Unagi-sabaki Eel knife. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. Quick delivery and they are great about returning emails. 124 Reaction score 36 Mar 26, 2016 #1 I really like the look of the Yoshimitsu knives, particularly the White #1 from Buttermilk. The blade shown here is by the smith, Norimitsu and it is a representative example of the Eikyo-Bizen () School. Mark is great at answering questions for knife nuts of all levels. Cool stuff, you have to hand it to those guys. I have the Fugen bunka and short gyuto and love both. I recommend this site to all of my fellow culinary professionals! Longer blade than on most nakiris, and has the weight to go with it. Since their work shows qualities slightly different from either of these schools, they are referred to as the Eikyo-Bizen () smiths. Yoshimitsu Tamahagane -CLOSED. Around this time, the sakizori is relatively shallow. Register today and take advantage of membership benefits. I'm sure there will be more to come. Minimal curvature equals clean cutting on the board with a variety of Japanese cutting techniques. In addition it woks well as a proper Nakiri to chop vegetables. Is this Damascus cladded? Here is a cool tv piece on the Yoshimitsu brothers and how they forge Tamahagane steel. Mark is great at answering questions for knife nuts of all levels. Where a knife maker produces a left-handed knife, we'll make it available on Knife Japan. Nakiri. The blade shown here is by the smith, Katsumitsu. Tamahagane Gyuto 295mm Swordsmith (Mukannsa) Hirokuni Hiroki Collaboration with Swordsmith Kazuaki Sakuma . $996.77. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Such swords are called kazuuchi-mono (mass produced swords). The nakago became longer for two hand use. Better yet, you've done well to create and build this job for yourself. They do most of their own cladding work by inserting the hard steel into soft iron. For the purposes of this paper, we will consider 1596 to be the end of the Sue-Bizen () school of the Koto sword period. Cladding is very reactive and OOTB edge didn't impress me. Scan this QR code to download the app now. Also, a relatively new shape of tant came into vogue, the moroha-zukuri tant. Even when the hamon is midare-ba, the utsuri tends to be bo-utsuri. Top. copyright=new Date(); Oh well, maybe I will go for something else. Often they are signed with only the two character signature Sukesada (). That is why they can use their knives to Tamahagane. Mikisyo Blue #2 Kogatana 50mm & Fabric Sheath, Takayuki Hammered VG10 Damascus Genbu 300mm. Jeffry B. How hard is tamahagane? The nakago in comparison to the blade lengths is largely stubby and short. Often the ji-nie will be found in the form of chikei through-out the jihada. A BRIEF STUDY OF BIZEN BLADES OF THE MUROMACHI ERA, SPECIALIZING IN FINE JAPANESE SWORDS Unfortunately, there were relatively few good smiths working in Bizen () province at this time. I do like the Yoshimitsu knives very much. Tamahagane is probably from Winter 2016 batch. Yoshimitsu hamono is a small blacksmith shop in southern Japan and mostly serves the area around Nagasaki. MEI: Most mei will have Bishu rather than Bizen. It is dated as being made in 1465, the sixth year of Kansho () at the end of the middle Muromachi Era. Mark - You might want to consult with the Madison Fire Department before you go too far down that path! copyright=new Date(); Further, the times were such that it became possible for swords produced by unskilled smiths to sell in great numbers. Yoshimitsu Santoku 195mm Tamahagane Blade Knife Octagonal shaped Red Sandal Wood Handle with Magnolia wood cover It is my customer collection selling as consignment on our website. I remember what we discussed many times for the dimensions and materials. We hope you enjoy them. Awesome selection of knives and tools. HORIMONO: Bo-hi, futatsuji-hi, bonji, and elaborate ken-maki are all found. Somebody a long time ago was thinking out of the box, to just go to the beach, gather up some sand, and make iron with it. Clear bo-utsuri appears. I'm selling this incredible knife made from tamahagane steel. You have been a rare consistency in my life. While the Bizen province continued to produce sword smiths and swords, it never again reached its former position of prominence. so the question is - leaving aside a. There were smiths, however, who were active between the years of 1429 and 1465 that can not readily be classed into either the Oei-Bizen ( ) or Sue-Bizen () schools. This is a 240 in XHP with a softer stainless cladding. Also Osafune and the name of the smith will complete the mei. Bo-hi with Soe-bi or tsure-bi whose bottoms are maru-dome are usually engraved above the horimono. 