a fish, please use the tip. When you break a bone, please must use the heel and hit vertically. (Please don't use tip and cut diagonally)

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Deba hocho 120mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to clean a fish.
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

The Santoku hocho and Bannno hocho are similar at the same shape. However, the shape of the blade type is different. Bannno hocho is a single edge, Santoku hocho is a double-edged. In other words, this knife is very sharp. However, it is easy to chipped if you twist. Please choose by your skills. Length of 165mm is the size that it is easy to use. From professional to beginner of single-edged, anyone can use it.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Banno hocho 180mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* You can cut anything other than hard. (For example, other than bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This kitchen knife is made by forge welding soft iron and White paper No.2 steel in traditional way. 240mm Yanagiba hocho is slightly smaller than the size which a professional Japanese cook uses. There is no problem in the case of cooking the general size. However, it is recommended 270mm or 300mm If you are cooking a large fish or cook in earnest. This is the best also for professional 2nd Yanagiba hocho.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

How to sharpen your Yanagiba (Sashimi or sushi) chef knife on a whetstone.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 240mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This item is not eligible for shipping to the UK. We can only ship knives with blades under 200mm.

This kitchen knife is made by forge welding soft iron and White paper No.2 steel in traditional way. 210mm Yanagiba hocho (For home use) is slightly smaller than the size which a professional Japanese cook uses. This is a good size for use in the home. However, it is recommended 270mm or 300mm If you are cooking a large fish or cook in earnest. This is the best also for professional 2nd Yanagiba hocho.

This kitchen knife is making the body in a traditional way that is bonded to soft iron and steel. White paper No.2 steel is very hard, so you can cut well. Simply because it is a general manufacturing method, you will notice that the technical capabilities of MINAMOTO-IZUMIMASA is stand out.

It is edged many times in the manufacturing process, this knife is to remove the distortion many times. Blade straight, and even more attractive your food thoroughly.

What is "Haze Polish"? The haze is a border of soft iron and steel. It will appear by sharpen perfectly the body that has been forged in the forge welding and high technology. Haze Polish is a designation given to only the more technical and beautifully.

For example use a white steel material, these knives will have a performance very close to the kitchen knife for professional. However, finish is simplified sharpening and distortion removal compared with kitchen knife for professional. You can experience the performance of MINAMOTO-IZUMIMASA.

After receiving an order, in order to produce, it will be necessity about 15 days for longest to send.

How to sharpen your Yanagiba (Sashimi or sushi) chef knife on a whetstone.

About a maker, MINAMOTO-IZUMIMASA = Matsuo edges factory ( SAKAI, OSAKA pref )

MINAMOTO-IZUMIMASA is a brand name of Matsuo edges factory that is in SAKAI, OSAKA pref. Sakai is a kitchen knife producing area famous in the world. Among the factory of the Sakai, technology MATSUO edges blacksmith is especially good. Prominent cutlery store in Japan is coming to purchase a large number. Therefore, It is a blacksmith and grinder that is selected to chef of Japanese cuisine.
The top of master name is Yoshiaki Matsuo (photo). His skills gained from long experience are used in high-grade products. Kyohei Matsuo and Tsubasa Matsuo are Yoshiaki's cousin. They are also masters of kitchen knife griding.
* MATSUO edges factory has still a repertoire of size and material. If you want another material or another size, please let me know your request.

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.
* Subtitles available in 15 languages.

How Izumimasa Makes a Knife

In Sakai, the crafts of sharpening, forging, and handle-fitting are each handled by separate specialists. Among them, the sharpener acts as the producer of the finished product — responsible for the final edge and accountable to the customer for everything. This video captures the process by which Izumimasa takes a forged knife blank and sharpens it into a finished product ready for use. Please take a look.

The notes on use about Yanagiba hocho 210mm For home use [MINANMOTO-IZUMIMASA]

* Please do not twist.
* This kitchen knife has been optimized to work to slice raw fish. (Can be meat that contains no bone)
* It rusts for a steel part. Please wipe after use well.
* Please grind with a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Features of Pruners Hirei (165mm)

• The latest product released in November 2023.
• Pruners Hirei is created using Tobisho's experience to date.
• Although the total length is 165 mm, these pruning shears are suitable for all people regardless of their physique.
• You can prune as if you were pinching it with your fingers.
• These pruning shears have high cutting ability and are lightweight, making them less tiring.
• This means it's perfect for orchard farmers, wineries, and professional gardeners who prune a lot of branches.
• You can do a lot of work with just one tool.

