In 2008, Some of the Seki knife authorities have formed "Challengers Knife Club" to train and inherit Seki traditional knifemaking technique and knowledge to young knife carftsmen in Seki. There are now 15 club members gathering once a month. They are working at Seki knife factories, and challenging to make their own knives after work and weekends.
JKD&JCK is trying to support and encourage them by introducing thier knives for sale. Here are some of the latest knives received.
TOSHIYUKI TAKAHASHI Custom Kitchen Knife TT-12 Santoku 170mm
Experienced and skillful, Mr. Takahashi has been working hard as knife craftsman in Japanese Knife Capital Seki City for over decades. He is the craftsman who masters every knife making process and detailed & precision custom works during over the decades of his knife making careers. Mr. Takahashi makes fine Japanese style Kitchen knife with unique material, perfectly-balanced and hand contoured custom handles.
This is a Santoku 170mm (6.6 inch) versatile kitchen knife, Mirror Polished 440A stainless steel blade, Streamline ground to the edge for cutting throughly with 2-step cutting edge for longer sharp edge retention. Denim Blue Color & durable Jute Micarta handle, Full tang with 2 Nickel Silver Rivets, Comes with Gift box.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: Toshiyuki Takahashi Custom Kitchen Knife TT-12 Santoku 170mm
Blade Material: 440A Stainless Steel
Rockwell Hardness (HRc): 58 to 59
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Denim Blue Color & durable Jute Micarta Handle
Saya Included: No.
Santoku 170mm (6.6")
Cutting edge length: 170mm
Total Length: 297mm
Blade Thickness: 2.2mm
Blade Width: 46mm
Handle Length: 120mm
Total Weight: 161g
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.