The traditional Japanese sushi knife is constructed of two layers of steel — a soft, low-carbon body fused to a very hard, high carbon cutting edge. The result is a blade of truly awesome sharpness, as the soft body allows the cutting edge to be much harder than a conventional knife, while providing the necessary toughness for top-notch performance. An additional advantage is that since the body of the knife is made from a relatively soft material, it’s very easy to sharpen by hand. As form follows function, a tremendously pleasing shape emerges, known in Japanese as yanagi-ba (willow leaf). This type of knife performs extremely well not only on fish, but is terrific for tasks like slicing a roast or butterflying chicken breast. We will forge-weld the carbon steel to the softer body, forge the knife to shape, and heat-treat it. Students will attach handles to their blades, and hone them on Japanese water stones. As in all other classes, the knife is yours to take home.
Please Note: Some forging experience is recommended for this class.
The total class fee is $560.
The class is limited to 9 students.