1 product. Yoshimitsu tamahagane 210mm gyuto - SOLD! by desol Fri Feb 24, 2017 12:46 pm, Post and our We may not hold it in stock, your chosen knife may even have to . I can speak about four of them. Board Magic Powered by Solidjeuh. A uniform pattern is not regularly repeated, unlike Sue-Bizen. Aframes Tokyo is a Japanese knife store located in Honolulu, HI that specializes in aesthetically pleasing and fully functional culinary tools for your kitchen. Here you can research prices of sold items. Post They were collectively known as the Oei no San Mitsu () (three mitsu of the Oei era). Yoshimitsu Santoku 195mm Tamahagane Blade Knife. For more information, please see our We have 13 years of experience in this business and carry all the most renowned brands and designs to bring you the best of the best. by Cutuu Sun Jul 02, 2017 9:25 pm, Post Yoshimitsu tamahagane watetsu Kalaeb Posts: 3210 Joined: Fri Jan 27, 2017 2:59 am Location: Wisconsin Has thanked: 190 times Been thanked: 318 times Re: Show us your new knife! I'm a home cook and like inexpensive, reactive carbon steel blades. Wakizashi generally have narrow mihaba, small kissaki, and saki-zori. I recommend this site to all of my fellow culinary professionals! He did not need Watetsu with Damascus pattern, so it should be normal soft iron, and the core steel is Tamahagane. Chefknivestogo Frequently Asked Questions, Knife Knowledge, Skills, Technique and Care, Greatest Hits - Selected wisdom from past and present forumites, Ray Masters - Knife Life apparel and accessories, "Tim Johnson Knives" Handcrafted in Oxford, MA. Tens of thousands of such swords were exported to the Ming Dynasty of China during this period. Re: WTB Yoshimitsu Tamahagane. Suppliers. Generally they were made by less skilled smiths who used less steel in an attempt to economize on tamahagane. Which popular knife brand did you absolutely hate. Yoshimitsu has a Japanese website, has to translated. It comes with original paper box, and paper work. On the other hand, the majority of the blades we find from this period are the poorer quality mass-produced kazuuchi-mono. There are two things what very famous about Yoshimitsu which works with five Brothers, and the oldest brother who is over 90 Years old president of Yoshimitsu. Congratulations for 20 years of providing seriously stupendous sharp stuff, here's to your continued success! Push cuts through veggies like a dream. AND ARMOR. Some of these names were used by several generations of smiths with Sukesada (), being the most common. Post by egolan Sun Mar 24, 2019 10:56 pm. BSHI: Generally, they will have a yaki-kuzure that will be different on each side of the blade. I've read that the low melting-temperature is what makes tamahagane so good (iron crystal expands at 800 degrees (C) and becomes brittle - foreign steel needs melting temperature of about 1500 degrees, while tamahagane needs much less). Here you can research prices of sold items. Because of the great demand for weapons, most of the Sue-Bizen () smiths produced numerous kazuuchi mono pieces (mass produced blades). Tanto of less than 30 cm are rare. The nakiri-bocho is highly suited to cutting vegetables generally and leafy vegetables in particular. These smiths worked throughout the later part of the Muromachi () era and into the Sengoku Jidai ()(1490-1600). Cho-mei (long signature) including the date is common. Seems like Yoshimitsu uses a lot of different steels for a small shop. Speaking of Tamahagane, any word on your katana? HAMON: Usually we find a wide hamon of nioi deki but sometimes they were inclined toward nie deki. Also, one finds suguha mixed with ko-midareor straight suguha. Suburban for my being here. Yoshimitsu