{"title":"steel","description":"","products":[{"product_id":"kondo180001","title":"Kondo Manufacturing ｜ Transplant trowel small ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001.jpg\" alt=\"Image Name\"\u003e \nKondo Seisakusho is a blacksmith specializing in hoes, founded over 100 years ago in Sanjo City, Niigata Prefecture, known as a town of blacksmiths. We will introduce the small shovel \"Transplant Trowel Small\" from among the gardening tools produced with the high quality, robustness and durability that only a blacksmith can offer, and the craftsman's attention to detail that permeates every corner of the tool.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001_1.jpg\" alt=\"Image Name\"\u003e\n\u003ch2\u003e Robust and easy to use\u003c\/h2\u003e \nKondo Seisakusho's Transplanting Trowel is a small shovel that is convenient for a variety of gardening tasks, such as transplanting flowers and plants, planting seedlings, digging up soil, and cutting weeds. Its authentic specifications, forged and hardened from durable steel, are the product of traditional blacksmith craftsmanship. The tip is a double-structure blade made of iron and steel, the same as a single-edged knife, which is good at digging into the soil and offers little resistance when digging. The tip is very sharp, making it easy to cut even fine grass roots. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001_2.jpg\" alt=\"Image Name\"\u003e\n\u003ch2\u003e Easy to grip and less tiring\u003c\/h2\u003e\n\n The handle, which makes use of over 100 years of hoe-making techniques, is an oval shape that is easy to grip. Made of wood, it is non-slip and allows you to grip it firmly while working. Furthermore, the connection between the body and the handle is designed to transmit force efficiently, so your arms and hands won't get tired easily. This is an ingenious design unique to Kondo Seisakusho, which has been making farm tools for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001_3.jpg\" alt=\"Image Name\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001_4.jpg\" alt=\"Image Name\"\u003e\n \u003ch2\u003eI want to use it for a long time\u003c\/h2\u003e\n\n This high-quality knife combines a design reminiscent of a work of art with the traditional techniques of blacksmiths. There is also a small size that is light and easy to handle for women with small hands, so you can choose the size that suits your hand size and purpose. It is a professional-grade knife that is comfortable to use and makes a great gift for gardeners, as well as a tool to keep close at hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180001_5.jpg\" alt=\"Image Name\"\u003e [From left: small tilling fork, large tilling fork, small transplant trowel, large transplant trowel]\u003cbr\u003e\n\u003cbr\u003e\n [Kondo Manufacturing]\u003cbr\u003e\n A blacksmith that has been making hoes for 150 years in Sanjo, Niigata, a town of craftsmanship. We preserve the wisdom and techniques of our predecessors that have been cultivated over history, and pursue high-quality products that are robust and durable. We value the creation of genuine tools that become more comfortable in the hand the more they are used.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e \nThis is a tool used when transplanting flowers and plants, planting seedlings, etc. It is also a frequently used tool for digging up the soil and cutting the roots of weeds.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional-grade transplanting trowel that can be used for a variety of gardening tasks at home, such as digging soil, tilling, removing weeds, and cutting roots.\u003cbr\u003e\n\u003cbr\u003e\n The tip of the blade is made of double iron and steel, the same as a single-edged knife.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Transplant iron, small\u003cbr\u003e\n [Size (approx.)] Total length 270 x width 55 x height 45 mm, handle length: 130 mm\u003cbr\u003e\n Weight (approx.): 170g\u003cbr\u003e\n [Material] Blade: Iron\/steel (forged steel), Handle: White ash (natural wood)\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e\n・There may be small scratches or unevenness in the joints. Please understand that this is due to the manufacturing process.\u003cbr\u003e\n ●Maintenance\u003cbr\u003e \nAfter use, rinse off any dirt with water and wipe with a dry cloth. Applying rust-preventive oil regularly will help prevent rust and maintain the blade's performance.\u003cbr\u003e\n・Store in a place away from direct sunlight, rain, and wind. (If you will not be using the knife for a long period of time, store it wrapped in a cloth, etc.)\u003cbr\u003e\n\u003cbr\u003e\n ●Precautions for use\u003cbr\u003e\n - Do not touch the blade directly with your bare hands.","brand":"近藤製作所","offers":[{"title":"Default Title","offer_id":43009672118444,"sku":"kondo180001","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/kondo180001.jpg?v=1714349770"},{"product_id":"kondo180002","title":"Kondo Manufacturing | Transplant trowel, large ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e\n Kondo Seisakusho is a blacksmith specializing in hoes, founded over 100 years ago in Sanjo City, Niigata Prefecture, known as a town of blacksmiths. We will introduce the small shovel \"Transplant Trowel Large\" from among the gardening tools produced with the high quality, robustness and durability that only a blacksmith can offer, and the craftsman's attention to detail that permeates every corner of the tool.\u003cbr\u003e\n\u003cbr\u003e \n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002_1.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e\n\u003ch2\u003e Robust and easy to use\u003c\/h2\u003e\n\n Kondo Seisakusho's Transplanting Trowel is a small shovel that is convenient for a variety of gardening tasks, such as transplanting flowers and plants, planting seedlings, digging up soil, and cutting weeds. Its authentic specifications, forged and hardened from durable steel, are the product of traditional blacksmith craftsmanship. The tip is a double-structure blade made of iron and steel, the same as a single-edged knife, which is good at digging into the soil and offers little resistance when digging. The tip is very sharp, making it easy to cut even fine grass roots. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002_2.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e\n\u003ch2\u003e Easy to grip and less tiring\u003c\/h2\u003e \nThe handle, which makes use of over 100 years of hoe-making techniques, is an oval shape that is easy to grip. Made of wood, it is non-slip and allows you to grip it firmly while working. Furthermore, the connection between the body and the handle is designed to transmit force efficiently, so your arms and hands won't get tired easily. This is an ingenious design unique to Kondo Seisakusho, which has been making farm tools for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002_3.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002_4.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e\n\u003ch2\u003e I want to use it for a long time\u003c\/h2\u003e\n\n This high-quality knife combines a design reminiscent of a work of art with the traditional techniques of blacksmiths. There is also a small size that is light and easy to handle for women with small hands, so you can choose the size that suits your hand size and purpose. It is a professional-grade knife that is comfortable to use and makes a great gift for gardeners, as well as a tool to keep close at hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180002_5.jpg\" alt=\"Kondo Manufacturing | Transplant trowel, large\"\u003e [From left: small tilling fork, large tilling fork, small transplant trowel, large transplant trowel]\u003cbr\u003e\n\u003cbr\u003e\n [Kondo Manufacturing]\u003cbr\u003e \nA blacksmith that has been making hoes for 150 years in Sanjo, Niigata, a town of craftsmanship. We preserve the wisdom and techniques of our predecessors that have been cultivated over history, and pursue high-quality products that are robust and durable. We value the creation of genuine tools that become more comfortable in the hand the more they are used.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This is a tool used when transplanting flowers and plants, planting seedlings, etc. It is also a frequently used tool for digging up the soil and cutting the roots of weeds.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional-grade transplanting trowel that can be used for a variety of gardening tasks at home, such as digging soil, tilling, removing weeds, and cutting roots.\u003cbr\u003e\n\u003cbr\u003e\n The tip of the blade is made of double iron and steel, the same as a single-edged knife.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Transplant iron, large\u003cbr\u003e\n [Size (approx.)] Total length 300 x width 70 x height 45 mm, handle length: 130 mm\u003cbr\u003e\n Weight (approx.): 220g\u003cbr\u003e \n[Material] Blade: Iron\/steel (forged steel), Handle: White ash (natural wood)\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e\n・There may be small scratches or unevenness in the joints. Please understand that this is due to the manufacturing process.\u003cbr\u003e\n ●Maintenance\u003cbr\u003e\n After use, rinse off any dirt with water and wipe with a dry cloth. Applying rust-preventive oil regularly will help prevent rust and maintain the blade's performance.\u003cbr\u003e\n・Store in a place away from direct sunlight, rain, and wind. (If you will not be using the knife for a long period of time, store it wrapped in a cloth, etc.)\u003cbr\u003e\n\u003cbr\u003e\n ●Precautions for use\u003cbr\u003e\n - Do not touch the blade directly with your bare hands.","brand":"近藤製作所","offers":[{"title":"Default Title","offer_id":43009672249516,"sku":"kondo180002","price":4180.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/kondo180002.jpg?v=1714349345"},{"product_id":"kondo180003","title":"Kondo Manufacturing | Small tilling fork ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003.jpg\" alt=\"Image Name\"\u003e \nKondo Seisakusho is a blacksmith specializing in hoes, founded over 100 years ago in Sanjo City, Niigata Prefecture, known as a town of blacksmiths. We would like to introduce the Small Cultivation Fork, a gardening tool created with the high quality, robustness and durability that only a blacksmith can offer, and the craftsman's attention to detail that permeates every corner of the tool.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003_1.jpg\" alt=\"Image Name\"\u003e\n\u003ch2\u003e Robust and easy to use\u003c\/h2\u003e\n\n Kondo Seisakusho's \"Tillage Fork\" can be used to dig up soil, pull out weeds, level the soil, and collect grass.\n A tool that can be used for various gardening tasks. The professional specifications are made of durable steel that has been forged and hardened.\n This is the kind of craftsmanship that only a traditional blacksmith can do. The blades made by hand by craftsmen are easy to cut into the soil,\n Work efficiency will be significantly improved. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003_2.jpg\" alt=\"Image Name\"\u003e\n\u003ch2\u003e Easy to grip and less tiring\u003c\/h2\u003e \nThe handle, which makes use of over 100 years of hoe-making techniques, is oval shaped for easy grip.\n Since it is made of wood, it is non-slip and allows you to get a firm grip while working.\n In addition, the connection between the body and the handle transmits force efficiently, so your arms and hands don't get tired easily.\n It incorporates the ingenuity that you would expect from Kondo Seisakusho, a company that has a long history of making farm tools. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003_3.jpg\" alt=\"Image Name\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003_4.jpg\" alt=\"Image Name\"\u003e\n\u003ch2\u003e I want to use it for a long time\u003c\/h2\u003e\n\n This high-quality knife combines a design reminiscent of a work of art with the traditional techniques of blacksmiths. There is also a small size that is light and easy to handle for women with small hands, so you can choose the size that suits your hand size and purpose. It is a professional-grade knife that is comfortable to use and makes a great gift for gardeners, as well as a tool to keep close at hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180003_5.jpg\" alt=\"Image Name\"\u003e [From left: small tilling fork, large tilling fork, small transplant trowel, large transplant trowel]\u003cbr\u003e\n\u003cbr\u003e\n [Kondo Manufacturing]\u003cbr\u003e \nA blacksmith that has been making hoes for 150 years in Sanjo, Niigata, a town of craftsmanship. We preserve the wisdom and techniques of our predecessors that have been cultivated over history, and pursue high-quality products that are robust and durable. We value the creation of genuine tools that become more comfortable in the hand the more they are used.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This is a tool that can be used for a variety of gardening tasks, such as digging up soil, pulling out weeds, leveling the soil, and collecting weeds.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional-grade cultivating fork that can be used in a variety of gardening situations.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional specification product made from durable steel that is forged and hardened.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Small tilling fork\u003cbr\u003e\n [Size (approx.)] Total length 230 x width 60 x height 50 mm, handle length: 130 mm\u003cbr\u003e\n Weight (approx.): 160g\u003cbr\u003e\n [Material] Blade: All steel, Handle: White ash (natural wood)\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e \n・There may be small scratches or unevenness in the joints. Please understand that this is due to the manufacturing process.\u003cbr\u003e\n ●Maintenance\u003cbr\u003e\n After use, rinse off any dirt with water and wipe with a dry cloth. Applying rust-preventive oil regularly will help prevent rust and maintain the blade's performance.\u003cbr\u003e\n・Store in a place away from direct sunlight, rain, and wind. (If not in use for a long period of time, store the blade wrapped in cloth, etc.)\u003cbr\u003e\n\u003cbr\u003e\n ●Precautions for use\u003cbr\u003e\n - Do not touch the blade directly with bare hands.","brand":"近藤製作所","offers":[{"title":"Default Title","offer_id":43009672315052,"sku":"kondo180003","price":3520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/kondo180003.jpg?v=1714350334"},{"product_id":"kondo180004","title":"Kondo Manufacturing | Large tilling fork ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e \nKondo Seisakusho is a blacksmith specializing in hoes, founded over 100 years ago in Sanjo City, Niigata Prefecture, known as a town of blacksmiths. We will introduce the Large Cultivation Fork, a gardening tool created with the high quality, robustness and durability that only a blacksmith can offer, and the craftsman's attention to detail that permeates every corner of the tool.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004_1.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e\n\u003ch2\u003e Robust and easy to use\u003c\/h2\u003e\n\n Kondo Seisakusho's \"Tillage Fork\" can be used to dig up soil, pull out weeds, level the soil, and collect grass.\n A tool that can be used for various gardening tasks. Made of durable steel, it is made with a professional specification that is forged and hardened.\n This is a craftsmanship that can only be achieved by a traditional blacksmith. The blades made by hand by craftsmen are easy to cut into the soil,\n Work efficiency will be significantly improved. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004_2.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e\n\u003ch2\u003e Easy to grip and less tiring\u003c\/h2\u003e \nThe handle, which makes use of over 100 years of hoe-making techniques, is an oval shape that is easy to grip. Made of wood, it is non-slip and allows you to grip it firmly while working. In addition, the connection between the body and the handle transmits force efficiently, so your arms and hands don't get tired easily. This is an ingenious design unique to Kondo Seisakusho, which has been making farm tools for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004_3.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004_4.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e\n\u003ch2\u003e I want to use it for a long time\u003c\/h2\u003e\n\n This high-quality knife combines a design reminiscent of a work of art with the traditional techniques of blacksmiths. There is also a small size that is light and easy to handle for women with small hands, so you can choose the size that suits your hand size and purpose. It is a professional-grade knife that is comfortable to use and makes a great gift for gardeners, as well as a tool to keep close at hand. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/kondo\/kondo180004_5.jpg\" alt=\"Kondo Manufacturing | Large tilling fork\"\u003e [From left: small tilling fork, large tilling fork, small transplant trowel, large transplant trowel]\u003cbr\u003e\n\u003cbr\u003e\n [Kondo Manufacturing]\u003cbr\u003e \nA blacksmith that has been making hoes for 150 years in Sanjo, Niigata, a town of craftsmanship. We preserve the wisdom and techniques of our predecessors that have been cultivated over history, and pursue high-quality products that are robust and durable. We value the creation of genuine tools that become more comfortable in the hand the more they are used.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/kondoseisakujyo\"\u003eClick here for a list of Kondo Seisakusho products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n This is a tool that can be used for a variety of gardening tasks, such as digging up soil, pulling out weeds, leveling the soil, and collecting weeds.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional-grade cultivating fork that can be used in a variety of gardening situations.\u003cbr\u003e\n\u003cbr\u003e\n This is a professional specification product made from durable steel that is forged and hardened.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Large tilling fork\u003cbr\u003e\n [Size (approx.)] Total length 255 x width 80 x height 60 mm, handle length: 130 mm\u003cbr\u003e\n Weight (approx.): 180g\u003cbr\u003e\n [Material] Blade: All steel, Handle: White ash (natural wood)\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e \n・There may be small scratches or unevenness in the joints. Please understand that this is due to the manufacturing process.\u003cbr\u003e\n ●Maintenance\u003cbr\u003e\n After use, rinse off any dirt with water and wipe with a dry cloth. Applying rust-preventive oil regularly will help prevent rust and maintain the blade's performance.\u003cbr\u003e\n・Store in a place away from direct sunlight, rain, and wind. (If not in use for a long period of time, store the blade wrapped in cloth, etc.)\u003cbr\u003e\n\u003cbr\u003e\n ●Precautions for use\u003cbr\u003e\n - Do not touch the blade directly with bare hands.","brand":"近藤製作所","offers":[{"title":"Default Title","offer_id":43009672413356,"sku":"kondo180004","price":4180.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/kondo180004.jpg?v=1714349952"},{"product_id":"tori-0003","title":"Toribe Manufacturing | Healthy Iron Sea Bream ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\n This is Toribe Seisakusho's \"Healthy Iron Tai,\" made in Sanjo City, Niigata Prefecture, an area famous for its cutlery production.\n Use it to replenish your iron intake, which is often lacking, and to color pickles and black beans.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/toribe\"\u003eClick here for a list of Toribe Seisakusho products\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003_1.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\n\u003ch2\u003e For daily iron supplementation\u003c\/h2\u003e\n\n Just put the Iron Healthy Sea Bream in a kettle, boil water, and take out the Iron Healthy Sea Bream after about 10 minutes to make delicious boiled water. You can use it as is in miso soup, hot pot, or cooked rice without changing the taste or appearance, and you can increase your daily iron intake. Women who need iron in particular during their growth period and during pregnancy and lactation can supplement the iron they cannot get from food by using Iron Healthy Sea Bream. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003_2.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\n\u003ch2\u003e Make food fresh\u003c\/h2\u003e \nBy adding the healthy iron snapper to the bran bed, the eggplant can be pickled in a vibrant color without losing its color.\n In addition, adding it to a pot of boiled black beans gives them a glossy finish. This is due to the effect of iron ions, making it a useful item for daily cooking and iron supplementation. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003_3.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\n\u003ch2\u003e Easy to use\u003c\/h2\u003e\n\n The iron health snapper has a string attached, so you can easily take it out of the pot by hanging it on chopsticks. When not in use, you can hang it on a hook for storage, so you don't have to worry about where to put it. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003_4.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\n\u003ch2\u003e Caring for Cast Iron\u003c\/h2\u003e\n\n After use, wash the iron health tai and dry it thoroughly to prevent rust. If rust does appear, you can use it again after removing the rust with a scrubbing brush or cloth and drying it thoroughly. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe-s\/toribe-0003_5.jpg\" alt=\"Iron Healthy Sea Bream\"\u003e\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/toribe\/toribe_logo.jpg\" alt=\"Toribe Manufacturing\" width=\"100\"\u003e \nIn 1962, the previous president, Koji Toribe, established Toribe Seisakusho as a manufacturer of \"cast iron cloth cutting scissors,\" which were the mainstream at the time. After that, stainless steel materials started to become more widely used, and Toribe Seisakusho was one of the first in the industry to start manufacturing scissors using stainless steel. Since the founding, Toribe Seisakusho has continued to hone its unique technology and has been making products that meet the needs of the times based on the know-how it has cultivated over the years.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/toribe\"\u003eClick here for a list of Toribe Seisakusho products\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n Toribe Seisakusho's Healthy Iron Tai. Put it in a pot or kettle to replenish your iron levels every day. Use it to color pickles and black beans. You can use it over and over again.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Iron Healthy Sea Bream\u003cbr\u003e\n [Size (approx.)] 80mm x 41mm (excluding string)\u003cbr\u003e\n Weight (approx.): 122g\u003cbr\u003e\n [Material] Body: iron, string: 100% cotton\u003cbr\u003e\n [Country of Origin] Japan (Tsubame-Sanjo)\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Please wash thoroughly before use.\u003cbr\u003e \n・This product is made of cast iron and will rust. If rust appears, wash it off with water using a scrubbing brush. It is okay to continue using it even if some rust remains.\u003cbr\u003e\n・After use, remove the container as it may cause rust.\u003cbr\u003e\n - Small holes and dents, which are typical of castings, may occasionally be found, but this does not affect the product's effectiveness.","brand":"鳥部製作所","offers":[{"title":"Default Title","offer_id":43009673527468,"sku":"tori-0003","price":660.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/toribe-0003.jpg?v=1714344655"},{"product_id":"akahata20001","title":"Akinori Akahata | Kuro-uchi Bread Knife 210mm","description":"【Request】\u003cbr\u003e\nAs we want to share Hiroki Akahata's works with as many people as possible, we kindly ask that each customer limit their purchase to one item, and a total of three items including different types. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be canceled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eA Bread Knife Crafted by a Master Blacksmith\u003c\/h2\u003e\nThis is the \"Black-Forged Bread Knife 210mm\" crafted by Hiroki Akahata, the fifth-generation master blacksmith of \"Kaji An Daitoku,\" which has its workshop in Matsusaka City, Mie Prefecture. Unlike common stainless steel bread knives, the bread knives made by Akahata-san are black-forged bread knives, created by fire-forging and hammering steel.\u003cbr\u003e\n\u003cbr\u003e\nAkahata-san's knives are used in our own home. With no compromise and a passion poured into their creation, these knives are truly sharp. They are recommended for those who want to use them for a long time.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_13.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_1.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e［From top: Black-Forged Bread Knife 210mm, Black-Forged Bread Knife 120mm］\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_2.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e［The serrated edge has been modified. It now cuts more easily and smoothly.］\u003cbr\u003e\n\u003ch2\u003eA Bread Knife with a Serrated Edge, Rare for Forged Blades\u003c\/h2\u003e\nIn addition to the usual process of making forged blades, the serrated part is created by Akahata-san himself, who files it down after the blade is made. This is a very delicate and intricate process that requires precision, a craftsman's skill and experience, and a great deal of time and effort to produce this bread knife.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_3.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e［Photo shows old specifications］\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_4.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e［Photo shows old specifications］\u003cbr\u003e\n\u003ch2\u003eFor Soft Breads and Hard Breads Alike\u003c\/h2\u003e\nWith the honed sharpness of a forged blade, there are hardly any crumbs. Soft breads can be cut smoothly without being crushed, and for hard-crusted breads, the serrated edge provides the initial bite, allowing you to slice through effortlessly.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_5.