Ikkanshi Tadatsuna Catalog

Tesshu Chef Knife Gyuto SG2 custom handle series

http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-steel-snake-wood-handle-g2102.html
http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-pink-ivory-handle-g2102.html

We recently received SG2 petty knife, santoku, 210mm chef knife, and 240mm chef knife.
They are western style handle with metal bolster.

They do not comes with wooden portion, so I have to make it and finish it (lots of works), but I can pick the materials and install it, so we can make custom handles.

We have also core blue II steel cladding blades with petty knife, santoku, and 210mm chef knife.

Matagi Nagasa Making

I found this video clip from youtube Mr. Nishine is very skillful blacksmith. Especially please look at how he makes the handle:

https://www.youtube.com/watch?v=b7Bc7miMT48

Meat slicing knives that probably we will never get them again.

They are probably 240mm blade and 300mm blade (sorry I have not measured them yet).
They were made as steak knife (slicing meat and tap on the bump on the spine to make the meat softer.
One of the knife was placed the order decades ago to the cutlery store in Japan, so the owner of the store had placed the order a couple of more pieces in case of the chef might place the order another.

The knife looks like weapon, so the owner of the store scares to sell it in Japan. It might be indicted by law in Japan, so I am so lucky to get them.

It was made skillful blacksmith who made it from the single piece steel from the blade, and the hilt, and tang. No welding the bolster.  Classic style.  I was told it was water quench blade.  The handle looks like Makassar ebony. The owner of the store told me that they are very expensive at the time.

The blacksmith is gone, so we cannot place the order again.

I will be Hawaii Great Gun Show

I will have a booth at Hawaii Historic Arms Association Great Gun Show on March 18 and March 19

I have lots of used cooking knives (over 50 pieces), so I will sharpen them and bring them there to sell, and more items.

Lots of gun collectors and knife collectors will be there for people those who are interested in those things. It should be very fun show to talk to them.

Yoshihide left &right hand kiridashi w/ Hawaiian koa handle & shealth

The steel is used the same as Shigefusa Swedish steel (Sandvik carbon steel, probably around 1.5% carbon content).
Hawaiian Koa wooden handle & sheath.
In cooking knife world, they are just left hand right hand knives, but in woodworking world, we need the both of them does not matter right hand person or left hand person.

If we are right hand person with the right hand kiridashi, and trying to scrape the wood, the blade edge bites deeper and deeper unless we change into the angle to be outer side of the wood.

However, if we are right hand person and using left hand kiridashi, it is easier to shallower scraping.

Therefore, we need the both the left hand & right hand kiridashi, if we have detail wood work.

Tesshu Chinese Cleaver white II steel & VG10 steel

I have got Tesshu Chinese Cleaver white II steel blades and VG10 steel.

It comes out Japanese style nakago type tangs, and Chinese cleaver is heavy blade, so it is normally used western style handle.

I guess I have to make it with hidden tang with pin to hold the tang or making the center hole all the way to the end, and bent the end of the tang on the grip end.