DETAIL
This is a double-bevel knife.
■Item Description■
Condition: New / Needs Sharpening (The edge can cut copy paper, but not newspaper.)
Blade length : 4.1 inches (105mm)
Overall length : 8.9 inches (225mm)
Spine Thickness : 1.9mm
Item Weight : 2.8 oz (80g)
Blade Edge : Double-bevel
Blade Material : Blue #2 Carbon Steel with Soft Iron
HRC : 62-64
Handle Material : Natural wood
Ferrule : Plastic
Country/Region of Manufacture : Banshu (Ono City, Hyogo Prefecture, Japan)
Others : Not dishwasher-safe
・About this item.
This is a small, versatile Deba knife manufactured in the Banshu region (Ono City and Miki City), one of Japan's leading cutlery manufacturing areas. The material is blue #2 carbon steel. The official Japanese name for this knife is 'Ajikiri knife,' which refers to a knife used for filleting and cutting small fish, like Horse Mackerel. Although it is primarily used for filleting and cutting small fish, many people use it as an all-purpose knife due to its shape and size.
This knife was sourced directly from an individual craftsman. As a result, it does not come with a dedicated or decorative package. This is also why the price is kept low despite being a knife made from Blue #2 carbon steel.
The right side of the blade is engraved with four characters. The first two characters mean "Banshu," and the remaining two characters mean "Ono."
The left side of the blade is engraved with two characters. The first character means 'Aogami,' and the second character means 'included,' together indicating that Aogami blue carbon steel is used.
・What is Banshu Ono?
“Banshu Ono” is not a brand name, but rather a description of the origin of this knife. It was made by an individual craftsman in Ono City, Hyogo Prefecture, which is part of the traditional Banshu cutlery area. This knife was produced not by a company, but by a craftsman working independently, and his name is not disclosed. Many craftsmen who produce OEM items also do not make their names public, probably due to contractual reasons.
・Others
Please note that this knife is prone to rust across the entire blade surface. Be sure to wipe it dry thoroughly after each use, as it will rust quickly if left wet.
