180mm Motokyuuichi AS Wa Garasuke
180mm Motokyuuichi AS Wa Garasuke
In Edo period, Kyuuichi families were famous as Japanese sword manufacture in Bizen but almost Kyuuichi family stopped blacksmith by changing times
At 1895, Shoujirou Maeda as founder built blacksmith factory at existing place to make necessities of life as cooking knife, sickle, hoe and etc. Nowadays, 4th and 5th generation are keeping family business with good quality, good service and affordable prices
Location: Shimbara, Japan https://kajikoubou5.official.ec
Line: Kurouchi AS
Construction: San mai
Edge Steel: Aogami Super (Blue Paper Steel) (HRC ~64)
Cladding: Stainless Steel
Finish: Kurouchi
Edge Grind: 50/50 (Double Bevel)
Handle: Octagonal walnut and Macassar ebony
Weight: g
Blade Length: 180mm
Overall Length: mm
Thickness at Heel: ~mm
Blade Height: ~mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
***A Note On 2025 Tarriffs for U.S. and International Customers***
***A Note On 2025 Tarriffs for U.S. and International Customers***
Beginning April 5, 2025, Japanese imports entering the U.S. will be subject to a 10% tariff, increasing prices for domestic customers of District Cutlery.
International customers may face additional customs charges, including local VAT and duties with applicable fees, potentially remitted to regulatory authorities on their behalf to ensure compliance. These tariffs may effect costs until further notice.
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High-performance kitchen cutlery delivers its best results only when properly maintained. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for all of your at home sharpening tools.