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Damascus thin blade lacquer handle

Damascus thin blade lacquer handle

Normal price(tax included):
$ 378
Sales price(tax included):
$ 378
Points: 0 Pts
Manufacturer:
Iwai hamono
Related categories:
Living > Kitchen article

I cut really well! Handmade knives made in this forging, handmade


In front of the furnace, which can reach one thousand degrees, blacksmith was made in Japan unique traditional process of making hit, it is a knife of this forged-handmade. Unlike die-cut has been a kitchen knife in the machine, and cut well if there is sticky, it is finished in a very sturdy knife.

Wind ripples to forging many layers piled the iron and steel also beautiful, also excellent in strength and durability by the interaction of iron and steel, you will find your strong and long.

In addition, it is a place to light the so balance is good also happy. Iwai's knives, because the center of gravity of the knife is in the hand, well balanced, you can have easy lightly.

In rosewood part of the pattern is that strong a feeling of luxury, your gift or housewarming, it is perfect for gifts and various celebrations such as wedding celebration!

From its inception, cutlery devoted more than 75 years! Industry youngest 35 years old, than first Iwai cutlery became a traditional craftsman in the parent-child second generation, I will deliver a kitchen knife, which is 1-chome 1 chome carefully manufactured in this forged-handmade!






Part of the handle is Echizen coating of tradition!

Part of the handle is, the magnolia, I will finished with Echizen-painted tradition!




Beauty of wind ripples (Damascus pattern)

Beautiful wind ripples to forging many layers piled the iron and steel, also has excellent strength and durability by the interaction of iron and steel, you will find your strong and long.



Balance is lighter so good!

Iwai's knives, hand the thickness of Yes and thicker than the tip, because the center of gravity of the knife is in the hand, well balanced, you can have easy lightly.

"Than actual weight you Yes finish to feel lightly" (Mr.Iwai)



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



"Echizen cutlery" is, in 1337 (Southern and Northern Dynasties) Guoan swordsmith crane Chiyo of Kyoto is seeking the water of swords manufactured in Fuchu (now Echizen City), Kishi, made a sickle for farmers beside neighboring districts of swords production it is said to have started from that. Then, by the protection policy of Fukui Domain during the Edo period, such as Kabunakama are organized, sales channels was also Oyobi nationwide. It initially, when the lacquer oysters craftsmen go out across the country because of the lacquer oysters, began from that walked sell cutlery. Currently, Japan ancient fire making forging technology, while protecting the hand finishing, kitchen knife, it is considered as the main products, such as sickle.



From its inception, cutlery devoted more than 75 years!



Iwai Minamotomatsu's founder, under the Mr. Yamagata original blacksmith Jiro Sakai City, Osaka Prefecture, after the fire apprenticeship, Sakai City of cutlery wholesaler, kitchen knife cuisine as exclusive craftsmen left Kaneyoshi, paper cutting knife, making the cloth cutting knife, etc. was. Lost everything in the war, after the war, and began the blacksmith in this land and moved to Takeo is a birthplace.

Second generation and is Takayuki Iwai After graduating from junior high school, learn Kaji Sakai under Mr. Minamotomatsu, seems himself learned the knowledge of Echizen beating cutlery. In addition, it performs peddling about 10 years from 40 years old, also from the people that use the knife I was able to learn the knowledge.

Mr. length Iwai is a three-generation also, went into training while attending junior high school after graduation, at night high school. Currently, as the Minister of Economy, Trade and Industry designated traditional crafts Echizen hitting Cutlery Traditional craftsmen, as one of the few craftsmen that inherits the steel with-fire-polished-forging technology in Echizen cutlery industry, not cutlery only, was applied its technology it is engaged in the development of cutlery and new products.




Until there is Iwai's cutlery.


