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Deba kurouchi broad-bladed kitchen knife

Deba kurouchi broad-bladed kitchen knife

Normal price(tax included):
$ 152
Sales price(tax included):
$ 152
Points: 0 Pts
Manufacturer:
Iwai hamono
Related categories:
Living > Kitchen article

A broad-bladed kitchen knife having excellent sharpness made with Japanese traditional forging and hammering technologies



This deba kitchen knife was made by a skilled blacksmith, "Iwai hamono"cutlery producing company with a Japan unique traditional process of making knives in Japan.

Its blade has a thick top and a wide width and a sharp point suited for cleaning a fish, chopping off fish bones, filleting a fish, chopping a fish into small pieces. It is also good for chopping meat.

In front of a furnace which can reach one thousand degrees, the blacksmith strikes an iron of a kitchen knife's material many times while the iron is hot. Iwai blacksmith makes forged-handmade knives. Unlike kitchen knives by machine his knife is well balanced in toughness, elastic and cutting quality.

In addition, his knives are made to be light and well balanced, so that the center of gravity of the knife is in the hand and you can have them easily.

The handle is rosewood which gives us feelings of luxury. It is perfect for gifts, housewarming gifts, various celebrations gifts such as wedding celebration! and gifts for yourselves.

From inception, Iwai blacksmith company has been devoted to manufacturing knives for more than 75 years! Now Takeshi Iwai who is the third generation of the company is active. He was certified as The youngest Traditional Craftsman of cutlery production industry in 35 years old. Mr Takayuki of his father is The Traditional Craftsman too. It's the first thing that two generations are certified. We deliver their kitchen knives which were carefully manufactured.

The handle was made out of rosewood

The material of the handle is rosewood with durable that gives us high quality feelings. The more you use, The more the texture increases.



They're well balanced and very light

The bottom of the handle was made to be thicker than the top to place the center of gravity of a knife in the hand. Therefore Iwai's knives become well balanced and you can use them easily and lightly.
You will feel them lighter than the actual weight.

Tradition and history of traditional crafts "Echizen cutlery"of 700 years.



Origin of Echizen cutlery is said that in 1337 (Southern and Northern Dynasties) a skilled swordsmith Chiyotsurukuniyasu in Kyoto seeked the water of swords manufacturing in Fuchu ( Echizen City in Fukui Prefecture). He lived there and made sickles for neighbor farmers besides swords production. Then, by the protection policy of Fukui Domain during the Edo period, Kabunakama was organized and sales channels became nationwide. People called Urushikaki( the occupation of drawing sap from lacquer trees) spread the sickles at first. They had traveled across the country to collect sap and began selling them besides their professions. Now Iwai blacksmith company produces mainly kitchen knives and sickles Keeping Japan's ancient fire making, forging technology and the hand finishing.


From its inception, Iwai blacksmith company has been devoted to producing cutting tools for more than 75 years!



The founder Minamotomatsu Iwai learned under a blacksmith Mr Motojiro Yamagata at Sakai City, Osaka Prefecture. After the apprenticeship, he was left as an exclusive craftsman of a cutlery wholesaler of Sakai,Hidarikaneyoshi.
He produced kitchen knives, paper cutting knives, cloth cutting knives, etc there. He lost everything in the war. After the war, he moved to Takeo in Fukui Prefecture where is his birthplace and began his blacksmith company.

Takayuki Iwai who is the second generation learned under Mr.Minamotomatsu After he graduated from junior high school. He learned Sakai style blacksmith work from him and learned the knowledge of Echizen beating cutlery on his own. In addition, He peddled thing about for 10 years from 40 years old and was able to get the knowledge from the people who actually use knives.

Takeshi Iwai who is the third-generation also went into training while attending night high school after he graduated from junior high school. Now he is active as a Traditional Craftsman certificated by the Minister of Economy and as one of the few craftsmen that inherits the traditional forging technology of Echizen cutlery.

The creative process of a kitchen knife


1. A rod-shaped steel is hammered repeatedly.


2. A rod-shaped iron is hammered with a belt hammer(a machine) and the body of iron blade is formed.


3.The steel is placed on the body of iron blade and heated in a furnace.(forge welding)


4. When the furnace reaches suitable temperature of 950 degrees, it is pull out and hammered. The steel is forge welded to the body of iron blade.
They say that it is difficult for them to estimate timing for pulling it out in the suitable degrees because it is not visible.



5. The heating temperature is increased and it is put into the furnace again and hammered with the belt hammer again and fire-polished to produce the shape of a knife.


5.Unnecessary parts are cut off.


