生紬 Shiruku
The fine, polished blade presents delicate and gentle expressions just like silk threads. It has achieved a desired lightness, making it easy to use even for petite women.
Blade Materials
Aogami Blue steel(Yasuki Aohagane) No. 2, Stainless steel (SUS405)
Collar
Buffalo horn
Handle Materials
Walnut natural wood
Size
L 315 × W 53 × H 20 mm
Blade Length
165 mm
Weight
111 g
Producing Area
Banshu-Miki, HYOGO & Sakai, OSAKA
Lightness
Sharpness
Ease of sharpening
Rust resistance
About Blade
This knife uses the Aogami Blue Steel #2, which is a kind of steel often used as a material for Japanese knives for professionals. By sandwiching this quality steel between stainless steel, the benefits of both Japanese and Western knives are achieved: an excellent edge and rust resistance.
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
Natural walnut, which is considered to be one of the world's three most precious woods for its excellent durability and beautiful impression, has been processed into an octagonal handle. Just like leather products, this handle fits comfortably in your hand and will increase its charm as you use it.
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.
Shiruku, with its delicate and soft impression, is handcrafted in Banshu Miki (Hyogo) and Sakai (Osaka).
播 州 三 木 Banshu-Miki, Hyogo
Pass Mt. Rokko by train or car from Kobe, and keep heading north-east for an hour or so - that is Miki City, Hyogo.
The area was completely burned down after a major battle in Miki during the Sengoku period. However, thanks to the reconstruction projects of Hideyoshi Toyotomi, who won this battle, carpenters gathered from all over Japan. Accordingly, the number of blacksmiths also increased to meet the demand for tools.
As time went by, those carpenters became migrant workers to different locations in Japan. Hence the good reputation for their tools also spread throughout the country, making Miki famous for the production of blades and hardware. Today, Miki is counted as one of the leading places for producing traditional carpentry tools and modern hardware.
Metalworks from this area is called "Banshu Miki Uchihamono." Like "Tosa Uchihamono", they are crafted by hammering iron using forging techniques.
As each piece is hand-crafted by craftsmen, mass production is simply impossible. However, by taking advantage of flexible forging, a variety of blades have been traditionally made to date, including short knives, planes and industrial construction tools.
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.