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eBlack-Forged Finish Knife\u003c\/h2\u003e\nA black-forged knife is one where the surface, blackened by quenching, is intentionally left as is.\nIts rugged appearance, showing the hammer marks, is part of its charm.\nIt is also said to be more resistant to rust than polished knives.\nThis knife also boasts an excellent design, complementing its wooden handle.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_6.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eRobust and Razor-Sharp\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nThe strength varies depending on how it is heated and how much it is reddened, so the skill and experience of the craftsman are important.\nFinally, Akahata-san himself sharpens it by hand to achieve a razor-sharp edge.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_7.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eEasy-to-Grip Wooden Handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe uneven texture, created by the carving marks, makes it easy to grip and use.\nThis carving is also done by Akahata-san in three stages with a knife, without relying on machinery. After the tang is inserted, the blade and wooden handle are secured with brass.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_8.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eSignature Engraving\u003c\/h2\u003e\nFinally, a signature engraving is applied to certify that it was made by Akahata-san, completing the piece.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_9.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eKnives You'll Want to Have in Your Home\u003c\/h2\u003e\nAkahata-san's knife series. We have a selection of knives that you'll want to have for everyday use in your home.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_11.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e［From left: Black-Forged Bread Knife 210mm, Black-Forged Bread Knife 120mm, Black-Forged Santoku Knife 165mm, Black-Forged Petty Knife 120mm, Black-Forged Coro Petty Knife, Black-Forged Nakiri Knife 165mm, Black-Forged Nakiri Knife 120mm, Black-Forged Coro Nakiri Knife］\u003cbr\u003e\n\u003ch2\u003eDelivered in a Beautiful Gift Box\u003c\/h2\u003e\nAkahata-san says he shaped it with the image of drawing a sword from its sheath.\nWith the ingenuity of a blacksmith, you can enjoy the anticipation until the knife is revealed.\nIt is also recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_11.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20001_12.jpg\" alt=\"Black-Forged Bread Knife 210mm by Hiroki Akahata, Master Blacksmith\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nForged blades, often thought of as high-maintenance, are actually very easy to care for. Like regular knives, after use, wash off dirt thoroughly, wipe off moisture completely, and store.\nDue to the properties of iron, if rust appears, remove it using a cleanser or an eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, if you notice the oil wearing off, approximately every six months, apply walnut oil or perilla oil by soaking it into a kitchen paper and wiping it on. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n*Please dispose of the kitchen paper used for oil application after wetting it with water.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eRe-sharpening Service\u003c\/h2\u003e\nTo ensure long-lasting use, we offer a re-sharpening maintenance service by Akahata-san.\nCustomers are responsible for the round-trip shipping and maintenance fees. Please contact our store if you wish to use this service.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kaji An Daitoku Hiroki Akahata\" width=\"100\"\u003e\nKaji An was founded in April 1894. From the first to the third generation, they were involved in manufacturing farming tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the third generation (grandfather) passed away. However, the fifth generation, Hiroki Akahata, aimed to revive the blacksmithing business, studying under Teiichiro Yamaguchi, the head of the Kyoto blade blacksmith \"Yoshisada.\" In April 2008, he established Kaji An Daitoku, which continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hiroki Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is the large size bread knife made by Hiroki Akahata, the fifth-generation master blacksmith of \"Kaji An Daitoku.\" Unlike common stainless steel bread knives, this black-forged bread knife is made by fire-forging and hammering steel.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Black-Forged Bread Knife 210mm\u003cbr\u003e\n【Size (approx.)】Overall length 350mm, Blade body 230mm, Blade length 210mm\u003cbr\u003e\n【Weight (approx.)】115g\u003cbr\u003e\n【Materials】Blade: Steel\/Iron, Handle: Black Walnut (solid), Brass\u003cbr\u003e\n【Notes】Double-edged type, usable by both right and left-handed individuals\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・For first-time use, please wash with dish soap before using.\u003cbr\u003e\n・After use, wash off dirt with dish soap and wipe off moisture thoroughly.\u003cbr\u003e\nDishwasher\/dryer use: No\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, and shape.\u003cbr\u003e\n・Even with the same type of wood, each handle's grain and color will differ due to its unique characteristics.\u003cbr\u003e\nPlease enjoy these as the unique individuality of a product that is one of a kind. \u003cbr\u003e\nPlease purchase with an understanding of the above.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729672876,"sku":"akahata20001","price":34100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20001.jpg?v=1712664007"},{"product_id":"akahata20002","title":"Akihata Hironori | Kurouchi Bread Knife 120mm","description":"【Request】\u003cbr\u003e\nTo ensure that many people can enjoy Hirotoku Akahata's works, we kindly ask that you limit your purchase to one item per person, with a total of three items including different types. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be cancelled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eBread Knife Made by a Blacksmith\u003c\/h2\u003e\nThis is the \"Black-Forged Bread Knife 120mm\" crafted by Hirotoku Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku,\" who has a workshop in Matsusaka City, Mie Prefecture. Unlike common stainless steel bread knives, Mr. Akahata's bread knives are created through fire forging, hammering and tempering steel to produce a black-forged finish.\u003cbr\u003e\n\u003cbr\u003e\nMr. Akahata's knives are used in our own home. He pours his passion into making knives that are truly sharp, never compromising on quality. We recommend these knives to anyone who wants to use them for a long time.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_1.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［From top: Black-Forged Bread Knife 210mm, Black-Forged Bread Knife 120mm］\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_2.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［The serrated edge design has been changed. It cuts more easily and smoothly.］\u003cbr\u003e\n\u003ch2\u003eA Serrated Bread Knife, Rare for Forged Blades\u003c\/h2\u003e\nIn addition to the usual forging process, the serrated edge is hand-filed by Mr. Akahata himself after the blade is made. This is a very intricate process requiring delicacy, and the bread knife is created with the blacksmith's skill, experience, and a significant amount of time and effort.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_3.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［Photo shows old specifications.］\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_4.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［Photo shows old specifications.］\u003cbr\u003e\n\u003ch2\u003eFor Both Soft and Hard Breads\u003c\/h2\u003e\nThe refined sharpness of the forged blade produces almost no crumbs. Soft bread can be cut smoothly without being crushed, and hard-crusted bread can be effortlessly sliced by using the serrated edge to create an initial cut. Additionally, it is a double-edged type, so it can be used by both left and right-handed individuals.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_5.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［Photo shows old specifications.］\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_6.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eBlack-Forged Finish Knife\u003c\/h2\u003e\nThis black-forged knife intentionally retains the blackened surface from the quenching process.\nIts rugged appearance, showing the hammer marks, is its charm.\nIt is also said to be more rust-resistant than fully polished knives.\nIt pairs well with wooden handles and boasts an excellent design.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_7.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eStrong and Sharp Edge\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nThe strength varies depending on the heating method and the degree of redness, making the blacksmith's skill and experience crucial.\nFinally, Mr. Akahata himself hand-sharpens the blade to achieve a keen edge.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_8.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eEasy-to-Hold Wooden Handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe unevenness from the carving makes it easy and comfortable to grip.\nThis carving is also done thoroughly by Mr. Akahata, using a knife in three steps, without relying on machinery. After the tang is inserted, the blade and wooden handle are fixed with brass.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_9.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eEngraving\u003c\/h2\u003e\nFinally, Mr. Akahata engraves his mark to certify its creation, completing the knife.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_10.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eKnives You'll Want to Have in Your Home\u003c\/h2\u003e\nMr. Akahata's knife series. We've gathered knives that you'll want to have for everyday use in your home.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_11.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e［From left: Black-Forged Bread Knife 210mm, Black-Forged Bread Knife 120mm, Black-Forged Santoku Knife 165mm, Black-Forged Paring Knife 120mm, Black-Forged Coro Paring Knife, Black-Forged Nakiri Knife 165mm, Black-Forged Nakiri Knife 120mm, Black-Forged Coro Nakiri Knife］\u003cbr\u003e\n\u003ch2\u003eDelivered in a Beautiful Gift Box\u003c\/h2\u003e\nAccording to Mr. Akahata, the box is designed to evoke the image of drawing a sword from its sheath.\nThis unique idea from a blacksmith makes the process of revealing the knife an enjoyable experience.\nIt is also highly recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_12.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20002_13.jpg\" alt=\"Black-Forged Bread Knife 120mm by Blacksmith Hirotoku Akahata\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nWhile forged blades may seem intimidating, they are very easy to maintain. After use, simply wash off any dirt with dish soap, wipe off moisture thoroughly, and store.\nDue to the properties of iron, if rust appears, please remove it using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, about twice a year, or when you notice the oil wearing off, apply walnut oil or perilla oil soaked into a kitchen paper. After application, wipe off any excess oil and dry in a well-ventilated, shaded area.\n*Please dispose of the kitchen paper used for oiling after wetting it with water.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nTo ensure you can use your knife for a long time, we offer a resharpening maintenance service by Mr. Akahata.\nThe customer is responsible for round-trip shipping and maintenance fees. Please contact our shop if you wish to use this service.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kaji An Daitoku Hirotoku Akahata\" width=\"100\"\u003e\nKaji An was founded in April 1894. From the first to the third generation, they were involved in manufacturing agricultural tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironwork and construction business. After the passing of the third generation (grandfather), blacksmithing was suspended for about 20 years. However, Hirotoku Akahata, the fifth generation, resolved to revive the blacksmithing business and apprenticed under Mr. Teiichiro Yamaguchi, the master of the Kyoto knife blacksmith \"Yoshisada.\" In April 2008, he opened Kaji An Daitoku, which continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here to see a list of Hirotoku Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is the small size of the bread knife made by Hirotoku Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku.\" Unlike common stainless steel bread knives, it is a black-forged bread knife made by fire forging, hammering, and tempering steel.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Black-Forged Bread Knife 120mm\u003cbr\u003e\n【Size (approx.)】Total length 250mm, blade length 135mm, cutting edge length 120mm\u003cbr\u003e\n【Weight (approx.)】52g\u003cbr\u003e\n【Materials】Blade: Steel\/Iron, Handle: Black Walnut (solid), Brass\u003cbr\u003e\n【Notes】Double-edged type, usable by both right and left-handed individuals.\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・For first-time use, please wash with dish soap before using.\u003cbr\u003e\n・After use, wash off dirt with dish soap and wipe off moisture thoroughly.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, and shape.\u003cbr\u003e\n・Each wooden handle has a unique grain and color, even if from the same type of wood.\u003cbr\u003e\nPlease enjoy this as the unique character of a one-of-a-kind product.\u003cbr\u003e\nPlease understand the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729738412,"sku":"akahata20002","price":27500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20002.jpg?v=1712664046"},{"product_id":"akahata20003","title":"Hironori Akahata | Kuro-uchi Santoku Knife 165mm","description":"【Request】\u003cbr\u003eWe would like to deliver Hironori Akahata's works to as many people as possible, so we limit purchases to one item per person, for a total of up to three items including different types. We appreciate your understanding. If an order exceeds this limit, we regret to inform you that it will be canceled.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eSantoku knives made by a blacksmith\u003c\/h2\u003eThis is a Santoku knife made by Hironori Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku,\" which has a workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives on the market, the Santoku knives made by blacksmith Akahata are black-forged Santoku knives created by forging steel and shaping it with fire.\u003cbr\u003e\u003cbr\u003eThe Akahata knife that we also use in our home.\u003cbr\u003eSlicing smoothly, effortlessly...\u003cbr\u003e\u003cbr\u003eA truly sharp knife gives you the sensation that the blade naturally falls without needing force. We recommend it to those who want to use a knife for a long time.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_3.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e[From top: Black-forged Santoku Knife, Black-forged Petty Knife, Black-forged Coro Knife (Petty type)]\u003cbr\u003e\u003ch2\u003eAs your first knife\u003c\/h2\u003eThe Santoku knife, also known as a bunka (cultural) knife or all-purpose knife, can be used for any ingredient such as meat, fish, and vegetables, making it ideal as a first knife for home use. The refined sharpness of a forged knife enhances the flavor of ingredients without damaging them, making your cooking even more delicious. Additionally, it's a dual-edge type, so it's a pleasure to use regardless of your dominant hand.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_2.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eBlack-forged finish knives\u003c\/h2\u003eBlack-forged knives intentionally retain the blackened surface from quenching. The rugged texture, showing hammer marks, is charming. It's also said to be more rust-resistant than fully polished knives. These knives also boast excellent design, complementing their wooden handles well.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_3.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eStrong and sharp cutting edge\u003c\/h2\u003eBy hammering, forging, quenching, and tempering, a strong knife is born. The strength changes depending on how it's heated and how red it gets, so the craftsman's skill and experience are crucial. Finally, Mr. Akahata himself hand-sharpens the knives to achieve a keen edge.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_4.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eEasy-to-grip wooden handle\u003c\/h2\u003eThe handle is made of solid black walnut. The textured surface with visible削り跡 (shaving marks) makes it easy and comfortable to grip. This shaving is also meticulously done by Akahata himself, using a knife in three steps, without relying on machinery. The blade and the wooden handle are secured with brass after the tang is inserted.\u003cbr\u003e\u003cimg src=\"https:\/\/rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_5.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eEngraving\u003c\/h2\u003eFinally, the knife is completed with an engraving that certifies it was made by Mr. Akahata.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_6.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eKnives you'll want to have in your home\u003c\/h2\u003eThe Akahata knife series. We have a selection of knives you'll want to keep in your home for everyday use.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e[From left: Black-forged bread knife 210mm, Black-forged bread knife 120mm, Black-forged Santoku knife 165mm, Black-forged petty knife 120mm, Black-forged Coro petty knife, Black-forged vegetable knife 165mm, Black-forged vegetable knife 120mm, Black-forged Coro vegetable knife]\u003cbr\u003e\u003ch2\u003eDelivered in a beautiful cosmetic box\u003c\/h2\u003eAccording to Mr. Akahata, the box is designed to evoke the image of drawing a sword from its scabbard. You can enjoy the process of revealing the knife, an idea only a blacksmith would conceive. It is also recommended as a gift.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_8.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20003_9.jpg\" alt=\"Black-Forged Santoku Knife 165mm by Blacksmith Hironori Akahata\"\u003e\u003ch2\u003eEasy maintenance\u003c\/h2\u003eForged knives, often perceived as high-maintenance, are actually very easy to care for. After use, simply wash off dirt with dish soap, wipe thoroughly to remove moisture, and store it like any other knife. Due to the nature of iron, if it rusts, please remove the rust using a cleanser or an eraser-type rust remover.\u003cbr\u003e\u003cbr\u003eFor the wooden handle, about twice a year, or when you notice the oil wearing off, apply walnut oil or perilla oil soaked in a kitchen paper. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area. *Please dispose of the kitchen paper used for oiling after wetting it with water.\u003cbr\u003e\u003cbr\u003e\u003ch2\u003eResharpening\u003c\/h2\u003eTo ensure you can use your knife for a long time, we offer a resharpening service by Mr. Akahata. Customers are responsible for the round-trip shipping fee and maintenance fee. Please contact our shop if you are interested.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kaji An Daitoku Hironori Akahata\" width=\"100\"\u003eKaji An was founded in April 1894. From the first to the third generation, they were involved in manufacturing farming tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the death of the third generation (grandfather), but Hironori Akahata, the fifth generation, resolved to revive the craft. He apprenticed under Mr. Teiichiro Yamaguchi, the master blade smith of \"Yoshisada\" in Kyoto, and in April 2008, he opened as Kaji An Daitoku, continuing to this day.\u003cbr\u003e\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hironori Akahata's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eThis is a Santoku knife made by Hironori Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku.\" Unlike mass-produced knives on the market, it is a black-forged Santoku knife created by forging steel and shaping it with fire.\u003cbr\u003e\u003cbr\u003e【Product Name】Black-forged Santoku Knife 165mm\u003cbr\u003e【Size (approx.)】Overall length 294mm, blade length 178mm, cutting edge length 165mm\u003cbr\u003e【Weight (approx.)】132g\u003cbr\u003e【Materials】Blade: Steel\/Iron, Handle: Black Walnut (solid), Brass\u003cbr\u003e【Remarks】Dual-edge type, usable regardless of dominant hand\u003cbr\u003e\u003cbr\u003e● Precautions for use\u003cbr\u003e・Before first use, please wash with dish soap.\u003cbr\u003e・After use, wash off dirt with dish soap and wipe thoroughly to remove moisture.\u003cbr\u003eDishwasher\/dryer ×\u003cbr\u003e\u003cbr\u003e● Please read before purchasing.\u003cbr\u003e・As all items are handmade, there will be individual differences in size, weight, color, unevenness, and shape.\u003cbr\u003e・Even with the same wood, each wooden handle has a unique appearance, so the grain and color will vary.\u003cbr\u003ePlease enjoy this as the unique character of a product that is one of a kind in the world.\u003cbr\u003ePlease understand the above before making a purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729771180,"sku":"akahata20003","price":30800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20003.jpg?v=1712664152"},{"product_id":"akahata20004","title":"Akaike Hironori | Kurouchi Petty Knife 120mm","description":"【Please Note】\u003cbr\u003e\nTo allow as many people as possible to enjoy Hironori Akahata's works, we are limiting purchases to one item per customer, with a maximum of three items in total, including different types. Thank you for your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be canceled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003ePetty knife made by a blacksmith\u003c\/h2\u003e\nThis is a petty knife crafted by Hironori Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku,\" who runs a workshop in Matsusaka City, Mie Prefecture.\nUnlike mass-produced knives available on the market, the petty knives crafted by blacksmith Hironori Akahata are \"kuro-uchi\" (black-forged) finished petty knives, created by forging steel through fire. \u003cbr\u003e\n\u003cbr\u003e\nWe also use Akahata-san's knives in our own home. \u003cbr\u003e\nSlice, slice...\u003cbr\u003e\n\u003cbr\u003e\nA truly sharp knife has the sensation of the blade falling naturally without needing much force.\nRecommended for those who wish to use a knife for a long time.\u003cbr\u003e\n\u003cimg src=\"https:\/\/rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_3.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e [From top: Kuro-uchi Santoku Knife, Kuro-uchi Petty Knife, Kuro-uchi Coro Knife (Petty type)]\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_2.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_3.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eA petty knife you'll want to add to your collection as a second knife\u003c\/h2\u003e\nThis size is ideal for detailed tasks such as peeling potatoes and fruit.\nWhile it's often said that a petty knife is a good second knife to own, if you live alone and your kitchen space is small, this petty knife alone is sufficient. \u003cbr\u003e\n\u003cbr\u003e\nThe refined sharpness of a forged knife enhances the flavor of ingredients without damaging them, making your cooking even more delicious.\nAdditionally, since it's a double-edged type, it's great that it can be used regardless of your dominant hand.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_4.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eBlack-Forged Finish Knives\u003c\/h2\u003e\nKuro-uchi knives deliberately retain the blackened surface from the heat treatment.\nThe rugged appearance, showing the hammer marks, is part of its charm.\nIt is also said to be more rust-resistant than fully polished knives.\nThese knives also pair well with wooden handles and have an excellent design.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_5.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_6.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eStrong and Sharp Blades\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nThe strength varies depending on how it's heated and the degree of reddening, making the skill and experience of the craftsman crucial.\nAdditionally, to achieve a sharp edge, Mr. Akahata himself hand-sharpens the knives at the final stage.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_7.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eEasy-to-grip wooden handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe uneven texture, which retains the削り跡 (shaving marks), makes it easy and comfortable to grip.\nMr. Akahata is so thorough that he even shaves the handles himself with a knife in three steps, without relying on machinery.\nAfter inserting the tang into the wooden handle, the blade and handle are secured with brass.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_8.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eEngraving\u003c\/h2\u003e\nFinally, the knife is completed with an engraving that certifies it was crafted by Akahata-san.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_9.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eKnives you'll want to have in your home\u003c\/h2\u003e\nAkahata-san's knife series. We have assembled a collection of knives that you'll want to have for everyday use in your home.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e [From left: Kuro-uchi Bread Knife 210mm, Kuro-uchi Bread Knife 120mm, Kuro-uchi Santoku Knife 165mm, Kuro-uchi Petty Knife 120mm, Kuro-uchi Coro Knife (Petty Type), Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Knife (Nakiri Type)]\u003cbr\u003e\n\u003ch2\u003eComes in a beautiful gift box\u003c\/h2\u003e\nAccording to Akahata-san, the design embodies the image of drawing a sword from its sheath.\nThe unique concept, born from a blacksmith's perspective, makes revealing the knife an enjoyable experience.\nIt is also highly recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_11.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20004_12.