fish knives

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local artisans who make each knife by hand.

The model presented is made by:

Mr. Masanobu Okada
Born in the city of Echizen in 1949, the third generation of forging artisans, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in hammering and folding the steel giving it a rhomboid shape for get a thinner, sharper and easier to sharpen steel sheet.

Initially specialized in the production of agricultural tools with the Monjiro brand, in recent times he began to produce artisanal kitchen knives with the traditional "uchi-hamono" technique, also receiving the title of Dentoukougeishi (traditional craftsman) after having undergone the strict examinations of the commission of the Traditional Crafts Industry Promotion Association Foundation.

The uchi-hamono technique (uchi means blow and hamono means cutting tool) finds its origins towards the end of the 1300s, in the Muromachi period and consists of manually beating with a hammer and repeatedly a heated steel sheet until a blade of cut. Many tools made with this particular method are still on permanent display at the MoMA (Museum of Modern Art) in New York.

In a recent interview Mr. Okada said: "I have been engaged with this art for over 45 years, but still today I still think that it is an infinite world where the notions learned never become obsolete and for this I feel I have to transmit them. to the younger generations ". Currently, under his careful guidance, two apprentices are thoroughly learning the blade polishing techniques.

Characteristics of the knife:

Use: meat / fish

Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damascus with 67 layers
Provenance Lama: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant wood
Packaging: in cardboard with Japanese writing
Blade length: 265mm
Total length: 410mm
Blade thickness: from 3.5mm to 3mm
Handle Length: 139mm
Weight: 178g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to be followed to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be promptly rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the cutting edge.
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Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji forges steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Master.

Intended use: kitchen knife, meat, fish
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with SPG2 sintered steel edge (63 hrc)
Handle: Desert Ironwood
Blade length: 235mm.
Blade thickness: 2.5mm.
Total length: 365mm.
Weight: 200g.
Packaging: Wooden box
Notes: the knife is entirely handmade by Takeshi Saj

Use and maintenance

- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.

Blade: Japanese VG10 rolled steel in SanMai at 61 hrc
Handle: Black Pakkawood wood
Blade length: 150 mm.
Blade thickness: 2.2 mm.
Total length: 255 mm.
Weight: 92 g.
Notes: not dishwasher safe

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

The model presented is made by:
Mr. Kanehiro Kintaro
Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.

Knife Features:

Use: meat / fish

Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
Origin Knife: Japanese craftsmanship
Handle: Cherry wood
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 417mm
Thickness Blade: 4mm to 1mm
Length Grip: 137mm
Weight: 154g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a number of attentions to keep in order to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without detergent for aggressive crockery and dry with a soft cloth (always starting at the back of the blade wire)
- Aggressive foods such as lemon juice should be rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Take care that the knife blade wire does not come into contact with other metallic objects during its storage to prevent damage to the blade.

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 210mm
Total Length: 345mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 150g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 240mm
Total Length: 375mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 160g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 230mm
Total Length: 375mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 132mm
Weight: 134g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 257mm
Total Length: 410mm
Thickness Blade: 4mm to 1.5mm
Length Grip: 139mm
Weight: 184g

* Not every knife is signed on the blade by the craftsman who made it

Lama in acciaio inossidabile VG-10 ripiegata e ritorta per 17 volte, fino a creare il tipico disegno damasco su entrambe le facce della lama. Il coltello ha così eccellenti capacità di taglio a rasoio, penetrazione ed elevata tenuta del filo 

Lama: Damasco acciaio inox VG-10 a 17 strati
Manicatura: Legno - Plywood
Lunghezza lama: 150 mm.
Spessore della lama: 1,5 mm.
Lunghezza totale: 260 mm.
Peso: 60 g.
Note: non lavabile in lavastoviglie

Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.

Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che forgiano a mano ogni coltello

L'acciaio delle lame, prodotto dalla Takefu Steel, viene realizzato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.

Caratteristiche del coltello:

Impiego: carne/pesce/verdura

Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC
Provenienza Lama: Giappone 
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 115mm 
Lunghezza Totale: 280mm 
Spessore Lama: 2,0mm 
Lunghezza Impugnatura: 115mm 
Peso: 78g

* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzato

Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.

Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che realizzano a mano ogni coltello

L'acciaio delle lame, prodotto dalla Takefu Steel, viene lavorato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.

Caratteristiche del coltello:

Impiego: carne/pesce

Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC
Provenienza Lama: Giappone 
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 224mm 
Lunghezza Totale: 380mm 
Spessore Lama: 4,5mm 
Lunghezza Impugnatura: 134mm 
Peso: 166g

* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzato