We will have been to Japan from 6/2 to 6/21, and we still accept your orders, and we are able to reply e-mail (not quick response), but we are not able to ship the purchased items during Japan trip. We will start shipping after 6/21 again.
Takami 50mm Watetsu / white I steel blade Kamisori came in
http://www.aframestokyo.com/takami-50mm-watetsu–white-i-steel-blade-kamisori-single-bevel-ed51.html
I will have a booth at Hawaii Historic Arms Association Great Gun Show on March 18 and March 19
I have lots of used cooking knives (over 50 pieces), so I will sharpen them and bring them there to sell, and more items.
Lots of gun collectors and knife collectors will be there for people those who are interested in those things. It should be very fun show to talk to them.
It is at Blaisdell Center on this weekend.
We have got Soba kiri bocho 300mm and 330mm white I steel made by Mr. Shiraki Kenichi
I asked to make it lighter weight.
I just checked into Tesshu knives (inventory) on 01/31/2017.
Some of them are already have handles, but the most of them are just blades without the handles.
If you are interested in below items, please send me e-mail at aframestokyo@yahoo.com
WA GYUTO (Japanese style chef knife):
Shiro II steel—210mm, 240mm, 270mm
Blue II steel—210mm, 270mm
VG10—210mm, 240mm, 270mm
Blue I steel (Damascus single bevel )— 210mm, 240mm, 270mm
Mizu Honyaki white II steel—210mm, 270mm, 300mm (Mt. Fuji hammon)
Mizu Honyaki blue II steel—210mm, 270mm
Abura Honyaki (oil quench) white III steel—240mm
YANAGIBA:
White I steel (kasumi)— 270mm, 300mm
Blue I steel (kasumi)— 270mm, 300mm
White I steel (Damascus)— 270mm, 300mm
Blue I steel (Damascus)— 270mm, 300mm
Left Hand (Yanagiba)
Blue I steel (kasumi)— 270mm
Blue I steel (Damascus)— 270mm
YANAGI KIRITSUKE:
Blue I steel—300mm
WA PETTY KNIFE:
Blue II steel—150mm, 180mm
Ginsan—150mm, 180mm
DEBA:
Blue II steel—135mm, 165mm, 180mm, 210mm
USUBA:
Blue II steel—180mm
NAKIRI:
Blue II steel—165mm
SANTOKU:
Blue II steel—165mm
SOBA BOCHO:
Blue I steel—300mm, 330mm
CHINESE CLEVER:
White II steel—220mm
VG10—220mm
The picture of the chef knife is Ikkanshi Tadatsuna (all Ikkanshi Tadatsuna western handle knives are made the same way), and it is one body from the tip to the end of the handle.
The bolster is normally welded, but this one is not welded. It prevents to be over 1000 centigrade again by sparks.
It is also clean looking and no sanding marks or welding marks around the bolster.
There is the way to put together the handle and blade by welded.