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Petty Knife 120mm\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nAlthough forged blades are often thought of as difficult to maintain, they are actually very easy to care for. Just like regular knives, after use, rinse off any dirt thoroughly, wipe off all moisture, and store.\nDue to the nature of iron, if rust appears, please remove it using a cleanser or an eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, about once every six months, when you feel the oil has worn off, apply walnut oil or perilla oil to the area using a kitchen paper. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n* Please wet the kitchen paper used for oiling before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nTo ensure your knife can be used for a long time, we offer a resharpening maintenance service by Akahata-san.\nCustomers are responsible for the round-trip shipping and maintenance fees. Please contact our shop if you wish to use this service.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kaji An Daitoku Hironori Akahata\" width=\"100\"\u003e\nKaji An was founded in April 1894. From the first to the third generation, all were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the death of the third generation (grandfather), but the fifth generation, Hironori Akahata, studied under Mr. Teiichiro Yamaguchi, the master of \"Yoshisada,\" a Kyoto blade smith, to revive the blacksmithing business. In April 2008, he opened Kaji An Daitoku, which continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hironori Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is a petty knife crafted by Hironori Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku\". Unlike mass-produced knives on the market, it is a kuro-uchi finished petty knife made by forging steel through fire.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Kuro-uchi Petty Knife 120mm\u003cbr\u003e\n【Size (approx.)】Overall length 232mm, Blade length 127mm, Cutting edge 120mm\u003cbr\u003e\n【Weight (approx.)】55g\u003cbr\u003e\n【Materials】Blade: Steel・Iron, Handle: Black walnut (solid wood), Brass\u003cbr\u003e\n【Remarks】Double-edged type, usable regardless of dominant hand\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for use\u003cbr\u003e\n・For first-time use, please wash with dish soap before use.\u003cbr\u003e\n・After use, wash off dirt with dish soap and wipe off moisture thoroughly.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・Due to being entirely handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n・The wooden handles, even from the same type of wood, will each have a different grain and color due to their unique characteristics.\u003cbr\u003e\nPlease enjoy this as the individuality of a product that is one of a kind in the world.\u003cbr\u003e\nPlease purchase with an understanding of the above.\u003cbr\u003e","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729803948,"sku":"akahata20004","price":23100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20004.jpg?v=1712664118"},{"product_id":"akahata20005","title":"Hirofumi Akahata | Kuro-uchi Nakiri Knife 120mm","description":"【Request】\u003cbr\u003e\nTo ensure that many people can enjoy Daiki Akahata's works, we are limiting purchases to one item per person, with a total of up to three items including different types. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be canceled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eNakiri Knife Crafted by a Blacksmith\u003c\/h2\u003e\nThis is a nakiri knife crafted by Daiki Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku,\" who runs a workshop in Matsusaka City, Mie Prefecture.\nUnlike mass-produced knives available on the market, the nakiri knives crafted by blacksmith Akahata are forged through fire and hammered steel, resulting in a kurouchi (black-forged) finish.\u003cbr\u003e\n\u003cbr\u003e\nSlice, slice, slice...\u003cbr\u003e\n\u003cbr\u003e\nA truly sharp knife has the sensation of the blade falling naturally without needing much force.\nNakiri knives, ideal for cutting vegetables, are recommended for those who appreciate using the right knife for each ingredient and for cooking enthusiasts.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_3.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e［From top: Kurouchi Nakiri Knife 165mm, Kurouchi Nakiri Knife 120mm, Kurouchi Coro Knife Nakiri type］\u003cbr\u003e\n\u003ch2\u003eUsing Different Knives\u003c\/h2\u003e\nA nakiri knife is said to be the most suitable for finely chopping vegetables, such as for dicing or julienning.\nThe 120mm nakiri knife is easy to use for delicate tasks and is a convenient size for peeling.\u003cbr\u003e\n\u003cbr\u003e\nYou might even consider a slightly smaller 120mm nakiri knife as an alternative to a petty knife, which is often recommended as a second knife to acquire.\u003cbr\u003e\u003c!--nl--\/\u003eThe refined sharpness of hammered blades enhances the flavor of ingredients without damaging them, making your cooking even more delicious. Furthermore, it's a double-edged type, so it's a plus that it can be used by both right and left-handed people.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_2.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eKurouchi Finish Knives\u003c\/h2\u003e\nThe kurouchi knife deliberately retains the blackened surface from the heat treatment.\nIts rugged appearance, showing the hammer marks, is its charm.\nIt is also said to be more rust-resistant than knives that are polished all over.\nIt pairs well with wooden handles and is a knife with excellent design.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_3.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eStrong and Sharp Cutting Edge\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nThe strength changes depending on how it is heated and to what extent it is reddened, making the blacksmith's skill and experience crucial.\nFurthermore, to achieve a sharp cutting edge, Akahata himself hand-grinds and finishes the knife.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_4.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eEasy-to-Hold Wooden Handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe unevenness from the carving marks makes it easy to grip and use.\nAkahata meticulously carves these with a knife in three steps, without relying on machines. After inserting the tang, the blade and wooden handle are secured with brass.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_5.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eSignature Engraving\u003c\/h2\u003e\nFinally, a signature is engraved to certify that it was made by Akahata, completing the knife.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_6.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eKnives You'll Want to Have in Your Home\u003c\/h2\u003e\nAkahata's knife series. We've assembled a collection of knives you'll want to have in your home for everyday use.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e［From left: Kurouchi Bread Knife 210mm, Kurouchi Bread Knife 120mm, Kurouchi Santoku Knife 165mm, Kurouchi Petty Knife 120mm, Kurouchi Coro Knife Petty type, Kurouchi Nakiri Knife 165mm, Kurouchi Nakiri Knife 120mm, Kurouchi Coro Knife Nakiri type］\u003cbr\u003e\n\u003ch2\u003eDelivered in a beautiful gift box\u003c\/h2\u003e\nAccording to Mr. Akahata, the design was inspired by the image of drawing a sword from its sheath.\nIt has a cool finish, born from a blacksmith's unique perspective.\nIt is also recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_8.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20005_9.jpg\" alt=\"鍛冶職人 赤畠大徳 ｜ 黒打菜切包丁 120mm\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nAlthough hammered blades may seem intimidating, they are very easy to maintain. After use, simply wash off any dirt with dish soap, wipe thoroughly to remove moisture, and store as you would with a regular knife.\nDue to the nature of iron, if rust does appear, please remove it using a cleanser or an eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, apply walnut oil or perilla oil soaked in a kitchen paper to areas where the oil appears to have worn off, roughly once every six months. After applying, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n*Please dispose of the kitchen paper used for applying the oil after wetting it with water.\u003cbr\u003e\n\u003ch2\u003eResharpening\u003c\/h2\u003e\nFor those who are not confident in sharpening knives themselves, we offer a resharpening maintenance service by Mr. Akahata.\nThe round-trip shipping fee and maintenance fee will be borne by the customer. If you wish to use this service, please contact our store.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"鍛冶安大徳 赤畠大徳\" width=\"100\"\u003e\nIn April 1894, Kaji An was founded. From the first to the third generation, they were involved in manufacturing agricultural and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing was suspended for about 20 years after the third generation (grandfather) passed away. However, Daiki Akahata, the fifth generation, resolved to revive the blacksmithing business and apprenticed under Mr. Teiichiro Yamaguchi, the master of the \"Yoshisada\" knife blacksmiths in Kyoto. In April 2008, he opened \"Kaji An Daitoku,\" which continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Daiki Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is a 120mm nakiri knife crafted by Daiki Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku.\" Unlike mass-produced knives available on the market, it is a kurouchi finish nakiri knife made by forging through fire and hammering steel.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Kurouchi Nakiri Knife 120mm\u003cbr\u003e\n【Size (approx.)】Total length 243mm, Blade length 130mm, Cutting edge length 120mm\u003cbr\u003e\n【Weight (approx.)】77g\u003cbr\u003e\n【Materials】Blade: Steel\/Iron, Handle: Black walnut (solid wood), Brass\u003cbr\u003e\n【Coating】Handle: Walnut oil\u003cbr\u003e\n【Remarks】Double-edged type, can be used by both right and left-handed people\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for use\u003cbr\u003e\n・For first-time use, please wash with dish detergent before using.\u003cbr\u003e\n・After use, wash off dirt with dish detergent and wipe thoroughly to remove moisture.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, and shape.\u003cbr\u003e\n・Even with the same wood, each wooden handle has a unique grain and color due to the natural variations in the wood.\u003cbr\u003e\nPlease enjoy this as the unique character of a product that is one of a kind.\u003cbr\u003e\nPlease understand the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729836716,"sku":"akahata20005","price":25300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20005_77386f80-4c12-4134-bce1-03a82be7f67c.jpg?v=1712664184"},{"product_id":"akahata20006","title":"Aka hata Hironori | Kurouchi Nakiri Knife 165mm","description":"\n【Request】\u003cbr\u003e\nTo ensure as many people as possible can enjoy Hironori Akahata's works, we are limiting purchases to one item per person, and a total of three items including different types. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will, regrettably, be cancelled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eNakiri Knife Crafted by a Blacksmith\u003c\/h2\u003e\nThis nakiri knife is crafted by Hironori Akahata, the fifth-generation blacksmith of \"Kajiya Daitoku,\" which has its workshop in Matsusaka City, Mie Prefecture. Unlike mass-produced knives available on the market, the nakiri knives made by blacksmith Hironori Akahata are \"kuro-uchi\" (black-forged) finish, created by fire-forging and hammering steel.\u003cbr\u003e\n\u003cbr\u003e\nSlice, slice, slice...\u003cbr\u003e\n\u003cbr\u003e\nA truly sharp knife gives you the sensation of the blade falling naturally without needing much force. A nakiri knife, ideal for cutting vegetables, is recommended for those who want to use the right knife for specific ingredients or for cooking enthusiasts. It's an item you'll definitely want to have alongside your santoku knife.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_3.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e[From top: Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Knife (Nakiri type)]\u003cbr\u003e\n\u003ch2\u003eUsing Different Knives\u003c\/h2\u003e\nIn most households, the santoku knife is popular because it can be used for all sorts of ingredients like meat, fish, and vegetables. However, when chopping vegetables finely, such as for dicing or julienning, a nakiri knife is the most suitable.\u003cbr\u003e\n\u003cbr\u003e\nA knife with a blunt tip and a thin, wide blade is not only convenient for cutting bulky items like cabbage and lettuce, but its moderate weight also allows you to slice through hard vegetables like pumpkins with less effort. The 165mm nakiri knife is a user-friendly size for home use.\u003cbr\u003e\n\u003cbr\u003e\nThe refined sharpness of a forged blade enhances the flavor of ingredients without damaging them, making your dishes even more delicious. Furthermore, it's a double-edged type, which is a welcome feature as it can be used regardless of your dominant hand.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_2.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eKuro-uchi Finish Knife\u003c\/h2\u003e\nA kuro-uchi knife deliberately retains the blackened surface from quenching.\nIts rugged appearance, showing hammer marks, is part of its appeal.\nIt is also said to be more resistant to rust than knives that are polished all over.\nIt pairs well with wooden handles and boasts an excellent design.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_3.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eStrong and Sharp Cutting Edge\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nThe strength varies depending on how it's heated and the degree of reddening, making the skill and experience of the craftsman crucial.\nFurthermore, to achieve a sharp cutting edge, Akahata-san himself hand-sharpens the knife as a final step.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_4.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eEasy-to-Grip Wooden Handle\u003c\/h2\u003e\nThe handle is made from solid black walnut.\nThe unevenness, intentionally left with carving marks, makes it easy and comfortable to grip.\nThese carvings are not machine-made; Akahata-san meticulously carves them with a knife in three steps. After inserting the tang, the blade and wooden handle are secured with brass.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_5.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eEngraving\u003c\/h2\u003e\nFinally, an engraving is made to certify that it was crafted by Akahata-san, completing the process.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_6.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eKnives You'll Want to Have in Your Home\u003c\/h2\u003e\nThe Akahata knife series. We've gathered knives you'll want to have in your home for everyday use.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e[From left: Kuro-uchi Bread Knife 210mm, Kuro-uchi Bread Knife 120mm, Kuro-uchi Santoku Knife 165mm, Kuro-uchi Petty Knife 120mm, Kuro-uchi Coro Petty Knife, Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Nakiri Knife]\u003cbr\u003e\n\u003ch2\u003eDelivered in a Beautiful Gift Box\u003c\/h2\u003e\nAccording to Akahata-san, the design was inspired by the image of drawing a sword from its sheath.\nThe result is a cool finish, born from the unique perspective of a blacksmith.\nIt's also recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_8.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20006_9.jpg\" alt=\"Blacksmith Hironori Akahata | Kuro-uchi Nakiri Knife 165mm\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nWhile forged tools are often thought of as high-maintenance, they are actually very easy to care for. Just like with regular knives, after use, thoroughly wash off any dirt, wipe off moisture completely, and store.\nDue to the nature of iron, if rust appears, please remove it using a cleanser or an eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, about twice a year, or when you notice the oil wearing off, apply walnut oil or perilla oil soaked into a kitchen paper. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n*Please dispose of the kitchen paper used for applying oil after wetting it with water.\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nFor those who are not confident in sharpening knives themselves, we offer a resharpening maintenance service by Akahata-san.\nThe round-trip shipping costs and maintenance fee will be borne by the customer. If you wish to use this service, please contact our shop.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kajiya Daitoku Hironori Akahata\" width=\"100\"\u003e\nKajiya was founded in April 1894. From the first to the third generation, they were involved in manufacturing agricultural and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. After the third generation (grandfather) passed away, blacksmithing was suspended for approximately 20 years. However, Hironori Akahata, the fifth generation, resolved to revive the blacksmithing business. He apprenticed under Mr. Teiichiro Yamaguchi, master of the \"Yoshisada\" knife blacksmiths in Kyoto. In April 2008, he opened \"Kajiya Daitoku,\" and continues the business to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hironori Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is a 165mm nakiri knife crafted by Hironori Akahata, the fifth-generation blacksmith of \"Kajiya Daitoku.\" These kuro-uchi finish nakiri knives, made by fire-forging and hammering steel, offer exceptional sharpness. They are recommended for those who want to use the right knife for specific ingredients or for cooking enthusiasts.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Kuro-uchi Nakiri Knife 165mm\u003cbr\u003e\n【Size (approx.)】Total length 313mm, Blade body 185mm, Blade length 165mm\u003cbr\u003e\n【Weight (approx.)】196g\u003cbr\u003e\n【Material】Blade: Steel\/Iron, Handle: Black Walnut (solid wood), Brass\u003cbr\u003e\n【Remarks】Double-edged type, can be used regardless of dominant hand\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・When using for the first time, please wash with dish soap before use.\u003cbr\u003e\n・After use, wash off dirt with dish soap, wipe off moisture thoroughly, and dry.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, texture, shape, etc.\u003cbr\u003e\n・Even with the same type of wood, each handle has a unique appearance, so the grain and color will vary.\u003cbr\u003e\nPlease enjoy these as the unique characteristics of a one-of-a-kind product.\u003cbr\u003e\nPlease understand the above points before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":43266729902252,"sku":"akahata20006","price":31900.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20006.jpg?v=1712664215"},{"product_id":"ambai60001","title":"ambai ｜ Egg frying pan, small, square ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001.jpg\" alt=\"\"\u003e \nThe \"ambai\" series is produced by designer Makoto Koizumi and is made in Japan. This egg frying pan is perfect for breakfast or lunchboxes.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/ambai\"\u003eClick here for a list of ambai's works\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_1.jpg\" alt=\"\"\u003e\n\u003ch2\u003e Available in two sizes\u003c\/h2\u003e\n\n Ambai's egg frying pans are available in two sizes: \"Small Square\" and \"Square\". The one shown on this page is the small size.\n It is convenient to have two sizes so that you can use them for different occasions. They can be stacked and stored without taking up much space. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_2.jpg\" alt=\"\"\u003e\n\u003ch2\u003e Great for making bento lunches\u003c\/h2\u003e \nMany people use 2 to 3 eggs when making tamagoyaki (Japanese rolled omelet) in their bento lunchboxes. The ambai Tamagoyaki Frying Pan (Small Square) is the perfect size for one egg. You can make fluffy and delicious tamagoyaki with just one egg. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_3.jpg\" alt=\"\"\u003e\n\u003ch2\u003e Minimize burning and sticking\u003c\/h2\u003e\n\n You may think that iron frying pans are difficult to clean and tend to burn and stick easily. ambai frying pans have a \"fiber line processing\" that makes the surface of the iron plate look fibrous, so they come into contact with the food at random points, minimizing the burn and sticking that were the weaknesses of iron, and also making them more oil-friendly. Even those who are not used to iron frying pans can use them with confidence.\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_4.jpg\" alt=\"\"\u003e \nThe uneven surface makes it easy to absorb oil, and prevents food from burning or sticking. In addition, iron has good thermal conductivity and heats evenly, resulting in a fluffy, even finish. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_5.jpg\" alt=\"\"\u003e\n\u003ch2\u003e The handle is made of water-resistant teak wood.\u003c\/h2\u003e\n\n The handle is made of teak, one of the three most precious woods in the world. Teak is famous as a shipbuilding wood and is known for its water resistance and durability. Its outstanding durability means you can use it for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_6.jpg\" alt=\"\"\u003e\n\u003ch2\u003e The more you use it, the more\u003c\/h2\u003e\n\n Ambai's attention to detail is evident in every aspect of this egg frying pan, which reduces iron's weaknesses of burning and sticking, and makes the most of iron's inherent charm. \nAfter use, while the frying pan is still warm, use a scrubbing brush or a bamboo spoon to wash off any dirt with hot water, then heat it over a fire to remove any excess water, and apply a thin layer of cooking oil to the pan before storing it. By repeating this process, the oil will become more absorbed, making it less likely to burn and easier to use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_7.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60001_8.jpg\" alt=\"\"\u003e\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai\/ambai_logo.jpg\" alt=\"ambai\" width=\"100\"\u003e\n The \"ambai\" series is produced by designer Makoto Koizumi and is committed to manufacturing in Japan. Ambai is a series that brings together makers and designers to make use of local characteristics and techniques, and aims to create tools that are just right for the user (ambai) by balancing the tool's performance, material, and shape.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/ambai\"\u003eClick here for a list of ambai's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e \nCan be used with gas and induction. This egg frying pan makes the most of the inherent appeal of iron by preventing iron's weaknesses of burning and sticking. The size is just right for one egg.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Egg frying pan (small square)\u003cbr\u003e\n [Size (approx.)] 98 x 310 x 72 mm (depth 28 mm)\u003cbr\u003e\n Weight (approx.): 382g\u003cbr\u003e\n [Material] Body: Iron (fiber line processing), Handle: Teak wood (oil finish), Mounting hardware: Stainless steel\u003cbr\u003e\n [Production area] Japan (Tsubame City, Niigata Prefecture)\u003cbr\u003e\n\u003cbr\u003e\n ● Before use\u003cbr\u003e\n Before using for the first time, wash thoroughly with dishwashing detergent.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n Direct flame ○, IH ○, Oven ×, Dishwasher ×\u003cbr\u003e\n After each use, wash off any dirt with hot water while the pot is still warm, then dry it over a gas flame or similar, then apply a thin layer of cooking oil before storing.\u003cbr\u003e \n・Do not soak in water as this may cause rust and deterioration of the handle.\u003cbr\u003e\n・Iron is weak against acid, so do not store food on the frying pan. Also, do not store it while it is wet or dirty. This may cause rust.\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e\n・There may be small scratches or unevenness in the joints. Please note that this is due to the manufacturing process.\u003cbr\u003e\n・Please note that the handle is made of natural materials, so the grain and color may vary.\u003cbr\u003e\n For further details, please refer to the attached manual.","brand":"ambai（アンバイ）","offers":[{"title":"Default Title","offer_id":43409700421804,"sku":"ambai60001","price":6600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/ambai60001.jpg?v=1714694420"},{"product_id":"ambai60002","title":"ambai ｜ Square egg frying pan ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002.jpg\" alt=\"\"\u003e\n The \"ambai\" series is produced by designer Makoto Koizumi and is made in Japan. This egg frying pan is perfect for home cooking and bento lunches.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/ambai\"\u003eClick here for a list of ambai's works\u003c\/a\u003e \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_1.jpg\" alt=\"\"\u003e\n\u003ch2\u003e Available in two sizes\u003c\/h2\u003e\n Ambai's egg frying pans are available in two sizes: \"small square\" and \"square.\" The one shown on this page is the large \"square\" size.\n It is convenient to have two sizes so that you can use them for different occasions. They can be stacked and stored without taking up much space. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_2.jpg\" alt=\"\"\u003e\n\u003ch2\u003e For home meals and bento lunches\u003c\/h2\u003e\n Ambai's egg frying pan (square) is the perfect size for 2-3 eggs.\n It's perfect for breakfast and lunch for your family, or when making multiple bento boxes.\n You can also make rolled omelets as a snack. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_3.jpg\" alt=\"\"\u003e\n\u003ch2\u003e Minimize burning and sticking\u003c\/h2\u003e\n You may think that iron frying pans are difficult to clean and tend to burn and stick easily. ambai frying pans have a \"fiber line processing\" that makes the surface of the iron plate look fibrous, so they come into contact with the food at random points, minimizing the burn and sticking that were the weaknesses of iron, and also making them more oil-friendly. Even those who are not used to iron frying pans can use them with confidence. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_4.jpg\" alt=\"\"\u003e\u003cbr\u003e\n The uneven surface makes it easy to absorb oil, and prevents food from burning or sticking. Iron also has good thermal conductivity and heats evenly, resulting in a fluffy, even finish. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_5.jpg\" alt=\"\"\u003e\n\u003ch2\u003e The handle is made of water-resistant teak wood.\u003c\/h2\u003e\n The handle is made of teak, one of the three most precious woods in the world. Teak is famous as a shipbuilding wood and is known for its water resistance and durability. Its outstanding durability allows you to use it for a long time. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_6.jpg\" alt=\"\"\u003e\n\u003ch2\u003e The more you use it, the more\u003c\/h2\u003e\n Ambai's attention to detail is evident in every aspect of this egg frying pan, which reduces iron's weaknesses of burning and sticking, and makes the most of iron's inherent charm.\n After use, while the frying pan is still warm, use a scrubbing brush or a bamboo spoon to wash off any dirt with hot water, then heat it over a fire to remove any excess water, and then apply a thin layer of cooking oil to the pan before storing it. By repeating this process, the oil will become more absorbed, making it less likely to burn and easier to use. \u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_7.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai-s\/ambai60002_8.jpg\" alt=\"\"\u003e\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/ambai\/ambai_logo.jpg\" alt=\"ambai\" width=\"100\"\u003e\n The \"ambai\" series is produced by designer Makoto Koizumi and is committed to manufacturing in Japan. Ambai is a series that brings together makers and designers to make use of local characteristics and techniques, and aims to create tools that are just right for the user (ambai) by balancing the tool's performance, material, and shape.\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/ambai\"\u003eClick here for a list of ambai's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n Can be used with gas and induction. This egg frying pan (square) makes the most of the inherent appeal of iron by suppressing the weaknesses of iron, such as burning and sticking. The size is just right for 2 to 3 eggs.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Egg frying pan (square)\u003cbr\u003e\n [Size (approx.)] 148 x 350 x 73 mm (depth 35 mm)\u003cbr\u003e\n Weight (approx.): 625g\u003cbr\u003e\n [Material] Body: Iron (fiber line processing), Handle: Teak wood (oil finish), Mounting hardware: Stainless steel\u003cbr\u003e\n [Production area] Japan (Tsubame City, Niigata Prefecture)\u003cbr\u003e\n\u003cbr\u003e\n ● Before use\u003cbr\u003e\n Before using for the first time, wash thoroughly with dishwashing detergent.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n Direct flame ○, IH ○, Oven ×, Dishwasher ×\u003cbr\u003e\n After each use, wash off any dirt with hot water while the pot is still warm, then dry it over a gas flame or similar, then apply a thin layer of cooking oil before storing.\u003cbr\u003e\n・Do not soak in water as this may cause rust and deterioration of the handle.\u003cbr\u003e\n・Iron is weak against acid, so do not store food on the frying pan. Also, do not store it while it is wet or dirty. This may cause rust.\u003cbr\u003e\n\u003cbr\u003e\n ●Before you purchase\u003cbr\u003e\n・There may be small scratches or unevenness in the joints. Please note that this is due to the manufacturing process.\u003cbr\u003e\n・Please note that the handle is made of natural materials, so the grain and color may vary.\u003cbr\u003e\n For further details, please refer to the attached manual.","brand":"ambai（アンバイ）","offers":[{"title":"Default Title","offer_id":43409700487340,"sku":"ambai60002","price":7480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/ambai60002.jpg?v=1714694609"},{"product_id":"umeki50001","title":"Umeki Hontane Scissors Factory ｜ Hontane Scissors 4 inch ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001.jpg\" alt=\"\"\u003e\n\n These 4-inch Hontane Scissors are made by blacksmith Umeki Shoji of the Umeki Hontane Scissors Factory.\n Umeki's scissors are very rare and are completely hand-forged, starting from the forging process.\u003cbr\u003e\n\u003cbr\u003e\n The traditions and techniques of making genuine tane scissors have been preserved for generations by the Makise family of blacksmiths.\n The Makise family has a long history, beginning as swordsmiths, and after guns and central-fulcrum scissors were introduced, they became gun and scissors smiths, with over 1,000 years of history spanning from the first generation of swordsmiths to the 37th generation.\u003cbr\u003e\n\u003cbr\u003e\n However, the 37th head of the Makise family, Yoshifumi Makise, passed away in 2016. The history of the Makise family has come to an end, but currently, Shoji Umeki, the only disciple of the 37th head of the family, has inherited the traditional techniques and continues to make Hontane Scissors using the traditional manufacturing techniques.\u003cbr\u003e\n\u003cbr\u003e\n Today, Umeki is the only person who can preserve the traditional techniques of making hontane scissors and carry out all processes by hand. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_1.jpg\" alt=\"\"\u003e [From left: 4 sun, 5 sun, 6 sun, 7 sun, 8 sun]\u003cbr\u003e\n\n \u003ch2\u003eYou can choose from 5 sizes depending on your needs.\u003c\/h2\u003e\n\n The most distinctive feature of these scissors is their twisted blades, called \"neri.\" This \"neri\" system sharpens the blades every time they meet at a single point. These wonderful scissors are designated as a nationally selected intangible folk cultural property (folk technique) and a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n [4 sun (12 cm), blade length 45 mm] Suitable for cutting tasks using only the tip, such as cutting threads.\u003cbr\u003e\n [5 sun (15 cm), blade length 55 mm] For small cutting and cutting fabric.\u003cbr\u003e\n [6 sun (18 cm), blade length 65 mm] The perfect size for a wide range of uses.\u003cbr\u003e\n [7 sun (21 cm), blade length 85 mm] For cutting items the size of a newspaper.\u003cbr\u003e\n [8 sun (24 cm), blade length 100 mm] As a pair of scissors. Great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e\n This page introduces the 4 inch seed scissors. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_2.jpg\" alt=\"\"\u003e [Genuine seed scissors 4 inch]\u003cbr\u003e\n\n\u003ch2\u003e There are two outstanding features of this seed scissors.\u003c\/h2\u003e\n\n・Completely hand-forged scissors made by layering steel and base metal\u003cbr\u003e \n- A twisted blade called \"neri\" \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_3.jpg\" alt=\"\"\u003e [8-inch genuine scissors for cutting fabric]\u003cbr\u003e\n\n\u003ch2\u003e Completely hand-forged scissors made from forging\u003c\/h2\u003e\n\n The completely hand-forged scissors are made by layering steel and base metal in a process called forging, in the same way as Japanese swords are made. The scissors are tempered and forged to create an exceptional sharpness.\u003cbr\u003e\n\u003cbr\u003e\n Forge welding requires the skill and experience of a craftsman, and it is said to be very difficult to get the temperature right and the force to apply. If you don't do it properly, the metal will peel off, and if you apply too much force, it will stick too well. It is a very delicate and time-consuming process. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_4.jpg\" alt=\"\"\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_5.jpg\" alt=\"\"\u003e [The irregular wavy pattern at the boundary between steel and iron is only possible because it is hand-forged]\u003cbr\u003e\n\n\u003ch2\u003e Making hard and resilient scissors\u003c\/h2\u003e\n\n Hardening and tempering the scissors create a strong, durable pair that is resistant to breaking. It is said that only about three pairs of scissors can be made per day, as they go through many processes. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_6.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e A twisted blade called \"neri\"\u003c\/h2\u003e \nThe most distinctive feature of the seed scissors is the twisted blade called \"neri.\"\u003cbr\u003e\n While the blades of ordinary scissors are made parallel to each other, Umeki's genuine seed scissors are bent in a smooth arc so that the blades meet at a single point. This \"kneading\" creates an outstanding sharpness and allows you to cut with less force.\u003cbr\u003e\n\u003cbr\u003e\n \u003cstrong\u003eAnd it gets sharpened every time you cut.\u003c\/strong\u003e\u003cbr\u003e\n\u003cbr\u003e\n As you close the scissors, you can feel the blades rubbing against each other, sharpening them. This \"kneading\" process means that there is no need to sharpen the blades for years, and their sharpness will last a lifetime. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_7.jpg\" alt=\"\"\u003e [Using the \"neri\" technique, when the scissors are closed there is a gap and they are only connected at the central fulcrum] \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_8.jpg\" alt=\"\"\u003e [As you close the scissors, you can hear them sharpening as they close]\u003cbr\u003e\n\n\u003ch2\u003e Black and bold handle\u003c\/h2\u003e \nThe black handles, with their bold appearance, are made using a technique of hardening using rapeseed oil, which is also a gunsmithing technique that has been passed down for generations. Leaving the blackened surface of the hardening process intentionally helps prevent rust. These scissors are very attractive and have an excellent design. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_9.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_10.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, Umeki carves a signature to prove that it was made, and the piece is complete. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_11.jpg\" alt=\"\"\u003e [Left: 4 sun, 5 sun \/ Middle: 6 sun \/ Right: 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e Also great as a gift\u003c\/h2\u003e\n\n These carefully handcrafted Tanegashima scissors have been treasured as wedding gifts and other celebratory items since ancient times, as the two blades rub against each other to convey the message, \"Come together and carve out your own path in life.\" Delivered in an elegant package. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_12.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Care instructions\u003c\/h2\u003e \nIron scissors are prone to rust. If you are concerned about rust, we recommend wiping them with a cloth soaked in oil or tissue paper after each use before storing them.\u003cbr\u003e\n If you try to remove the rust yourself, the knife may no longer be able to cut. If you are concerned about rust, we recommend that you ask Umekimoto Tanegashima Seisakusho to resharpen it.\u003cbr\u003e\n Even if these seed scissors become rusty, the cutting edge is constantly sharpened, so they will not become extremely dull unless the rivet part (screw) at the fulcrum becomes loose. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_13.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Umeki will provide sharpening and maintenance services.\n The round-trip shipping fee and maintenance fee will be borne by the customer, but we will provide resharpening and maintenance. If you would like this service, please contact us. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50001_14.jpg\" alt=\"\"\u003e\n\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e \nUmekimoto Tanegashima Scissors Factory has a workshop in Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th head of the family who had been protecting the traditions and techniques of Tanegashima scissors, passed away in 2016. Currently, Shoji Umeki, the only apprentice to the 37th head, has inherited the traditional techniques and is the only craftsman who can still make Tanegashima scissors using the traditional production techniques.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umekimoto Tanegahasa Seisakusho\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here to see the work in progress.\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [The history of seed scissors] \nIn 1543, a Portuguese ship washed ashore on Tanegashima and brought guns with it, and at the same time, a blacksmith from China on board brought the technique of making scissors with a central fulcrum to the island's blacksmiths. Tanegashima has long been famous for its high-quality iron sand, and swordsmiths from all over Japan migrated to the island in search of high-quality iron, with many skilled craftsmen living on the island competing with each other in their forging techniques. In this way, scissors were made alongside sword and gun manufacturing, and after the sword ban was abolished, scissors became the main business, and eventually became a traditional industry on the island.\u003cbr\u003e\n Until the early Showa period, many blacksmiths would ring out the sounds of their hammers early in the morning, but as time passed, the sounds of hammering disappeared. Now, only one blacksmith, Umekimototane Scissors Factory, still makes scissors by hand, one by one, using the traditional manufacturing technique inherited from swordsmiths, the forge steel manufacturing method (forge welding).\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n It is suitable for tasks such as cutting threads by cutting only the tip.\u003cbr\u003e\n\u003cbr\u003e \n[Product name] Genuine seed scissors 4 inches\u003cbr\u003e\n [Package size (approx.)] W217 x D80 x H22mm\u003cbr\u003e\n [Product size (approx.)] Total length 12cm (blade length 45mm) x D50mm\u003cbr\u003e\n [Material] Steel, iron\u003cbr\u003e\n Weight (approx.): 34g\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n [Notes] Designated as a nationally selected intangible folk cultural property (folk technique). Designated as a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Iron scissors are more prone to rust than stainless steel scissors.\u003cbr\u003e\n To prevent rust as much as possible, wipe the item with a cloth soaked in oil or tissue paper after each use before storing it.\u003cbr\u003e\n・The blade has been specially processed using a process called \"neri.\" If you try to sharpen or remove rust yourself, the blade may become dull.\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n -These scissors are made of iron, so there will be a slight smell of iron on your hands after use.\u003cbr\u003e \n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase. ","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":43684775395500,"sku":"umeki50001","price":7700.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50001.jpg?v=1721513421"},{"product_id":"umeki50003","title":"Umeki Hontane Scissors Factory ｜ Hontane Scissors 5 inch ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003.jpg\" alt=\"\"\u003e\n\n The 5-inch Hontane Scissors are made by blacksmith Umeki Shoji of the Umeki Hontane Scissors Factory.\n Umeki's scissors are very rare and are completely hand-forged, starting from the forging process.\u003cbr\u003e\n\u003cbr\u003e\n The traditions and techniques of making genuine Tane scissors have been preserved for generations by the Makise family of blacksmiths.\n The Makise family has a long history, beginning as swordsmiths, and after guns and central-fulcrum scissors were introduced, they became gun and scissors smiths, with over 1,000 years of history spanning from the first generation of swordsmiths to the 37th generation.\u003cbr\u003e\n\u003cbr\u003e \nHowever, the 37th head of the Makise family, Yoshifumi Makise, passed away in 2016. The history of the Makise family has come to an end, but currently, Shoji Umeki, the only disciple of the 37th head of the family, has inherited the traditional techniques and continues to make Hontane Scissors using the traditional manufacturing techniques.\u003cbr\u003e\n\u003cbr\u003e\n Today, Umeki is the only person who can preserve the traditional techniques of making hontane scissors and carry out all processes by hand. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_1.jpg\" alt=\"\"\u003e [From left: 4 sun, 5 sun, 6 sun, 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e You can choose from 5 sizes depending on your needs.\u003c\/h2\u003e\n\n The most distinctive feature of these scissors is their twisted blades, called \"neri.\" This \"neri\" system sharpens the blades every time they meet at a single point. These wonderful scissors are designated as a nationally selected intangible folk cultural property (folk technique) and a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n [4 sun (12 cm), blade length 45 mm] Suitable for cutting tasks using only the tip, such as cutting threads.\u003cbr\u003e \n[5 sun (15 cm), blade length 55 mm] For small cutting and cutting fabric.\u003cbr\u003e\n [6 sun (18 cm), blade length 65 mm] The perfect size for a wide range of uses.\u003cbr\u003e\n [7 sun (21 cm), blade length 85 mm] For cutting items the size of a newspaper.\u003cbr\u003e\n [8 sun (24 cm), blade length 100 mm] As a pair of scissors. Great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e\n This page introduces the 5 inch seed scissors. \n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_2.jpg\" alt=\"\"\u003e [Genuine seed scissors 5 inch]\u003cbr\u003e\n\n\u003ch2\u003e There are two outstanding features of this seed scissors.\u003c\/h2\u003e\n\n・Completely hand-forged scissors made by layering steel and base metal\u003cbr\u003e\n - A twisted blade called \"neri\" \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_3.jpg\" alt=\"\"\u003e [8-inch genuine scissors for cutting fabric]\u003cbr\u003e\n\n\u003ch2\u003e Completely hand-forged scissors made from forging\u003c\/h2\u003e\n\n The completely hand-forged scissors are made by layering steel and base metal in a process called forging, in the same way as Japanese swords are made. The scissors are tempered and forged to produce an outstanding sharpness.\u003cbr\u003e\n\u003cbr\u003e \nForge welding requires the skill and experience of a craftsman, and it is said to be very difficult to get the temperature right and the force to apply. If you don't do it properly, the metal will peel off, and if you apply too much force, it will stick too well. It is a very delicate and time-consuming process. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_4.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_5.jpg\" alt=\"\"\u003e [The irregular wavy pattern at the boundary between steel and iron is only possible because it is hand-forged]\u003cbr\u003e\n\n\u003ch2\u003e Making hard and resilient scissors\u003c\/h2\u003e\n\n Hardening and tempering the scissors creates a hard, resilient pair that is resistant to breaking. It is said that only about three pairs of scissors can be made per day, as they go through many processes. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_6.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e A twisted blade called \"neri\"\u003c\/h2\u003e\n\n The most distinctive feature of the seed scissors is the twisted blade called \"neri.\"\u003cbr\u003e \nWhile the blades of ordinary scissors are made parallel to each other, Umeki's genuine seed scissors are bent in a smooth arc so that the blades meet at a single point. This \"kneading\" creates an outstanding sharpness and allows you to cut with less force.\u003cbr\u003e\n\u003cbr\u003e\n \u003cstrong\u003eAnd it gets sharpened every time you cut.\u003c\/strong\u003e\u003cbr\u003e\n\u003cbr\u003e\n As you close the scissors, you can feel the blades rubbing against each other, sharpening them. This \"kneading\" process means that there is no need to sharpen the blades for years, and their sharpness will last a lifetime. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_7.jpg\" alt=\"\"\u003e [Using the \"neri\" technique, when the scissors are closed there is a gap and they are only connected at the central fulcrum] \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_8.jpg\" alt=\"\"\u003e [As you close the scissors, you can hear them sharpening as they close]\u003cbr\u003e\n\n\u003ch2\u003e Black and bold handle\u003c\/h2\u003e \nThe black handles, with their bold appearance, are made using a technique of hardening using rapeseed oil, which is also a gunsmithing technique that has been passed down for generations. Leaving the blackened surface of the hardening process intentionally helps prevent rust. These scissors are very attractive and have an excellent design. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_9.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_10.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, Umeki carves a signature to prove that it was made, and the piece is complete. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_11.jpg\" alt=\"\"\u003e [Left: 4 sun, 5 sun \/ Middle: 6 sun \/ Right: 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e Also great as a gift\u003c\/h2\u003e\n\n These carefully handcrafted Tanegashima scissors have been treasured as wedding gifts and other celebratory items since ancient times, as the two blades of the scissors rub against each other, symbolizing the idea that \"two people should carve out their own path in life together.\" The scissors will be delivered in an elegant package. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_12.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Care instructions\u003c\/h2\u003e \nIron scissors are prone to rust. If you are concerned about rust, we recommend wiping them with a cloth soaked in oil or tissue paper after each use before storing them.\u003cbr\u003e\n If you try to remove the rust yourself, the knife may no longer be able to cut. If you are concerned about rust, we recommend that you ask Umekimoto Tanegashima Seisakusho to resharpen it.\u003cbr\u003e\n Even if these seed scissors become rusty, the cutting edge is constantly sharpened, so they will not become extremely dull unless the rivet part (screw) at the fulcrum becomes loose. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_13.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Umeki will provide sharpening and maintenance services.\n The round-trip shipping fee and maintenance fee will be borne by the customer, but we will provide resharpening and maintenance. If you would like this service, please contact us. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50003_14.jpg\" alt=\"\"\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e \nUmekimoto Tanegashima Scissors Factory has a workshop in Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th head of the family who had been protecting the traditions and techniques of Tanegashima scissors, passed away in 2016. Currently, Shoji Umeki, the only apprentice to the 37th head, has inherited the traditional techniques and is the only craftsman who can still make Tanegashima scissors using the traditional production techniques.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umekimoto Tanegahasa Seisakusho\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here to see the work in progress.\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [The history of seed scissors] \nIn 1543, a Portuguese ship washed ashore on Tanegashima and brought guns with it, and at the same time, a blacksmith from China on board brought the technique of making scissors with a central fulcrum to the island's blacksmiths. Tanegashima has long been famous for its high-quality iron sand, and swordsmiths from all over Japan migrated to the island in search of high-quality iron, with many skilled craftsmen living on the island competing with each other in their forging techniques. In this way, scissors were made alongside sword and gun manufacturing, and after the sword ban was abolished, scissors became the main business, and eventually became a traditional industry on the island.\u003cbr\u003e\n Until the early Showa period, many blacksmiths would ring out the sounds of their hammers early in the morning, but as time passed, the sounds of hammering disappeared. Now, only one blacksmith, Umekimototane Scissors Factory, still makes scissors by hand, one by one, using the traditional manufacturing technique inherited from swordsmiths, the forge steel manufacturing method (forge welding).\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n For small cutouts and fabric cutting.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Genuine seed scissors 5 inches\u003cbr\u003e \n[Package size (approx.)] W217 x D80 x H22mm\u003cbr\u003e\n [Product size (approx.)] Total length 15cm (blade length 55mm) x D52m\u003cbr\u003e\n [Material] Steel, iron\u003cbr\u003e\n Weight (approx.): 48g\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n [Notes] Designated as a nationally selected intangible folk cultural property (folk technique). Designated as a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Iron scissors are more prone to rust than stainless steel scissors.\u003cbr\u003e\n To prevent rust as much as possible, wipe the item with a cloth soaked in oil or tissue paper after each use before storing it.\u003cbr\u003e\n・The blade has been specially processed using a process called \"neri.\" If you try to sharpen or remove rust yourself, the blade may become dull.\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n -These scissors are made of iron, so there will be a slight smell of iron on your hands after use.\u003cbr\u003e \n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase. ","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":43684775461036,"sku":"umeki50003","price":8250.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50003.jpg?v=1721513581"},{"product_id":"umeki50004","title":"Umeki Hontane Scissors Factory ｜ Hontane Scissors 6 inches ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004.jpg\" alt=\"\"\u003e\n\n The 6-inch Hontane Scissors are made by blacksmith Umeki Shoji of the Umeki Hontane Scissors Factory.\n Umeki's scissors are very rare and are completely hand-forged, starting from the forging process.\u003cbr\u003e\n\u003cbr\u003e\n The traditions and techniques of making genuine tane scissors have been preserved for generations by the Makise family of blacksmiths.