tamahagane 210mm gyuto - SOLD! Yoshimitsu 180mm Nashiji Tamahagane Santoku. Tesshu 23. There is no fee for posting items but we require that you've made at least 30 posts on our forum before you post something for sale. Tamahagane steel is made from iron sands and is used to make mostly swords. Yoshimitsu Knives Yasha Yukawa Knives When the shingane comes out into the hamon, the pattern of the hamon will be obscured. This flood ended the golden age of sword making in Bizen (). Great experience working with Chef Knives to Go. Re: Less talked about CKTG knives. JIHADA: The mokume hada is dense in comparison with the Oei-Bizen blades. Oei-Bizen ( ) is the general term for the Osafune smiths who worked in the Oei () era (1394-1428). Bizen Osafune Nihon-to Santoku 180mm Honyaki Tamahagane. Shigemitsu Hamono Santoku-bocho 175mm Shirogami #2. Great experience working with Chef Knives to Go. The Bunmei era marked what we commonly call the late Muromachi period or the Sue Muromachi period, hence the Sue-Bizen period. Yoshimitsu was established as steel wheel blacksmith in Nagasaki since 1852 The way to acquire high quality steel or lower grade steel in Japan until 1868 before Japan opened the country to Euro countries and United State was to get from Tatara which is burn iron sand in charcoal three days and three nights. Yoshimitsu Tamahagane cutlery is very sharp, and supple, and viscosity, and easy to sharpen, because it is pure carbon steel (ideal cutlery is to have very sharp edge, retaining the sharp edge, and easy to sharpen). by egolan Mon Mar 25, 2019 1:17 pm, Post The blade is made of Tamahagane( Hagane) and soft iron cladding (sanmai-uchi) . by egolan Sun Mar 24, 2019 5:56 pm, Post However, there are works that have a very tight ko-itame hada. Kit Craft Posts: 4844 Joined: Fri Jan 27, 2017 2:57 am Location: Pennsylvania Been thanked: 11 times. We try to introduce high quality authentic Japanese Chef knives & Whetstones.. And when you can find a good quality left-handed Japanese knife they're usually priced higher than their right-handed counterparts. Chefknivestogo Frequently Asked Questions, Knife Knowledge, Skills, Technique and Care, Greatest Hits - Selected wisdom from past and present forumites, Ray Masters - Knife Life apparel and accessories, "Tim Johnson Knives" Handcrafted in Oxford, MA, https://www.chefknivestogo.com/newarrivals.html, Re: Yoshimitsu Brothers Making Tamahagane. Generally, the signature of quality made blades will start with the characters, Bizen (no) Kuni Ju Osafune(). It has never been used, and it looks new condition. The blade shown above is a tant by the Shodai Yasumitsu. Post . I have wanted a tall nakiri for several months. One of the most common hamon is koshi-no-hirata midare which is based on a wavy pattern and which is consistent in its width from bottom to top. Post by egolan Mon Mar 25, 2019 6:17 pm. It is dated as being made in 1513, the ninth year of Eisho () ,the middle of the late Muromachi Era. The thick nioi line is very soft. We know knives inside and out and we are more than happy to help you find the perfect knife for all of your culinary needs. Congratulations for 20 years of providing seriously stupendous sharp stuff, here's to your continued success! As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter the world of Japanese kitchen knives. We have 13 years of experience in this business and carry all the most renowned brands and designs to bring you the best of the best. We have 13 years of experience in this business and carry all the most renowned brands and designs to bring you the best of the best. I really like the look of the Yoshimitsu knives, particularly the White #1 from Buttermilk. Aframes tokyo sells these and may give extended information there. Handle by Isaiah Schroeder. update=copyright.getFullYear(); From around the Tensh era and later, the lengths increased. They make own Hagane and Jigane is used over 200 years old hardware, so they have lots of knowledge and experiences from their works from steel production to the end of process cutlery making. by Plopez86 Tue Jul 11, 2017 1:42 pm, Post Name; Email; Quick Links . It should be noted that in the ninth year of Tensh (1591), there was a great