The Tourist
Banned
For more than a year there has been a (silly) debate enduring over the correct nomenclature of Japanese knives. To me, the answer has always simply been "a history book away," but the debate continues.
For many, the discussion of terms leads to confusion. People want to buy a good knife, and Japanese kitchen knives can get expensive. Most of us heretics try to do accurate research on terms, history and the proper Rc rating for heat treatment. It's that simple.
The other day my catalog from the Japan Woodworker arrived. If you do not receive this, please notify them and peruse the products. It's sort of a "if they don't have it you don't need it" collection, and usually I check them first.
For our purposes, it is a Japanese company, selling Japanese products, many from older periods of Japanese history. I hope you get the drift of that.
On page 80 of the JWW catalog is a description of a Harvesting Knife for sale, a tool to be used outdoors. Here is the description:
Harvesting Knife Part number #10.093.10 is a hand forged lamination of high carbon steel and wrought iron material, hand tempered to Rc 62-63. It is used by farmers and gardeners for hand harvesting such items as cabbage, lettuce, etc. and comes razor sharp in a wooden scabbard with belt loop. Blade length is 5 1/2 and overall length is 10 1/2.
Price is $48.75
I'd like to address the nomenclature.
First, even the Japanese use the word lamination. I have been told that the correct Japanese word is always "damascus."
Second, it has been proffered that a hard use knife must have a heat treat to about Rc 55 to ensure toughness for strength and guard against chipping. I can think of no occupation more strenuous than that of a farmer during a harvest.
Last is the price--$48.75. While I've taken some flak for the high polish I use on kitchen knives, you don't have to settle when superior products are available at reasonable prices.
However, you should be aware that many tradesmen are doing some very serious research in getting you some decent kitchenware. That means no BS, no snake oil, no selective history.
For many, the discussion of terms leads to confusion. People want to buy a good knife, and Japanese kitchen knives can get expensive. Most of us heretics try to do accurate research on terms, history and the proper Rc rating for heat treatment. It's that simple.
The other day my catalog from the Japan Woodworker arrived. If you do not receive this, please notify them and peruse the products. It's sort of a "if they don't have it you don't need it" collection, and usually I check them first.
For our purposes, it is a Japanese company, selling Japanese products, many from older periods of Japanese history. I hope you get the drift of that.
On page 80 of the JWW catalog is a description of a Harvesting Knife for sale, a tool to be used outdoors. Here is the description:
Harvesting Knife Part number #10.093.10 is a hand forged lamination of high carbon steel and wrought iron material, hand tempered to Rc 62-63. It is used by farmers and gardeners for hand harvesting such items as cabbage, lettuce, etc. and comes razor sharp in a wooden scabbard with belt loop. Blade length is 5 1/2 and overall length is 10 1/2.
Price is $48.75
I'd like to address the nomenclature.
First, even the Japanese use the word lamination. I have been told that the correct Japanese word is always "damascus."
Second, it has been proffered that a hard use knife must have a heat treat to about Rc 55 to ensure toughness for strength and guard against chipping. I can think of no occupation more strenuous than that of a farmer during a harvest.
Last is the price--$48.75. While I've taken some flak for the high polish I use on kitchen knives, you don't have to settle when superior products are available at reasonable prices.
However, you should be aware that many tradesmen are doing some very serious research in getting you some decent kitchenware. That means no BS, no snake oil, no selective history.