6. The next stage is making the core of the knife(a joint part which fits in the handle).
One side of the forge welded material is heated and hammered to be tapered. Then unnecessary parts are cut off and the material is shaped to fit in the handle.


7. It is put into the furnace again and shaped with heat. At this point, it can become one size larger.


8.Then it is heated again and annealed. It gets more tough and flexible through the process. This ends heat treatment.


9. The surface is hit at room temperature.


10. After it is shaped by cutting machine, the surface is treated with a grinder, and polished with a file.

How to Care


Please wash them with dish detergent.
Please wipe immediately with a dry cloth.
Don't soak it in water for a long time.

Product information


Size:The length of the blade about 16.5cm,
The blade width about 4.5cm,
The length of the handle about 12cm

*Each piece may look slightly different since it is made by hand.

Weight: about 130g

Its blade has a thick top and a wide width and a sharp point suited for cleaning a fish, chopping off fish bones, filleting a fish, chopping a fish into small pieces. It is also good for chopping meat.

In front of a furnace which can reach one thousand degrees, the blacksmith strikes an iron of a kitchen knife's material many times while the iron is hot. Iwai blacksmith makes forged-handmade knives. Unlike kitchen knives by machine his knife is well balanced in toughness, elastic and cutting quality.

In addition, his knives are made to be light and well balanced, so that the center of gravity of the knife is in the hand and you can have them easily.

The handle is rosewood which gives us feelings of luxury. It is perfect for gifts, housewarming gifts, various celebrations gifts such as wedding celebration! and gifts for yourselves.

From inception, Iwai blacksmith company has been devoted to manufacturing knives for more than 75 years! Now Takeshi Iwai who is the third generation of the company is active. He was certified as The youngest Traditional Craftsman of cutlery production industry in 35 years old. Mr Takayuki of his father is The Traditional Craftsman too. It's the first thing that two generations are certified. We deliver their kitchen knives which were carefully manufactured.

The handle was made out of rosewood

The material of the handle is rosewood with durable that gives us high quality feelings. The more you use, The more the texture increases.



They're well balanced and very light

The bottom of the handle was made to be thicker than the top to place the center of gravity of a knife in the hand. Therefore Iwai's knives become well balanced and you can use them easily and lightly.
You will feel them lighter than the actual weight.

Tradition and history of traditional crafts "Echizen cutlery"of 700 years.



Origin of Echizen cutlery is said that in 1337 (Southern and Northern Dynasties) a skilled swordsmith Chiyotsurukuniyasu in Kyoto seeked the water of swords manufacturing in Fuchu ( Echizen City in Fukui Prefecture). He lived there and made sickles for neighbor farmers besides swords production. Then, by the protection policy of Fukui Domain during the Edo period, Kabunakama was organized and sales channels became nationwide. People called Urushikaki( the occupation of drawing sap from lacquer trees) spread the sickles at first. They had traveled across the country to collect sap and began selling them besides their professions. Now Iwai blacksmith company produces mainly kitchen knives and sickles Keeping Japan's ancient fire making, forging technology and the hand finishing.


From its inception, Iwai blacksmith company has been devoted to producing cutting tools for more than 75 years!



The founder Minamotomatsu Iwai learned under a blacksmith Mr Motojiro Yamagata at Sakai City, Osaka Prefecture. After the apprenticeship, he was left as an exclusive craftsman of a cutlery wholesaler of Sakai,Hidarikaneyoshi.
He produced kitchen knives, paper cutting knives, cloth cutting knives, etc there. He lost everything in the war. After the war, he moved to Takeo in Fukui Prefecture where is his birthplace and began his blacksmith company.

Takayuki Iwai who is the second generation learned under Mr.Minamotomatsu After he graduated from junior high school. He learned Sakai style blacksmith work from him and learned the knowledge of Echizen beating cutlery on his own. In addition, He peddled thing about for 10 years from 40 years old and was able to get the knowledge from the people who actually use knives.

Takeshi Iwai who is the third-generation also went into training while attending night high school after he graduated from junior high school. Now he is active as a Traditional Craftsman certificated by the Minister of Economy and as one of the few craftsmen that inherits the traditional forging technology of Echizen cutlery.

The creative process of a kitchen knife


1. A rod-shaped steel is hammered repeatedly.


2. A rod-shaped iron is hammered with a belt hammer(a machine) and the body of iron blade is formed.


3.The steel is placed on the body of iron blade and heated in a furnace.(forge welding)


4. When the furnace reaches suitable temperature of 950 degrees, it is pull out and hammered. The steel is forge welded to the body of iron blade.
They say that it is difficult for them to estimate timing for pulling it out in the suitable degrees because it is not visible.



