Description
A single-sided Kataha grind, in the Kanto butcher tradition—the flat side guides the knife precisely along bones and tendons, while the right-sided grind smoothly removes slices. A professional tool for carving, boning, and slicing meat and fish. The knife has been fully restored: cleaned of active rust while retaining its natural patina, the handle is oiled, and the edge is freshly sharpened.
Technical characteristics
| Mark | Tougen Masakane (東源正兼) |
|---|---|
| Blacksmith | Naganuma Sei (長沼製), Asakusa, Tokyo |
| Type | Sujihiki (slicing knife) |
| Steel | Carbon monosteel |
| Blade length | 23 cm |
| Cut | Single-sided (Kataha - for right-handed) |
| Handle | Wooden western, full-tang, 3 brass rivets |
| Condition | Vintage, after refreshing |
