Kishubusshin

Traditional craftsman: Kenji Togashi’s work

kishubusshin

A series of deba knives forged by Mr. Kenji Togashi, who is famous as a first-class blacksmith in Sakai.

We have developed a durable Deba knife that can continuously cut without chipping, thanks to the sharpness unique to Shirogami 2 steel, appropriate forging and heat treatment.

There is no existence of a deba knife that seeks sharpness. This is because sharpness is equivalent to hardness, and hard knives are said to be prone to chipping.

The series of kishubusshin that achieve this was made possible by Mr. Togashi’s technology to produce durable and tough knives.
Recommended for those who want a sharp blade, those who want a blade that is hard to chip, and those who need to cut a large amount.

Specification
Steel Material:Yasuki Hagane shirogami No.2
Method:making by a blacksmith
classification:Honkasumi Plus
Fine wooden whetstone finish gusset polishing
Handle:magnolia water buffalo octagonal handle
Saya:magnolia scabbard with round-hole pin 
Hardness: Approximately 62HRC – 63HRC

Recommended finishing

Various natural whetstones suita
King G-1
Arashiyama
Fine Whetstone #3000.
Medium finishing whetstone #4000 SP
Black curtain of Shapton blade #2000

■ Origin and Concept of the Name ■

kishubusshin
The origin of the name comes from a term that is associated with surgeons. Surgeons use knives on people’s bodies, which may seem like a demon’s hand. However, the intention behind it is the heart of a Buddha who wants to heal the patient’s body.

We chose this name to give the same spirit and intention to our knives. When starting to cook, especially in Japanese cuisine, the first knife used is the deba knife, which is used to fillet fish. In order to live, people must eat! We see our knives as tools to prepare food (fish, meat, and vegetables) deliciously while having gratitude towards them.

*The above prices do not include consumption tax.
*Other products will be quoted separately.
*For left-handed use, it is made-to-order, and the price will be increased by 50%.

 

Related information

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After discussing the selection of a kitchen knife, we have chosen the “kishubusshin” brand. You will be amazed by the mirror-like finish and excellent backing craftsmanship.

I take pictures of the state of honbaduke from diamond # 325 to 10000 in each scene and post it.

It’s rare to take pictures during sharpening, so it’s a valuable content.