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The blacksmith , Mr. Toshihiro Wakui is third generations of Wakui Prybar Cutlery Co. He had worked on Wakui Prybar Cutlery Co at day time, and had worked to Yoshikane at night time for four years to learn how to make cooking knives.
He has worked just his company Wakui after that.
.This blade is thick on the spine (tapered spine to the tip) that works for cutting or split into the ingredient like an ax, and the tip side becomes thinner, and the thin tip makes easier to slice into the ingredient. To slice into the ingredient from the tip side to the heel side makes easier to cut into the ingredient, and it is easier to come off the ingredient from the blade without stuck on the blade. It is an ideal shape of the slicing kitchen knife. It is also wide tall blade on the heel side.
Hagane(steel): Hitachi white II steel (C; 1.0-1.1%, Si.; 0.10-0.20%, Mn; 0.20-0.30, P; less than 0.025, S; less than 0.004)
Jigane (cladding iron): SUS410 stainless (Nashiji , looking like pear skin pattern)
Blade Length; 5 7/8 inch (150mm) from the tip to the heel
Handle Length; 5 inch (127mm)
Total Length; 11 1/2 inch (292mm)
Knife weight: 3.0oz.
Spine width nearby the heel is 2.5mm (1/8 inch) wide.
Spine width near by the tip from 1inch is 1mm (1/32inch)
The width from the heel to the spine: 33mm (1 1/4 inch)
HANDLE; octagonal shaped Ho (Japanese magnolia) with Water Buffalo horn bolster