SHIGEKI-TANAKA - Set Japanese knives

Combining an ancient tradition of Japanese lacquerware with a fine blade to create a unique masterpiece. In Japan, the art of lacquerware has been developed to ultimate perfection. Japanese artisans have redesigned the magnolia wood handles of the new URUSHI series following this technique. They are coated with deep black urushi* varnish and show highly attractive fine gold decorations on the handle.
Hard Blue Paper Steel (61-62 Rockwell hardness) is used for the core cutting layer and low alloyed steels for the outer Suminagashi layers. Every piece is hand signed and packed in a beautiful case made of kiriwood. Polished buffalo horn ferrule.

*Urushi is extracted from the sap of the Japanese varnish tree and has been used for varnishing furniture, bowls, jars and handles for more than 6000 years. Urushi is resistant to water, heat, alcohol, acids, alkaline solutions and solvents and it is non-aging and food-safe. Urushi varnishing is considered the supreme discipline of Japanese art of lacquering.

Although the decoration is made with fine gold, is the appearance of red color as the final coat of varnish is red.

made in Japan

	SHIGEKI TANAKA japanese 2 knives URUSHI set Sashimi/yanagi-ba 24,1cm + Santoku 18,2cm - Japanese knives from Shigeki Tanaka cutler Hand forged from carbon steel -non stainless steel- 438.06 EUR Infos currencies : +/- 2873FRF, 17671BEF, 657USD Export out of UE (min.200EURexcl.VAT) : 362.03EUR, +/- 543USD

Information:
SHIGEKI TANAKA japanese 2 knives URUSHI set
Sashimi/yanagi-ba 24,1cm + Santoku 18,2cm - Japanese knives from Shigeki Tanaka cutler
Hand forged from carbon steel -non stainless steel-
These cooking knives are japanese knives made with DAMASCUS steel, the core "blue paper steel"(acier AO-KO very resistant, with chromium and tungsten) , hardness steel of 61-62 degrees on the Rockwell scale. Not dishwasher safe.

The young blacksmith Shigeki Tanaka works in the Japanese city of Miki, after he learn the trade with a famous knife maker in Takefu, he makes now traditional japanese kitchen knives.

Steel hardness of 61-62 degrees on the Rockwell scale
Magnolia wood handle and buffalo horn bolster.
Each knife comes in a gift box from Kiri wood (Paulownia tomentosa, Fam. Scrophulariaceae) delivered.

Made in Japan

The YANAGIBA-SASHIMI-SUSHI knife:
¤ the traditional Japanese slicing knife
¤ to delicately slice fish and meat
¤ the long slim blade is best suited for cutting wafer-thin slices and especially for sushis and sashimis
¤ it is suitable for filleting of fish but also for cutting cakes
¤ the knife guarantees a skilful but above all straight and clean cut
¤ the length and shape of the blade allows for a long, stretching cut
» All the YANAGIBA-SASHIMI-SUSHI knives

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