🔪Handle: Octagonal Rosewood Handle with Black Buffalo Horn Ferrule 🔪Saya: Optional (various materials available)
🔪Thickness: ≈7.5mm
🔪Blade Width: ≈5.3cm
🔪Weight: ≈348g
Brand Introduction:
🔪Makoto Works|Crafted by Tadokoro Makoto
Makoto Tadokoro, a sharpening master from Sakai, began his journey at age 16. After over 28 years of craftsmanship, he returned to his native Kochi in 2010 to establish his own brand. Under "Makoto Works", he collaborates with elite smiths like Nakagawa Satoshi and Tanaka Yoshiichi. His dedication to traditional Japanese sharpening earns the trust of top chefs across Japan and abroad.
Steel Introduction:
⭕️Gingami No.3: A premium stainless steel made by Hitachi Metals, composed of high carbon, high chromium, with added vanadium and molybdenum. It offers superb edge retention, hardness, wear resistance, and corrosion resistance—ideal for high-quality kitchen knives.
Knife Model Introduction:
⭕️Deba (Ken-Gata): A single-bevel knife with a thicker blade, traditionally used to fillet fish and separate meat from bone. It can also handle chicken and small bones, though not suited for hard bones like pork ribs—use a heavier cleaver in such cases.