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Japanese Knives - by Tokushu Knife
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Knives and Stones
* blades:

_ Mizuno Tanrenjo Akitada: 1x Honyaki 270mm Gyuto (Shirogami #2A); 1x Ao Hagane DX Suminagashi 240mm Gyuto (Aogami #1A); 1x Hontanren 270mm Gyuto (Aogami #2A).

_ Fujiwara Teruyasu: 1x Special Order Denka Urushi 270mm Gyuto (Aogami Super, manually cladded in soft iron instead of stainless steel commonly used by Teruyasu as cladding); 1x Kasumi 160mm Deba (Aogami #1A, soft iron ”Kataba” cladded).

_ Toyama Nobori Koi: 1x Mizu Honyaki 300mm Yanagiba (Aogami #2A).

_ Yoshikane Hamono: 1x NOS Special Order Tamamoku 255mm HonDeba (V2, made by Tsuneo Yoshida himself).

_ Mazaki Sanjo: 1x Kurouchi 150mm (“mini”) Yanagiba (Shirogami #2A).

_ Ikkanshi Tadatsuna: 1x Special Order 210mm Usuba (Shirogami #2A, made via request specially by Shigeaki Morinaga in tradicional Hizukuri kitchen knife forging method).

_ Carter Cutlery: 1x “Emily’s” Drop Point 157mm (full lenght) Neck Knife (Shirogami #1A, Stainless SUS410 steel factory cladded by Takefu).

_ Böker: 1x “Celebrated” 5/8” Folding Razor (1095, ebony handle).


*Sharpening:

_ Masamoto: 1x 1000grit oversized; 1x 6000 grit.

_ Naniwa: Sakaiden Watoishi series, 1x 300 grit; 1x 1000 grit; 1x 4000 grit).

_ Matsukuyama: 1x “Hard Aoto” (2000~4000 grit).

_ Imanishi: 1x “Kitayama” (6000~10000 grit).

_ Natural Stones: Amakusa Red 0,8~0,9; Amakusa White 0,95~1,2k; Mikawa Nagura 1~1,5k; Ohira Tomae Kiita 2~3,5k; Greek Cretan Hone 2,5~4,5k; Takashima Tomae Koppa 3~4,5k; Ohira Uchigomori Nagura 2,5~5k;
Aiiwatani Tomae Koppa 4~5,5k; Tsushima Kuro Nagura 4~6,5k; African Zulu Silkvein 4,5~6,5k; Ohira White Renge Suita 5,5~7k; Nakayama Grey Asagi Koppa 6~7,5k.
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