About Pruners Hirei

The development came about when a peach orchard farmer told Tobisho that he wanted a hand pruner that could cut thin and hard branches smoothly.

The motif was a pair of pruning shears called the "pistol type" developed in the Akita area of Japan. Hisui and Hirei are based on this shape and incorporate Tobisho's experience.

The biggest feature of these hand pruners are that they are less tiring. The feeling when pruning has already been described as ``like cutting butter.'' Its characteristics are due to the thin, sharp, mirror-finished blade. In addition, the overall shape and handle shape have been redesigned many times with the overall balance in mind. The difference in pruning may be small for a single pruning operation, but if you prun for a long time, the difference in fatigue becomes obvious. These pruning shears are especially recommended for professionals who are concerned about tendonitis.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners Hirei (165mm) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of SR series and SR-2

• SR-2 is smaller than the SR-1.
• For right-handed users only.
• The SR series is a pruning shears with an excellent balance of performance.
• Used by professionals in Japan and around the world.
• The SR-2 is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About SR series

This is the most balanced series in Tobisho's highly acclaimed pruning shears lineup. For nearly 100 years, the A and B types have been popular throughout Japan as the standard types of pruning shears, but each manufacturer is developing new concept pruning shears that incorporate the advantages of the A and B types.

In the case of Tobisho, the SR type is a pruning shears that combines the advantages of type A and type B. The entire body is forged from Yasuki steel (YCS-3), a high-grade blade steel, and was developed in pursuit of simplicity, sturdiness, and ease of handling. When introduced on various media such as TV and the web, SR usually appears. Enjoy pruning and gardening with the SR series, Tobisho's masterpiece.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners SR-2 (180mm) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

This Leather sheath for Cutting buds pruner and Snipping pruner.
The first it is cramped, but it gradually fit.
200mm secateurs and the thickness of 180mm secateurs is almost the same.
The difference is the length.
180mm secateurs can be inserted deep.

Features of Pruners A-type 225mm (Damascus / Edge : Aogami steel)

• The steel material used for the Edge is Yasuki Steel's Aogami steel No.2 (Blue paper steel No.2).
• Every Damascus pattern is different, returns due to the pattern will not be accepted.
• The surface has been treated to accentuate the pattern in the damascus area. The texture may change with use and care, and the pattern may fade due to friction. There will be no change in the cutting ability.
• A-type 225mm is larger than the A-type 200mm and 185mm.
• A-type only exists for right-handed users. (This is because there is no mold for left-handed people)
• A-type is a particularly rigid pruner.
• Used by professionals in Japan and around the world.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About Tobisho's Damascus

About A-type

Almost all pruning shears manufacturers make the A-type, but Tobisho's A-type continues to adhere to the brass brazing manufacturing method that has been passed down since its creation over 100 years ago. As far as Tetsufuku knows, it is the only manufacturer in the world. Therefore, it can be said that Tobisho's A-type contains the history of Japanese pruning shears.

On the other hand, Tobisho has repeatedly upgraded the blades and bodies since they made products with the user in mind first. The shape of the handle was redesigned about 10 years ago, and now has an ergonomic shape that makes it easier to grip and less tiring. In addition, for A-type, it can freely select the material for the blade depending on the manufacturing method.

In this special specification, the blade material is Aogami steel No.2 (Blue paper steel No.2), which is one of the most highly regarded cutlery steel materials in the world. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

This product is quite large and heavy at 225mm and just under 400g. In Yamagata Prefecture, where Tobisho's factory was once located, sericulture was popular for more than half a century, and this A-type 225mm was developed for pruning hard mulberry trees. Pruning mulberry trees is a huge amount of work, which can easily lead to fatigue for those working on it, and for generations Tobisho has aimed to reduce the weight of handles by thinning out handles while maintaining rigidity. This A type 225mm is a model that has a high composition, sharp blade, ease of handling, and is as lightweight as possible. This model is ideal for large people and tree species that require power.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 225mm (Damascus / Edge : Aogami steel) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of A-type and Pruners A-type 185mm (Full body forged)

• The steel material used for the blade and body is high-class cutting steel.
• A-type 185mm is made with full body forged instead of brass brazing method.
• A-type 185mm is the smallest size. There are also 225mm and 200mm products.
• A-type only exists for right-handed users.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About A-type

The conventional A-type is made using the traditional brass brazing method, but the 185mm size is made with full body forged.

