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Take a class to learn how to make a sushi knife

CLASS: Forging a Sushi Knife

$560.00

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. Price includes all the materials and safety equipment.

The class is limited to 9 students.

 

SKU: BF-C1 Category: Tags: , , , , ,

Description

PLEASE NOTE: Oregon governor’s office has allowed a partial opening of businesses, so Bridgetown Forge is pleased to announce the re-starting of smithing classes. However, to insure student’s and staff safety, we have introduced a series of measures to minimize the risk of transmission.

  • All classes are limited to 4 students, to allow proper distancing.
  • Students and staff will be wearing a face shield (supplied by Bridgetown Forge for the duration of the class) during active forging; face masks to be worn at all other times, if preferred. Please remember to bring your mask of choice; home-made masks are acceptable.
  • Hand sanitizer will be supplied and its use encouraged; shared tools, if any, will be disinfected periodically.
  • Door knobs, chairs and other frequently touched spots will be periodically sanitized.
  • Open bay doors and windows and industrial fans will assure efficient and steady ventilation at all times.
  • Students will be verbally screened via email for potential COVID-19 exposure 24 hours before class date, and again verbally before start of class, to minimize everyone’s chance or exposure.

We appreciate your understanding of the necessity to take these extra precautions during the ongoing pandemic

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