Blacksmith Daitoku Akahata ｜ Black-finished bread knife 210mm

Bread knives made by blacksmiths

This bread knife is made by Akahata Daitoku, the fifth generation blacksmith of "Kajiyasu Daitoku" with a workshop in Matsusaka City, Mie Prefecture. Unlike typical stainless steel bread knives, Akahata's bread knives are fire-forged and forged with a black finish.

Akahata knives are used at home. They are made without compromise and with passion, and they cut really well. I recommend them to people who want to use them for a long time.

You can choose from two sizes, large and small. This page shows the large size with a blade length of 210 mm.
[The specifications of the serrated blade have been changed. It is easier to cut and cuts more smoothly.]

A bread knife with a serrated edge, which is rare among forged knives.

In addition to the process of making a regular knife, Akahata himself files down the serrated edge after making the blade. This is a very detailed process that requires delicacy, and it is a bread knife that requires the skill and experience of a craftsman, as well as a lot of time and effort to make.
[The photo shows the old version]
[The photo shows the old version]

Soft or hard bread

The sharpness of the forging blade means that there are almost no crumbs. Soft bread can be cut smoothly without crushing, and bread with a hard surface can be cut smoothly and effortlessly by creating an opening with the serrated blade.

Black finish knife

A Kurouchi knife that intentionally leaves the surface blackened by hardening. The rugged look with visible marks of hammering is very appealing. It is also said to be less prone to rust than knives that are polished all over. This knife goes well with the wooden handle and has an excellent design.

Strong and sharp cutting edge

A strong knife is created by hammering, forging, hardening, and tempering. The strength of the material changes depending on how it is heated and how red it is, so the skill and experience of the craftsman is important. In addition, to ensure a sharp cutting edge, Akahata-san personally sharpens the knife by hand.

Easy to hold wooden handle

The handle is made of solid black walnut. The uneven surface created by the scraping marks makes it easy to grip and use. This carving is done without relying on machines, and Akahata separates it into three steps, carving it thoroughly with a knife. After inserting a core into the wood of the blade and handle, they are fixed with brass.

Inscription

Finally, an inscription is engraved on the piece to prove that it was made by Akahata, and the piece is complete.

Knives you'll want to have in your home

Akahata's knife series. We have a selection of knives that you'll want to have in your home for everyday use.
[From the left: Black-finished bread knife 210mm, Black-finished bread knife 120mm, Black-finished santoku knife 165mm, Black-finished paring knife 120mm]

Delivered in a nice box

From now on, it will be delivered in a box. According to Akahata, the design was inspired by the image of a sword being drawn from its sheath. You can enjoy watching the knife take shape, thanks to the unique ideas of a blacksmith. It is also recommended as a gift.

Easy maintenance

Although it is often thought that it is difficult to maintain a forged knife, it is actually very easy to maintain. Just like a normal knife, rinse it thoroughly after use to remove any dirt, wipe it dry thoroughly and store it away. Due to the characteristics of iron, if it rusts, remove the rust using a cleanser or eraser-type rust remover.

For wooden handles, apply walnut oil or perilla oil to a paper towel once every six months where you feel the oil has worn off. After applying, wipe off any excess oil and let dry in a well-ventilated, shady area. *When applying oil, be sure to wet the kitchen paper with water before disposing of it.

Resharpening

To ensure that you can use the knife for a long time, Mr. Akahata will provide sharpening and maintenance services. The customer will be responsible for the round-trip shipping fee and maintenance fee. If you would like to do so, please contact us.
Kajiyasu was founded in April 1894. The first to third generations of the company were engaged in the manufacture of agricultural and forestry tools. The fourth generation did not engage in blacksmithing, but started an ironworks and construction business. After the third generation (grandfather) passed away, the blacksmithing business was suspended for about 20 years, but the fifth generation, Akahata Daitoku, wanted to revive the blacksmithing business, and studied under Yamaguchi Teichiro, the head of Kyoto's knife blacksmith "Yoshisada", and opened Kajiyasu Daitoku in April 2008, where it remains to this day.
Click here for a list of works by Daitoku Akahata


This is a large-sized bread knife made by Akahata Daitoku, the fifth-generation blacksmith of "Kajiyasu Daitoku." Unlike typical stainless steel bread knives, this bread knife is made by fire-forging and hammering the steel to create a black-finished finish.

[Product name] Black bread knife 210mm
[Size (approx.)] Total length 350mm, blade 230mm, blade length 210mm
Weight (approx.): 115g
[Material] Blade: Steel, iron, handle: Black walnut (solid), brass
[Paint] Pattern: Walnut oil
[Notes] Double-edged type that can be used by both left-handed and right-handed people

● Precautions for use
・When using for the first time, wash with dishwashing detergent or similar before use.
・After use, wash off dirt with dishwashing detergent or similar and wipe off any water.
Dishwasher/dryer ×

●Please be sure to check before purchasing.
・As all items are handmade, there may be individual differences in size, weight, color, unevenness, shape, etc.
-Even if the wood used for the pattern is the same, each piece has its own unique appearance, so the grain and coloring will vary.
Please enjoy this as a unique feature of this product, which is unlike any other in the world.
Please be aware of the above before making your purchase.