Tottori Otsuka Hamono Aoichi Table Knife 155mm
About Otsuka Hamono - While many knifemakers seek fame, one blacksmith works away quietly in the far-flung prefecture of Tottori, perfecting his crafts with no distractions: third-generation master blacksmith Otsuka-san.
He’s not interested in fame or recognition; he just does it for love of the game. I love how wacky these knives are. Most of these shapes I’ve never seen or even dreamed of before. They’re wild, but somehow super practical. What’s more, the handle is a simple chunk of aged cherrywood, bark and all, polished to perfection. They’re unorthodox, but clearly made with immense skill and care. The blades are beautifully thin and wicked sharp.
Did I mention the steel? Otsuka-san forges with some of the best, Aogami #1 carbon steel. Aogami is prized by knifemakers for how well it forges, and by knifenerds for how well it keeps an edge. It’s clearly the perfect choice for an old-school guy like Otsuka-san. I need one of these in my collection.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Otsuka Hamono - While many knifemakers seek fame, one blacksmith works away quietly in the far-flung prefecture of Tottori, perfecting his crafts with no distractions: third-generation master blacksmith Otsuka-san.
He’s not interested in fame or recognition; he just does it for love of the game. I love how wacky these knives are. Most of these shapes I’ve never seen or even dreamed of before. They’re wild, but somehow super practical. What’s more, the handle is a simple chunk of aged cherrywood, bark and all, polished to perfection. They’re unorthodox, but clearly made with immense skill and care. The blades are beautifully thin and wicked sharp.
Did I mention the steel? Otsuka-san forges with some of the best, Aogami #1 carbon steel. Aogami is prized by knifemakers for how well it forges, and by knifenerds for how well it keeps an edge. It’s clearly the perfect choice for an old-school guy like Otsuka-san. I need one of these in my collection.
About the Shape - This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.
