Hand made by 5th generation blacksmith Masami Asai blade is marked Akifusa the designer/developer of this line of knives with a sticker on the ferrule which reads tezukuri ‘handmade’. Azai san makes knives in Takefu Japan, a small center of handmade knife making. His work is a prime example of the artistry and precision of fine Japanese knife making, not only are his knives beautiful but they perform exceptionally well.
Called a petty but it also has the geometry and feel of a small gyuto, the slight offset angle of the handle allows for extra clearance for chopping, great for small veggies and fruit and is narrow enough to be a good slicer.
Made with a core of SG2 powder metal hardened to HRC 64-65. This metal is a very tough stainless steel which has been made into a fine powder and then sintered back together giving it a very fine grain structure and homogenous distribution of alloy materials translating into a blade with excellent edge life and a good sharpenability; surprisingly easy for a knife with this kind of edge life. The thin distally tapered blade wedges very little in use and cuts very smoothly.
Literally ‘floating ink’ a Japanese damascus steel made with several types of metal forge welded together creating varying patterns depending on how it is treated. Varying from a simple stacked layer structure to a wild or geometric patterned structure, suminagashi differs from the layered steel created in sword making in that it is not a homogenous metal folded to create the pattern. The artistry involved the forging of suminagashi can be quite impressive.
Handle is a beautiful, dark red hardwood with a resin and pressure treated pakka wood ferrule for added strength.