This beautiful piece represents the traditions and magic of Japanese knives more so than any other. The specialty of a craftsmen who at the age of 85 will be retiring next year, the Takefu steel core gives the blade an unbelievable sharpness and strength, whilst 6 layers of hard and soft steel on either side help protect the core, ensuring it's resistance and giving the beautiful marble pattern. A perfectly distributed weight for a single-sided knife, the handle begins with buffalo horn and leads into a grip made from the finest Magnolia Obavata (Japanese whitebark magnolia wood) shaved to an octagonal shape for increased grip and functionality. For the past year, only 100 pieces of this special item has been made by the craftsmen, making this a truly rare commodity.
Handcrafted in Japan
This special item is handmade in the Takefu area of Ezichen-city, a small town located in the Fukui Prefecture of Japan (close to where our eyewear is made). Takefu draws upon a rich 700 year old blade-making legacy that dates back to 1337, around the time Japanese swordmaking and the katana gained prominence around the world. The specialty of a single craftsmen who has been working in a 115 year old family operated facility, this is the very last time he will be making this type of knife as he approaches his 85th birthday and retirement. Limited edition has never been more appropriate.
##The Takefu special steel is positioned in the middle and acts as the central cutting edge of this 13 layer blade.
It is then sandwiched by 6 interchanging layers of hard (nickel alloy) and soft steel on each side which creates the distinct marbling pattern on the blades surface. Forged and shaped by hand and heat this is truly an exceptional blade that embodies everything special about Japanese knives. This knife has exceptional sharpness retention and once sharpened remains that way for a long period of time.
Archibald London is the New Age Luxury Brand that Should Be On Everyone’s Radarby B. Oliver (29/02/2018), The Robb Report.
##What makes these so different? Knives are made everywhere in the world, so what makes Japanese knives so special?
It is the truest representation of the Japanese Kodawari philosophy - an uncompromising and relentless devotion to a pursuit, an art, a craft, an activity. Characterised by the sharpness of the blade, the distribution of weight and the sheer strength of the metals that are carefully selected for each type - compromise knows no meaning in the manufacture of each of these Japanese blades.
• As this blade has a high amount of carbon and a smaller amount of chromium compared to other types, cutting certain ingredients can change the colour of the blade due to a chemical reaction. If the blade colour darkens with a black gradient, a simple rinse, clean and a bit of sharpening/ polishing from time to time will suffice. However the knife will need immediate care if you spot any red gradient forming as this can damage the blade.
• Cutting different ingredients can affect how much colour changing occurs with time. If you cut a lot of lemons (or any fruits that has high acidity) or onions, you should spend the first few weeks taking extra care of the blade. Cleaning the blade with a damp towel and drying it with another clean towel will help the blade surface 'settle.' After time, the knife should develop a distinct beautiful dull-blue-grey patina which will become a layer to protect the surface. This reaction can also produce a slight smell but this will settle over time.
• In order to keep the blade sharp, make sure to use a wooden cutting board to preserve the sharpness of the blade and use a whetstone to recover the sharpness. Suitable to cut vegetables, meat and bread, and please do avoid cutting bone or frozen food.
• The best way to clean the rust off is to make the knife slightly damp, dust some powder cleanser over it (or even a paste made of water and baking soda) and rub the surface carefully with a metallic (or hard nylon) sponge or a wet cork from a wine bottle. Alternatively to use a knife eraser (also called rust eraser). It will help by positioning the knife flat on the surface of the chopping board as shown in the picture attached. Once you have been able to complete the above, make sure to wash the knife and with it well with a dry towel.
• Once the blade has the patina, it will be more resistent to rust, however this does take a bit of time so until then you just need to be extra cautious, especially when cutting ingeredients with high acidity.
