Seki Magoroku Ginju Japanese Knife, Long-lasting Steel Blade 240mm


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Sashimi 240mm

Raw sashimi kitchen knife
It is thin and narrow, and the blade is long so that it can be cut without breaking soft materials, and it is possible to pull it off at once using the blade to the cutting tip.

Because the angle of the blade is sharp, sharp and sashimi cut is finished beautifully

[blade body]

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
Size: 37.5 × 3.4 × 20 cm
Body weight: 150g
Material / material: blade / matching material (cutting blade / carbon steel / side gold / soft iron), base / nylon, handle / natural wood (Park)
Country of production: Japan

$115.00

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.

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Vendor Information

  • Store Name: Leo Shop
  • Vendor: Leo’sShop
  • Address: Tokyo
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