Tottori knife workshop ｜ Hand Forging ｜ Chizu town, Tottori Prefecture

2021年6月5日 23:34

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Features of Tottori knife blacksmith
The steel used in these blades are made with Japanese iron sand, a valuable and sought-after material, and smelted in a tatara furnace (a traditional iron smelting furnace) located in Yasugi City, Shimane Prefecture. This steel is then clad in softer jigane steel and forged by hand. Rare even in Japan, these premium grade knives are produced by a third-generation blacksmith in Chizu Town, Tottori Prefecture. Only a limited number of professionals nationwide are capable of this type of hand forging. The wave pattern on the surface of the blade evokes the raging waves of the Japan Sea. Each and every knife is the result of an exacting production process.
The Ōtsuka Knife Workshop / Yoshifumi Ōtsuka

About the handle of the kitchen knife
Select a point with a good grip from the branch of a mountain cherry tree and process it into a knife handle for installation.

At that time, please answer the following questions.

【Questionnaire】
1.Left-handed / Right-handed
2. Height
3.Length of palm (A) & Width of palm (B) & Length of middle finger from tip to base（C）
4.Purpose of using a kitchen knife

About the exchange maintenance of the handle of the kitchen knife
Since the handle of the kitchen knife is made of natural wood, it will be damaged little by little with daily use. Please refer to the following as a guide for replacing the handle. The difference in durability depends on the oil contained in the wood and the hardness of the wood.

Walnut handle｜
Recommended to be replaced in approximately 10 to 15 years
Wild cherry tree handle｜
We recommend replacing it in about 10 years.
Park wood handle｜
Recommended to be replaced in about 8 to 10 years

Precautions for use
Do not cut bones or forcibly cut frozen or semi-thawed products without thawing, as this will chip the blade. If the blade spills, sharpen it with rough abrasive stone (#800) to the chipped part, and then finish it with medium abrasive stone (#1000) for repair.
It is recommended to sharpen kitchen knives once every year or two after daily use.

After cleaning, be sure to wipe it off with a dry cloth.
If rust is noticeable, apply baking soda to the blade and polish it with steel wool to remove rust. Rust on kitchen knives is not harmful to the body, and is absorbed as iron, which helps prevent anemia and iron deficiency.

　　　　Video on how to remove rust from kitchen knives

Warning!
・Knife is designed to cut or slice vegetables, meat, fruit, bread, etc. Unintended or improper use may result in product failure, personal injury or property damage.
・Blades are very sharp. Blades are very sharp. Take care when handling, cleaning, storing, and sharpening them to avoid personal injury or property damage.
・Keep out of the reach of children.
・Do not dig or indent with the tip of the knife. Doing so may result in chipping, cracking, or warping.
・Do not use the knife on hard objects such as metal or stone.
・Do not expose the knife to fire. It may dull the blade or burn the handle.
・Never put the knife in the microwave, oven, or dishwasher.

About knives as a gift
Many knives are used in various customs for good luck. Wedding knives" are used in weddings, "knives to ward off bad luck" are used in bad luck years to ward off bad luck, and "pocket knives", which are protective swords, are attached to the bridal gown as a substitute for the parents.

Knives and cutlery are treated as "sacred and auspicious". Knives are also considered to be very important for "opening up life and good fortune", making knives the perfect gift!

　　　　List of Knives　

1.Petty knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：100mm × Wild cherry handle length：100mm　
Handle：Wild cherry handle only
Weight：50g
It is recommended to use it as a second knife in addition to the main knife. This knife is suitable for pulling and cutting.

2.Yamame (Double-edged)
Soft iron + Yasugi steel Aogami No.1
Blade length：100mm × Wild cherry handle length：100mm　
Handle：Wild cherry handle only
Weight：75g
We propose this knife as a small de-bade knife because of its thick-walled finish.

3.Mountain hut Knife（Yamagoya） (Double-edged)
Soft iron + Yasugi steel Aogami No.1
Blade length：125mm × Wild cherry handle length：100mm　
Handle：Wild cherry handle only
Weight：75g
Recommended to be used as a second knife in addition to the main knife. This knife is suitable for cutting meat, fish, etc., and for pulling and cutting.

Features of Table knives
The curve of the blade is strong, and the blade is attached to the cutting edge, making it easy to return. There are five types of knives, ranging from a petite knife size suitable for fruits to a bread and meat knife size. These knives are suitable for pulling and cutting. The rounded cutting edge was originally inspired by the Seiryu knife.