1. The rod-shaped steel, and knocked a shape to fit the knife to make.


2. Hit the iron belt hammer, and the base steel making in the knife form.


3. And then heated by placing the steel to iron.


4. The steel was forge welding to the base steel, and pull it out Mihakara~tsu to become suitable temperature 950 degrees, Strike at gavel.
And "to see the temperature at which the invisible, or rather many years of intuition, I just difficult."


5. Raise the temperature of the kitchen knife and put into the furnace, and hit with a belt hammer, and fire-polished knives of shape.


5. I will cut off the necessary parts. So far is the first stage.


6. Heating the opposite side of the cut kitchen knife, to create a part "core" that enters the handle stretched thin.


7. Again, and repeat the fire-polished tapping by heating. At this point, you can have those size larger.


8. And heating it, and then annealing. Flexibility is issued by setting the annealing. This is the forging and fire building is finished.


9. It hit the surface at room temperature, and then the conditioned tighten.


10. Is shaped by cutting machine, after adjusting a grinder, and brush with a file.



How to Care


Please wipe immediately with a dry cloth, etc. sink with hot water after washing with detergent.


Product information


Size: The length of the blade : about 18cm, blade width of about 4.5cm, about the length of the handle 12.7cm
※ Because our products are of 1-chome 1 chome handmade, size listed, you might be somewhat weight, etc., different Please acknowledge.

Weight: about 140g



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



"Echizen cutlery" is, in 1337 (Southern and Northern Dynasties) Guoan swordsmith crane Chiyo of Kyoto is seeking the water of swords manufactured in Fuchu (now Echizen City), Kishi, made a sickle for farmers beside neighboring districts of swords production it is said to have started from that. Then, by the protection policy of Fukui Domain during the Edo period, such as Kabunakama are organized, sales channels was also Oyobi nationwide. It initially, when the lacquer oysters craftsmen go out across the country because of the lacquer oysters, began from that walked sell cutlery. Currently, Japan ancient fire making forging technology, while protecting the hand finishing, kitchen knife, it is considered as the main products, such as sickle.



From its inception, cutlery devoted more than 75 years!



Iwai Minamotomatsu's founder, under the Mr. Yamagata original blacksmith Jiro Sakai City, Osaka Prefecture, after the fire apprenticeship, Sakai City of cutlery wholesaler, kitchen knife cuisine as exclusive craftsmen left Kaneyoshi, paper cutting knife, making the cloth cutting knife, etc. was. Lost everything in the war, after the war, and began the blacksmith in this land and moved to Takeo is a birthplace.

Second generation and is Takayuki Iwai After graduating from junior high school, learn Kaji Sakai under Mr. Minamotomatsu, seems himself learned the knowledge of Echizen beating cutlery. In addition, it performs peddling about 10 years from 40 years old, also from the people that use the knife I was able to learn the knowledge.

Mr. length Iwai is a three-generation also, went into training while attending junior high school after graduation, at night high school. Currently, as the Minister of Economy, Trade and Industry designated traditional crafts Echizen hitting Cutlery Traditional craftsmen, as one of the few craftsmen that inherits the steel with-fire-polished-forging technology in Echizen cutlery industry, not cutlery only, was applied its technology it is engaged in the development of cutlery and new products.




Until there is Iwai's cutlery.


1. The rod-shaped steel, and knocked a shape to fit the knife to make.


2. Hit the iron belt hammer, and the base steel making in the knife form.


3. And then heated by placing the steel to iron.


4. The steel was forge welding to the base steel, and pull it out Mihakara~tsu to become suitable temperature 950 degrees, Strike at gavel.
And "to see the temperature at which the invisible, or rather many years of intuition, I just difficult."


5. Raise the temperature of the kitchen knife and put into the furnace, and hit with a belt hammer, and fire-polished knives of shape.


5. I will cut off the necessary parts. So far is the first stage.


6. Heating the opposite side of the cut kitchen knife, to create a part "core" that enters the handle stretched thin.


7. Again, and repeat the fire-polished tapping by heating. At this point, you can have those size larger.


8. And heating it, and then annealing. Flexibility is issued by setting the annealing. This is the forging and fire building is finished.


