Kuwahara Kaji Kobo・Nagasaki Gunkanjima Ippon original knife・120mm
Kitchen! Camp! Barbecue! Zombie apocalypse! (we have many North American customers)
There are places and moments when an original knife is what you need. Here! Use this!
We appreciate the attention to detail, method and tradition that Kuwahara san brings to his kitchen knives and we think you will too. Is this Kuwahara original a kitchen knife? It could be, and it could be so much more. A slicey kitchen knife masquerading as a utility knife performing just as an outdoor knife should. (In certain circumstances it could use a sheath. We don't offer one.)
Kuwahara san challenged us to come up with a suitable name for this intriguing knife. Not an easy task. We discarded 'Samurai knife', 'Hand-forged Gunkanjima knife' and 'Kayaki Original Knife'. You can see why. We settled on 'Ippon'. So clever. So catchy!
Ippon is used in martial arts to indicate the successful execution of a technique and an effective result with the win. It carries the sense of a single stroke - one-pass cutting is something we like - think of your next bout with chicken skins. Ippon ('一本') is also how you can count knives in the Japanese language: ippon, one knife. The One.
Kuwahara san is located in the township of Kayaki-cho in Nagasaki. Kayaki-cho has a long association with the nearby island of Hashima, also widely known as Gunkanjima. They shared the local stage in Japan's nineteenth century industrial development and knife makers in the area long utilized the high-grade coking coal extracted from Mitsubishi's undersea Hashima mine. It's an appropriate marketing association, hence 'Nagasaki Gunkanjima Ippon'. Love it.
|Blade steel:||Yasugihagane | nantetsu|
|Bevel:||Ryōba double bevel|
|Blade construction:||Sanmai tri-layer|
|Left-handed available:||Handle and blade suit both hands|
|Handle:||Octagonal shitan (sandalwood)|
|Weight in hand:||79g|
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