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- Aug 29, 2018
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$300 shipped
298mm edge
312mm machi to tip
35mm tall
4.5mm spine
220g with handle
Very tip is chipped
Comes with shinogi buffalo horn handle I need to reattach. Low hamon, sorta sword style. Came straight, slight slight tiny sub 1mm bend up at tip that doesn't affect use. Feels like honyaki white steel, like other honyaki I've used and sharpened. 320 cerax fingerstones on ura, 320 cerax on wide bevel then aoto. Doesn't polish like other honyaki I've used. The soft steel feels harder than the couple Sakai honyaki I've sharpened. The hard steel itself isn't as hard as tf white steel for example, but it's on the harder side of things definitely. It deburrs fast. Sharpening feel is extra nice on jnats -- nicer than most Sakai knives. Feels more buttery -- or I guess abrades in a consistent manner, but not soft. My opinion is that honyaki steel isn't necessarily better lol. Compared to the Ishido clad knife I sharpened, this steel is crisper and more responsive on jnats. It has a nice dry feel. There are heat treats I prefer in keenness on clad knives. But I will say I stand by, my favorite honyaki heat treat is takagi blue.
The Ishido fsmily made swords then became famous for kanna in the Tokyo area. This knife looks like it was sharpened in Sakai, but the hamon is more old Tokyo style -- more straight and plain. He's not a kitchen knife blacksmith, so lower hamon than normal. Definitely more of an ornamental piece, but the actual grinding work by the sharpener is great. Came with honbadzuke already done, and it was a really good honbadzuke too.
The paper on the front says
鉋創業明治三年
石堂鉋製作所
石堂秀雄作
The wreath is a trademark of Sakai knives in general it seems
298mm edge
312mm machi to tip
35mm tall
4.5mm spine
220g with handle
Very tip is chipped
Comes with shinogi buffalo horn handle I need to reattach. Low hamon, sorta sword style. Came straight, slight slight tiny sub 1mm bend up at tip that doesn't affect use. Feels like honyaki white steel, like other honyaki I've used and sharpened. 320 cerax fingerstones on ura, 320 cerax on wide bevel then aoto. Doesn't polish like other honyaki I've used. The soft steel feels harder than the couple Sakai honyaki I've sharpened. The hard steel itself isn't as hard as tf white steel for example, but it's on the harder side of things definitely. It deburrs fast. Sharpening feel is extra nice on jnats -- nicer than most Sakai knives. Feels more buttery -- or I guess abrades in a consistent manner, but not soft. My opinion is that honyaki steel isn't necessarily better lol. Compared to the Ishido clad knife I sharpened, this steel is crisper and more responsive on jnats. It has a nice dry feel. There are heat treats I prefer in keenness on clad knives. But I will say I stand by, my favorite honyaki heat treat is takagi blue.
The Ishido fsmily made swords then became famous for kanna in the Tokyo area. This knife looks like it was sharpened in Sakai, but the hamon is more old Tokyo style -- more straight and plain. He's not a kitchen knife blacksmith, so lower hamon than normal. Definitely more of an ornamental piece, but the actual grinding work by the sharpener is great. Came with honbadzuke already done, and it was a really good honbadzuke too.
The paper on the front says
鉋創業明治三年
石堂鉋製作所
石堂秀雄作
The wreath is a trademark of Sakai knives in general it seems
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