Description: Condition - sharpened / used Length - 330 mm Blade Length - 330 mm Weight - 1438g Engraving - 成正 Narimasa Steel - carbon steel Ferrule / Handle Type -/ Iron Purpose - cutting dough for making noodles of soba or udon A Single Bevel Knife - This Menkiri knife is barely used, but it has been sitting on the shelf for decades, resulting in minor rust. I've polished the surface and sharpened the edge (though you might need to touch up the edge on your end). For a Menkiri knife (noodle cutter), maintaining the straightness of the edge line is crucial. In the video, you'll notice that a couple of inches near the heel are slightly over-sharpened. This edge line helps the knife create a very gentle curve near the heel when cutting, as it naturally goes up and down without requiring perfectly vertical strokes. The primary cutting area of the edge is the three--quarters length from the heel, but it's important to keep the entire edge line straight when sharpening. Sharpening Tips: - Make sure you sharpening stones are perfectly flat. (The flat surface makes the edge straight.)-Sharpen slowly and carefully without giving strength because the knife itself is already heavy. I recomment crating a micro-bevel on the front side and a very slight micro-bevel on the back side of the edge. Since this knife is used for cutting dough into noodles (not for slicing or filleting), the edge strikes the cutting board, making it prone to chipping. Adding micro -bevels provides some resistance against chipping, making it more durable. Please note that this approach means the knife is not a completely single-bevel knife, but it offers practical benefits for noodle cutting. Just my opinion, though, I don't use this type of knife myself!
Price: 298 USD
Location: Nagano, null
End Time: 2024-11-19T07:34:57.000Z
Shipping Cost: 18.5 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Brand: Old Japanese Brand
Country of Manufacture: Japan
Country/Region of Manufacture: Japan