\n The Makise family has a long history, beginning as swordsmiths, and after guns and central-fulcrum scissors were introduced, they became gun and scissors smiths, with over 1,000 years of history spanning from the first generation of swordsmiths to the 37th generation.\u003cbr\u003e\n\u003cbr\u003e \nHowever, the 37th head of the Makise family, Yoshifumi Makise, passed away in 2016. The history of the Makise family has come to an end, but currently, Shoji Umeki, the only disciple of the 37th head of the family, has inherited the traditional techniques and continues to make Hontane Scissors using the traditional manufacturing techniques.\u003cbr\u003e\n\u003cbr\u003e\n Today, Umeki is the only person who can preserve the traditional techniques of making hontane scissors and carry out all processes by hand. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_1.jpg\" alt=\"\"\u003e [From left: 4 sun, 5 sun, 6 sun, 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e You can choose from 5 sizes depending on your needs.\u003c\/h2\u003e\n\n The most distinctive feature of these scissors is their twisted blades, called \"neri.\" This \"neri\" system sharpens the blades every time they meet at a single point. These wonderful scissors are designated as a nationally selected intangible folk cultural property (folk technique) and a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n [4 sun (12 cm), blade length 45 mm] Suitable for cutting tasks using only the tip, such as cutting threads.\u003cbr\u003e \n[5 sun (15 cm), blade length 55 mm] For small cutting and cutting fabric.\u003cbr\u003e\n [6 sun (18 cm), blade length 65 mm] The perfect size for a wide range of uses.\u003cbr\u003e\n [7 sun (21 cm), blade length 85 mm] For cutting items the size of a newspaper.\u003cbr\u003e\n [8 sun (24 cm), blade length 100 mm] As a pair of scissors. Great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e\n This page introduces the 6 inch seed scissors. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_2.jpg\" alt=\"\"\u003e [Genuine seed scissors 4 inch]\u003cbr\u003e\n\n\u003ch2\u003e There are two outstanding features of this seed scissors.\u003c\/h2\u003e\n\n・Completely hand-forged scissors made by layering steel and base metal\u003cbr\u003e\n - A twisted blade called \"neri\" \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_3.jpg\" alt=\"\"\u003e [8-inch genuine scissors for cutting fabric]\u003cbr\u003e\n\n\u003ch2\u003e Completely hand-forged scissors made from forging\u003c\/h2\u003e\n\n The completely hand-forged scissors are made by layering steel and base metal in a process called forging, in the same way as Japanese swords are made. The scissors are tempered and forged to create an exceptional sharpness.\u003cbr\u003e\n\u003cbr\u003e \nForge welding requires the skill and experience of a craftsman, and it is said to be very difficult to get the temperature right and the force to apply. If you don't do it properly, the metal will peel off, and if you apply too much force, it will stick too well. It is a very delicate and time-consuming process. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_4.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_5.jpg\" alt=\"\"\u003e [The irregular wavy pattern at the boundary between steel and iron is only possible because it is hand-forged]\u003cbr\u003e\n\n\u003ch2\u003e Making hard and resilient scissors\u003c\/h2\u003e\n\n Hardening and tempering the scissors creates a hard, resilient pair that is resistant to breaking. It is said that only about three pairs of scissors can be made per day, as they go through many processes. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_6.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e A twisted blade called \"neri\"\u003c\/h2\u003e\n\n The most distinctive feature of the seed scissors is the twisted blade called \"neri.\"\u003cbr\u003e \nWhile the blades of ordinary scissors are made parallel to each other, Umeki's genuine seed scissors are bent in a smooth arc so that the blades meet at a single point. This \"kneading\" creates an outstanding sharpness and allows you to cut with less force.\u003cbr\u003e\n\u003cbr\u003e\n \u003cstrong\u003eAnd it gets sharpened every time you cut.\u003c\/strong\u003e\u003cbr\u003e\n\u003cbr\u003e\n As you close the scissors, you can feel the blades rubbing against each other, sharpening them. This \"kneading\" process means that there is no need to sharpen the blades for years, and their sharpness will last a lifetime. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_7.jpg\" alt=\"\"\u003e [Using the \"neri\" technique, when the scissors are closed there is a gap and they are only connected at the central fulcrum] \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_8.jpg\" alt=\"\"\u003e [As you close the scissors, you can hear them sharpening as they close]\u003cbr\u003e\n\n\u003ch2\u003e Black and bold handle\u003c\/h2\u003e \nThe black handles, with their bold appearance, are made using a technique of hardening using rapeseed oil, which is also a gunsmithing technique that has been passed down for generations. Leaving the blackened surface of the hardening process intentionally helps prevent rust. These scissors are very attractive and have an excellent design. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_9.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_10.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, Umeki carves a signature to prove that it was made, and the piece is complete. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_11.jpg\" alt=\"\"\u003e [Left: 4 sun, 5 sun \/ Middle: 6 sun \/ Right: 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e Also great as a gift\u003c\/h2\u003e\n\n These carefully handcrafted Tanegashima scissors have been treasured as wedding gifts and other celebratory items since ancient times, as the two blades of the scissors rub against each other, symbolizing the idea that \"two people should carve out their own path in life together.\" The scissors will be delivered in an elegant package. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_12.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Care instructions\u003c\/h2\u003e \nIron scissors are prone to rust. If you are concerned about rust, we recommend wiping them with a cloth soaked in oil or tissue paper after each use before storing them.\u003cbr\u003e\n If you try to remove the rust yourself, the knife may no longer be able to cut. If you are concerned about rust, we recommend that you ask Umekimoto Tanegashima Seisakusho to resharpen it.\u003cbr\u003e\n Even if these seed scissors become rusty, the cutting edge is constantly sharpened, so they will not become extremely dull unless the rivet part (screw) at the fulcrum becomes loose. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_13.jpg\" alt=\"\"\u003e [Genuine Seed Scissors 6 inch Back]\u003cbr\u003e\n\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Umeki will provide sharpening and maintenance services.\n The round-trip shipping fee and maintenance fee will be borne by the customer, but we will provide resharpening and maintenance. If you would like this service, please contact us. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50004_14.jpg\" alt=\"\"\u003e\n\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e \nUmekimoto Tanegashima Scissors Factory has a workshop in Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th head of the family who had been protecting the traditions and techniques of Tanegashima scissors, passed away in 2016. Currently, Shoji Umeki, the only apprentice to the 37th head, has inherited the traditional techniques and is the only craftsman who can still make Tanegashima scissors using the traditional production techniques.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umekimoto Tanegahasa Seisakusho\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here to see the work in progress.\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [The history of seed scissors] \nIn 1543, a Portuguese ship washed ashore on Tanegashima and brought guns with it, and at the same time, a blacksmith from China on board brought the technique of making scissors with a central fulcrum to the island's blacksmiths. Tanegashima has long been famous for its high-quality iron sand, and swordsmiths from all over Japan migrated to the island in search of high-quality iron, with many skilled craftsmen living on the island competing with each other in their forging techniques. In this way, scissors were made alongside sword and gun manufacturing, and after the sword ban was abolished, scissors became the main business, and eventually became a traditional industry on the island.\u003cbr\u003e\n Until the early Showa period, many blacksmiths would ring out the sounds of their hammers early in the morning, but as time passed, the sounds of hammering disappeared. Now, only one blacksmith, Umekimototane Scissors Factory, still makes scissors by hand, one by one, using the traditional manufacturing technique inherited from swordsmiths, the forge steel manufacturing method (forge welding).\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n It's the perfect size for a wide range of uses.\u003cbr\u003e\n\u003cbr\u003e\n [Product name] Seed scissors 6 inches\u003cbr\u003e \n[Package size (approx.)] W217 x D80 x H22mm\u003cbr\u003e\n [Product size (approx.)] Total length 18cm (blade length 65mm) x D60mm\u003cbr\u003e\n [Material] Steel, iron\u003cbr\u003e\n Weight (approx.): 84g\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n [Notes] Designated as a nationally selected intangible folk cultural property (folk technique). Designated as a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Iron scissors are more prone to rust than stainless steel scissors.\u003cbr\u003e\n To prevent rust as much as possible, wipe the item with a cloth soaked in oil or tissue paper after each use before storing it.\u003cbr\u003e\n・The blade has been specially processed using a process called \"neri.\" If you try to sharpen or remove rust yourself, the blade may become dull.\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n -These scissors are made of iron, so there will be a slight smell of iron on your hands after use.\u003cbr\u003e \n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase. ","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":43684775526572,"sku":"umeki50004","price":8800.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50004.jpg?v=1721513679"},{"product_id":"umeki50005","title":"Umeki Hontane Scissors Factory ｜ Hontane Scissors 7 inches ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005.jpg\" alt=\"\"\u003e\n\n The 7-inch Hontane Scissors are made by blacksmith Umeki Shoji of the Umeki Hontane Scissors Factory.\n Umeki's scissors are very rare and are completely hand-forged, starting from the forging process.\u003cbr\u003e\n\u003cbr\u003e\n The traditions and techniques of making genuine tane scissors have been preserved for generations by the Makise family of blacksmiths.\n The Makise family has a long history, beginning as swordsmiths, and after guns and central-fulcrum scissors were introduced, they became gun and scissors smiths, with over 1,000 years of history spanning from the first generation of swordsmiths to the 37th generation.\u003cbr\u003e\n\u003cbr\u003e \nHowever, the 37th head of the Makise family, Yoshifumi Makise, passed away in 2016. The history of the Makise family has come to an end, but currently, Shoji Umeki, the only disciple of the 37th head of the family, has inherited the traditional techniques and continues to make Hontane Scissors using the traditional manufacturing techniques.\u003cbr\u003e\n\u003cbr\u003e\n Today, Umeki is the only person who can preserve the traditional techniques of making hontane scissors and carry out all processes by hand. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_1.jpg\" alt=\"\"\u003e [From left: 4 sun, 5 sun, 6 sun, 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e You can choose from 5 sizes depending on your needs.\u003c\/h2\u003e\n\n The most distinctive feature of these scissors is their twisted blades, called \"neri.\" This \"neri\" system sharpens the blades every time they meet at a single point. These wonderful scissors are designated as a nationally selected intangible folk cultural property (folk technique) and a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n [4 sun (12 cm), blade length 45 mm] Suitable for cutting tasks using only the tip, such as cutting threads.\u003cbr\u003e \n[5 sun (15 cm), blade length 55 mm] For small cutting and cutting fabric.\u003cbr\u003e\n [6 sun (18 cm), blade length 65 mm] The perfect size for a wide range of uses.\u003cbr\u003e\n [7 sun (21 cm), blade length 85 mm] For cutting items the size of a newspaper.\u003cbr\u003e\n [8 sun (24 cm), blade length 100 mm] As a pair of scissors. Great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e\n The type of scissors introduced on this page is the 7-inch seed scissors. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_2.jpg\" alt=\"\"\u003e [Genuine seed scissors 7 inches]\u003cbr\u003e\n\n\u003ch2\u003e There are two outstanding features of this seed scissors.\u003c\/h2\u003e\n\n・Completely hand-forged scissors made by layering steel and base metal\u003cbr\u003e\n - A twisted blade called \"neri\" \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_3.jpg\" alt=\"\"\u003e [8-inch genuine scissors for cutting fabric]\u003cbr\u003e\n\n\u003ch2\u003e Completely hand-forged scissors made from forging\u003c\/h2\u003e\n\n The completely hand-forged scissors are made by layering steel and base metal in a process called forging, in the same way as Japanese swords are made. The scissors are tempered and forged to create an exceptional sharpness.\u003cbr\u003e\n\u003cbr\u003e \nForge welding requires the skill and experience of a craftsman, and it is said to be very difficult to get the temperature right and the force to apply. If you don't do it properly, the metal will peel off, and if you apply too much force, it will stick too well. It is a very delicate and time-consuming process. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_4.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_5.jpg\" alt=\"\"\u003e [The irregular wavy pattern at the boundary between steel and iron is only possible because it is hand-forged]\u003cbr\u003e\n\n\u003ch2\u003e Making hard and resilient scissors\u003c\/h2\u003e\n\n Hardening and tempering the scissors create a strong, durable pair that is resistant to breaking. It is said that only about three pairs of scissors can be made per day, as they go through many processes. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_6.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e A twisted blade called \"neri\"\u003c\/h2\u003e\n\n The most distinctive feature of the seed scissors is the twisted blade called \"neri.\"\u003cbr\u003e \nWhile the blades of ordinary scissors are made parallel to each other, Umeki's genuine seed scissors are bent in a smooth arc so that the blades meet at a single point. This \"kneading\" creates an outstanding sharpness and allows you to cut with less force.\u003cbr\u003e\n\u003cbr\u003e\n \u003cstrong\u003eAnd it gets sharpened every time you cut.\u003c\/strong\u003e\u003cbr\u003e\n\u003cbr\u003e\n As you close the scissors, you can feel the blades rubbing against each other, sharpening them. This \"kneading\" process means that there is no need to sharpen the blades for years, and their sharpness will last a lifetime. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_7.jpg\" alt=\"\"\u003e [Using the \"neri\" technique, when the scissors are closed there is a gap and they are only connected at the central fulcrum] \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_8.jpg\" alt=\"\"\u003e [As you close the scissors, you can hear them sharpening as they close]\u003cbr\u003e\n\n\u003ch2\u003e Black and bold handle\u003c\/h2\u003e \nThe black handles, with their bold appearance, are made using a technique of hardening using rapeseed oil, which is also a gunsmithing technique that has been passed down for generations. Leaving the blackened surface of the hardening process intentionally helps prevent rust. These scissors are very attractive and have an excellent design. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_9.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_10.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, Umeki carves a signature to prove that it was made, and the piece is complete. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_11.jpg\" alt=\"\"\u003e [Left: 4 sun, 5 sun \/ Middle: 6 sun \/ Right: 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e Also great as a gift\u003c\/h2\u003e\n\n These carefully handcrafted Tanegashima scissors have been treasured as wedding gifts and other celebratory items since ancient times, as the two blades of the scissors rub against each other, symbolizing the idea that \"two people should carve out their own path in life together.\" The scissors will be delivered in an elegant package. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_12.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Care instructions\u003c\/h2\u003e \nIron scissors are prone to rust. If you are concerned about rust, we recommend wiping them with a cloth soaked in oil or tissue paper after each use before storing them.\u003cbr\u003e\n If you try to remove the rust yourself, the knife may no longer be able to cut. If you are concerned about rust, we recommend that you ask Umekimoto Tanegashima Seisakusho to resharpen it.\u003cbr\u003e\n Even if these seed scissors become rusty, the cutting edge is constantly sharpened, so they will not become extremely dull unless the rivet part (screw) at the fulcrum becomes loose. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_13.jpg\" alt=\"\"\u003e [Genuine Seed Scissors 7 inch Back]\u003cbr\u003e\n\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Umeki will provide sharpening and maintenance services.\n The round-trip shipping fee and maintenance fee will be borne by the customer, but we will provide resharpening and maintenance. If you would like this service, please contact us. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50005_14.jpg\" alt=\"\"\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e \nUmekimoto Tanegashima Scissors Factory has a workshop in Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th head of the family who had been protecting the traditions and techniques of Tanegashima scissors, passed away in 2016. Currently, Shoji Umeki, the only apprentice to the 37th head, has inherited the traditional techniques and is the only craftsman who can still make Tanegashima scissors using the traditional production techniques.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umekimoto Tanegahasa Seisakusho\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here to see the work in progress.\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [The history of seed scissors] \nIn 1543, a Portuguese ship washed ashore on Tanegashima and brought guns with it, and at the same time, a blacksmith from China on board brought the technique of making scissors with a central fulcrum to the island's blacksmiths. Tanegashima has long been famous for its high-quality iron sand, and swordsmiths from all over Japan migrated to the island in search of high-quality iron, with many skilled craftsmen living on the island competing with each other in their forging techniques. In this way, scissors were made alongside sword and gun manufacturing, and after the sword ban was abolished, scissors became the main business, and eventually became a traditional industry on the island.\u003cbr\u003e\n Until the early Showa period, many blacksmiths would ring out the sounds of their hammers early in the morning, but as time passed, the sounds of hammering disappeared. Now, only one blacksmith, Umekimototane Scissors Factory, still makes scissors by hand, one by one, using the traditional manufacturing technique inherited from swordsmiths, the forge steel manufacturing method (forge welding).\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n When cutting items the size of a newspaper.\u003cbr\u003e\n\u003cbr\u003e \n[Product name] Genuine seed scissors 7 inches\u003cbr\u003e\n [Package size (approx.)] W267 x D104 x H22mm\u003cbr\u003e\n [Product size (approx.)] Total length 21 cm (blade length 85 mm) x D68 mm\u003cbr\u003e\n [Material] Steel, iron\u003cbr\u003e\n Weight (approx.): 112g\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n [Notes] Designated as a nationally selected intangible folk cultural property (folk technique). Designated as a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Iron scissors are more prone to rust than stainless steel scissors.\u003cbr\u003e\n To prevent rust as much as possible, wipe the item with a cloth soaked in oil or tissue paper after each use before storing it.\u003cbr\u003e\n・The blade has been specially processed using a process called \"neri.\" If you try to sharpen or remove rust yourself, the blade may become dull.\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n -These scissors are made of iron, so there will be a slight smell of iron on your hands after use.\u003cbr\u003e \n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase. ","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":43684775592108,"sku":"umeki50005","price":11000.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50005.jpg?v=1721513768"},{"product_id":"umeki50006","title":"Umeki Hontane Scissors Factory ｜ Hontane Scissors 8 inches ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006.jpg\" alt=\"\"\u003e\n\n The 8-inch Hontane Scissors are made by blacksmith Umeki Shoji of the Umeki Hontane Scissors Factory.\n Umeki's scissors are very rare and are completely hand-forged, starting from the forging process.\u003cbr\u003e\n\u003cbr\u003e\n The traditions and techniques of making genuine tane scissors have been preserved for generations by the Makise family of blacksmiths.\n The Makise family has a long history, beginning as swordsmiths, and after guns and central-fulcrum scissors were introduced, they became gun and scissors smiths, with over 1,000 years of history spanning from the first generation of swordsmiths to the 37th generation.\u003cbr\u003e\n\u003cbr\u003e \nHowever, the 37th head of the Makise family, Yoshifumi Makise, passed away in 2016. The history of the Makise family has come to an end, but currently, Shoji Umeki, the only disciple of the 37th head of the family, has inherited the traditional techniques and continues to make Hontane Scissors using the traditional manufacturing techniques.\u003cbr\u003e\n\u003cbr\u003e\n Today, Umeki is the only person who can preserve the traditional techniques of making hontane scissors and carry out all processes by hand. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_1.jpg\" alt=\"\"\u003e [From left: 4 sun, 5 sun, 6 sun, 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e You can choose from 5 sizes depending on your needs.\u003c\/h2\u003e\n\n The most distinctive feature of these scissors is their twisted blades, called \"neri.\" This \"neri\" system sharpens the blades every time they meet at a single point. These wonderful scissors are designated as a nationally selected intangible folk cultural property (folk technique) and a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n [4 sun (12 cm), blade length 45 mm] Suitable for cutting tasks using only the tip, such as cutting threads.\u003cbr\u003e \n[5 sun (15 cm), blade length 55 mm] For small cutting and cutting fabric.\u003cbr\u003e\n [6 sun (18 cm), blade length 65 mm] The perfect size for a wide range of uses.\u003cbr\u003e\n [7 sun (21 cm), blade length 85 mm] For cutting items the size of a newspaper.\u003cbr\u003e\n [8 sun (24 cm), blade length 100 mm] As a pair of scissors. Great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e\n The type of scissors introduced on this page is the 8-inch seed scissors. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_2.jpg\" alt=\"\"\u003e [Genuine seed scissors 8 inches]\u003cbr\u003e\n\n\u003ch2\u003e There are two outstanding features of this seed scissors.\u003c\/h2\u003e\n\n・Completely hand-forged scissors made by layering steel and base metal\u003cbr\u003e\n - A twisted blade called \"neri\" \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_3.jpg\" alt=\"\"\u003e [8-inch genuine scissors for cutting fabric]\u003cbr\u003e\n\n\u003ch2\u003e Completely hand-forged scissors made from forging\u003c\/h2\u003e\n\n The completely hand-forged scissors are made by layering steel and base metal in a process called forging, in the same way as Japanese swords are made. The scissors are tempered and forged to create an exceptional sharpness.\u003cbr\u003e\n\u003cbr\u003e \nForge welding requires the skill and experience of a craftsman, and it is said to be very difficult to get the temperature right and the force to apply. If you don't do it properly, the metal will peel off, and if you apply too much force, it will stick too well. It is a very delicate and time-consuming process. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_4.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_5.jpg\" alt=\"\"\u003e [The irregular wavy pattern at the boundary between steel and iron is only possible because it is hand-forged]\u003cbr\u003e\n\n\u003ch2\u003e Making hard and resilient scissors\u003c\/h2\u003e\n\n Hardening and tempering the scissors create a strong, durable pair that is resistant to breaking. It is said that only about three pairs of scissors can be made per day, as they go through many processes. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_6.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e A twisted blade called \"neri\"\u003c\/h2\u003e\n\n The most distinctive feature of the seed scissors is the twisted blade called \"neri.\"\u003cbr\u003e \nWhile the blades of ordinary scissors are made parallel to each other, Umeki's genuine seed scissors are bent in a smooth arc so that the blades meet at a single point. This \"kneading\" creates an outstanding sharpness and allows you to cut with less force.\u003cbr\u003e\n\u003cbr\u003e\n \u003cstrong\u003eAnd it gets sharpened every time you cut.\u003c\/strong\u003e\u003cbr\u003e\n\u003cbr\u003e\n As you close the scissors, you can feel the blades rubbing against each other, sharpening them. This \"kneading\" process means that there is no need to sharpen the blades for years, and their sharpness will last a lifetime. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_7.jpg\" alt=\"\"\u003e [Using the \"neri\" technique, when the scissors are closed there is a gap and they are only connected at the central fulcrum] \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_8.jpg\" alt=\"\"\u003e [As you close the scissors, you can hear them sharpening as they close]\u003cbr\u003e\n\n\u003ch2\u003e Black and bold handle\u003c\/h2\u003e \nThe black handles, with their bold appearance, are made using a technique of hardening using rapeseed oil, which is also a gunsmithing technique that has been passed down for generations. Leaving the blackened surface of the hardening process intentionally helps prevent rust. These scissors are very attractive and have an excellent design. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_9.jpg\" alt=\"\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_10.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Inscription\u003c\/h2\u003e\n\n Finally, Umeki carves a signature to prove that it was made, and the piece is complete. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_11.jpg\" alt=\"\"\u003e [Left: 4 sun, 5 sun \/ Middle: 6 sun \/ Right: 7 sun, 8 sun]\u003cbr\u003e\n\n\u003ch2\u003e Also great as a gift\u003c\/h2\u003e\n\n These carefully handcrafted Tanegashima scissors have been treasured as wedding gifts and other celebratory items since ancient times, as the two blades of the scissors rub against each other, symbolizing the idea that \"two people should carve out their own path in life together.\" The scissors will be delivered in an elegant package. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_12.jpg\" alt=\"\"\u003e\n\n\u003ch2\u003e Care instructions\u003c\/h2\u003e \nIron scissors are prone to rust. If you are concerned about rust, we recommend wiping them with a cloth soaked in oil or tissue paper after each use before storing them.\u003cbr\u003e\n If you try to remove the rust yourself, the knife may no longer be able to cut. If you are concerned about rust, we recommend that you ask Umekimoto Tanegashima Seisakusho to resharpen it.\u003cbr\u003e\n Even if these seed scissors become rusty, the cutting edge is constantly sharpened, so they will not become extremely dull unless the rivet part (screw) at the fulcrum becomes loose. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_13.jpg\" alt=\"\"\u003e [Genuine Seed Scissors 8 inch Back]\u003cbr\u003e\n\n\u003ch2\u003e Resharpening\u003c\/h2\u003e\n\n To ensure that you can use the knife for a long time, Umeki will provide sharpening and maintenance services.\n The round-trip shipping fee and maintenance fee will be borne by the customer, but we will provide resharpening and maintenance. If you would like this service, please contact us. \u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50006_14.jpg\" alt=\"\"\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e \nUmekimoto Tanegashima Scissors Factory has a workshop in Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th head of the family who had been protecting the traditions and techniques of Tanegashima scissors, passed away in 2016. Currently, Shoji Umeki, the only apprentice to the 37th head, has inherited the traditional techniques and is the only craftsman who can still make Tanegashima scissors using the traditional production techniques.\u003cbr\u003e\n\u003cbr\u003e\n \u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umekimoto Tanegahasa Seisakusho\u003c\/a\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here to see the work in progress.\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n [The history of seed scissors] \nIn 1543, a Portuguese ship washed ashore on Tanegashima and brought guns with it, and at the same time, a blacksmith from China on board brought the technique of making scissors with a central fulcrum to the island's blacksmiths. Tanegashima has long been famous for its high-quality iron sand, and swordsmiths from all over Japan migrated to the island in search of high-quality iron, with many skilled craftsmen living on the island competing with each other in their forging techniques. In this way, scissors were made alongside sword and gun manufacturing, and after the sword ban was abolished, scissors became the main business, eventually becoming a traditional industry on the island.\u003cbr\u003e\n Until the early Showa period, many blacksmiths would ring out the sounds of their hammers early in the morning, but as time passed, the sounds of hammering disappeared. Now, only one blacksmith, Umekimototane Scissors Factory, still makes scissors by hand, one by one, using the traditional manufacturing technique inherited from swordsmiths, the forge steel manufacturing method (forge welding).\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n As a pair of scissors, they are great for cutting fabric.\u003cbr\u003e\n\u003cbr\u003e \n[Product name] Genuine seed scissors 8 inches\u003cbr\u003e\n [Package size (approx.)] W267 x D104 x H22mm\u003cbr\u003e\n [Product size (approx.)] Total length 24cm (blade length 100mm) x D76mm\u003cbr\u003e\n [Material] Steel, iron\u003cbr\u003e\n Weight (approx.): 182g\u003cbr\u003e\n [Country of Origin] Japan\u003cbr\u003e\n [Notes] Designated as a nationally selected intangible folk cultural property (folk technique). Designated as a traditional craft of Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n ● Precautions for use\u003cbr\u003e\n -Iron scissors are more prone to rust than stainless steel scissors.\u003cbr\u003e\n To prevent rust as much as possible, wipe the item with a cloth soaked in oil or tissue paper after each use before storing it.\u003cbr\u003e\n・The blade has been specially processed using a process called \"neri.\" If you try to sharpen or remove rust yourself, the blade may become dull.\u003cbr\u003e\n\u003cbr\u003e\n ●Please be sure to check before purchasing.\u003cbr\u003e\n -These scissors are made of iron, so there will be a slight smell of iron on your hands after use.\u003cbr\u003e \n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n Please enjoy this as a unique feature of this product, which is unlike any other in the world.\u003cbr\u003e\n Please be aware of the above before making your purchase.","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":43684775624876,"sku":"umeki50006","price":13200.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50006.jpg?v=1721513841"},{"product_id":"takahashikaji300001","title":"Takahashi Blacksmith ｜ Fruit Knife ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003e\u003ch2\u003eHand-Forged Fruit Knife\u003c\/h2\u003eThe \"Fruit Knife\" from Takahashi Kajiya, a workshop located in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as an iron-producing area, and tatara ironmaking has flourished there since ancient times. This land, which was also the origin of the \"Yamata no Orochi\" legend, has been home to generations of blade makers. Tsutomu Takahashi, the fourth-generation blacksmith of Takahashi Kajiya, continues to uphold the traditional forging method of \"fire-forming and hammering to temper,\" finishing each knife by hand.\u003cbr\u003e\u003cbr\u003eThis fruit knife is a sophisticated masterpiece that truly embodies \"beauty in utility.\" It was born from the guidance of Sori Yanagi, then director of the Japan Folk Crafts Museum, who suggested, \"Why not make a fruit knife in this shape?\"\u003cbr\u003e\u003cbr\u003eThe blade, forged by skilled hands, cuts surprisingly smoothly, allowing you to thinly peel apples and persimmons, and cut soft fruits without crushing them. Its small size, light weight, and comfortable grip are also among its appealing features.\u003cbr\u003e\u003cbr\u003eWhile perfect for fruits as its name suggests, it can also be widely used for cutting tomatoes and cheese, and for simple cooking outdoors.\u003cbr\u003e\u003cbr\u003eMade from a single steel blade, this fruit knife boasts not only excellent sharpness but also a superior design. You'll grow to love it more with each use, and it's sure to be a great asset in your daily kitchen tasks.\u003cbr\u003e\u003cbr\u003eKnife sharpening and handle replacement are provided free of charge, so even those who might find maintenance challenging can use it with peace of mind. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】Fruit Knife\u003cbr\u003e【Size (approx.)】Total length 240mm (blade length 110mm)\u003cbr\u003e【Weight (approx.)】52g\u003cbr\u003e【Materials】Blade: Steel, Handle: Magnolia wood (unpainted), Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are provided free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e●Before Purchase\u003cbr\u003e・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・As natural wood is used, there will be variations in wood grain and color.\u003cbr\u003e・The slot where the blade meets the handle may be off-center, or there may be a gap between the copper and the handle.\u003cbr\u003e・Gaps and wood shaving marks may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease acknowledge the above before making your purchase.\u003cbr\u003e\u003cbr\u003e●Precautions for Use\u003cbr\u003e・Always thaw frozen food completely before cutting. Attempting to cut semi-frozen food may cause chipping of the blade.\u003cbr\u003e・After use, wash with water and wipe dry with a cloth. Always store with the blade tip facing down.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"高橋鍛冶屋\" width=\"100\"\u003eTakahashi Kajiya is a workshop located in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths dating back to the Meiji era. As the fourth generation, he continues to uphold the tradition and techniques of blade making. Committed to hand-forging, the knives are carefully crafted with attention to the materials, naturally integrating into the user's life and being cherished as lifelong tools by many.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eClick here to see a list of Takahashi Kajiya's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_1.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eThe handle is made of magnolia wood, which is light and water-resistant. Easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_2.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_3.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eA single steel blade. A design born from a suggestion by Sori Yanagi, then director of the Japan Folk Crafts Museum.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_4.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eDouble-edged specification that can be used regardless of handedness.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_5.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eThe blade and handle are securely fastened with copper after the tang is inserted, making it durable.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_6.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eDelivered in quality packaging. Also suitable as a gift.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_7.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eFrom left: Fruit Knife, Santoku Knife, Small All-Purpose Knife, All-Purpose Knife, Nakiri Knife, Deba Knife (Medium)\u003cbr\u003e\u003ch2\u003ePlease be sure to confirm.\u003c\/h2\u003eThe following conditions are handled as good quality items by our store. We do not accept exchanges or returns, so please purchase with understanding.\u003cbr\u003e※Knife sharpening and handle replacement are free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_8.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eSince each item is handmade, there may be individual differences in size and shape.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_9.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eThe slot where the blade meets the handle may be off-center, or there may be a gap between the copper and the handle. Please understand this as a characteristic of handmade items.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_10.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eGaps and wood shaving marks may be visible at the joint between the copper and the handle. Please understand.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_11.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eThe butt end of the handle may be black. Please understand.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300001_12.jpg\" alt=\"高橋鍛冶屋 ｜ 果物ナイフ\" width=\"100%\"\u003eWhen placed down, the handle may lift up. (Photo shows the small all-purpose knife)\u003cbr\u003e","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44596808745132,"sku":"takahashikaji300001","price":7700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takahashikaji300001.jpg?v=1755403977"},{"product_id":"takahashikaji300002","title":"Takahashi Kajiya ｜ Santoku Knife ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003e\u003ch2\u003eHand-forged Santoku Knife\u003c\/h2\u003eThis is a \"Santoku Knife\" from Takahashi Kajiya, a workshop located in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as a source of iron, and tatara iron-making has flourished there since ancient times. In this land, which is also said to be the origin of the \"Yamata no Orochi\" legend, sword making has been passed down through generations. Tsutomu Takahashi, the 4th generation of Takahashi Kajiya, continues to uphold the traditional forging method of \"heating and hammering,\" finishing each knife by hand.\u003cbr\u003e\u003cbr\u003eA particularly distinctive feature is the \"wakashi\" technique, which has been handed down in the Izumo region since ancient times.\u003cbr\u003e\u003cbr\u003e\"Wakashi\" is the same method as Japanese sword making, where steel and iron are layered and hammered together at high temperatures to join them. It is said that \"wakashi\" is entirely dependent on the craftsman's experience, and the temperature control for heating and the strength of the hammer blows are extremely difficult. If the temperature is too high, the steel will melt, and if the force of the blows is too weak, it will peel apart, but if it's too strong, it will stick too tightly. It is a very delicate and time-consuming process that can only be judged by sight. Currently, Takahashi Kajiya is the only one in Shimane that can create with this technique, and there are only a handful nationwide.\u003cbr\u003e\u003cbr\u003eThe blade, forged by skilled hands, cuts surprisingly smoothly, allowing you to slice through soft vegetables like tomatoes and even meat tendons without resistance. This knife can be used in all aspects of daily meal preparation, such as cutting potatoes and onions, or thinly slicing chicken.\u003cbr\u003e\u003cbr\u003eWith a blade length of about 11cm, it is easy to handle and maneuver, making it a knife that every household would want.\u003cbr\u003eThe steel extends securely to the base of the handle, ensuring long-lasting use.\u003cbr\u003e\u003cbr\u003eAs knife sharpening and handle replacement are provided free of charge, even those who find maintenance troublesome can use it with peace of mind. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】Santoku Knife\u003cbr\u003e【Size (approx.)】Total length 230mm (Blade length approx. 110mm)\u003cbr\u003e【Weight (approx.)】74g\u003cbr\u003e【Materials】Blade: Steel\/Iron, Handle: Magnolia wood (unfinished), Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are free. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e●Before Purchase\u003cbr\u003e・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・Due to the use of natural wood, there may be variations in wood grain and color.\u003cbr\u003e・The slot where the blade meets the handle may be slightly off-center, or there may be gaps between the copper and the handle.\u003cbr\u003e・Gaps or wood shavings may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease be aware of the above before purchasing.\u003cbr\u003e\u003cbr\u003e●Usage Precautions\u003cbr\u003e・Always defrost frozen foods before cutting. Cutting semi-frozen food may cause chipping of the blade.\u003cbr\u003e・After use, wash with water and dry with a cloth. Always store with the blade facing down.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"高橋鍛冶屋\" width=\"100\"\u003eTakahashi Kajiya is a workshop located in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths that has continued since the Meiji era, and as the fourth generation, he has inherited the tradition and techniques of knife making. The knives, meticulously finished through hand forging while focusing on the materials, naturally blend into the user's daily life and are cherished by many as lifelong tools.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eClick here for a list of Takahashi Kajiya's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_1.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eThe handle is made of magnolia wood, which is lightweight and water-resistant. Easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_2.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_3.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eA blade made using the \"wakashi\" technique, where steel and iron are layered and hammered together to join them.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_4.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eDouble-edged specification, usable by both left and right-handed individuals.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_5.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eThe blade and handle are securely fixed with strong, durable copper after the tang is inserted.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_6.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eFrom left: Paring knife, Santoku knife, Utility knife (small), Utility knife, Nakiri knife, Deba knife (medium)\u003cbr\u003e\u003ch2\u003ePlease be sure to confirm.\u003c\/h2\u003eThe following conditions are handled as good quality by our store. We do not accept exchanges or returns, so please purchase with understanding.\u003cbr\u003e※Knife sharpening and handle replacement are provided free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_7.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eSince each item is handmade, there may be individual differences in size and shape. (Photo shows a small utility knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_8.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eThe slot where the blade meets the handle may be slightly off-center, or there may be gaps between the copper and the handle. Please understand this as a characteristic of handmade items. (Photo shows a paring knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_9.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eGaps or wood shavings may be visible at the joint between the copper and the handle. Please understand. (Photo shows a small utility knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_10.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eThe end of the handle may be black. Please understand. (Photo shows a small utility knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300002_11.jpg\" alt=\"高橋鍛冶屋 ｜ 三徳包丁\" width=\"100%\"\u003eThe handle may lift when placed down. (Photo shows a small utility knife)\u003cbr\u003e","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44624848486572,"sku":"takahashikaji300002","price":12000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takahashikaji300002.jpg?v=1755403979"},{"product_id":"takahashikaji300003","title":"Takahashi Kajiya ｜ All-purpose knife (small) ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003e\u003ch2\u003eHand-Forged All-Purpose Knife (Small)\u003c\/h2\u003eThis is the \"All-Purpose Knife (Small)\" from Takahashi Kajiya, a blacksmith workshop located in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as a iron-producing area, with tatara iron-making thriving since ancient times. In this land, which also inspired the legend of \"Yamata no Orochi,\" generations have continued the tradition of blade-making. Tsutomu Takahashi, the 4th generation of Takahashi Kajiya, continues to uphold the traditional forging method of \"heating and hammering\" to meticulously hand-forge each and every blade.\u003cbr\u003e\u003cbr\u003eParticularly distinctive is the \"wakashi\" technique, which has been passed down in the Izumo region since ancient times.\u003cbr\u003e\u003cbr\u003e\"Wakashi\" is the same method used for Japanese swords, where steel and iron are layered and hammered together at high temperatures to create a bond. The \"wakashi\" technique relies entirely on the craftsman's experience, as temperature control during heating and the force of hammering are said to be extremely difficult to manage. If the temperature is too high, the steel will melt; if the hammering force is too weak, the layers will separate; and if too much force is applied, they will fuse too tightly. It's a very delicate and time-consuming process that can only be judged \"by eye.\" Currently, Takahashi Kajiya is the only one in Shimane Prefecture capable of using this technique, and only a very few nationwide.\u003cbr\u003e\u003cbr\u003eForged by skilled hands, the blade cuts surprisingly smoothly and can handle everything from preparing vegetables to processing meat and fish. This versatile knife will make your daily cooking more comfortable and reliable.\u003cbr\u003e\u003cbr\u003eThe blade length is about 12cm, a perfect size for home use. Its excellent balance in the hand is also appealing.\u003cbr\u003eSince the steel extends firmly to the base of the handle, you can use it for a long time.\u003cbr\u003e\u003cbr\u003eKnife sharpening and handle replacement are free, so you can use it with peace of mind even if you think maintenance is a hassle. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】All-Purpose Knife (Small)\u003cbr\u003e【Size (approx.)】Total length 240mm (blade length approx. 120mm)\u003cbr\u003e【Weight (approx.)】82g\u003cbr\u003e【Material】Blade: Steel・Iron, Handle: Magnolia (unfinished)・Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are free. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e●Before purchasing\u003cbr\u003e・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・As natural wood is used, there will be variations in wood grain and color.\u003cbr\u003e・The slot for the handle and blade may be off-center, or there may be gaps between the copper and the handle.\u003cbr\u003e・Gaps or wood shavings may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease acknowledge the above before purchasing.\u003cbr\u003e\u003cbr\u003e●Usage Precautions\u003cbr\u003e・Always defrost frozen foods completely before cutting. Partially frozen food may chip the blade.\u003cbr\u003e・After use, wash with water and dry thoroughly with a dry cloth, etc. Always store with the blade pointing downwards.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"Takahashi Kajiya\" width=\"100\"\u003eTakahashi Kajiya, a workshop in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a blacksmith family that has been in business since the Meiji era, and as the fourth generation, he has inherited the tradition and skills of blade-making. Committed to hand-forging, his knives are carefully crafted while facing the materials, naturally fitting into the user's life and cherished by many as lifelong tools.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eClick here for a list of Takahashi Kajiya's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_1.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eThe handle is made of light and water-resistant magnolia wood, making it easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_2.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_3.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eBlade made with the \"wakashi\" technique, where steel and iron are layered and hammered together to create a bond.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_4.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eDouble-edged specification that can be used by both right and left-handed people.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_5.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eThe blade and handle are sturdy because the tang is inserted and then fixed with highly strong and durable copper.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_6.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eDelivered in quality packaging. Also suitable as a gift.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_7.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eFrom left: Paring knife, Santoku knife, All-purpose knife (small), All-purpose knife, Nakiri knife, Deba knife (medium)\u003cbr\u003e\u003ch2\u003ePlease be sure to check.\u003c\/h2\u003eThe following conditions are considered good quality by our store. We do not accept exchanges or returns, so please understand this before purchasing.\u003cbr\u003e※Knife sharpening and handle replacement are free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_8.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eSince each item is handmade, there may be individual differences in size and shape. (Photo shows an all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_9.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eThe slot for the blade and handle may be off-center, or there may be gaps between the copper and the handle. Please understand this as a characteristic of handmade items. (Photo shows a paring knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_10.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eGaps or wood shavings may be visible at the joint between the copper and the handle. Please understand. (Photo shows an all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_11.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eThe end of the handle may be dark. Please understand. (Photo shows an all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300003_12.jpg\" alt=\"Takahashi Kajiya ｜ All-Purpose Knife (Small)\" width=\"100%\"\u003eThe handle may lift when placed down. (Photo shows an all-purpose knife (small))\u003cbr\u003e","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44659922632876,"sku":"takahashikaji300003","price":15300.