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At CKTG, we are always on the lookout for blacksmiths practicing their craft in unusual ways. For this reason we were attracted to Kuwabara-san’s knives because of the single authorship of his blades, as well as the fact that Mr. Kuwabara hand sharpens each knife with natural stones before shipping them out to his customers. This is highly unusual in the industry and makes for a very unique opportunity to use a tool made by one individual from start to finish.
This great little boning knife is made from Shirogami 2 high carbon steel. It is clad in a softer iron, which is both more resilient and less prone to damage than the underlying core steel. Shirogami 2 is a popular steel with knife users, who regard its ability to take a very refined edge as one of its foremost attributes. The ability to be sharpened easily is very important with a knife that will spend its life clattering up against hard bones!
The shape of this knife is also quite unusual, as Japanese style boning knives customarily have a very pointed tip and triangular shape (in the case of a honesuki) or a slender-pointed, thick blade (in the case of a hankotsu).
We really like this blade shape and think it will find favor with chefs who process meats and other proteins but are looking for a knife that stands out from the crowd.Blacksmith: Kuwabara San
Location: Nagasaki
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge Steel: White #2
Weight: 2.2 ounces
Blade Length: 134mm
Blade Height: 40mm
This great little boning knife is made from Shirogami 2 high carbon steel. It is clad in a softer iron, which is both more resilient and less prone to damage than the underlying core steel. Shirogami 2 is a popular steel with knife users, who regard its ability to take a very refined edge as one of its foremost attributes. The ability to be sharpened easily is very important with a knife that will spend its life clattering up against hard bones!
The shape of this knife is also quite unusual, as Japanese style boning knives customarily have a very pointed tip and triangular shape (in the case of a honesuki) or a slender-pointed, thick blade (in the case of a hankotsu).
We really like this blade shape and think it will find favor with chefs who process meats and other proteins but are looking for a knife that stands out from the crowd.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
I like it, January 20, 2018
A soft option., January 13, 2018Posted By: scopi - verified customer
I was attracted to the size and form of this blade thinking it would be handy and a bit of a workhorse in the kitchen and maybe do double duty as a hunter skinner. I have had it on the stones and it quickly took an excellent edge.The blade metal in mine however is very soft and readily yielded to plastic deformation at the neck when i curved the blade to test its tensile strength. It has no memory, and if bent will not return to its original form. I was not using a lot of force and repeated the exercise with the same results. So, while it takes a fine edge and will be given jobs to do, it will have to be handled with the above in mind. Perhaps the heat treat or .... ? Anyway. A bit of a let down, hence the three stars.
I was attracted to the size and form of this blade thinking it would be handy and a bit of a workhorse in the kitchen and maybe do double duty as a hunter skinner. I have had it on the stones and it quickly took an excellent edge.The blade metal in mine however is very soft and readily yielded to plastic deformation at the neck when i curved the blade to test its tensile strength. It has no memory, and if bent will not return to its original form. I was not using a lot of force and repeated the exercise with the same results. So, while it takes a fine edge and will be given jobs to do, it will have to be handled with the above in mind. Perhaps the heat treat or .... ? Anyway. A bit of a let down, hence the three stars.