In this normal specification, the blade material is high-class cutting steel. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 185mm (Full body forged) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

Features of [Sasaoka] Bonsai Twig Shears (Right-handed)

• This product is for right-handed people only.
• These products are ideal for removing buds and for bonsai with thin branches.
• Do not cut branches to be cut with pruning shears or pruning shears.
• Allows for even more delicate pruning than long handled twig shears, but has less power.
• It has the same shape as standard Bonsai Twig Shears.
• Made from Yasuki steel blue paper (Aogami) No. 2.
• The shape is designed to emphasize the balance felt when holding it.
• Feeling of cutting is light.

About [Sasaoka] Bonsai Twig Shears (Right-handed)

First of all, it is worth noting that it is very cost-effective. Although these pruning shears are made by hand through all the processes of forging, welding, and sharpening, they are very reasonably priced. The reason for this is simple: the cost of living in the Kochi area is lower than the standard price range in Japan.

Sasaoka factory makes traditional Japanese pruning shears, and these shears are especially specialized for removing buds and pruning intricate, thin branches. Regular pruning shears, such as the Okubo and Kyo styles, have the cutting blade close to the hand, but cannot reach far. This shape is designed to allow the blade to reach even farther than the long handled twig shears. However, as can be seen from the small size of the blade, cutting power is minimal. The blade is made of blue paper steel No. 2, which improves sharpness and durability.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Sasaoka, the blacksmith who manufactured this product (Kochi pref)

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.

Signature

The notes on use about [Sasaoka] Bonsai Twig Shears (Right-handed)

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

This spring is the only for TOBISHO pruners and secateurs.

[The corresponding product]
A-type 225mm

with Red and Yellow taped variant

These pruning shears are the best for pruning the bud of a pine and fruits gathering or taking. This 200mm single edged Snipping Pruners is suitable for a person with normal size hand, or those who want to do efficient work. They have single edged shears.

The main use
Pruning of a tree and a fruit tree. Pruning of a pine tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 years or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Snipping Pruners (200mm single edged) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Features of A-type and Pruners A-type 200mm (Red and Yellow taped handle)

• The steel material used for the blade is Yasuki Steel's YCS-3.
• Red and yellow vinyl tape is attached to the handle.
• A-type 200mm is the middle size. There are also 225mm and 185mm products.
• A-type only exists for right-handed users. (This is because there is no mold for left-handed people)
• A-type is a particularly rigid pruner.
• Used by professionals in Japan and around the world.
• The A-type is used in a variety of situations, including gardening, horticulture, agriculture, and wine vineyards.

About A-type

Almost all pruning shears manufacturers make the A-type, but Tobisho's A-type continues to adhere to the brass brazing manufacturing method that has been passed down since its creation over 100 years ago. As far as Tetsufuku knows, it is the only manufacturer in the world. Therefore, it can be said that Tobisho's A-type contains the history of Japanese pruning shears.

On the other hand, Tobisho has repeatedly upgraded the blades and bodies since they made products with the user in mind first. The shape of the handle was redesigned about 10 years ago, and now has an ergonomic shape that makes it easier to grip and less tiring. In addition, for A-type, it can freely select the material for the blade depending on the manufacturing method.

In this normal specification, the blade material is YCS-3, which is Tobisho's most specialized Yasuki steel. From quenching to prevent decarburization due to the lead bath, they pursued the contradictory performance of hardness and stickiness to achieve excellent sharpness.

This product has a standard size and weight of around 240g at 200mm. It has been used in sericulture, which was once popular in Yamagata Prefecture, and fruit farms, which have been increasing their production in recent years. Its high rigidity makes it easy to cut even hard tree species, and its use has expanded to include gardeners who prune various tree species. Currently, these are standard pruning shears that have gained support from a wide range of people from agriculture to gardening.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock. We may have it in stock quickly.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Pruners A-type 200mm (Red and Yellow taped handle) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than wood branches.
* It rusts for a steel part. Please wipe after use well.

This Leather sheath for Topiary shears (all of non-guard ring variant) and Barracuda clippers.
The first it is cramped, but it gradually fit.

Pine needle pruners with red and yellow taped are the pruning shears and trimming shears.This made from carbon steel (S60C). The main use is pruning of a pine tree.Processing of the dedicated blade tip have been made.Thin fiber does not remain if you use this.So someone use for Bonsai or trimming of leaves.

