We are happy to get in some of the knives that were being made for us this summer from Ashi Hamono (Sakai City Osaka) and Yoshikane (Sanjo in Niigata). Some old favorites are back in stock; the 240 and 210mm gyutos and santokus from Ashi are always a favorite as are the 180 and 210mm Yoshikane gyuto and V-tokuko debas we also have some some new styles; 240& 270mm kiritsuke style gyuto from Ashi and the wa-nakiri and 120mm ajikiri deba from Yoshikane.
We just got our first batch of knives by Sakai Kikumori, Taka visited them during his visit to Sakai City (a major center of handmade knife making near Osaka) this summer (more on that later…) and brought back some samples. We have put them to use here at the shop and they have made several trips home to use preparing a few big meals. As is our habit we tried out different edge finishes and bevel angles to get a feel for performance and edge life and the slightly more elusive ‘cutting feel’.
We have new batches of western style gyuto, petty sujihiki and Chinese cleavers in stainless and carbon steel as well as Japanese style butcher knives in carbon; honesuki maru (aka hankotsu or sakabone), honesuki kaku, garasuki and two sizes of heavy yo-deba or western deba.
Also in from Sakai Kikumori are professional quality single bevel knives, deba, 165mm kamagata usuba, takohiki and yanagi in white steel and iron with a Japanese magnolia and horn ferrule handle and a more basic, entry level carbon steel and iron with a Japanese magnolia and plastic ferrule including debas, kamagata usuba, funayuki/mioroshi deba, and yanagi.
Another great find of Taka’s in Sakai was canvas Japanese knife rolls and wood sayas for single bevel and western double bevel knives.
Some old favorites are back in stock (the 240 and 210mm gyutos and santokus from Ashi are always a favorite as are the 180 and 210mm Yoshikane gyuto and V-tokuko debas) as well as some new styles; 240& 270mm kiritsuke style gyuto from Ashi and the wa-nakiri and 120mm ajikiri deba from Yoshikane..
On the way we still have knives from Sakai Konosuke coming in several batches starting with ginsanko and blue steel yanagi and debas and we aslo have a batch of old style French butcher knives in carbon and stainless being put together for us in France as well. These old style butcher knives are types that can be found used in France, Italy and Spain to a lesser degree, the old ones turn up every now and then and always get snatched up quickly, it’s exciting to find newly made ones as the old ones are as rare as hens teeth.
We look forward to a great selection of gifts for the holidays including Laguiole and Sabatier Oyster knives. We also managed to make it to the 21st century and wrangle Bernal Cutlery gift cards. These can be used on our website. We have are close to launching the mail in sharpening. Our designer is working on the forms and website logistics and should be ready any day now, so check our twitter feed and website to see a link for instructions.