The Art of Japanese Knife Making » Dish Magazine

Product Description

It takes 42 days to make this knife, but it will convince you in about 2 seconds flat. 

From Samurai to Chefs - The History of Japanese Knife Making – Jõnetsu Foods

Yoshihiro Left Handed Kasumi White Steel Edo Usuba Traditional Japanes – Yoshihiro Cutlery

Sori Yanagi Stainless Butter Knife – Art on The Table

[General Features] Takeshi Saji SG2/R2 Makie-Art series feature Damascus-patterned blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder

Takeshi Saji Makie-Art R2(SG2) Mirrored Damascus Japanese Chef's Gyuto Knife 210mm with Urushi Lacquered Saya and Handle FUJIN RAIJIN

Zen and the Art of Knife-Making — Alpine Modern Cafe

[General Features]Takeshi Saji SRS13 Mirror Hammered Damascus series feature Square-Hammer patterned blades with a core of SRS13 Micro Carbide Powder

Takeshi Saji SRS13 Mirror Hammered Damascus STW Japanese Chef's Bunka Knife 180mm Bottle-Green Stabilized Hybrid Resin Handle

The Art of Japanese Knives

The Art of Japanese Knives

Zen and the Art of Knife-Making — Alpine Modern Cafe

Yoshihiro Gingami No.3 G3HC Japanese Chef's Kenmuki(Vegetable) 180mm with Saya Sheath and Magnolia Wood Handle

Takeshi Saji SRS13 Mirror Hammered Damascus STW Japanese Chef's Bunka Knife 180mm Hybrid-Wood Stabilized Handle

From the Forge to the Kitchen: The Art & Precision of Japanese Knives

Blade Magazine - Knifemakers have embraced the art of

Yoshihiro Left Handed Kasumi White Steel Edo Usuba Traditional Japanes – Yoshihiro Cutlery

The Art of Japanese Knives