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This forging technique consists of 28 processing steps and was adopted from katana blade manufacturing
Kisuke Petty - das kleine Hochleistungs-Allzweckmesser von Kisuke
Pettys are used in Japan for peeling and cutting fruits and vegetables and are excellent for this purpose due to their comparatively low weight
the bunka has a concise tip
Double sided grinding of the cutting edg
Kiritsuke 270mm Matsubara White #1 - Kurouchi Finished, Walnuss Griff Kisuke This forging technique consists ofThe special knife for real connoisseurs This Kiritsuke fish knife was forged in traditional handwork by Tanaka san from the Matsubara forge in Japan. The chef's knife is ground on both sides and has a matte Kurouchi surface. Kurouchi is a special type of surface finish that is not atypical on Japanese knives. The surface is carbonized and therefore black. This blade finish significantly improves the resistance and corrosion resistance of the knife, in
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