5. The heating temperature is increased and it is put into the furnace again and hammered with the belt hammer again and fire-polished to produce the shape of a knife.


5.Unnecessary parts are cut off.


6. The next stage is making the core of the knife(a joint part which fits in the handle).
One side of the forge welded material is heated and hammered to be tapered. Then unnecessary parts are cut off and the material is shaped to fit in the handle.


7. It is put into the furnace again and shaped with heat. At this point, it can become one size larger.


8.Then it is heated again and annealed. It gets more tough and flexible through the process. This ends heat treatment.


9. The surface is hit at room temperature.


10. After it is shaped by cutting machine, the surface is treated with a grinder, and polished with a file.

How to Care


Please wash them with dish detergent.
Please wipe immediately with a dry cloth.
Don't soak it in water for a long time.

Product information


Size:The length of the blade about 16.5cm,
The blade width about 4.5cm,
The length of the handle about 12cm

*Each piece may look slightly different since it is made by hand.

Weight: about 130g" />
Quantity:

Introduction of the producer

1 Location - Fukui Prefecture
2 Name - Iwai Takeshi
3 store name - Iwai cutlery
4 profession - Blacksmith
5 Recommended Items - All
6 Date of Birth - 1973/2/26
7 constellation - Fish
8 motto - I'm the one and only. In heaven and on earth

My sticking to

What is the most important thing in making your products?


"It is to make them according to old-fashioned manual.
We have fabricated them one by one carefully in handcrafting."
In front of the furnace which can reach one thousand degrees, in Japan's traditional unique method of forging they are crafting them. Unlike the kitchen knife that was stamped out, they have stickness and sturdiness and high cutting quality. They say that it is hard to craft them but they whould like to continue handcrafting them on their own and to stick to making better products.

Do you accept special orders ?


"Since our products are handmade one by one, we accept special orders.
We can customize knives for both home use and professional chefs."

Please feel free to contact Takuminohako.

Is there anything you are being careful of when producing knives?


"I work carefully while surely confirming a state. In addition, it is important to manage temperature. To do this, it is necessary to reliably grasp a state that can not be seen. There is a step for placing materials in the solid fuel of coke,
I catch the timing to draw them from the furnace only with the senses. Blacksmith do a variety of tasks at once, I think understanding each step in my own leads to making the longevity knife that combines the sharpness and durability."

Producer's profile

From its inception, Iwai blacksmith company has been devoted to producing cutting tools for more than 75 years!


The founder Minamotomatsu Iwai learned under a blacksmith Mr Motojiro Yamagata at Sakai City, Osaka Prefecture. After the apprenticeship, he was left as an exclusive craftsman of a cutlery wholesaler of Sakai,Hidarikaneyoshi.
He produced kitchen knives, paper cutting knives, cloth cutting knives, etc there. He lost everything in the war. After the war, he moved to Takeo in Fukui Prefecture where is his birthplace and began his blacksmith company.

Takayuki Iwai who is the second generation learned under Mr.Minamotomatsu after he graduated from junior high school. He learned Sakai style blacksmith work from him and learned the knowledge of Echizen beating cutlery on his own. In addition, He peddled thing about for 10 years from he was 40 years old and was able to get the knowledge from the people who actually use knives.

Takeshi Iwai who is the third-generation also went into training while attending night high school after he graduated from junior high school. Now he is active as a Traditional Craftsman certificated by the Minister of Economy and as one of the few craftsmen that inherits the traditional forging technology of Echizen cutlery.

Two generations of Iwai are certified as Traditional Craftsmen.


The third generation Takeshi Iwai became The Traditional Craftsman certified in the Traditional Crafts Industry Promotion Association Foundation who was 35 years old and the youngest traditional craftsman in traditional crafts industries. His father also had been certified. It is the first thing that father and son in two generations are Traditional Craftsmen. They performs from production to marketing. Mr Takeshi is one of the few craftsmen that inherits the technique in Echizen cutlery industry. Nowadays he works on development of accessories by using the traditional technique.

New blacksmith products created by a combination of traditional things and new things


Length who speak that "from the time of the elementary school, had naturally decided to take over the blacksmith". Every day, from 7.30 am until 6:00 at night, I will Irasshai working hard to manufacture in the workshop. Once a week, it seems to day-to-day production spree in positions that do not rest or rest.

It is very, in my word, "I am naturally workshop. When a hot summer, but there is also when you go up early, have fun even when something like I thought was possible, naturally ..." was returned the reply that.

Only because Iwai's its natural stance, fused old and new ones, might can a new blacksmith products.

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