You can tell from the rough hammering finish
that this blade has been well and truly tempered.
This is a kitchen knife that has been made
by a blacksmith craftsman with roots in sword-making
using the same Souhizukuritraditional production method
used for Japanese swords.
Generous in its use of steel,which influences the cutting edge,
it has been combined in a two-layer combination
with extremely soft iron.
The design of the grip
where metal and wood become one is also unique.
The sharpness of the blade is wonderful –
you simply must try it on a tomato!
You can feel the weight of the knife as you cut,
as the blade moves smoothly downward.
The blackness on the knife is called Kurokawa,
and the unevenness of the hammer finish acts
to help ingredients fall off the blade.
The Kurokawa section also acts as a guide
when sharpening the blade. Soukei knives are made
by the father-son combination of Mr. Yoichiro
and Mr. Shojiro Ishizuka,
but the handles and stands are each made
by hand by Mr. Shojiro.
It is ideal for daily use as a general-purpose knife,
and you will gain further enjoyment from the appearance
of the unique luster that it develops with use over time.