flooding of the Yoshii River in Bizen () Province. Technically the Muromachi era ended in 1573 when Oda Nobunaga drove the last of the Ashikaga Shoguns, Ashikaga Yoshiaki, out of Kyoto. Appears to be a lot of knife for the money. The trade of the sword smith had prospered in Bizen through centuries of both relative peace and warfare and, yet, in one brief period it was swept away by natural forces. A by-product of this constant warfare was a demand for swords and other weapons that was unrivaled either before or after this period of conflict. In the case of a moro ha-zukuri tanto which is midareba, the kaeri is in proportion to the hamon or becomes suguhaand extends right down to the bottom. Yoshimitsu Santoku 195mm Tamahagane Blade Knife. by Plopez86 Wed Jul 12, 2017 4:52 pm, Post They seem kind of fat at the heel but the spine profile looks really nice and I like that they do their own cladding. They were skillful carvers. $600 shipped CONUS Toyama Noborikoi Kasumi gyuto w/ custom handle 270mm Lightly used, touched up once on a maru suita. by ChefKnivesToGo Fri Feb 24, 2017 12:51 pm, Post I was after a 'real' Japanese cleaver to go for the hard vegetables and also misuse for partially defrosted meat. The top of the hi is located just above the yokote. Best selection of Japanese knives around. The nakago is short, to allow for single-handed use. document.write("Copyright\u0020\u0026copy\u003B 2017 - "+ update + " Chefknivestogo Forums"); Powered by phpBB Forum Software phpBB Limited. As one of their main distributors, we asked if they could make some affordable, introductory knives for our customers looking to enter . They are signed by the smith using the kanji, Bizen no Kuni Jy () followed by his given name such as Yosazaemonnoj (). We have 13 years of experience in this business and carry all the most renowned brands and designs to bring you the best of the best. Yoshimitsu tamahagane 210mm gyuto - SOLD. This will be tough to track down with Toyama switching to stainless clad. 27. Chefknivestogo Frequently Asked Questions, Knife Knowledge, Skills, Technique and Care, Greatest Hits - Selected wisdom from past and present forumites, Ray Masters - Knife Life apparel and accessories, "Tim Johnson Knives" Handcrafted in Oxford, MA. HAMON: Wide koshinohirata midare mixed with choji midare is found. This is where the uchigatanamade its first appearance. update=copyright.getFullYear(); NAKAGO: Kazu-uchi mono usually have a two-character signature or they are signed simply Bish Ju Osafune () and the smiths name. Yoshimitsu Santoku 195mm Tamahagane Blade Knife. Thanks as always for being a reliable stop for kitchen goods! Many have b-utsuri, however, the majority have an indistinct ji-utsuri. JIHADA: Shingane often appears on the surface because of the attempt to economize on valuable materials (tamahagane) and of the use of more shingane in the core. Generally speaking, smiths who came later in the Muromachi () era were said to belong to the Sue Bizen () School. This is a free service where you can buy and sell knives and sharpening equipment and kitchen tools. NAKAGO: Shorter and less tapered nakago with kurijiri are found. They also make lots of variety of cutleries. You can blame Mr. I had this video sitting on my desk for a couple years without looking at it. The Fugen brand is the result of these efforts. JIHADA: The jigane is soft and the jihada is mokume-hada mixed with o-hada. egolan Posts: 572 Joined: Mon Dec 03, 2018 3:22 pm Has thanked: 25 times Been thanked: 37 times. Yoshimitsu Brothers Making Tamahagane by ChefKnivesToGo Fri Feb 24, 2017 6:28 pm I had this video sitting on my desk for a couple years without looking at it. In addition, Genbeinoj (), Hikobeinoj (), and Tshir() are the first names of prominent Sukesada () smiths. Add to Compare. The five brothers that run Yoshimitsu Hamono are well known for their skills, especially in the making of knives from Tamahagane Steel. HAP40 high speed steel; Tamahagane; VG-10; YSS Aogami 'Blue' #1 Steel; . Absolute beast of a knife, but I recently purchased a 210mm, as I am not a tall man. by Plopez86 Sun Jul 02, 2017 5:54 pm, Post These are really cool to see, keep it up! While more than eighty smiths using this name have been recognized, there are a handful of them who are acknowledged as making top quality swords. We'll try to make it easy for you though. It was called this because it was a period in Japanese history that was unprecedented in the amount and intensity of warfare between the feudal lords, Daimyo, as they struggled for supremacy. by Plopez86 Wed Jul 12, 2017 10:48 am, Post Here is a good video on the process of making Tamahagane Steel. Are they lasers? Approximately, 6 years ago, he asked me to get this knife. