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Japanese Haiku Itamae suminagashi knivesHAIKU ITAMAE Japanese KnivesInteresting patterns in the blade is made of steel Suminagashi* which was carefully polished.The blade is made of steel «Blue Steel» with a Rockwell hardness of 61 which gives a perfect cutting blade. A total of 32 layers gives the Suminagashi appearance, this superposition produces a blade nicely contrasted. The octagonal shape of the handle of ebony wood combined with a real buffalo horn bolster complete the perfect look of the knife. (*) Suminagashi is an old Japanese technique of decorating paper with ink, the oldest form of marbling, used here to describe the Damascus steel.
Collectible knives, Haiku Itamae knives are also real art object.
City of SEKI, capital of the japanese cutlerySeki, Japan, the cutlery capital, is situated in the center of the Japanese Archipelago. The history of the cutlery industry in Seki dates back 780 years. Swordsmiths first appeared in Seki in the early 1200s. The industry’s founder was drawn to the area by its natural resources which included good quality earth for tempering blades, pinewood charcoal, fresh water, and proximity to two major rivers. Seki was an ideal region for swordsmiths.The method used for tempering swords in those days was unique to Japan. Swords from Seki were such good quality and had such high artistic value that Seki became famous for its swords. During the 1300s to the 1500s, the number of swordsmiths exceeded three hundred, and Seki swords were renowned as excellent swords that neither bent nor broke. During the civil wars from the late 1400s to early 1600s, Seki swords were favored by the Samurai warriors. Therefore, Seki prospered and became Japan’s most famous sword manufacturing center. This traditional Japanese technique of swordmaking has been handed down from generation to generation to the present day. These techniques continue to be used to produce the KASUMI knives which explains their excellent cutting ability and hardness. (*) Suminagashi is an old Japanese technique of decorating paper with ink, the oldest form of marbling, used here to describe the Damascus steel.
KASUMI knives are worthy of being called a specialty of Seki. » TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives » SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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