TESSHU Kiritsuke Style Chef Knife 240mm AUS-10 Core Stainless steel/SUS-10 stainless Cladding blade with octagonal shaped Charred Ho Wood handle w/ water buffalo ferrule
Nowadays, it takes for a long time to get Japanese style knives from Japan like 6months to over a year, so it is hard to control my inventory knives.
I have been Japanese knife business for over 15 years, and I have done lots of various knives working such as fixing, sharpening, touch-up new knife, handle making, saya making, engraving, etc.
It is not hard to make knives that I am making right now from those experiences. I just need time to make them. I will add more collection of those knives little by little in the future.
In that way, I can make various shaped of knives that I wanted to make.
That makes me hesitate to ask knife makers to make those knives for me or my customers.
Blade Length (from the tip to the heel); 9 5/8inch (245mm)
Handle Length; 5 1/2 inch (140mm)
Total Length; 15 7/8 inch (402mm)
Knife weight; 7oz.
The heel part of the spine width is 1.5mm (1/16 inch) wide.
The width from the heel to the spine; 60mm (2 3/8”)
HANDLE; charred octagonal shaped Ho (Japanese magnolia) and water buffalo horn ferrule
HRC; 59
BLADE; AUS-10 Core Stainless steel/SUS-10 stainless Cladding blade (Sanmai style)
AUS-10 Stainless steel (C; 0.95-1.10%, Cr.; 13.00-14.50%, Mo.; 0.10-0.30 V; 0.10-0.25, Ni.; 0.49,
Si.; 1.0%, Mn; 0.50, P; 0.04, S; 0.03)