4.Table knife small size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：90mm × White lacquer finish on the handle length：100mm
Handle：White lacquer finish ( Japanese cherry ) or Wild cherry
Weight：55g

5.Table knife middle size （double-edged）
Soft iron + Yasugi Steel Aogami No.1
Blade length：110mm × White lacquer finish on the handle length：110mm
Handle：White lacquer finish ( Japanese cherry ) or Wild cherry
Weight：75g

6.Table knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：130mm × Wild cherry handle length：100mm
Handle：Wild cherry or White lacquer finish ( Japanese cherry )
Weight：90g
The Wonder 500™ certified product

The Wonder 500™
A total of 500 products will be selected from 47 prefectures in Japan in the categories of "manufacturing," "food," and "tourism" based on the selection criteria of "products that reflect the passion and commitment of their creators" and "products that are innovative and combine the traditional values that support Japan's unique manufacturing and services. About 500 products were selected from 47 prefectures in Japan based on the selection criteria of "innovative products that combine manufacturing, food, and tourism.
From the project outline published by the Ministry of Economy, Trade and Industry

7.Table knife large size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：155mm × Wild cherry hundle length：120mm
Handle：Wild cherry or White lacquer finish ( Japanese cherry )
Weight：110g

8.Table knife large size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：155mm × White lacquer finish on the handle length：120mm
Handle：Wild cherry or White lacquer finish ( Japanese cherry )
Weight：110g

9.Table knife extra-large size （double-edged）
Soft iron + Yasugi Steel Aogami No.1
Blade length：200mm × White lacquer finish on the handle length：150mm
Handle：White lacquer finish ( Japanese cherry ) or Wild cherry
Weight：150g

10.Yanagiba kitchen knife (double-edged)
Soft iron + Yasugi Steel Aogami Super (polished)
Blade length：180mm x Wild cherry handle length：120mm
Handle：Wild cherry or Walnut（handle length 130mm）
Weight：120g
This is a versatile knife that can be used for any kind of meat, vegetable, or fish.

11.Yanagiba kitchen knife (double-edged)
Soft iron + Yasugi Steel Aogami Super (polished)
Blade length：180mm x Walnut handle length：120mm
Handle：Wild cherry or Walnut（handle length 130mm）
Weight：120g
This is a versatile knife that can be used for any kind of meat, vegetable, or fish.

Features of Universal knive
It is suitable for slicing vegetables, meat, fish, etc. because it has a wide contact surface with the cutting board.
This knife is more suitable for push cutting than pull cutting.

12.Universal knive(double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Walnut handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：120g

13.Universal knive(double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Wild cherry handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：120g

14.Universal knive middle size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：140mm x Walnut handle length：120mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：100g

15.Universal knive middle size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：140mm x Wild cherry handle length：120mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：100g

16.Universal knive small size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：120mm x Walnut handle length：120mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：85g

17.Universal knive small size (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：120mm x Wild cherry handle length：120mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：85g

18.Culture（Bunka）knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Wild cherry handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：120g
Compared to the all-purpose kitchen knife, the contact surface with the cutting board is narrower.
This knife has a strong curve to the cutting edge, so it is more suitable for pulling than pushing.
It is suitable for cutting vegetables, meat, and fish.

19.Culture（Bunka）knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Walnut handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：120g

20.Vegetable（Nakiri）Knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Walnut handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：150g
This is an orthodox Japanese knife for cutting vegetables and shredded vegetables, as it has a flat and wide contact surface with the cutting board.This knife is more suitable for push cutting than pull cutting.

21.Vegetable（Nakiri）Knife (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：160mm x Wild cherry handle length：120mm
Handle: Wild cherry or Walnut（handle length 130mm）
Weight：150g

22.Aideba Knife (Double-edged)
Soft iron + Yasugi Steel Aogami Super
Blade length：170mm x Walnut handle length (with metal ring)：130mm
Handle：Wild cherry (with metal ring) or Walnut（handle length 130mm）
Weight：200g
Thick and heavy. Suitable for removing and processing the head of large fish.

23.Aideba Knife (Double-edged)
Soft iron + Yasugi Steel Aogami Super
Blade length：170mm x Wild cherry handle length (with metal ring)：130mm
Handle：Wild cherry (with metal ring) or Walnut（handle length 130mm）
Weight：200g

24.Deba Knife Large (Funayuki) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：135mm x Walnut handle length：115mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：100g
The name comes from the fact that this knife is used by fishermen in coastal waters as a knife that is easy to handle on a boat when they are slicing fish they have caught.
It is suitable for slicing fish twice as long as the blade length into three pieces. If you want to remove the head of a fish, use a knife with a thick blade like a Aideba knife.

