Set of Three Japanese Kitchen Knives — Two Traditional Sakai Wa-Bōchō with Carbon Steel Blades and an SP2000 Stainless Slicer – Two handmade wa-bōchō (Japanese-handled knives) with carbon steel (hagane) blades bearing engraved maker's marks, one carrying a Sakai traditional blade quality-guarantee label – An SP2000 stainless steel slicing knife completing the trio — a practical complement to the carbon steel pair – All three with well-used, honestly worn blades showing the deep patina that carbon steel develops through years of kitchen service Summary: A characterful trio of Japanese kitchen knives centred on two traditional wa-bōchō — knives built in the classic Japanese style with tang-mounted wooden handles, carbon steel blades, and engraved maker's marks. One bears a Sakai quality-guarantee label, connecting it to Japan's most celebrated knife-making city. The third is an SP2000 stainless steel slicer. All three show significant use and patina; they are offered as-is and will reward a careful cleaning, resharpening, and return to service. For collectors or cooks who appreciate the character and cutting performance of traditional Japanese carbon steel, this is a compelling lot. There is a particular thrill to holding a traditional Japanese kitchen knife — a wa-bōchō — for the first time. The lightness of the wooden handle, the forward balance of the blade, the way the edge meets food with almost no resistance. These knives were made to cut, and their simplicity of construction is the whole point. The largest of the three is a broad-bladed knife in the deba or heavy santoku style, fitted with a plain magnolia-wood handle and a black plastic ferrule bearing a gold quality-assurance label. The label includes the character "堺" (Sakai) and the phrase "伝統刃物品質保証" — a traditional blade quality guarantee associated with the Sakai cutlery guild. Sakai, in Osaka Prefecture, has been the centre of Japanese knife-making for over six hundred years, and the guild's mark indicates a blade produced within that tradition. The steel is carbon (hagane), and the blade carries an engraved maker's inscription. The second wa-bōchō is slightly smaller, also with a wooden handle and ferrule, and bears its own engraved maker's name on the blade. Like its companion, it is forged from carbon steel and has developed a rich, dark patina across the blade face — a natural result of carbon steel reacting with food acids and moisture over years of use. The third knife is an SP2000 stainless steel slicer, a slim, pointed blade designed for long drawing cuts. It provides a practical stainless-steel complement to the two carbon steel knives. All three blades show heavy patina, surface oxidation, and spots of rust, particularly on the carbon steel pair. This is entirely typical for well-used hagane knives and does not indicate structural compromise. A session with fine-grit sandpaper or a rust eraser, followed by sharpening on a whetstone, will restore cutting performance. The handles are intact and functional, with the wear and colour that come from years of honest use. Together, the three knives range from approximately 25 cm to 38 cm in total length, offering a useful spread of sizes for everyday kitchen tasks. For the European collector or home cook drawn to the tradition, craft, and cutting superiority of Japanese carbon steel knives, this set offers an authentic entry point — not pristine, but real, with the scars of a working life and the promise of many more meals to come. Shipping & Handling We ship worldwide via DHL or EMS with full insurance and tracking. Professional packing ensures safe arrival; combined shipping available for multiple wins. Local customs duties are the buyer's responsibility. Seller Guarantee We specialise in authentic Japanese design and guarantee this piece's authenticity. Questions welcome – we reply within 24 hours. 1510-04