Isshin Hammered 45 Layers Damascus AUS10 Wa Gyuto Chef Knife 210mm

Brand:  Isshin Hamono (一心刃物)
Type:  Gyuto / Chef Knife (Double Bevel)
Blade Material: Hammered(TSUCHIME) 45 Layers Damascus Stainless Steel 
                Core:  AUS10 (Stainless Steel)
Blade Length:  approx 210 mm
Total Length: 350 mm
Weight: 141 g (5 oz)
Blade Width: 46 mm
Thickness of Spine: 2mm
Handle: Rosewood
Ferrule: Laminated Reinforced Wood
Made in Japan

Add Sheath (Saya) for this knife

　The elegant wave pattern, known as "Sumi Nagashi," is a cherished hallmark of Japanese cutlery craftsmanship. This distinctive design is inspired by the techniques used in traditional Japanese swordmaking ("Katana"). The blade is crafted from a combination of low and high-carbon stainless steel, folded into 45 layers, creating a unique wave pattern with no two blades alike. Additionally, the hammered (Tsuchime) texture on the blade adds an extra touch of luxury and artistry, while also helping to release food more easily.

　This knife is expertly forged to be durable enough for both home and professional use.

　The blade shape is called "HAMAGURI-BA" in Japanese, with HAMAGURI meaning "clam" and BA meaning "blade" or "edge." This shape allows the kitchen knife to cut smoothly through ingredients, offering both strength and durability.

　AUS10 is a high-grade stainless steel made by Aichi Steel Co., Ltd. It is enhanced with chromium, molybdenum, vanadium, and other elements to improve hardness and wear resistance. The steel's high carbon content allows for excellent edge retention and sharpness, achieved through controlled heat treatment for optimal hardness.

NOTE:
Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.

　The manufacturer is located in Seki City, Gifu Prefecture, a region renowned worldwide for its cutlery production. Today, approximately 70% of Japan's cutlery is made in Seki.

　Then he forged first japanese sword over there for the first time at that time. Over time, many master craftsmen emerged from Seki, establishing the city as a hub for swordmaking.

　As the world changed, the demand for swords began to decline about 300 years ago. Some swordsmiths turned to agricultural tools, such as sickles and kitchen knives, to sustain their craft.

　In 1876, the Japanese government issued a decree banning the wearing of swords. As a result, many swordsmiths shifted their focus to making practical home knives. At the same time, the production of pocket knives were introduced into Europe and America.

　Seki's forged cutlery was first exported to Korea in 1894, and pocket knives began shipping to Canada in 1897. In 1919, metal western-style tableware (spoons, knives, forks) was introduced, followed by the production of razors in 1932. Prior to World War II, exports to Southeast Asia were also active.

　After the Second World War, Seki continued to expand its production, creating kitchen knives, scissors, pocket knives, nail clippers, razors, tableware, and outdoor knives. These products were exported to countries around the world, including the United States and Europe. The city gained international recognition, earning praise alongside other world-famous cutlery centers such as Solingen (Germany) and Sheffield (United Kingdom), collectively known as the "3S" of cutlery.

　What sets Seki's cutlery production apart is its focus on small-batch manufacturing, continuously innovating with modern designs while maintaining traditional craftsmanship techniques.