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| Secret of sharpness of Moritakahamono |
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| Chapter of Santokugatausubabocho |
<seen from side>
<seen from the top>
Our kitchen knives exhibit the highest hardness because they are made of steel of the highest class.
Compared with other kitchen knives, our knives cut extremely well with only minimum amount of effort required to slice through the food. The thickness of the spine (top of the blade in cutting position) makes it comfortable to apply pressure on the blade, and, because the center of gravity of the knife is on the blade, only minimum pressure is needed to initiate a clean cut. To improve sharpness, the rest of the blade is made as thin as possible. A thin blade is difficult and time consuming to forge because it can chip and warp during the forging process. The thickness (or, of course, the thinness) of our blade is a great balance between cutting performance and strength. Moreover, our blade is sharpened to form a slightly clamshell shaped cross-section to prevent edge chipping.
In addition, thanks to the wedged (hollow ground) profile, our blades can retain their thinness even after many times of sharpening.
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| Chapter of Debabocho |
<seen from side>
<seen from the top>
<cross section of blade>
| Our debabocho is made thick (like train rails) by our original technique
so it is durable for chopping fish bones and other hard ingredients. To
improve sharpness, our debabocho is actually thinner than a general debabocho.
Of course, the balance between sharpness and toughness was thoroughly examined
to determine the thickness of our debabocho. As a result, we get a sharp
and durable edge that does not get chipped and nicked easily. To prevent
edge chipping, debabocho is also sharpened to form a slightly clamshell
shaped cross-section. |
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