Wakui Co. (Kinjiro · Yamabito) 株式会社ワクイ

Marks on the blade

About

Retailer/brand company behind 金次郎 (Kinjiro: hammered or nashiji carbon knives, roasted-chestnut octagonal handles with buffalo-horn ferrule) and the outdoor brand 山人 YAMABITO (鉈ナイフ 剛剣 ¥24,200). Not the same company as Wakui Bar Hamono, which forges for it.

Steels

• Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.

Facts

Knife types made

• Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
• Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
• Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
• Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
• Deba 出刃 · Breaking down whole fish: heads, bones, filleting. Thick spine.
• Yanagiba 柳刃 · Slicing sashimi and sushi toppings in one pull stroke.
• Ajikiri 鯵切 · Small deba for horse mackerel and other small fish.
• Nata (hatchet / camp blade) 鉈 · Splitting kindling, clearing brush, camp work. Sanjo's other speciality.

Care for these steels

Carbon steel (Shirogami / Aogami / SK)

• Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
• Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
• A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
• Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
• Store dry, in a saya or on a rack — not loose in a drawer.

Where to buy

Buy direct from Sanjo (through us)Maker websiteAmazon US affiliateAmazon JP affiliate