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! Yoshimitsu Kajiya / Nagasaki; Yoshimitsu Hamono / Nagasaki; Zakuri / Kochi; Shop by Steel. . Thanks as always for being a reliable stop for kitchen goods! This is the period that marked the beginning of the production of katanaand wakizashi. In the sword world, however, we consider the end of the Muromachi era to be 1596 when the Keicho era signaled the beginning of the Shinto sword period. Especiall,copying "Aoe-utushi" is the particular great. I'm waiting on my second knife from them. It's all in the name - 'na' means leaf in Japanese, 'kiri' refers to the cut. Its these traditional methods that attracted me to this maker. Thank you for the responses. I would love a knife made from tamahagane. The heel part of the spine width is 3mm wide. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Best selection of Japanese knives around. The business has been in continual operation since the time Abraham Lincoln was president. We try to introduce high quality authentic Japanese Chef knives & Whetstones.. by taz575 Tue Mar 07, 2017 2:07 pm, Post These were basically factory-produced blades that were made without giving any regard to the quality of the pieces. It may not display this or other websites correctly. copyright=new Date(); HAMON: There are many yaki-kuzure, and the size of the various midare is not at all regular. by salemj Wed Jul 12, 2017 11:36 am, Post Aframes Tokyo is a Japanese knife store located in Honolulu, HI that specializes in aesthetically pleasing and fully functional culinary tools for your kitchen. Super fast shipping. The katana were about two shaku, one or two sun. The bshi are ko-maru or o-maru as well as midare-komi. Add to Wishlist. This does not mean that all Bizen swords produced during this period were kazuuchi-mono. Privacy Policy. Many of the hamon are suguha, however, there is a mixing in of gunome-choji-midare which is called kani-no-tsume (crab claw). We asked Yoshimitsu if they could do a more affordable, introductory line of knives and the Fugen brand is the result of these efforts. These are swords that are generally carelessly produced and of inferior quality. Handle by Isaiah Schroeder. So far i didn't like it. These blades are signed Bish Osafune () followed by the smiths family name, i.e. Aframes Tokyo is a Japanese knife store located in Honolulu, HI that specializes in aesthetically pleasing and fully functional culinary tools for your kitchen. small, without curvature, and very thick thus having the strength to pierce armor. by ChefKnivesToGo Fri Feb 24, 2017 12:28 pm, Post This knife is a steal of a deal with an hours worth of work to fix the blade road grind to flatten it out it works like a dream with any vegetable you throw at It, I'm a chopper and it glides through food, heat treat is nice too after couple of cases of tom's cuces and peppers no microchips buy this knife, Mikisyo Blue #2 Kogatana 50mm & Fabric Sheath, Takayuki Hammered VG10 Damascus Genbu 300mm, Handle: Oak Wood with Urushi Finish Octagonal. by Plopez86 Fri Jul 14, 2017 11:10 pm. Chmei (long signature) is standard in the case of custom -made works. My go to company for kitchen gear. I'm sure there will be more to come. Other smiths of this period include Munemitsu (), Katsumitsu (), and Tadamitsu (), all of who produced a large number of superb works. Sold Out. There are many works that have a very tight nioi-guchi. Add To Cart. The other thing is what Yoshimitsu makes very famous is what they make own Tamahagane from Iron sand and charcoal burning three days and nights. Leading smiths were Katsumitsu (), Munemitsu (), Tadamitsu (), Yoshimitsu (), Sukesada (), Yukimitsu () and Harumitsu (). by Kalaeb Wed Dec 20, 2017 6:09 pm I never could resist a DT. Yoshimitsu 180mm Nashiji Tamahagane Santoku. The blade shown above is a tant by the Shodai Yasumitsu. Need to put a new edge on it and see if it will cut better. Close. by Plopez86 Mon Jun 19, 2017 8:18 pm, Post We know knives inside and out and we are more than happy to help you find the perfect knife for all of your culinary needs. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Nojiyama Marunaka Taso-ko ('damascus') multilayer steel. Hi all-Think the headline sorta speaks for itself. The blacksmiths in this video are the Yoshimitsu family who make knives and other good outsid. The wakizashi are hon-zukuri as well as hira-zukuri, however the majority are hon-zukuri. Yoshimitsu Santoku 195mm Tamahagane Blade Knife. Add to Wishlist. Post You are using an out of date browser. They seem kind of fat at the heel but the spine profile looks really nice and I like that they do their own cladding. Ken-maki-ryu or the names of gods and deities are engraved on the omote and ken with dokko, tsume orbonji on the ura. Often, on better, custom ordered blades made by these smiths, a smiths given name such as Uemon no Jo () was used in his signature. Great service and quick shipping. There are very different knives under the unagi-sabaki label, most are associated with a region of Japan and suit the way the fish is prepared there. The info there will answer much of your questions. update=copyright.getFullYear(); Rough masame-hada and tsukare utsuri (tired jihada or a jihada worn down from repeated polishing) will also be common. It has never been used, and it looks new condition. This is an important way to distinguish the custom made blades from the mass produced blades. What's the handle made of? For a better experience, please enable JavaScript in your browser before proceeding. Unfortunately, as has been mentioned, the demand was so great that quality sword smiths using tested quality methods could not keep up with the increased demand. Perfect weight and nice balance. Reddit and its partners use cookies and similar technologies to provide you with a better experience. JavaScript is disabled. however, Howard Clark claims his hi-tech blades to be nearly unbreakable. Or if you have the original sales page link with more photos and info could you link to it so I can read more on it? Quick View. Japanese blacksmiths used to use forged iron or steel for the places where need to be hard to wear, so good wheels and hardware had been made by forged iron or steel. The kaeri does not form a proper pattern, and it looks likehitatsura in the monouchi area extending down from theko-shinogi about 6-9cm. Yoshimitsu Santoku 195mm Tamahagane Blade Knife Octagonal shaped Red Sandal Wood Handle with Magnolia wood cover It is my customer collection selling as consignment on our website. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! Additionally these carefully crafted blades are signed differently than are the mass produced blades. I always come here to order anything I might need for the kitchen and I am never disappointed. Atoma Plates; Diamond Products; . The blade width from the heel to the spine is 49mm wide. I am impressed with how it copes - I've been deliberately careless about how completely defrosted some meats have been and it copes well (no chipping). Great service and quick shipping. Uchigatana generally have a length of 63-66 cm, deepsaki-zori, wide mihaba, thick kasane, full hiraniku, relatively small kissaki, and stout sugata. by Plopez86 Tue Jun 20, 2017 9:56 am, Post Tamahagane Steel; VG1 Stainless Steel; VG5 Stainless Steel; VG-10 Steel; White #1 Steel; White #2 Steel; ZDP-189 Steel; Shop All; Suppliers. Tamahagane is probably from Winter 2016 batch. Sign up for our newsletter. by ChefKnivesToGo Sat Feb 25, 2017 7:17 am, Post Quick shipping, description matches what is delivered and the price, you can't beat them. Aframes Tokyo is a Japanese knife store located in Honolulu, HI that specializes in aesthetically pleasing and fully functional culinary tools for your kitchen. Tant were usually made in one of two types. Cookie Notice
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