波舞 Namimai
The blade is made of Damascus steel and is forged over multiple layers utilizing the traditional technique of "uchihamono" (hand-forged blades). It tightens the steel and makes the knife distortion-free even after many years of usage.
This traditional knife unites beauty, strength as well as sharpness, and is without a doubt a "lifelong" masterpiece.
Blade Materials
Stainless steel (VG1)
Collar
Buffalo horn
Handle Materials
Walnut natural wood
Size
L 318 × W 53 × H 20 mm
Blade Length
165 mm
Weight
125 g
Producing Area
Takefu, FUKUI & Sakai, OSAKA
Lightness
Sharpness
Ease of sharpening
Rust resistance
About Blade
High-class VG #1 stainless is used as one of the blade materials, making this knife an ideal piece that is rust resistant, with amazing cutting ability that is easy to sharpen.
Damascus steel presents a classy look. As the knife features a double-edged blade, it is highly practical and can be easily used regardless of your dominant hand or your skills.
About Handle
The material of the handle is natural walnut, which is often used to make high-end furniture. The octagon shape helps with optimal grip and fits comfortably in your hand. Like leather products, the changes it takes on over the years is something to look forward to.
The collar, which joins the handle and blade, is made from water buffalo horn. This is a rare material, as a water buffalo has only two horns. This knife is ideal for long-term usage, thanks to its strong resistance to water and extreme hardness.
Producing Area
To pursue the finest quality, our production process - forging, adding the blade and attaching the handle - is completed in different locations that are known for each individual practice.
Namimai, with its symbolic wavy patterns on the blade, is handcrafted in Takefu (Fukui) and Sakai (Osaka).
武 生 Takefu, Fukui
Takefu City in Fukui is located in the Echizen area between Kyoto and Kanazawa.
Echizen is considered as a place of manufacturing. For example, Sabae, which is the adjacent city to Takefu, is known worldwide for its thriving eyewear industry.
Looking back its history, it is said that Chiyozuru Kuniyasu, a famous swordsmith of Kyoto, moved to Echizen while pursuing the optimal place to make katana swords. Besides swordsmithing, he made sickles for local farmers, which is believed to be the beginning of "Echizen Uchihamono" in Takefu.
In the Edo period, the majority of production was devoted to sickles and hatchets. In particular, Takefu was the largest producer of sickles during this period.
Traditional fire forging techniques have been inherited from ancient times. In this method, metal structures are strengthened by hammering heated steel. The shape of the steel can be changed by applying a relatively small amount of force.
In their traditional forging style, two sheets of blades are stuck together and hammed from front and back. This is a unique method that is not seen in other locations.
They also have a workshop called "Takefu Knife Village" where craftsmen regularly gather for bladesmithing.
The interactions among craftsmen are active, which allows cooperation regardless of their experience and age. It is noteworthy that the number of young bladesmiths is increasing in this area.
堺 Sakai, Osaka
©Sakai City, JAPAN
Sakai is a commuter town located in the Southern area of Osaka, and is the second most populous city in the prefecture after Osaka City.
Sakai is known for having many ancient burial mounds. Once, blacksmiths gathered and lived in Sakai from all over Japan to create tools for the construction of the mounds. This is believed to be the reason why Sakai is famous for forging.
In the Edo period, the shogunate's order included exclusive production of "Tobacco knives" in Sakai - knives for chopping tobacco leaves, which led to Sakai's fame for bladesmithing. As time went by, the technique has continued to be inherited by craftsmen over countless generations. To date, Sakai has been producing stunningly sharp knives with the best quality.
The production of forged knives in Sakai is based on the division of labor within each district.
To complete a single knife, each step, from forging and adding a blade, to attaching a handle, is handled by traditional specialists. It is expected to include more than 30 processes of knife creation until completion.
The significance of Sakai knives lies in the excellent forging and sharpening techniques which determine the edge of the blade.
Knives from Sakai are said to be used by over 90% of professional chefs of Japanese cuisine. Sakai is the leader of the world-class culture of Japanese bladesmithing.
Precautions For Use
To prevent rust
- Use dish soap to thoroughly wash the knife, and immediately wipe moisture away with a dry cloth before storage.
To prevent damage
- Do not ever put the knife in the dishwasher.
- Do not hold the knife over a fire or put in the oven. To disinfect the knife, please use hot water.
To prevent chips
- Do not use the knife on a hard surface, such as on a metal, stone, or glass cutting board.
- Do not cut hard objects, including frozen food and bone-in meat.
- Avoid putting multiple knives in the same drawer, as they may touch each other and chip.
For safety
- Handle the blade with care.
- Store the knives in a safe place and out of reach of children at all times.
