The inventory of Tesshu knives

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

Western style Japanese Chef Knife bolster

IMG_2718

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.

Please click here to see Ikkanshi chef knife