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Japanese Harvesting Knife, Shūkaku Hōchō

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Japanese Harvesting Knife, Shūkaku Hōchō
Japanese Harvesting Knife, Shūkaku Hōchō
Japanese Harvesting Knife, Shūkaku Hōchō
Japanese Harvesting Knife, Shūkaku Hōchō
Japanese Harvesting Knife, Shūkaku Hōchō
£65.00
Ex Tax: £54.17
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An almost culinary standard knife with a very sharp acutely beveled almost rectangular carbon steel blade fixed to a magnolia wood handle, and cedar sheath. From Asano Mokkousho, of Tsubame-Sanjo, Niigata Prefecture Japan. Used for harvesting cabbage and similar vegetables, the blade is sharpened such that it can be used with a chopping or pushing action allowing harvesting amidst tight planting without damaging growth that might yet be wished left in place. Being carbon steel these can rust if left wet or stored damp, and are best lightly oiled if left for extended periods. With a blade of about 13.5cm.

Care Advice

Hand wash only, and never leave soaking. Dry immediately, followed with a light coating of camellia or a mineral oil. Store in a dry environment to prevent rust formation. A sharp knife is a safe knife — use a honing rod to keep a fine edge, and sharpen with a stone when necessary. Treat the wooden handle with a mineral oil when necessary to condition the wood and prevent warping and cracking.
  • Weight g 150g
  • Item Dimensions Blade, L13.5
  • Materials Carbon steel, magnolia wood, and cedar wood
Based on 0 reviews. - Write a review
An almost culinary standard knife with a very sharp acutely beveled almost rectangular carbon steel blade fixed to a magnolia wood handle, and cedar sheath. From Asano Mokkousho, of Tsubame-Sanjo, Niigata Prefecture Japan. Used for harvesting cabbage and similar vegetables, the blade is sharpened such that it can be used with a chopping or pushing action allowing harvesting amidst tight planting without damaging growth that might yet be wished left in place. Being carbon steel these can rust if left wet or stored damp, and are best lightly oiled if left for extended periods. With a blade of about 13.5cm.

Care Advice

Hand wash only, and never leave soaking. Dry immediately, followed with a light coating of camellia or a mineral oil. Store in a dry environment to prevent rust formation. A sharp knife is a safe knife — use a honing rod to keep a fine edge, and sharpen with a stone when necessary. Treat the wooden handle with a mineral oil when necessary to condition the wood and prevent warping and cracking.
Add to basket
Add to Wish List Compare this Product
  • Weight g 150g
  • Item Dimensions Blade, L13.5
  • Materials Carbon steel, magnolia wood, and cedar wood
Based on 0 reviews. - Write a review
Tags: Shūkaku hōchō , Japanese harvesting knife , vegetable knife , harvesting knife , asano

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