The main use
Pruning of a pine tree.
Trimming of leaves.
For Bonsai, Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about five business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Pine needle Pruners (230mm) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

Red and Yellow taped edition.

This is the pruner is between snipping pruner and pruner A-type. In other words, to cut the branches, can also cut bud. That can be used for a wide range of applications, this is a popular pruner every gardener. This is a standard size in this kind of cutting buds pruner. you can cut the branches or you can turn off the buds. you can work in a good balanced.

The main use
Pruning of a tree and a fruit tree.
For Agriculture, Gardening, production of a Japanese garden ,etc.

It will be necessity about three business day to send.

About a maker, TOBISHO (YAMAGATA pref)

Tobisho is a blacksmith in 200 years or more at history. The number of masters is the 8th. In pruning shears, it is the 2nd.
The blacksmith town in Yamagata was built by Yoshiaki Mogami. He is a samurai. Therefore, Yamagata was set to one of the producing districts of a Japanese sword. Then, in Yamagata, since production of the fruit tree prospered, the technology of pruning shears developed.
Also in it, Tobisho has original heat treatment and gloss technology, and is very famous in pruning shears. Many agriculture and the specialist on a gardener are using it.

The notes on use about Cutting buds pruner (200mm edges) [TOBISHO]

* Please do not twist.
* please do not drop
* Please do not use it for any purpose other than wood branch.
* It rusts for a steel part. Please wipe after use well.
* Pleasey a whetstone, if it becomes difficult to cut.
* If edged tool oil is applied, it will last long more.

This Leather sheath for Pine needle pruners.

Features of Left-Handed Barracuda Clippers 270mm (Single and Straight blade)

• Only products with a total length of 270mm are available.
• For left-handed users only.
• Shears feel lighter than anyone look and are easy to handle. (According to Tetsufuku research)
• Single blade is suitable for trimming leaves and small branches.
• Used by professionals in Japan and around the world.
• Manufactured specifically for leaf trimming. Not suitable for cutting branches with a diameter of 3 mm or more.
• Common uses are trimming hedges and bonsai.

About Left-Handed Barracuda Clippers 270mm (Single and Straight blade)

By using these shears, you can trim hedges with just single hand. You can use your free left hand to control branches or hold something like a ladder to support your body.

Among them, single-edged blades are made for trimming leaves and branches. Japanese gardeners use it for trimming Japanese Cypress tree "chabohiba" and pruning Japanese cedars "daisugi". Although the double-edged blade is superior in terms of delicateness, this single-edged blade is more versatile and allows for speedy trimming.
This product is set up for use by left-handed people. Tobisho has designed shears that are less tiring from the design stage. Specifically, they succeeded in reducing weight by removing steel from areas that do not affect strength, and by adopting a structure that prevents the handle from opening too much, they have created shears that can withstand long-term use by users. It has received high praise from professional gardeners as it does not cause fatigue even when doing a lot of trimming.

At 300g, it is about 50g heavier than other standard pruning shears, but in addition to the above ideas, we have taken into account the overall center of gravity and balance, so it does not feel as heavy as it looks and is very easy to use. Please try it !

*Red and yellow vinyl tapes are standard handles. Black finish is not available.

Shipping and ordering information

If the item is in stock, it will be shipped within 3 business days. We usually ship the next day.
Please contact us if the item is out of stock.

About Tobisho, the blacksmith who manufactured this product (YAMAGATA pref)

Tobisho is a long-established blacksmith in Yamagata, with 4 generations of pruning shears and 10 generations of blade smith since 1803. Yamagata Prefecture has been one of Japan's leading fruit producing regions since 1875. Syojiro Tobitsuka, the first pruning shears smith who founded Tobisho, started producing shears for use in orchards and sericulture around this time. Through ingenuity and effort, the performance has continued to improve from generation to generation, and as a result, it has come to be used by professional gardeners due to its sharpness. The unique heat treatment and gloss technologies that characterize Tobisho today are the result of their accumulated experience. The current master blacksmith, Daiki Tobitsuka, has a manufacturing philosophy of "It's natural to cut well, but on top of that, be simple and sturdy."

The notes on use about Left-Handed Barracuda Clippers 270mm (Single and Straight blade) [TOBISHO]

* Please do not twist.
* please do not drop.
* Please do not use it for any purpose other than leaf and small branches trimming.
* It rusts for a steel part. Please wipe after use well.