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takakaji300003_413c5412-a24e-4d3b-9709-9c1b01f604ea.jpg?v=1755403980"},{"product_id":"takahashikaji300004","title":"Takahashi Blacksmith ｜ All-purpose knife ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003e\u003ch2\u003eHand-forged All-Purpose Knife\u003c\/h2\u003eThis is the \"All-Purpose Knife\" from Takahashi Kajiya, a blacksmith studio located in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as a source of iron, and tatara iron-making has flourished there since ancient times. In this land, which is also the origin of the \"Yamata no Orochi\" legend, generations have continued to make blades. Tsutomu Takahashi, the 4th generation of Takahashi Kajiya, continues to uphold the traditional forging method of \"heating and hammering,\" finishing each knife by hand.\u003cbr\u003e\u003cbr\u003eA particularly distinctive feature is the \"wakashi\" technique, which has been passed down in the Izumo region since ancient times.\u003cbr\u003e\u003cbr\u003e\"Wakashi\" is the same method used for Japanese swords, where steel and iron are layered and hammered together at high temperatures to bond them. It is said that \"wakashi\" relies entirely on the craftsman's experience, as temperature control for heating and the amount of striking force are very difficult. If the temperature is too high, the steel will melt; if the striking force is too light, it will peel off; if too much force is applied, it will stick too much. It is a very delicate and time-consuming process that can only be judged by eye.\u003cbr\u003eCurrently, Takahashi Kajiya is the only one in Shimane Prefecture that can use this technique, and there are very few nationwide.\u003cbr\u003e\u003cbr\u003eThe blade, forged by skilled hands, cuts surprisingly smoothly. This all-purpose knife, capable of handling everything from preparing vegetables to processing meat and fish, will make your daily cooking more comfortable.\u003cbr\u003e\u003cbr\u003eThe blade length is about 13-14 cm, a perfect size for home use. Its excellent balance that fits comfortably in the hand is appealing.\u003cbr\u003eThe steel extends securely to near the base of the handle, ensuring long-lasting use.\u003cbr\u003e\u003cbr\u003eKnife sharpening and handle replacement are free, so even those who find maintenance difficult can use it with peace of mind. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】All-Purpose Knife\u003cbr\u003e【Size (approx.)】Overall length 270mm (blade length approx. 135mm)\u003cbr\u003e【Weight (approx.)】96g\u003cbr\u003e【Materials】Blade: Steel\/Iron, Handle: Magnolia (unpainted)\/Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are free. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e●Before Purchase\u003cbr\u003e・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・As natural wood is used, there may be differences in wood grain and color.\u003cbr\u003e・The blade and handle insertion point may be off-center, or there may be gaps between the copper and the handle.\u003cbr\u003e・Gaps or wood shavings may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease acknowledge the above before purchasing.\u003cbr\u003e\u003cbr\u003e●Precautions for Use\u003cbr\u003e・Always thaw frozen food before cutting. Cutting semi-frozen food may cause chipping of the blade.\u003cbr\u003e・After use, wash with water and wipe dry with a cloth. Always store with the blade facing down.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"高橋鍛冶屋\" width=\"100\"\u003eTakahashi Kajiya, a blacksmith studio in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths dating back to the Meiji era and, as the fourth generation, he continues the tradition of blade making while preserving its techniques. Committed to hand-forging, his carefully crafted knives, made by confronting the materials, naturally blend into the user's life and are cherished by many as lifelong treasures.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eClick here for a list of Takahashi Kajiya's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_1.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eThe handle is made of magnolia wood, which is lightweight and water-resistant, making it easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_2.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_3.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eBlade made with the \"wakashi\" technique, where steel and iron are layered and hammered together to bond them.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_4.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eDouble-edged specification, usable by both right and left-handed individuals.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_5.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eThe blade and handle are securely fixed with strong and durable copper after inserting the tang.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_6.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_7.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eFrom left: Paring knife, Santoku knife, All-purpose knife (small), All-purpose knife, Nakiri knife, Deba knife (medium)\u003cbr\u003e\u003ch2\u003ePlease read carefully.\u003c\/h2\u003eThe following conditions are handled as good quality by our shop. We do not accept exchanges or returns, so please purchase with understanding.\u003cbr\u003e※Knife sharpening and handle replacement are free. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_8.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eSince each item is handmade, there may be individual differences in size and shape. (Photo shows all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_9.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eThe blade and handle insertion point may be off-center, or there may be gaps between the copper and the handle. Please understand that this is due to the handmade nature. (Photo shows paring knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_10.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eGaps or wood shavings may be visible at the joint between the copper and the handle. Please understand. (Photo shows all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_11.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eThe end of the handle may be blackened. Please understand. (Photo shows all-purpose knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300004_12.jpg\" alt=\"高橋鍛冶屋 ｜ 万能包丁\" width=\"100%\"\u003eWhen placed down, the handle may lift up. (Photo shows all-purpose knife (small))","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44659929907372,"sku":"takahashikaji300004","price":17500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takakaji300004.jpg?v=1755403982"},{"product_id":"takahashikaji300005","title":"Takahashi Blacksmith | Vegetable Knife ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003e\u003ch2\u003eHand-Forged Nakiri Knife\u003c\/h2\u003eTakahashi Kajiya's 'Nakiri Knife' is crafted in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as a iron-producing area, with tatara iron-making thriving since ancient times. In this land, which also inspired the legend of 'Yamata no Orochi', a family of blacksmiths has been making blades for generations. Tsutomu Takahashi, the 4th generation of Takahashi Kajiya, continues to uphold the traditional forging method of \"fire-shaping and hammering\" each knife by hand.\u003cbr\u003e\u003cbr\u003eParticularly distinctive is the \"wakashi\" technique, which has been passed down in the Izumo region since ancient times.\u003cbr\u003e\u003cbr\u003e\"Wakashi\" is the same manufacturing method as Japanese swords, where steel and iron are layered and hammered together at high temperatures to bond them. It is said that \"wakashi\" relies entirely on the craftsman's experience, as temperature control for heating and the strength of hammering are very difficult to manage. If the temperature is too high, the steel will melt; if too little force is applied, it will peel apart; if too much force is applied, it will stick too much. It is a very delicate and time-consuming process that can only be judged by eye.\u003cbr\u003eCurrently, Takahashi Kajiya is the only one in Shimane using this technique, and there are only a handful nationwide.\u003cbr\u003e\u003cbr\u003eThe blade, forged by skilled hands, cuts surprisingly smoothly, allowing you to beautifully slice soft vegetables like tomatoes without crushing them. It is widely suitable for preparing vegetables, such as shredding cabbage, katsuramuki (thinly peeling) daikon radish, and preparing potatoes and onions.\u003cbr\u003e\u003cbr\u003eThe straight blade has a wide contact surface with the cutting board, allowing for efficient cutting. It is convenient for those who primarily cook vegetables or for households that do a lot of prep work.\u003cbr\u003eThe steel extends firmly to the base of the handle, ensuring long-lasting use.\u003cbr\u003e\u003cbr\u003eKnife sharpening and handle replacement are free of charge, so even those who find maintenance bothersome can use it with peace of mind. (Shipping costs are borne by the customer.)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】Nakiri Knife\u003cbr\u003e【Size (approx.)】Total length 300mm (Blade length approx. 165mm)\u003cbr\u003e【Weight (approx.)】110g\u003cbr\u003e【Materials】Blade: Steel, Iron; Handle: Hou wood (unfinished), Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are free of charge. (Shipping costs are borne by the customer.)\u003cbr\u003e\u003cbr\u003e●Before Purchase\u003cbr\u003e・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・Due to the use of natural wood, there may be variations in wood grain and color.\u003cbr\u003e・The slot where the blade body is inserted into the handle may be off-center, or there may be a gap between the copper and the handle.\u003cbr\u003e・Gaps or wood shavings may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease purchase with the above in mind.\u003cbr\u003e\u003cbr\u003e●Precautions for Use\u003cbr\u003e・Always thaw frozen foods before cutting them. Attempting to cut semi-frozen food may cause chipping of the blade.\u003cbr\u003e・After use, wash with water and wipe dry with a cloth. Always store with the blade tip facing down.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"高橋鍛冶屋\" width=\"100\"\u003eTakahashi Kajiya, with a workshop in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths dating back to the Meiji era and, as the fourth generation, inherits the tradition and techniques of blade making. Committed to hand forging, the knives are carefully finished while facing the materials, naturally fitting into the user's life and cherished by many as lifelong tools.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eView more works by Takahashi Kajiya here\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_1.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eThe handle is made of light and water-resistant Hou wood. Easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_2.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_3.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eBlade made with the \"wakashi\" technique, where steel and iron are layered and hammered together to bond them.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_4.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eDouble-edged specification, usable by both right and left-handed individuals.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_5.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eThe blade and handle are robustly secured with high-strength and durable copper after inserting the tang.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_6.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_7.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eFrom left: Paring knife, Santoku knife, Utility knife (small), Utility knife, Nakiri knife, Deba knife (medium)\u003cbr\u003e\u003ch2\u003ePlease be sure to confirm.\u003c\/h2\u003eThe following conditions are handled as good quality items by our store. We do not accept exchanges or returns, so please purchase with understanding.\u003cbr\u003e※Knife sharpening and handle replacement are free of charge. (Shipping costs are borne by the customer.)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_8.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eSince each item is handmade, there may be individual differences in size and shape. (Photo shows a small utility knife.)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_9.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eThe slot where the blade body is inserted into the handle may be off-center, or there may be a gap between the copper and the handle. Please understand this as a characteristic of handmade items. (Photo shows a paring knife.)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_10.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eGaps or wood shavings may be visible at the joint between the copper and the handle. Please understand. (Photo shows a small utility knife.)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_11.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eThe end of the handle may be black. Please understand. (Photo shows a small utility knife.)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300005_12.jpg\" alt=\"高橋鍛冶屋 ｜ 菜切り包丁\" width=\"100%\"\u003eWhen placed down, the handle may lift. (Photo shows a small utility knife.)\u003cbr\u003e","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44659950387372,"sku":"takahashikaji300005","price":17500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takakaji300005.jpg?v=1755403985"},{"product_id":"takahashikaji300006","title":"Takahashi Kajiya | Deba knife (medium size) ","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003e\u003ch2\u003eHand-forged Deba Knife (Medium)\u003c\/h2\u003eThis is a \"Deba Knife (Medium)\" from Takahashi Kajiya, which has a workshop in Izumo City, Shimane Prefecture.\u003cbr\u003eThe Izumo region is known as an iron-producing area, where Tatara ironmaking has flourished since ancient times, and it is also the origin of the \"Yamata no Orochi\" legend. Here, blacksmithing has been passed down through generations. Mr. Tsutomu Takahashi, the fourth generation of Takahashi Kajiya, continues to preserve the traditional forging method of \"hot forging and hammering to temper,\" finishing each knife by hand.\u003cbr\u003e\u003cbr\u003eA particularly distinctive technique is \"wakashi,\" which has been passed down in the Izumo region since ancient times.\u003cbr\u003e\u003cbr\u003e\"Wakashi\" is the same method as making Japanese swords, where steel and iron are layered and hammered together at high temperatures to join them. \"Wakashi\" relies entirely on the craftsman's experience, and it is said that managing the heating temperature and the force of hammering is very difficult. If the temperature is too high, the steel will melt; if the striking force is too weak, it will peel off; and if too much force is applied, it will stick too much. It is a very delicate and time-consuming process that can only be judged by sight. Currently, Takahashi Kajiya is the only one in Shimane that can use this technique, and there are very few nationwide.\u003cbr\u003e\u003cbr\u003eThe thick blade, forged by skilled hands, can powerfully cut through fish bones and flesh, smoothly slicing through even hard parts without resistance. It is a reliable knife for all aspects of fish preparation, such as filleting horse mackerel and sea bream, removing small bones from horse mackerel, and preparing squid and octopus.\u003cbr\u003e\u003cbr\u003eThe sturdy, thick blade provides a sense of security even when hitting bones, allowing for stable preparation. The moderate weight of the knife transmits its heft to your hand, allowing you to apply force effortlessly. It is a reliable deba knife that fully serves its purpose from fish preparation to slicing.\u003cbr\u003eThe steel extends securely to the base of the handle, ensuring long-lasting use.\u003cbr\u003e\u003cbr\u003eKnife sharpening and handle replacement are provided free of charge, so even those who find maintenance difficult can use it with peace of mind. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e【Product Name】Deba Knife (Medium)\u003cbr\u003e【Size (approx.)】Total length 305mm (blade length approx. 150mm)\u003cbr\u003e【Weight (approx.)】216g\u003cbr\u003e【Materials】Blade: Steel, Iron; Handle: Hou wood (unfinished), Copper\u003cbr\u003e【Country of Origin】Japan\u003cbr\u003e【Remarks】Knife sharpening and handle replacement are provided free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cbr\u003e●Before Purchase\u003cbr\u003e・As each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e・As natural wood is used, there may be differences in grain and color.\u003cbr\u003e・The blade and handle insert may be off-center, or there may be gaps between the copper and the handle.\u003cbr\u003e・Gaps or wood shavings may be visible at the joint between the copper and the handle.\u003cbr\u003ePlease understand the above before purchasing.\u003cbr\u003e\u003cbr\u003e●Usage Precautions\u003cbr\u003e・Always thaw frozen foods before cutting. Cutting semi-frozen food may cause chipping of the blade.\u003cbr\u003e・After use, wash with water and dry thoroughly with a dry cloth or similar. Always store with the blade tip facing down.\u003cbr\u003e・Do not use a dishwasher or dryer. This may damage the handle.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji_logo.gif\" alt=\"高橋鍛冶屋\" width=\"100\"\u003eTakahashi Kajiya has a workshop in Izumo City, Shimane Prefecture. Blacksmith Tsutomu Takahashi was born into a family of blacksmiths dating back to the Meiji era and, as the fourth generation, he continues the tradition and techniques of knife making while preserving them. Committed to hand forging, the knives are carefully finished while facing the materials, naturally fitting into the user's life and being cherished by many as lifelong items that can be used for a long time.\u003cbr\u003e\u003ca href=\"https:\/\/kakimori-inkstand.pro\/collections\/takahashikaji\"\u003eClick here for a list of Takahashi Kajiya's works\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003chr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_1.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe handle is made of hou wood, which is light and water-resistant, making it easy to handle.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_2.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_3.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe blade is made with the \"wakashi\" technique, where steel and iron are layered and hammered together.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_4.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eDouble-edged specification that can be used regardless of handedness.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_5.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe blade and handle are sturdy because the tang is inserted and then secured with high-strength, durable copper.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_6.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_7.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe deba knife is shown at the top. It has a thick blade.\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_8.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_9.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eFrom left: Paring knife, Santoku knife, Utility knife (small), Utility knife, Nakiri knife, Deba knife (medium)\u003cbr\u003e\u003ch2\u003ePlease be sure to confirm.\u003c\/h2\u003eThe following conditions are handled as good quality products by our store. We do not accept exchanges or returns, so please understand this before purchasing.\u003cbr\u003e※Knife sharpening and handle replacement are provided free of charge. (Shipping costs are borne by the customer)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_10.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eSince each item is handmade, there are individual differences in size and shape. (Photo shows utility knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_11.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe blade and handle insertion point may be off-center, or there may be gaps between the copper and the handle. Please understand this as a characteristic of handmade items. (Photo shows paring knife)\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_12.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eGaps or wood shavings may be visible at the joint between the copper and the handle. Please understand. (Photo shows utility knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_13.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe end of the handle may be black. Please understand. (Photo shows utility knife (small))\u003cbr\u003e\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/takahashikaji\/takakaji300006_14.jpg\" alt=\"高橋鍛冶屋 ｜ 出刃包丁（中型）\" width=\"100%\"\u003eThe handle may lift when placed down. (Photo shows utility knife (small))","brand":"高橋鍛冶屋","offers":[{"title":"Default Title","offer_id":44660037648556,"sku":"takahashikaji300006","price":19800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/takakaji300006_ef0aaad5-10d8-4f12-9aa9-431c4bedb06b.jpg?v=1755403987"},{"product_id":"umeki50007","title":"Umemoto Honkane Hasami Seisakujo | Tanebocho Small 12cm","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\"Umeki Hon Tane Hasami Seisakusho\" is a workshop located on Tanegashima Island, Kagoshima Prefecture.\u003cbr\u003e\nThis is a 12cm Tane Knife made by master blacksmith Shoji Umeki.\u003cbr\u003e\n\u003cbr\u003e\nTanegashima Island has a history of swordsmithing and gunsmithing. Each knife is meticulously hand-forged using blacksmithing techniques that have been passed down through generations over a long period.\u003cbr\u003e\n\u003cbr\u003e\nMr. Umeki is the sole apprentice of Yoshifumi Makise, the 37th generation master who has continued to preserve the traditions and techniques of Tane scissors and Tane knives. He continues to carry on these skills without interruption.\u003cbr\u003e\n\u003cbr\u003e\nAlong with Tane scissors, Tane knives have been designated as a \"traditional craft\" by Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eStrong and flexible blade\u003c\/h2\u003e\nThe 12cm blade offers excellent maneuverability as a petty knife. It's the perfect size for detailed tasks like peeling fruit, removing tomato stems, coring lemons, and preparing finely sliced meat.\u003cbr\u003e\n\u003cbr\u003e\nA petty knife is a convenient addition to your main knife. It expands your cooking possibilities and makes your work much smoother. For single-person households or compact kitchens, this one knife can sufficiently handle daily cooking tasks. It's easy to handle and fits comfortably in your hand.\u003cbr\u003e\n\u003cbr\u003e\n\"Fire-forging and hammering to temper\" – the Tane knives made by Mr. Umeki depend on the craftsman's experience and intuition for their finish, as the properties of the blade change with heating temperature, fire application, and hammering.\nFinally, the craftsman himself hand-sharpens each knife, creating a strong, flexible blade with exceptional sharpness. The sharpness that enhances the flavor of ingredients without crushing their fibers makes everyday cooking more delicious.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nTo ensure you can use your knife for many years, we offer a resharpening maintenance service by Mr. Umeki. While round-trip shipping and maintenance fees will be borne by the customer, we will resharpen the knife. Please contact our shop if you wish to use this service.\u003cbr\u003e\n\u003cbr\u003e\n\u003chr\u003e\n\u003cbr\u003e\n[Size (approx.)] Overall length 240mm (blade length approx. 120mm)\u003cbr\u003e\n[Weight (approx.)] 66g\u003cbr\u003e\n[Materials] Blade: Yasuki Steel White Paper #2, Iron; Handle: Ho wood; Fastener: Plastic\u003cbr\u003e\n[Specifications] Double-edged, Kuro-uchi finish\u003cbr\u003e\n[Country of origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・The blade is sharp, so please handle it with extreme care.\u003cbr\u003e\n・Do not try to cut hard objects forcefully. This may chip the blade.\u003cbr\u003e\n・After use, wipe off moisture and dry thoroughly.\u003cbr\u003e\n・If not using for an extended period, apply a thin coat of cooking oil over the entire blade before storing.\u003cbr\u003e\n\u003cbr\u003e\n\n● Before Purchasing\u003cbr\u003e\n・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e\n・Due to the use of natural wood, there may be variations in wood grain and color.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e\n\"Umeki Hon Tane Hasami Seisakusho\" is a workshop located on Tanegashima Island, Kagoshima Prefecture. Yoshifumi Makise, the 37th generation master who preserved the tradition and techniques of Tane scissors and Tane knives, passed away in 2016. Currently, Shoji Umeki, the sole apprentice of the 37th generation, inherits these traditional skills and is the only craftsman who can create Tane scissors and Tane knives using traditional methods.\u003cbr\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umeki Hon Tane Hasami Seisakusho\u003c\/a\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here for a look at the workshop\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003chr\u003e\n\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_1.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_2.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_3.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_4.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_5.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_6.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_7.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_8.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_9.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e[From left: Tane Knife Small 12cm, Large 18cm, Medium 15cm]\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_10.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003eThe brand stamp and handle may show individual differences characteristic of handmade products.