A knife for cutting fish and chickens
The thick part of the blade base used to judge fish, chickens, crabs etc. is used for cutting off bones and cutting off for the sharp part.
A traditional manufacturing method that combines steel and soft iron to make it crispy, “forged Japanese construction”. In pursuit of sharpness and function by sharp hand finishing with a blade
“Full-fledged” with a commitment to durability and sharpness, and carefully finished one by one by skilled craftsmen
Made in Japan-Tradition inherited by Seki, the ultimate sword-
Seki smith who moved to Seki (Mino) from Kyushu during the Kamakura period started making swords in this land blessed with high quality soil, water and charcoal, and the origin of Seki smith.
Many famous swords were born, but the master craftsman “Seki’s grandson six” devises a unique sword and sends out a beautiful, highly artistic, cutting-edge excellent work.
The era changed from Edo to the Meiji period, and many of Seki’s swordsmen turned to manufacturing of household cutlery.
The conviction that Seki’s sword has been acclaimed as “does not break and does not bend and cuts well” has been firmly passed on to today’s knife making.
The name of “Seki Grandson Sixty” is from the 27th Gen. Gen. Sakumi Kim, and it conveys its sharpness to the present age while making use of the craftsmanship.