Original: $345.00
-70%$345.00
$103.50The Story
Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.
About Masashi Kokuen - This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The dark finish of the Kokuen gives its name. Meaning ‘black smoke’ in Japanese, the Kokuen is inspired by the atmosphere of Masashi’s workshop.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Collar/Ferule colour may vary from light brown to almost black. You can see examples of the variation here.
About Masashi Kokuen - This blade's core is made from hard SLD steel clad in softer stainless steel, which Masashi-san can push to the absolute limit of hardness through his impressive skill and a couple of top-secret techniques. In plain English, this means they keep a crazy sharp edge for a long time but are much lower maintenance than traditional carbon steel blades. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.
The dark finish of the Kokuen gives its name. Meaning ‘black smoke’ in Japanese, the Kokuen is inspired by the atmosphere of Masashi’s workshop.
First training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