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50007_11.jpg\" alt=\"Tane-bocho (Tane Knife)\"\u003e","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":45346995470508,"sku":"umeki50007","price":6600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50007.jpg?v=1771801453"},{"product_id":"umeki50008","title":"Umeki Honshu Tanegashima Scissors Mfg. Co. | Tanegashima Knife Medium 15cm","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008.jpg\" alt=\"種子包丁\"\u003e\n\"Umeki Hon Tanegashima Hasami Seisakusho\" is a workshop located on Tanegashima Island, Kagoshima Prefecture.\u003cbr\u003e\nThis is a 15cm Tanegashima knife, crafted by blacksmith Shoji Umeki.\u003cbr\u003e\n\u003cbr\u003e\nTanegashima Island has a history of sword and gunsmiths. Each knife is meticulously hand-forged, using blacksmithing techniques that have been continuously passed down through generations over many years.\u003cbr\u003e\n\u003cbr\u003e\nMr. Umeki is the sole apprentice of Yoshifumi Makise, the 37th generation, who has upheld the tradition and techniques of Tanegashima scissors and Tanegashima knives. He continues to preserve these skills without interruption.\u003cbr\u003e\n\u003cbr\u003e\nAlong with Tanegashima scissors, these knives have been designated as \"Traditional Crafts\" by Kagoshima Prefecture.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eStrong and flexible blade\u003c\/h2\u003e\nThe 15cm Tanegashima knife is truly an all-purpose size, capable of handling meat, fish, and vegetables. While it can serve as a small santoku knife for general daily cooking, it also excels at intricate cutting tasks like a paring knife. From preparing meat and cutting onions and carrots to fruits like tomatoes and apples, this single knife is active in a wide range of cooking situations.\u003cbr\u003e\n\u003cbr\u003e\nFor single households or compact kitchens, a single 15cm knife is sufficient for daily cooking. It is easy to handle and fits comfortably in the hand.\u003cbr\u003e\n\u003cbr\u003e\nMr. Umeki's Tanegashima knives are \"forged by heating and hammering.\" The properties of the blade change with heating temperature, method of heating, and the force of hammering, so the finish depends on the craftsman's experience and intuition.\nFinally, the craftsman himself hand-sharpens each knife, creating a strong, flexible blade with exceptional sharpness. The sharpness, which preserves the fibers of the ingredients and enhances their flavor, makes daily cooking more delicious.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nTo ensure you can use your knife for a long time, we offer a resharpening maintenance service by Mr. Umeki. Please note that return shipping costs and maintenance fees will be borne by the customer. If you wish to use this service, please contact our shop.\u003cbr\u003e\n\u003cbr\u003e\n\u003chr\u003e\n\u003cbr\u003e\n[Size (approx.)] Overall length 280mm (blade length approx. 150mm)\u003cbr\u003e\n[Weight (approx.)] 95g\u003cbr\u003e\n[Materials] Blade: Aogami Shirogami No. 2 steel, Iron; Handle: Hou wood; Fastener: Plastic\u003cbr\u003e\n[Specifications] Double-edged, Kuro-uchi finish\u003cbr\u003e\n[Country of origin] Japan\u003cbr\u003e\n\u003cbr\u003e\n●Precautions for use\u003cbr\u003e\n・The blade is sharp, so please handle with extreme care.\u003cbr\u003e\n・Do not attempt to cut hard objects forcibly. This may cause chipping of the blade.\u003cbr\u003e\n・After use, wipe off moisture and dry thoroughly.\u003cbr\u003e\n・If not in use for an extended period, apply a thin layer of cooking oil over the entire blade before storing.\u003cbr\u003e\n\u003cbr\u003e\n●Before Purchase\u003cbr\u003e\n・Since each item is handmade, there may be slight individual differences in size and shape.\u003cbr\u003e\n・As natural wood is used, there may be variations in wood grain and color.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e\n\"Umeki Hon Tanegashima Hasami Seisakusho\" is a workshop located on Tanegashima Island, Kagoshima Prefecture. Yoshifumi Makise, the 37th generation who upheld the tradition and techniques of Tanegashima scissors and knives, passed away in 2016. Currently, Shoji Umeki, the sole apprentice of the 37th generation, inherits these traditional skills and is the only craftsman who can create Tanegashima scissors and knives using traditional manufacturing methods.\u003cbr\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umeki Hon Tanegashima Hasami Seisakusho\u003c\/a\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here for scenes of the work\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003chr\u003e\n\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_1.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_2.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_3.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_4.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_5.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_6.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_7.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_8.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_9.jpg\" alt=\"種子包丁\"\u003e [From left: Tanegashima knife small 12cm, large 18cm, medium 15cm]\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_10.jpg\" alt=\"種子包丁\"\u003eThe brand marks and handles may vary slightly due to their handmade nature.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50008_11.jpg\" alt=\"種子包丁\"\u003e","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":45360927309996,"sku":"umeki50008","price":8250.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50008.jpg?v=1772201215"},{"product_id":"umeki50009","title":"Umekimoto Tanegatabana Scissors Manufacturing Co. | Seed Knife Large 18cm","description":"\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009.jpg\" alt=\"種子包丁\"\u003e\"Umeki Mototane Hasami Seisakusho\" has its workshop on Tanegashima, Kagoshima.\nThis is a 18cm Tanegashima knife made by blacksmith Shoji Umeki.\n\nTanegashima has a history of swordsmiths and gunsmiths. Each knife is carefully hand-forged using blacksmithing techniques that have been passed down through generations over many years.\n\nMr. Umeki is the sole apprentice of Yoshifumi Makise, the 37th generation, who has continued to preserve the traditions and techniques of Tanegashima scissors and Tanegashima knives. He continues to pass on these skills without interruption.\n\nAlong with Tanegashima scissors, they are designated as \"traditional crafts\" by Kagoshima Prefecture.\n\n\u003ch2\u003eStrong and flexible blade\u003c\/h2\u003e\nThe 18cm Tanegashima knife is a truly versatile size, capable of handling meat, fish, and vegetables. From cutting meat to rough-chopping daikon radishes and cabbage, and even thick root vegetables, it serves as a main knife for a wide range of cooking tasks.\n\nThe long blade length provides both excellent sharpness that can cut long ingredients in one swift motion and stability. The blade's flexibility and sharpness prevent food fibers from escaping, creating a smooth cutting experience.\n\nMr. Umeki's Tanegashima knives are \"forged by heating and hammering.\" Since the properties of the blade change depending on the heating temperature, how the heat is applied, and the degree of hammering, the final finish is entrusted to the craftsman's experience and intuition.\nFinally, the craftsman himself hand-sharpens each knife, creating a strong, flexible blade with exceptional sharpness. The sharpness, which preserves the fibers of the ingredients and enhances their flavor, will make your daily cooking even more delicious.\n\n\u003ch2\u003eResharpening service\u003c\/h2\u003e\nTo ensure long-term use, we offer a resharpening maintenance service by Mr. Umeki. While the round-trip shipping fee and maintenance fee will be borne by the customer, we will resharpen the knife. If you wish to use this service, please contact our store.\n\n\u003chr\u003e\n\n[Size (approx.)] Total length 320mm (blade length approx. 180mm)\n[Weight (approx.)] 138g\n[Materials] Blade: Yasugi Steel White Paper No. 2, Iron; Handle: Honoki wood; Fastener: Plastic\n[Specifications] Double-edged, Kuro-uchi finish\n[Country of origin] Japan\n\n● Precautions for use\n・The blade is sharp, so please handle with extreme care.\n・Do not attempt to cut hard objects forcefully. This may cause chipping of the blade.\n・After use, wipe off moisture and dry thoroughly.\n・If not used for a long period, apply a thin layer of cooking oil to the entire knife before storing.\n\n● Before purchasing\n・As each item is handmade, there may be slight individual differences in size and shape.\n・As natural wood is used, there may be differences in wood grain and color.\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki_logo.gif\" alt=\"\" width=\"100\"\u003e\"Umeki Mototane Hasami Seisakusho\" has its workshop on Tanegashima, Kagoshima Prefecture. Yoshifumi Makise, the 37th generation, who had preserved the traditions and techniques of Tanegashima scissors and Tanegashima knives, passed away in 2016. Currently, Shoji Umeki, the 37th generation's only apprentice, is the sole craftsman who inherits these traditional techniques and produces Tanegashima scissors and Tanegashima knives using traditional methods.\n\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/umeki\"\u003eClick here for a list of works by Umeki Mototane Hasami Seisakusho\u003c\/a\u003e\n\u003ca href=\"https:\/\/kakimori-inkstand.pro\/blogs\/blog\/b20191101\"\u003eClick here for the workshop scenes\u003c\/a\u003e\n\n\u003chr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_1.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_2.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_3.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_4.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_5.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_6.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_7.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_8.jpg\" alt=\"種子包丁\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_9.jpg\" alt=\"種子包丁\"\u003e[From left: Tanegashima Knife Small 12cm, Large 18cm, Medium 15cm]\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_10.jpg\" alt=\"種子包丁\"\u003eBrand marks and handles may vary individually due to their handmade nature.\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/umeki\/umeki50009_11.jpg\" alt=\"種子包丁\"\u003e","brand":"梅木本種子鋏製作所","offers":[{"title":"Default Title","offer_id":45367110631596,"sku":"umeki50009","price":9900.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/umeki50009.jpg?v=1772450867"},{"product_id":"akahata20007","title":"Hironori Akahata | Kuro-uchi Coro Knife Petty Type 60mm","description":"【Request】\u003cbr\u003e\nTo ensure as many people as possible can enjoy Hirotoku Akahata's creations, we kindly ask that you limit your purchase to one item per person, with a total of up to three items including different varieties. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be canceled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eA Small Knife Crafted by a Blacksmith\u003c\/h2\u003e\nThis is the \"Kuro-uchi coro Knife Paring Type 60mm,\" a small knife crafted by Hirotoku Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku,\" which operates a workshop in Matsusaka City, Mie Prefecture.\nUnlike mass-produced knives available on the market, the knives made by blacksmith Akahata are forged through a process of fire-shaping and hammering steel, resulting in a kuro-uchi (black-forged) finish.\u003cbr\u003e\n\u003cbr\u003e\nWe also use Akahata-san's knives in our own home.\u003cbr\u003e\nSlice, slice...\u003cbr\u003e\n\u003cbr\u003e\nA truly sharp knife has the sensation of the blade falling naturally without needing force.\nRecommended for those who want to use a knife for a long time.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_1.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_2.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_3.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e[From top: Kuro-uchi Santoku Knife, Kuro-uchi Paring Knife, Kuro-uchi coro Knife Paring Type]\u003cbr\u003e\n\u003ch2\u003eCompact and Easy-to-Handle coro Knife\u003c\/h2\u003e\nIt is useful for peeling, chopping green onions, and other delicate tasks. It is also recommended for outdoor use.\u003cbr\u003e\nThe finely sharpened edge of a forged blade enhances the flavor of ingredients without damaging them, making your cooking even more delicious.\nAdditionally, as it is a double-edged type, it can be used regardless of dominant hand, which is a great advantage.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_4.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eKuro-uchi Finish Knife\u003c\/h2\u003e\nA kuro-uchi knife is characterized by its intentionally preserved black surface, which results from the quenching process.\nIts rugged appearance, showing the marks of hammering, is its charm.\nIt is also said to be more rust-resistant than knives that are polished all over.\nThis knife also boasts an excellent design, complementing its wooden handle beautifully. It is also engraved with a signature, proving it was crafted by Akahata-san.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_5.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eStrong and Sharp Edge\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is created.\nThe strength varies depending on how it's heated and the degree of heating, making the craftsman's skill and experience crucial.\nFinally, Akahata-san himself hand-sharpens the blade to achieve a razor-sharp edge.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_7.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eEasy-to-Hold Wooden Handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe textured surface, with its remaining carving marks, makes it easy and comfortable to grip.\nThis carving is also meticulously done by Akahata-san himself, using a knife in three steps, without relying on machinery.\nThe blade and the wooden handle are secured with brass after the tang is inserted.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_6.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eKnives You'll Want to Have in Your Home\u003c\/h2\u003e\nThis is Akahata-san's series of knives. We have put together a collection of knives that you'll want to have for everyday use in your home.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_8.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e[From left: Kuro-uchi Bread Knife 210mm, Kuro-uchi Bread Knife 120mm, Kuro-uchi Santoku Knife 165mm, Kuro-uchi Paring Knife 120mm, Kuro-uchi coro Knife Paring Type, Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi coro Knife Nakiri Type]\u003cbr\u003e\n\u003ch2\u003eComes in a Beautiful Gift Box\u003c\/h2\u003e\nAccording to Akahata-san, the design was inspired by the image of drawing a sword from its scabbard.\nThis unique concept from a blacksmith allows you to enjoy the knife's unveiling.\nIt is also recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_9.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20007_10.jpg\" alt=\"Hirotoku Akahata | Kuro-uchi coro Knife Paring Type 60mm\"\u003e\n\u003ch2\u003eEasy Maintenance\u003c\/h2\u003e\nAlthough forged knives are often perceived as difficult to maintain, they are actually very easy. As with regular knives, after use, thoroughly wash away any dirt, wipe off moisture completely, and store.\nDue to the nature of iron, if rust appears, please remove it using a cleanser or eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, about once every six months, when you feel the oil has worn off, apply walnut oil or perilla oil soaked in a kitchen paper towel. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n*Please wet the kitchen paper towel used for applying oil before disposing of it.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening Service\u003c\/h2\u003e\nTo ensure you can use your knife for a long time, we offer a resharpening maintenance service by Akahata-san.\nThe customer is responsible for round-trip shipping and maintenance fees. Please contact us if you wish to use this service.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"Kaji An Daitoku Hirotoku Akahata\" width=\"100\"\u003e\nKaji An was founded in April 1894. From the first to the third generation, they were involved in manufacturing agricultural tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. Blacksmithing ceased for approximately 20 years after the passing of the third generation (grandfather), but Hirotoku Akahata, the fifth generation, resolved to revive the craft. He apprenticed under Mr. Teiichiro Yamaguchi, the master of the \"Yoshisada\" cutlery blacksmith in Kyoto, and in April 2008, he opened \"Kaji An Daitoku,\" which continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hirotoku Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is a paring knife made by Hirotoku Akahata, the fifth-generation blacksmith of \"Kaji An Daitoku.\" Unlike mass-produced knives available on the market, it is a kuro-uchi finish paring knife made by fire-shaping and hammering steel.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Kuro-uchi coro Knife Paring Type 60mm\u003cbr\u003e\n【Size (approx.)】Overall length 168mm, Blade body 80mm, Blade length 65mm\u003cbr\u003e\n【Weight (approx.)】27g\u003cbr\u003e\n【Materials】Blade: Steel\/Iron, Handle: Black Walnut (solid), Brass\u003cbr\u003e\n【Remarks】Double-edged type that can be used regardless of dominant hand\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・When using for the first time, please wash with dish soap before use.\u003cbr\u003e\n・After use, wash off dirt with dish soap and wipe off moisture thoroughly.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・Due to being entirely handmade, there are individual differences in size, weight, color, unevenness, shape, etc.\u003cbr\u003e\n・Even with the same wood, each wooden handle has a unique appearance, so the grain and color will vary.\u003cbr\u003e\nPlease enjoy this as the individuality of a product that is one of a kind in the world.\u003cbr\u003e\nPlease purchase with an understanding of the above.\u0026lt;","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":46135369662636,"sku":"akahata20007","price":22000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20007.jpg?v=1776131531"},{"product_id":"akahata20008","title":"Daitoku Akahata | Kuro-uchi Coro Knife, Nakiri Type, 60mm","description":"【Request】\u003cbr\u003e\nTo ensure that as many people as possible can enjoy Hironori Akahata's works, we kindly ask that you limit your purchase to one item per person, with a maximum of three items in total, including different types. We appreciate your understanding.\u003cbr\u003e\nOrders exceeding this limit will unfortunately be cancelled.\u003cbr\u003e\n\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eA small knife made by a blacksmith\u003c\/h2\u003e\nThis is the \"Kuro-uchi Coro Knife, Nakiri Type 60mm,\" a small knife crafted by Hironori Akahata, the fifth-generation blacksmith of \"Kajiya Yasutoku,\" who has his workshop in Matsusaka City, Mie Prefecture.\nUnlike mass-produced knives available on the market, the knives crafted by blacksmith Akahata are kuro-uchi (black-forged) finish knives, made by forging and hammering steel through a fire-making process.\u003cbr\u003e\n\u003cbr\u003e\nOur household also uses Akahata's knives.\u003cbr\u003e\nSlice, slice...\u003cbr\u003e\n\u003cbr\u003e\nA truly sharp knife feels as though the blade falls naturally without needing to exert force.\nRecommended for those who wish to use a knife for a long time.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_1.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_2.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_3.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e［From top: Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Knife Nakiri Type］\u003cbr\u003e\n\u003ch2\u003eCompact and easy-to-handle coro knife\u003c\/h2\u003e\nIt is useful for peeling, chopping green onions, and other delicate tasks. Also recommended for outdoor use.\u003cbr\u003e\nThe refined sharpness of a forged blade enhances the flavor of ingredients without damaging them, making your cooking even more delicious.\nFurthermore, it's a double-edged type, so it can be used regardless of dominant hand, which is a great feature.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_4.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_5.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eBlack-forged finish knife\u003c\/h2\u003e\nA kuro-uchi knife that deliberately retains the blackened surface from quenching.\nIts rugged appearance, showing the marks of hammering, is its charm.\nIt is also said to be more rust-resistant than knives that are polished all over.\nIt pairs well with a wooden handle and boasts an excellent design. The knife is also inscribed with Akahata's mark, certifying his craftsmanship.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_6.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eStrong and sharp cutting edge\u003c\/h2\u003e\nBy hammering, forging, quenching, and tempering, a strong knife is born.\nSince the strength varies depending on how it is heated and to what extent it is heated to red, the skill and experience of the craftsman are crucial.\nFurthermore, to ensure a sharp cutting edge, Akahata himself hand-sharpens the knives to finish them.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_7.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eEasy-to-hold wooden handle\u003c\/h2\u003e\nThe handle is made of solid black walnut.\nThe unevenness from the carving marks makes it easy to grip and use.\nThis carving is also done meticulously by Akahata in three steps using a knife, without relying on machinery.\nThe blade and the wooden handle are fixed with brass after inserting the tang.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_8.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eKnives you'll want to have in your home\u003c\/h2\u003e\nThis is a collection of Akahata's knife series, knives you'll want to have in your home for everyday use.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_9.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e［From left: Kuro-uchi Bread Knife 210mm, Kuro-uchi Bread Knife 120mm, Kuro-uchi Santoku Knife 165mm, Kuro-uchi Petty Knife 120mm, Kuro-uchi Coro Petty Knife Type, Kuro-uchi Nakiri Knife 165mm, Kuro-uchi Nakiri Knife 120mm, Kuro-uchi Coro Nakiri Knife Type］\u003cbr\u003e\n\u003ch2\u003eDelivered in a beautiful gift box\u003c\/h2\u003e\nAccording to Mr. Akahata, the design evokes the image of drawing a sword from its scabbard.\nThis idea, unique to a blacksmith, allows you to enjoy the knife even before it is fully revealed.\nIt is also highly recommended as a gift.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_10.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata20008_11.jpg\" alt=\"赤畠大徳 ｜ 黒打coro包丁 菜切型 60mm\"\u003e\n\u003ch2\u003eEasy maintenance\u003c\/h2\u003e\nAlthough forged blades might seem intimidating, they are very easy to maintain. After use, simply wash off any dirt thoroughly, wipe off any moisture completely, and store as you would a normal knife.\nDue to the nature of iron, if rust appears, please remove it using a cleanser or an eraser-type rust remover.\u003cbr\u003e\n\u003cbr\u003e\nFor the wooden handle, when you notice the oil wearing off, approximately every six months, apply walnut oil or perilla oil soaked in a kitchen paper towel. After application, wipe off any excess oil and let it dry in a well-ventilated, shaded area.\n*Please dispose of the kitchen paper used for oiling after wetting it with water.\u003cbr\u003e\n\u003cbr\u003e\n\u003ch2\u003eResharpening\u003c\/h2\u003e\nTo ensure long-lasting use, we offer resharpening maintenance by Mr. Akahata.\nCustomers are responsible for round-trip shipping and maintenance fees. Please contact our shop if you wish to use this service.\u003cbr\u003e\n\u003cimg src=\"https:\/\/image.rakuten.co.jp\/kougeishop\/cabinet\/akahata\/akahata_logo.gif\" alt=\"鍛冶安大徳 赤畠大徳\" width=\"100\"\u003e\nKajiya Yasu was founded in April 1894. From the first to the third generation, they were involved in manufacturing farming tools and forestry tools. The fourth generation did not engage in blacksmithing but started an ironworks construction business. After the passing of the third generation (grandfather), blacksmithing was suspended for approximately 20 years, but Hironori Akahata, the fifth generation, apprenticed under Teiichiro Yamaguchi, the master blacksmith of \"Yoshisada\" in Kyoto, to revive the blacksmithing business. In April 2008, he opened Kajiya Yasu Daitoku and continues to this day.\u003cbr\u003e\n\u003ca href=\"https:\/\/763431-4.myshopify.com\/collections\/akahata\/\"\u003eClick here for a list of Hironori Akahata's works\u003c\/a\u003e\u003cbr\u003e\n\u003cbr\u003e\n\u003cbr\u003e\nThis is a petty knife made by Hironori Akahata, the fifth-generation blacksmith of \"Kajiya Yasutoku.\" Unlike mass-produced knives on the market, it is a kuro-uchi (black-forged) finish petty knife, made by forging and hammering steel through a fire-making process.\u003cbr\u003e\n\u003cbr\u003e\n【Product Name】Kuro-uchi coro Knife, Nakiri Type 60mm\u003cbr\u003e\n【Size (approx.)】Overall length 162mm, blade length 71mm, cutting edge length 61mm\u003cbr\u003e\n【Weight (approx.)】31g\u003cbr\u003e\n【Materials】Blade: Steel\/Iron, Handle: Black Walnut (solid), Brass\u003cbr\u003e\n【Remarks】Double-edged type, can be used regardless of dominant hand\u003cbr\u003e\n\u003cbr\u003e\n● Precautions for Use\u003cbr\u003e\n・For first-time use, please wash with dish soap before use.\u003cbr\u003e\n・After use, wash off any dirt with dish soap and wipe off moisture thoroughly.\u003cbr\u003e\nDishwasher\/dryer ×\u003cbr\u003e\n\u003cbr\u003e\n● Please read before purchasing.\u003cbr\u003e\n・As all items are handmade, there may be individual differences in size, weight, color, unevenness, and shape.\u003cbr\u003e\n・Even with the same wood, each wooden handle has a different expression, so the grain and color will vary.\u003cbr\u003e\nPlease enjoy this as the unique character of a product that is one of a kind.\u003cbr\u003e\nPlease understand the above before making your purchase.","brand":"赤畠大徳","offers":[{"title":"Default Title","offer_id":46150253510828,"sku":"akahata20008","price":22000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0638\/6404\/5740\/files\/akahata20008.jpg?v=1776336538"}],"url":"https:\/\/kakimori-inkstand.pro\/en\/collections\/iron.oembed","provider":"職人と作家の工芸店","version":"1.0","type":"link"}