This excellent maker from Nagasaki has a long tradition of making iron clad knives and tools. We have been really impressed with what we have seen so far.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. This steels differs from Blue 1 in its carbon content, Blue 2 being slightly less. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Nashiji or pear skin finish. This matt and mottled finish helps with food release and looks very rustic.
HANDLE: Octagonal walnut wood handle with pakka wood ferrule suitable for both lefties and righties.
LENGTH: 180 or 210mm in length
MAKER: Motokyuuichi - Nagasaki, Japan
BEST FOR: Day to day chopping of everything except bones and hard stuff.
SAUNDERS SAYS: “Wow, the fit and finish on these excellent for the price. I would definitely put this range in the mid to heavyweight Japanese category, having said this they to thin nicely toward the edge."
These knives are hand-forged so there may be slight variations in measurements and finishes.