Gesshin Magomitsu Shinbu 120mm Blue #2 Kurouchi Ikasaki

Our Gesshin Magomitsu workshop is dedicated to the production of historical styles of knives and the preservation of history and traditions of the people of the Noto Peninsula. Their strong ties to the sea and the cuisine they developed from it prove the need for dependable tools that can withstand the rigors of the ocean.
The ikasaki is a squid butchery knife. Small, but quite robust with an "s" wide bevel grind, it is a decently tough little knife. In the case of the Ainu people in the Peninsula, these ikasaki were used in home kitchens and not strictly limited to processing squid. They would be used for general food prep; squid, fish, and vegetables were cut equally.
The Shinbu ikasaki has an irridescent kurouchi finish on the stainless cladding and a robust core of blue #2. The handle is made of keyaki, a wood traditionally used in Japanese architecture for temples, shrines, and fine furniture because of its durability and ability to withstand the elements. When finished, it takes on a brilliant luster that highlights its striking figure, making it as visually captivating as it is reliable. The top is finished with a pakkawood ferrule. This knife comes with a rust eraser for maintaining the oxidation on the blade.