Frequently Asked Questions about Hand-Forged Knives
How do I recognize a hand-forged knife?
Most reliable when it comes to origin: A reputable supplier names the blacksmith, workshop, and location. We know the blacksmiths behind every line personally and call them by name. On the knife itself, fine differences in the grind pattern and surface become apparent because no two blades are exactly alike.
What distinguishes hand-forged knives from industrially manufactured ones?
Industrial blades are formed from sheet steel in large batches and are automatically ground and sharpened. When forging, the blacksmith compacts the steel by hand and then grinds the blade thin. The result is a blade with its own unique character, which is very thin yet stable.
Why do hand-forged knives cost more?
Because time and experience are built into the price. Yoshito Yamakawa, for instance, crafts a maximum of two knives per day, in over 30 manual steps. In return, you get a knife that, with proper care, will last for decades. We take care of resharpening for free.
Which ISSHO TABERU lines are hand-forged?
All knife lines are created in forges and workshops that we know personally: the 69-layer series and the steak knives in Seki, the Carbon line also in Seki, the Gyuto line and Masamoto in Tokyo, the Izutsuki line in Echizen, and the Marco Spezial line in Kashiwa.
How do I maintain a hand-forged knife?
Wash by hand, dry immediately, never put in the dishwasher. Maintain carbon steel blades occasionally with mineral oil. Resharpening is done on a Japanese waterstone; for ISSHO TABERU knives, this is free of charge.
