Jiro Tsuchime Wa Gyuto 240mm Number 67, Padouk Wood and Ebony

Jiro Tsuchime Wa Gyuto 240mm Number 67, Padouk Wood and Ebony

Manufacturer: Jiro 次郎

Blacksmith: Jiro Nakagawa 中 川 次郎

Region: Nagano

Profile: Gyuto

Steel type: Carbon steel coated with mild steel (Warikomi *)

Steel: Yasuki Shirogami no.1

Handle: Padouk Wood and Copper and Macassar Ebony Ring

Blade length: 240mm

Date of Manufacture: January 2020

Finish: Tsuchime

Orientation: Ambidextrous

Channel Manufacturer: Martin Tremblay

 

Blacksmith Jiro

 

Jiro-san is a blacksmith and knife maker from the Nagano region. He makes these knives from A to Z alone, which means that each part of the knife was handcrafted by Jiro-san from start to finish. For those who do not realize the extent of their work, the quantity of blade that can be produced by a good quality Japanese industrial manufacturer can reach 10,000 per year. As long as Jiro has a maximum capacity of twenty knives per month! It is for this reason that the number of knives on the market is limited.

 

He has been a blacksmith for 20 years, but no one has noticed how incredible his work is. When it was discovered by Hokuto Aizawa (president of Hitohira), it was surprising that no one was found yet.

 

Each knife comes with hand written paper, noting serial number, profile, type of steel, type of handle, size and date of manufacture. ⁠ There is also a serial number on the blade of all its knives, it is located on the tongue of the knife with Japanese handle and on the back of the knife with western handle. ⁠ Each knife is sharpened by hand using an ancient technique of Japanese Saber polishing. You can see the detailed character of the mild steel on each knife. The unique design of its blades makes sharpening much easier and efficient. All the blades are finished with Ushigumori, (Natural Stone from the Ohira mine) this gives a hazy and contrasting rendering. ⠀

 

Most knives with the Warikomi forge type contain only 50 to 70% hard steel inside. However Jiro puts 90% using his own technique. Even if there is hard steel inside, the hardness of the steel is sometimes different between the outside and the inside of the layers because many blacksmiths do not have the dexterity and skills to succeed. uniform tempering. The result is not visible in appearance but well after several years of use. The majority of knives end up dulling very quickly over the years, especially if you do not master the art of sharpening on water stone. Quite the opposite with Jiro blades, when you sharpen your knife it will improve over time. This is the primary characteristic that makes the difference between a good knife and an exceptional knife! Please do not judge a knife because of its appearance, seek the advice of a professional!

 

⁠If you are one of the lucky ones who will benefit from these expensive ones, do not hesitate to take a picture of it and identify Jiro on instragram (@ jiro2310). He is very friendly and available to receive your comments.

 

Enjoy your Jiro knife! ⁠

 

Warikomi:

 

Only two materials, steel and ferrite, are used in the traditional Japanese manufacturing method called Warikomi. The specific steel and ferrite used are selected according to the purpose of each individual blade.

 

The ferrite is divided then heated and inserted into the steel blade. The Blacksmith refines and forms the construction of the San Mai with Ferrite. Thanks to an additional refinement, the materials will be securely assembled.

 

In order to unify the irregularity formed in the particles during the stages and to create a functional shape, the blacksmith heats the blade until it reaches 760-800 degrees. Then the blade is slowly cooled in a "Warabai" for a day.

 

According to the blacksmith, he uses one of the two quenching methods Mizu (Water) Abura (Oil). After heating the knife to an optimal temperature of 790 ~ 830 ℃ , he quickly places the knife in water or oil to cool it quickly. This allows the steel particles to tighten and creates an extremely hard structure. The process of maintaining the temperature during the quenching of a red-hot knife requires years of experience and dexterity. Water quenching is the most difficult, it requires additional expertise and makes the knife even more efficient. Quenching can fail if the timing is not performed to the second, which means that the process is a serious feat to accomplish.

 

Martin Tremblay:

 

He is passionate about quality objects, their design and their beauty, without compromising on function. He discovered a passion, among others, for woodworking and Japanese kitchen knives. A happy marriage occurred when he produced his first handles of knives and sayas up to his standards. He strives to choose, among the most beautiful wood species, the pieces that present the most aesthetic textures and colors. he hopes to offer you a product that will preserve or awaken your passion for cooking.

    C$975.00Price
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