SOLD Shojiro 100mm integral handle forged petty

[refcast]

$55

Shojiro, a scissor blacksmith in the Tokyo area, well actually Chiba but Tokyo lineage

101mm edge
102g
2mm spine at heel
5.5mm spine at handle end
33.5mm tall
60mm above edge, is the highest point of the handle
109mm handle

White steel
Iron is extra soft

Grind is pretty inconsistently lol, understatement. The handle is ground and forged for the right hand . . . I tried my left and it felt weird. The blade is ni-mai, with the left side having steel on most of the blade face, up to the 4/5 mark. The right side has the regular single bevel lam line thing going on, small core exposed then iron. The lamination line color itself is something I've never seen before. The iron is soft and has warm sparkly character, but no big wavy banding. The grind is convex on the left or ura side somehow. And the grind is hollow on the right side that I've flattened and convexed a bit. And overground at the heel. So everything you're not supposed to do, this blacksmith did it. I'm like. Dude. Seriously. You're a scissorsmith. You know better. You how to do an ura goddamnit. You know what's concave flat or convex. Anyhow ugh. Steel is buttery and slightly plasticky. Feels the most like goko white, which feels like sk. Except, harder. Hard not the hardest. Lamination doesn't go all the way to the heel. Tip is difficult to deburr, sticky burr there. Spine is forged KU still. Knife cuts fine, very thin spine, some sticking, I thinned it. I tried hammering to redistribute the convexing from left to right side and didn't want to keep hammering . . . Did make some progress though

Offers accepted on this one lol, after a day or two, weird knife

http://www.shojiro.com/en/

 

[refcast]

 

[cleanfil]

It is so weird.....but so intriguing.
Almost would love a shop knife like this.

 

[Chang]

This would make a great knife to throw at guests with a lethal shellfish allergy that insist on coming into my restaurant, where the top-selling dish is a scallop toast.