We recently found this small blacksmith shop based in Kumamoto that makes sickles, hoes, and other gardening and farming implements. They've been in business since 1923. Recently, they started Hocho production and this is the first knife they are producing for sale. This transition from farm tools to kitchen knives is a common one with many of our blacksmiths. We've been able to help support these multi generation businesses by encouraging them to diversify their product offerings as the farm tool business has declined over the past 40 years.
The Yoshito Saku Blue #2 The finish is kurouchi on top and a nice wide bevel on the bottom. The hybrid handle is three sided on top and oval on the bottom and it feels really good in hand. The hardwood handle is made of oak and has a Urushi finish on it to protect it from water and furthers this aesthetic with a nice black and red combination that looks great. Urushi is a traditional craft and is made from the sap of a tree. Urushi is not coated on the handle but penetrates inside the handle, and this protects the wood from water and moisture. Mr. Fukishima and his son are one of only a select few shops in Japan that make their own handles for use on their knives and these are beautiful examples of their work.
Brand: Yoshito Saku
Construction: San Mai Hammer Forged
Edge Steel: Aogami #2 (Blue #2)
Edge Grind: Even
Handle: Urushi Hardwood Oval
Blade Height: 32m
Edge Length: 120mm
Weight: 2.6oz / 74g
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