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Ger van Oers

The tuna knife feature beautiful patterned blades with a core of Aogami steel, which is made from famous Yasuki steel, known as prime high carbon steel, specifically developed for tools and knives.


In the forging process, the hardness as well as the stickiness of steel are improved in order to make the knife sharp and difficult to chip. There are technical processes such as Hagane-zuke (forging 2 kinds of steel - soft steel and steel), Yaki-Namashi (slowly annealing hot knife-shaped steel), Yaki-ire (immediately chilling steel in the water right after heating it to 780 - 800 degrees), and Yaki-Modoshi (heating steel to 160 - 180 degrees again in the furnace). In this way, the process of making each product requires very difficult and professional techniques which only experienced craftsmen can perform.

The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust..

Use & Care
Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
Use a clean dry cloth to wipe and dry it immediately after every use.
Use sharpening stones to sharpen Japanese knives do not use a sharpening steel.
For less frequently used knives apply oil very thinly after the knives are sharpened cleaned and dried.
Do not cut frozen foods.

29.5 inch overall size
10 inch handle
19.5 Blade

A classical collection

Object
Maguro Bocho Tuna Knife/Sword 29.5'' (750mm)
Material
White Steel, Wood-Ash
Estimated Period
21st century
Country of Origin
Japan
Condition
As new - unused

Japan -  - 2020+ 

Maguro Bocho - Kitchen knife - Ash - Japan

Cooking & Dining

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Maguro Bocho - Kitchen knife - Ash - Japan

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