Japanese Honyaki Honesuki Knife - RED ORCA - Carbon Blue Steel no.2 - Ebony wood with Silver Ring - size: 16cm
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Easy to rust
Out-of-Stock

Japanese Honyaki Honesuki Knife - RED ORCA - Carbon Blue Steel no.2 - Ebony wood with Silver Ring - size: 16cm

Kofuse-zukuri is a difficult technique that requires a high level of skill and experience, and is the same manufacturing method used for Japanese swords.

The Koufuse-zukuri method was developed in 1995 out of the desire to create something unique, something with the sharpness of forging but with the elasticity of a sword.

Conventional hammered blades are made by inserting steel into steel (steel is sandwiched between steel), but Koufuse-zukuri is the opposite: steel is inserted into steel, in other words, steel is wrapped around extremely soft iron, which serves as the core metal, in the same way as Japanese swords are made.

This highly technical and time-consuming forging process is said to be the reason why Yasugi steel is as resilient as spring steel, strong, and durable (does not chip).

Incidentally, the brand name "Red Orca" was named after Shozo Akitomo, the sales manager of the company, who is fond of orcas.

¥46,000 *

¥46,000 Tax excluded

block Out-of-Stock
Description

Knife Type：Honesuki – Japanese Chef knife

Usage of this knife：General foodstuffs except hard or frozen

【Spec】

Knife：

16cｍ
Overall Length： 293ｍｍ
Blade Length： 152ｍｍ

Blade Height (at heel)：

 38ｍｍ

Spine Thickness above heel：

 3.03ｍｍ
Weight： 127ｇ

Blade

・Construction: Honyaki 

・Grind: Double-edged Blade 

・Core Steel: Carbon Blue Steel No.2

・Hand-sharpened

・Blade Finishes: Suiboku Finish

Handle　

・Shape: Octagonal for easy gripping　

・Material: Ebony wood with Silver Ring

Brand: Red Orca

Made in Tosa, Kouchi, Japan

Data sheet
redorca レッドオルカ
id5112-16
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to　the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

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