Akazawa Japanese Knife
Akazawa Blade Design
The straight alignment and construction of a blade is a basic process that goes into making a proper knife that assures the ease of handling. Properly aligning a blade requires a craftman's patience.
The spot where a chef's fingers meet the metal of a blade is called the "Ago". This ergonomic design is used to make it easier for a chef to use his or her knife
Building a handle to be water resistant is a necessary process when contructing a knife. This process keep the wood from expanding due to water and keeps the handle from cracking.
An ergonomically designed handle creates a comfortable ago-migaki (heel) of the knife to best assist a chef and improve his or her stamina while at work.
Knife Series Steel Types
● Uses Super Blue Steel and comes with a handle constrcuted from a water buffalo's horn; it also has an ebony finish.
● It can also be made with Blue Steel Type #1 with the same water buffalo handle and finish
● And with Blue Steel Type #2 with the same water buffalo handle and finish
● This blade uses Silver Steel Type #3 and comes with an ebony handle
● We also offer the Ginsan-Ko Honyaki, which is made from pure steel with no additives, and comes with an ebony handle
● This blade uses Blue Demascus Steel and comes with a handle constrcuted from a water buffalo's horn; it also has an ebony finish
● We also offer this blade with White Damascus Steel with the same water buffalo handle and finis
● This blade is made from Blue Steel and has a double-water buffalo horn handle with an ebony finish.
● We also offer this blade with White Steel and the same beautifully designed handle