Cutting Edge: A Guide to Some of Kamata Hakensha’s Finest Knives

kamata-hakensha

The collection of knives available at Kamata Hakensha runs the gamut from heavy cleavers to the most delicate sashimi blades. The following are some of the Kamata knives that most impressed us on our last visit to their Asakusa location.

wa-santoku

 

Carbon Steel Wa-Santoku

With edges sharp and delicate enough to shave tissue-thin slices from a piece of meat or fish, Kamata Hakensha’s carbon steel knives are a perfect example of Japanese form and craftsmanship. This particular wabocho, or Japanese knife, is called “santoku,” and its minimalist, unadorned appearance is highlighted by a blade that appears to flow out of the raw, unpolished steel itself. (¥8,800)

hammered-damascus-set

 

Hammered Damascus Steel—Set of 2 or 3

Adding a bold, rugged look to the characteristic rippled-water pattern of Damascus steel, hammered Damascus steel knives have a unique appearance that is immediately recognizable. Available in a set of two or three, these Kamata knives come with a hard case for easy storage or transportation. (¥17,400 for a set of two [general purpose knife, and small knife], ¥27,800 for a set of three [general purpose knife, small knife, and meat/sashimi slicer])

yanagiba

 

Carbon Steel Sashimi Yanagiba

This wabocho’s long, slim shape is as thin as a willow leaf. The yanagiba is made for cutting sashimi, and the slender blade is set off against a dimpled pattern of dark, hammered carbon steel. (¥11,200)

Kamata1

 

Damascus Steel with Flower Pattern

These exquisite pieces represent a blending of two knife-making traditions. The stainless, cobalt-alloy Damascus steel blade, featuring an intricately rippled pattern, is easy to maintain and keep sharp, while the sakura (cherry blossom) or momiji (maple leaf) motif etched onto the side and the sakura or maple Japanese-style handle transform this practical meat and fish knife into a work of art. (¥26,800 [small], ¥29,800 [large])

Get a glimpse of the Asakusa knife emporium in the video below, and read more about them here:

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