|
|
| Kiridashi-Katana / Left-handed use / Not sharpened |
|
|
|
The feature of 'Kiyotuna-Kiridashi-Katana' is that the knifes have no meaninglessdecoration, because they are produced only for professional craftsmen. So in them, their forms of Pure Japanese blades passing down from father to son are kept still today. Their surfaces look black because their color comes from traditional manufacturing process for keeping knives rustproof called 'Kurouchi'. They are produced from the highest quality of steel called Yasuki Blue-2 Steel as material. Only a few numbers of 'Kiyotuna-Kiridashi-Katana' are produced in a year, that is why they are rare and wonderful blades which are not available to consumers in common shops. We have a connection to let produce them especially for us and offer you at the significantly cheaper prices
|
|
|
|
|
|
|
|
|
|
In Tokyo in Meiji Period, there were three masters of smithy called 'Edo-San-Ketsu' (3 outstanding gifts). 'Mr. Chiyozuru' was good at producing V-shaped gouges and 'Kiridashi-Katana', as well 'Mr. Ishido' was a master of planes, and 'Mr. Takiguchi' was famous for carving knives. Three of them all came from sword-smith family continuing from Edo Period. Yoshimune Takiguchi as Takiguchi 1st, lived near Kameido-Tenjin in Koto-ku Tokyo. The 2nd was named Unokichi Takiguchi and the 3rd was called Ryuhachi Takiguchi. The their brand called 'Kiyotsuna' was born by the technical guidance of a representative sculptor of Japan, Koun Takamura. Shiko Munakata, who is a masterly Japanese printmaker in 20th century, also used knives of 'Kiyotuna' brand regularly.
|
|
|
|
|
|
|
|
|
|
| Please use 'Kiridashi-Katana' with moving it from your body outward. The moving is just the same as one when you sharpen pencils. As uses, it is used for whittling trees or bamboo, cutting paper and cloth, mainly used as a tool for Japanese traditional craft. And 'Kiridashi-Katana' is a knife through which the artistic quality of smithy is expressed just like a Japanese sword, so there are a lot of collectors in Japan. We wish you to use 'Kiridashi-Katana' in the best condition. That is why, you can send it back to us in Japan to let sharpen it again by our professional knife grinder, in case you fail to sharpen it or you can't get its sharpness as you wish. |
|
|
|
|
|
|
| Yasuki Blue-2 Steel / Aogami |
|
|
|
| ‘Yasuki Blue-2 Steel’ is generally used by professional craftsmen. It is
hard alloyed steel with holding the sharpness long. |
|
|
|
|
|
|
| Overall length |
|
|
|
|
|
| Blade length |
|
|
|
| Blade width |
|
|
|
| Blade thickness |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 'Kiridashi-Katana', the knives in piercing type are rare and wonderful as a collection, so their blade edges are not sharpened for rust proofing. You see in the left side of the reference pictures a new one in factory default and in the right side one after sharpening. We can send your items after free sharpening by a professional knife grinder. Then, please let us know by e-mail before shipping, if you wish this service. |
|
|
|
|
|
|
|
|
|
| When you sharpen a new 'Kiridashi-Katana', there are some reminders. The left reference picture shows 'outside' of 'Kiridashi-Katana' and right one does 'inside'. At first, new one must be sharpened from the inside. For that, you have to use a medium whetstone. After sharpening it's inside about form 1 to 1.5mm, then do outside. For sharpening the outside, please use three kinds of whetstone in turn. At first rough whetstone, then medium one, and finally fine one for finishing up. About the percentage for sharpening for both sides, 80% for outside against 20% for inside. In short 8 to 2 as a guideline. When your 'Kiridashi-Katana' gets dull while in use, please sharpen it from the opposite side at the time of first sharpening. At first, sharpen its outside with medium whetstone, then do its inside with fine one for finishing up. At this time, the percentage for sharpening is 20% for inside against 80% for outside, in short 2 to 8. |
|
|
|
|
|
|