SharpEdge Makiri Hocho Hammer Fixed Bladesearch

SharpEdge Makiri Hocho Hammer Fixed Blade

SharpEdge Makiri Hocho Hammer Fixed Blade

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Left handed people beware. My experience with kitchen knives sharpened on one side only is that they are designed for right-handed people. Used in the left hand, when slicing, the blade runs off at a crazy, uncontrollable angle. For us leftys, the flat side is in contract with the sliver, not the uncut part.
BobAZ
Hey @BobAZ, thanks for your comment! Indeed, the Makiri is single bevel knife, meant to be used only by right-handed users. I asked Massdrop to add this important piece of information to the product page. Single bevel Japanese knives are 99% of times only made for right-handed users (this is mostly because of their history, it was socially only accepted to use right hand for swords/knives), so unfortunately left-handed users are in a big disadvantage here.. Things are changing for the better, but it's still quite difficult to get a non-custom made left-handed single bevel knife in Japan.
Is this made in Japan? I really hope the blade shape is better, just a little slimmer on the tip would make this knife kook so much better.
EPEE
Yes, Makiri is made in Japan by blacsmith Ikeuchi. The slimmer tip would indeed make Makiri perform better. Since it is a traditional fisherman knife, they needed a ticker spine so it could be used as a deba to cut fish on the spot if needed, and also it was supposed to be used for rougher tasks on a boat, so the thinner tip would be more prone to chipping/breaking.
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That does the kanji on the handle say?
Timberland88
Hi, sorry for a late reply, I only saw your comment now. The main three characters on the sticker translate "Mikihisa" which is simply a brand name that the blacksmith uses for his knives, the smaller characters basically mean "Registered Trademark" (that's what we've been told as we dont speak Japanese or read kanji). Maybe a native Japanese speaker will see this and help with the answer..
Cuts fish, oranges and apples?!!!

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(Edited)
RayF
Haha, golden! 😂
Should probably mention how to care for high carbon steel in the description... I’m sure some people will get hot and bothered when they get it wet, don’t dry it well and then it comes out of the sheath rusty.
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Haha, you're on fire! 🔥 Well, according to Cosmoline's safety sheet, putting it on hotdogs would be an ingenious way to go on a diet, since "Ingestion may have laxative effect." 🤪 After-shave - no issues here!
sharpedge
Laxative? Hmm...that explains that.
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Where is the delivery and tracking info? Thanks?
marchone
Hi, thanks for your order! We shipped Makiris in bulk to Massdrop last week. Once they receive them (most likely this week), Massdrop will ship them to you. At that time you will receive the tracking number from them. Thanks, Grega
C'mon MD update your international shipping policy on fixed blades. Losing out on a lot of revenue.
Looks amazing , shame there is not internaional shipping
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I like the gift wrap too.
Co8cohki
Please send me an email (grega@sharpedgeshop.com) and we'll figure it out! Thanks, Grega
Cool traditional knife. How well does this type of handle wood hold up over time?
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K.T.N
I agree with what sharpedge said. It's seen a lot in Japanese kitchen knives, the cheap stock handles you often see them sold with. It's not a very hard wood, and pretty pourous, but still commonly used. Not something I would really think of for any outdoorsy type stuff. You can make it a little less prone to picking up stains by occasionally treating it with a beeswax/mineral oil blend. Or just coat it once with a shellac or epoxy, or any other hard finish and forget about it.
Kavik
Agreed! I would like to add that Magnolia wood is used as a handle material on Japanese knives not just because it is widely available and affordable, but also because Magnolia wood has antibacterial and antiseptic properties. You can find Magnolia handles on many traditional Japanese knives like yanagiba or deba, as those are used by sushi chefs who really know how to take care of their knives. However, like you pointed out, Magnolia is not a very hard wood, so it is very common that Japanese chefs will replace the handle once a year.
Hmmm..... Not sure what I need this for lol but single bevel Shirogami #2, hammered finish... That's gonna be a pretty blade with a nice patina on it @sharpedge Can we get a spine thickness and blade height on this?
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Thank you. I was looking for these.
Kavik
Thanx for asking the question that I was about to!