Ohkubo Corporation Products
All products from this brand (5 total)
Matsumura 1 Blue Steel Bench Chisel
Matsumura 3/4 Bachi Nomi Chisel
The master blacksmith forges the Ryoba Noko Giri Nagaoke Professional Grade Double Edge Saw from the best quality Japanese "white" steel carefully milled by hand for correct thickness. Each blade is individually heat treated and hardened to 54-56 on the Rockwell C scale. They are then straightened and tensioned by hand. After the teeth are cut, they are given a special finish sharpening (hon metate). The rattan wrapped handle gives the user a secure grip. <br /> <br /> <br /> <br />Blade Length: 10-1/2" <br /> <br />Overall Length: 25" <br /> <br />Cross-cut: 11 tpi <br /> <br />Rip: 6 tpi <br /> <br /> <br /> <br />Japanese woodworking saws (Noko Giri) are unique in that they cut on the pull stroke. This gives the woodworker a degree of control and accuracy impossible to obtain with Western push type saws. Because the blade is in tension during use, it can be thin and hard. This means a very sharp edge and exceedingly thin kerf. Ryoba Noko Giri are the mainstay of the Japanese woodworker. They have cross-cut teeth on one side and rip teeth on the other. The size and number of teeth vary with the length of the blade. The longer the blade, the larger the teeth and the greater the set.
This traditional Japanese razor is hand forged by Shigeyoshi Iwasaki, a licensed sword maker. <br /> <br /> <br /> <br />Mr. Iwasaki was born in 1933 and was trained by among others his father a metallurgist famous for classifying Japanese steels i.e. "yellow paper", "white paper", "blue paper" etc. Mr. Iwasaki has demonstrated Japanese knife making at many venues. He also took part in an investigation of ancient swords and knives kept at Syousou-In, a treaure house built in the 8th century. When not in his forge, he teaches technical skills and metallurgy theory to young blacksmiths. <br /> <br /> <br /> <br />Blade length: 50mm (1-15/16") <br /> <br />Overall length: 170mm (6-1/2")
Traditional Japanese Professional Chefs Knives (Hocho) vary from other types of kitchen knives (Western) in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed, as are Japanese chisels. Because of this, these types of blades can generally be honed to a sharper edge than can double bevel blades. However, the single bevel does make the edge more fragile, and the knives must be handled with care. Hon Kasumi refers to the lamination process which creates the misty appearance of the lamination line between the two kinds of metal. These type of blades are hand forged from a combination of hard Shirogami Hagane white steel forge welded onto a piece of Jigane wrought iron. The most exacting standards as well as considerable time are required for this type of forge work. After forging and shaping, each blade is individually tempered to Rockwell hardness c62. The handles are made from the best quality Magnolia Wood, known for its water resistant qualities, with water buffalo horn ferrules. Each Hocho comes nicely packaged and fully sharpened with complete instructions for maintaining a razor edge.