9. It hit the surface at room temperature, and then the conditioned tighten.


10. Is shaped by cutting machine, after adjusting a grinder, and brush with a file.



How to Care


Please wipe immediately with a dry cloth, etc. sink with hot water after washing with detergent.


Product information


Size: The length of the blade : about 18cm, blade width of about 4.5cm, about the length of the handle 12.7cm
※ Because our products are of 1-chome 1 chome handmade, size listed, you might be somewhat weight, etc., different Please acknowledge.

Weight: about 140g" />
Quantity:

Producers introduce

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

Iwai's cutlery, and commitment making things?


In old-fashioned manual, I have been fabricated 1 chome 1 chome carefully in this forging, handmade. Cutlery is, in front of the furnace, which can reach one thousand degrees, in Japan unique traditional recipe to build hit the blacksmith's, unlike the kitchen knife that was stamped on the machine, and cut well if there is a sticky, very sturdy cutlery is. That amount, While it is hard to make, to the belief in the fact that it is "all fuckable thing to do on your own", and I'd like to stick to making things better.

Do you also received order-made?


Only because the old-fashioned traditional recipe, I want to cherish the things that you can. Because it is hand that is doing just father and two people is a second generation, a kitchen knife and knife, you can Otsukuri from one custom-made. In addition, your name will also be placed.

In production, the point that care?


Without the flow work, you work needs to confirm with certainty. Also, I is that it thorough temperature management. To do this, it is necessary to reliably grasp a place that can not be seen. How can that crowded placed in the solid fuel of coke, or "but when the other is out", not the only kind of timing to understand in the sense. The blacksmith, is one that a variety of tasks at once, but to understand in my own, be made to cherish one Ding one Ding, and thought that lead to making the longevity knife that combines the sharpness and durability you.

Producer's profile

From its inception, cutlery devoted more than 75 years!


Iwai Minamotomatsu's founder, under the Mr. Yamagata original blacksmith Jiro Sakai City, Osaka Prefecture, after the fire apprenticeship, Sakai City of cutlery wholesaler, kitchen knife cuisine as exclusive craftsmen left Kaneyoshi, paper cutting knife, making the cloth cutting knife, etc. was. Lost everything in the war, after the war, and began the blacksmith in this land and moved to Takeo is a birthplace.

Second generation and is Takayuki Iwai After graduating from junior high school, learn Kaji Sakai under Mr. Minamotomatsu, seems himself learned the knowledge of Echizen beating cutlery. In addition, it performs peddling about 10 years from 40 years old, also from the people that use the knife I was able to learn the knowledge.

Mr. length Iwai is a three-generation also, went into training while attending junior high school after graduation, at night high school. Currently, as the Minister of Economy, Trade and Industry designated traditional crafts Echizen hitting Cutlery Traditional craftsmen, as one of the few craftsmen that inherits the steel with-fire-polished-forging technology in Echizen cutlery industry, not cutlery only, was applied its technology it is engaged in the development of cutlery and new products.


Industry youngest 35-year-old, tradition in two generations first parent-child craftsman!


Length's third generation Iwai, it becomes traditional craftsman in the 35-year-old industry youngest, Iwai cutlery became a workshop that there is a traditional craftsman in the second generation first child in active duty. Iwai's parent and child, and finish from forging, performs all to sell consistently, household cooking commercial cooking knives and special knife from the kitchen knife, crafted for and Crafts for cutlery, raw Hanabasami, Karikomi鋏, forest for cutlery (sickle, hatchet ), I have a wide range of production until the paper knife. Currently, Mr. length is, as one of the few craftsmen that inherits the steel with-fire-polished-forging technology in Echizen cutlery industry, not cutlery only, you have the challenge of the development of accessories and accessories that take advantage of the wind ripples floating in the cutlery .

Fused old and new ones, of new blacksmith products




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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