Azuma Minamoto No Masahisa Wagyuto 240mm Tokushu Ko

Azuma Minamoto No Masahisa Wagyuto 240mm Tokushu Ko
Item# azuma-minamoto-no-masahisa-wagyuto-240mm-yasugi240
Regular price: $365.00
Sale price: $230.00
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Product Description

Azuma Minamoto No Masahisa Wagyuto Hikari 240mm Tokushu Ko (Special alloy Steel) Blade Knife with Octagonal Shaped Magnolia Handle

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viAzuma Minamotono Masahisaj Azum Minamotono Masahisa is served Genji family as sword smith for hundreds years. Right after Samurai era was ended, as many as sword smiths, Azuma Minamotono Masahisa started to change into Deba knife blacksmith in 1873. Their shop was opened in Nihonbashi fish market where was in old fish market location, and factory was opened at Kanda Kaji-Cho.

AMM sent engineer Taro Sumida to Europe and U.S.A. to learn manufacturing western style cutlery in 1908.

AMM added new department western machinery cutlery (Masahisa engineering now) on Japanese cutlery department already had. Those technology that learned from western countries is origin for Gyuto manufacturing in Kanto (around Tokyo area). Many craftsmen had learned those technology in Masahisa engineering set up their business, and those people help to devote spareding how to make Gyuto to all over Japan. In 1910-1920fs, their paper money cutlery started as delivery goods to Ministry of finance in Japan. According Nihonbashi fish market moved to Tsukiji fish market, their shop also moved to Tsukiji fish market. AMM is also very famous for manufacturing forged Tuna knife. They invented and started making Tuna fillet knife without cutting tuna in round slices. Most of Tsukiji fish market tuna companies and large tuna trading companies use their authorized tuna knife.

During WW II, AMM had made military sword called Showa Shinto by military order. It is the third generation Mr. Mitsuo Ogawa born in 1933 had been trained forging and sharpening skill under senior brother blacksmith.

Now the third generation Mr. Mitsuo Ogawa and the fourth generation Ms. Yuka Ogawa work together.

Their way to make cooking knife is free forging the same as traditional way to make sword or cutlery in Japan. Their knife making is to begin from a small clot of steel making the shape of a knife by heating and pounding, so they can make all kinds of special orders, because they are not cut off seat metal pressing out by mold metal cutter like most knife makers do. If they do not have mold metal cutter, they can not make a knife, they do not hold over the metal sheet too. AMM makes even Gyuto with the same traditional way.

The length of the blade: (9 1/2 inch, 240mm) The total length of the knife: ( 15 1/2 inch,395mm) Knife weight is 5.6oz. The end part of the back width is (3.0mm, 1/8 inch) wide.