25.Deba Knife Large (Funayuki) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：135mm x Wild cherry handle length：115mm
Handle: Wild cherry or Walnut（handle length 120mm）
Weight：100g

26.Deba Knife middle (Ajikiri) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：120mm x Walnut handle length：110mm
Handle: Wild cherry or Walnut（handle length 110mm）
Weight：90g
The name of this knife was given to it as it is suitable for slicing horse mackerel.
As a rule of thumb, it is suitable for slicing a fish with twice the length of the blade into three pieces.
If you want to cut off the head of a fish, use a knife with a thicker blade such as a Aideba knife or yamame.

27.Deba Knife middle (Ajikiri) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：120mm x Wild cherry handle length：110mm
Handle: Wild cherry or Walnut（handle length 110mm）
Weight：90g

28.Deba Knife small (Ajikiri) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：100mm x Park wood handle length：100mm
Handle: Wild cherry or Park wood（handle length 110mm）
Weight：85g
The name of this knife was given to it as it is suitable for slicing horse mackerel.
As a rule of thumb, it is suitable for slicing a fish with twice the length of the blade into three pieces.
If you want to cut off the head of a fish, use a knife with a thicker blade such as a Aideba knife or yamame.

29.Deba Knife small (Ajikiri) (double-edged)
Soft iron + Yasugi Steel Aogami No.1
Blade length：100mm x Wild cherry handle length：100mm
Handle: Wild cherry or Park wood（handle length 110mm）
Weight：85g

30.Child Knife (double-edged)
Stainless steel + Yasugi Steel Aogami No.1(polished)
Blade length：105mm x Park wood handle length：100mm
Handle: Wild cherry or Park wood（handle length 110mm）
Weight：65g
The corners of the cutting edge and the chin have been cut off so that it is not dangerous to touch, but the part that cuts the food is very sharp, so please tell your child to be careful when they start using it.

31.Child Knife (double-edged)
Stainless steel + Yasugi Steel Aogami No.1(polished)
Blade length：105mm x Wild cherry handle length：100mm
Handle: Wild cherry or Park wood（handle length 110mm）
Weight：65g

32.Sea knife
Sea knife with genuine leather case (polished) [Double-edged].
Stainless steel + Yasugi steel Aogami No.1
Blade length：85mm x Stainless steel handle length：100mm
Weight：110g 　* Case: 10g
This is a great tool for tightening or processing fish, or for outdoor use.
*Choose your leather color from camel or black.

33.Camping knife
Camping knife with genuine leather case (blackened) [Double-edged].*The picture is polished, not blackened.
Stainless steel + Yasugi steel Aogami No.1
Blade length：105mm x Stainless steel handle：95mm
Weigh：130g 　*Case 15g
We propose this knife as a multipurpose knife for all outdoor meals. We hope you will use it as a petite knife at home.
*Leather color：Black / Stitching (sewing thread)：Choose from red, blue, or yellow.

35.Gyuto Knife [Double-edged] 180mm
Soft iron + Yasugi Steel Aogami No.1
Blade length：180mm x Wild cherry handle length：130mm
Handle：Walnut or Wild cherry
Weight：120g
The cutting surface of the knife has a wide contact surface with the cutting board, so it is suitable for pushing and cutting.
It is also suitable for slicing and grinding meat and fish.
This knife is suitable for both pulling and pushing.

36.Gyuto Knife [Double-edged] 220mm
Soft iron + Yasugi Steel Aogami No.1
Blade length：220mm x Wild cherry handle length：130mm
Handle：Walnut or Wild cherry
Weight：180g
The cutting surface of the knife has a wide contact surface with the cutting board, so it is suitable for pushing and cutting.
It is also suitable for slicing and grinding meat and fish.
This knife is suitable for both pulling and pushing.

37.Solo knife
Solo knife with genuine leather case (blackened) [Double-edged].*The picture is polished, not blackened.
Stainless steel + Yasugi steel Aogami No.1
Blade length：85mm x Stainless steel handle：95mm
Weigh：150g 　*Case 15g
We propose this knife as a multipurpose knife for all outdoor meals. We hope you will use it as a petite knife at home.
*Leather color：Black

38.Sea knife with hilt
Sea knife with genuine leather case (polished) [Double-edged].
Stainless steel + Yasugi steel Aogami No.1
Blade length：85mm x Stainless steel handle length：110mm
Weight：140g 　* Case: 10g
This is a great tool for tightening or processing fish, or for outdoor use.