https://www.aframestokyo.com/vintage-iwasaki-kamisori-50mm-tamahagane-steel-japanese-straight-raz50.html

 

https://www.aframestokyo.com/shigefusa-yanagiba-330mm-kitaeji-swedish-steel-blade-kn330.html

https://www.aframestokyo.com/shigefusa-deba-kitaeji-180mm-blade-kn180.html

 

https://www.aframestokyo.com/shiraki-mizu-honyaki-wa-gyuto-240mm-white-ii-steel-mt-fuji-ha240.html

 

It is a special order wider blade version. Normally, it is 46mm width from the heel to the spine, but this one has 52mm width from the spine to the heel, besides it has to hold the wider bevel and Shinogi style (bevel on the both side and bevel line), so it is essential thing to be little thicker spine width (4mm on the spine width at nearby the heel), and it has ebony handle, so if you are looking for very light weight chef knife, it might not be the one, but if you are looking for medium or little heavier chef knife(total weight 10.1oz.), it might be the one

 

https://www.aframestokyo.com/genkaimasakuni.html

https://www.youtube.com/watch?v=BxP9PLhLeog&index=4&list=UUGuxgI_waxNZFaUgi06jbiw

 

It is available to make custom solid wood handle with my stock blades (western style chef knife).

 

There are 210mm, 240mm chef knife, 170mm santoku, and 150mm petty knife

with SG2 Stainless steel blade.

 

There are also available on 210mm, 240 mm chef knife, 170mm santoku, and 150mm petty knife

with blue II steel / stainless steel cladding.

 

Please contact by e-mail

aframestokyo@yahoo.com

https://www.aframestokyo.com/kanoyama-kanayama-cordovan-40000-razor-strop-650400006506535.html

We have got Kanoyama Cordovan strops from #40000 to #90000 last week.

To have left hand and right hand of Kiridashi are ideal way of curving wood, because when the bevel side is attached on the wood block, the blade moves away from the wood surface. I meant what the blade bites smaller amount of wood surface, and slip away. It is great for when we need to remove tiny amount of the surface of the wood that is something like clean up little bit. That is happens to the single bevel edge blade.

In the other hand, when we attach the flat concave side on the surface of the wood, it bits the wood, and the edge is going to deeper side. It is great for when we need to remove lots of meat of the wood. Therefore, if we have the left and right hand kiridashi, we are able to use them more occasions.

https://www.aframestokyo.com/left-hand-yoshihide-kiridashi-24mm-white-ii-steel-bla24.html

 

https://www.aframestokyo.com/right-hand-yoshihide-kiridashi-24mm-white-ii-steel-blade-kni24.html

 

https://www.aframestokyo.com/machida-itsushi-45mm-bohler-k990-damascus-japanese-459901.html

https://www.aframestokyo.com/machida-itsushi-48mm-bohler-k990-damascus-kam489901.html

They came in Yesterday, and they are kind of expensive, but they are custom made one by one, so we can distinguish from the others.

The first one is Maru ichi (circle ichi) on the stamp, and the second one on the right is Yama ichi (mountain ichi).

It is hard to get the Maruichi information, but it should be from Maruichi shokai which used to deal Nakayama Maruka.

The company is gone.  The second one is from one of the whetstone companies in Kyoto.

The wisteria wrapped handle one is Iwasaki 58mm Tamahagane kamisori (single bevel).

The other one without the wrapping is Takami double bevel kamisori.

Takami double bevel one looks single bevel, but it seems it has deeper hollow ground especially on the flat concave side, Ura side.

https://www.aframestokyo.com/takami-56mm-watetsu–white-i-steel-blade-kamisori-double-bevel-ed5692.html