Shigefusa Hocho, Hamokiri, Fish Knife

Master Shigefusa uses original materials to create knives in classical shapes following the...

Kräftige, zweilagige Klinge in Form eines japanischen Katana (Schwert) mit Signatur, einseitiger Anschliff rechts. Das Hamokiri wird traditionell zum Zerkleinern der feinen Aal-Knochen verwendet und um das Fleisch aufzulockern, damit es zum z.B. als Sashimi serviert werden kann.

Master Shigefusa uses original materials to create knives in classical shapes following the strict code of traditional Japanese aesthetics. With meditative devotion, he creates the finest blades in his workshop using traditional swordsmithing methods. This includes forge welding of the individual layers in a charcoal furnace, forming of the blades with a scraper blade and then grinding and polishing by hand on a veritable arsenal of water stones. The handle is made of Japanese magnolia wood with finger groove and a buffalo horn ferrule. Cutting edge of high-carbon steel (V1), hardness 64 HRC, not rustproof. Delivery with kiriwood case.

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