JAPANESE KNIVES AND KNIFE SHARPENING
Makoto Tadokoro started his training as a knife sharpener at age 15, he now has 30 years’ experience and is considered one of the best sharpeners in Japan. He does not forge his blades, this knife is forged by Satoshi Nakagawa, but takes them through 30-40 different sharpening stages. In Japan it is said the sharpener not the blacksmith decides if the knife is good. Makoto Tadokoro’s knives have a very high fit & finish and are some of the top knives in Japan.
Kiritsuke Bōchō, “slit open”, is a traditional single bevel blade which is a mix of a Yanagiba and an Usuba. It can be used for portioning proteins or cutting vegetables. It is used by Japanese Executive chefs and is a symbol of expertise.
Ginsan is a high carbon, stainless steel made by Hitachi Steel. It was designed as a stainless steel that has similar sharpening and edge retention to Japanese carbon steels but is also corrosion resistant. This is a great steel for a professional kitchen or as a first Japanese knife.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.