Five Custom-Made Shigefusa Kitaeji Knives/特注の重房鍛地包丁、五丁

Japanese Food
Late last year, someone asked me to help him order some Shigefusa knives from Yoshizawa Riko. Eventually, he ended up ordering five, together with the saya (wooden sheaths) for the individual knives! In early June, I sent him the knives, and he kindly sent me some photos, along with some comments. He gave me permission to post the photos in my blog, so here they are.
Note that all these knives have kitaeji (laminated steel) blades. Shigefusa’s kitaeji blades are known to be resistant to warpage and easy to sharpen. For a novice like me, a kitaeji blade is simply a thing of beauty, though. 
これらの包丁はすべて鍛地(積層鋼)です。重房の鍛地の刃は反りにくく、研ぎやすいと言われています。私のような素人にとっては、鍛地の刃は単にa thing of beauty(美しいもの)ですが。
1. 1-shaku 5-sun (approx. 300 mm) yanagi
1.1尺5寸(約300 mm)柳  

A yanagi is a slicer for making sashimi.

2&3. 7-sun (approx. 195 mm) deba and 7-sun (approx. 195 mm) mioroshi
2&3.7寸(約195 mm)出刃と7寸(約195 mm)身卸

A mioroshi (or mioroshi deba) is a type of deba with a slender blade. It can be used as both deba and yanagi.

2. Deba

3. Mioroshi

4. 150-mm wa (Japanese-style handle) petty (paring) knife:
4.150 mm和ペティーナイフ:

5. 240-mm wa (Japanese-style handle) gyuto
5.240 mm和牛刀

A gyuto is considered to be an equivalent to a chef’s knife.
牛刀はchef’s knifeに相当するものだと考えられています。

He commented about two flaws.

Visible teething at the tip of the petty knife

The other flaw was that the deba saya is tight. No photo.

Two other photos:

3&4: Mioroshi and petty

1&5: Yanagi and gyuto:

Due to these two defects, he says he is not 100% satisfied, but he says, “… enjoying receiving these parts, it is like a dream.”
For the record, I received no money from either side. I solely acted as a volunteer. This is the sixth transaction between Yoshizawa Riko and a client, with me acting as a volunteer. 

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