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Santoku kitchen knife with a lacquered handle

Damascus santoku kitchen knife of lacquered handle

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

wind ripples santoku (all purpose) kitchen knife with a wooden lacquered handle having excellent sharpness made with Japanese traditional forging and hammering technologies


This kitchen knife was made by a skilled blacksmith,Takayuki Iwai with a Japan unique traditional process of making knives in Japan. In front of a furnace which can reach one thousand degrees, he 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.

There are beautiful wind ripples patterns which come from forged many layers of iron and steel on the surface of a blade. The blades are also excellent in strength and durability by the interaction of iron and steel, so you will be able to use them so long.

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 made of lacquered magnolia wood. Its gloss 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 one by one.

The handle is made of magnolia wood, and lacquered by a traditional Japanese lacquering method called Echizen lacquering.


Beauty of wind ripples (Damascus pattern)

Beautiful wind ripples of forged many layers of iron and steel appear on the blade. It also has excellent strength and durability by the interaction of iron and steel, you will use this for long time.


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 of it 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.I will cut off the necessary parts.


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.
No dishwasher.

Product information


Size: The length of the blade : about 18cm, blade width of about 4.5cm, about the length of the handle 12.7cm
※Each piece may look slightly different since it is made by hand.

Weight: about 140g


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 of it 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.I will cut off the necessary parts.


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.
No dishwasher.

Product information


Size: The length of the blade : about 18cm, blade width of about 4.5cm, about the length of the handle 12.7cm
※Each piece may look slightly different since it is made by hand.

Weight: about 140g" />
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

Producer's profile

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


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 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


Mr.Takeshi says that "I already decided to take over the blacksmith when I was an elementary school student." Everyday, from 7.30 am until 6:00 at night he devotes to craft things in the workshop.

We asked him a question. "Is it too tough for you?" He said "I am naturally in my workshop. Of course, in summer hot season, I get more rests but I really enjoy crafting everyday.

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