Michio Ishikawa is a 4th generation blacksmith working for Nakaniida Traditional Blades located in the Miyagi Prefecture. The shop has been making blades and tools for over 350 years!
Ishikawa-san has used the evergreen White #2 steel, aka Shirogami 2, to make these knives. He employs a technique known as the Nakaniida Process, which involves 28 steps and is notable in that the blade is hardened 3 times. This entire process is carried out by Mr. Ishikawa himself. The inner core is hammer forged to an outer layer of soft carbon steel in the san-mai style of awase (cladding). San-mai translates to three flat things in English and refers to the 3 layers of steel that are forged together to make the blade and in so doing, protect the inner core steel.
This is a classic deba. Ground just on one side, it is suitable for right-handed users only. It is mainly used as a fish processing knife although it can cut meat too. It is perfect for beheading and filleting fish without damaging the delicate flesh. The blade is perfectly designed to ride along the spine and bones to separate the fillets.
A traditional octagonal handle made from cherry and walnut is the perfect match of this useful blade.
Location: Kami Japan
Construction: Hammer Forged, San Mai
Core Steel: White #2
Edge: Asymmetric (See Choil Photo)
Handle: Octagonal Cherry/Walnut
Weight: 8 ounces
Blade Length: 186 mm
Total Length: 340 mm
Spine Thickness at Base: 5.5 mm
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