Mr. Ebuchi is a second-generation craftsman who works out of his shop in Sakai City, one of Japanís most famous knife making centers. He has been forging knives for over 40 years and still does most of his work by eye and feel.
Ebuchi-san hand forges these blades out of Shirogami 2 steel in the san-mai style of awase. This involves cladding the core with a soft iron that reinforces the main structure while adding a degree of shock absorption and protection. The cladding is applied to both sides of the blade but does not wrap over the spine.
This popular alloy has very good edge holding characteristics along with a very high working hardness. This means that it can be ground to exceptional sharpness, which it retains for a long time. These blades are prone to oxidation, which means care must be taken to keep them clean and dry between uses.
is a versatile blade that has found increased popularity in the West with both professional and home chefs. The short length and tall blade combine to create a knife with very broad uses and appeal. It can be used to replace a short gyuto
or tall petty while the symmetrical 50/50 grind, coupled with the gently curved belly, make this a good choice for cooks of all types and cutting preferences. The handle is made out of magnolia wood in an octagonal shape with a buffalo horn ferrule.
Blacksmith: Ebuchi san
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Iron Cladding
Edge Steel: White #2
Weight: 4.7 oz / 136g
Edge Length: 159 mm
Overal Length: 304 mm
Spine Thickness at Heel: 3.40 mm
Blade Height: 47.28 mm
Handle: Magnolia Octagonal
Ferrule: Buffalo Horn