Wa (Japanese Style)

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      The Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. They come in all types of wood with different collars. Generally, these knives have a tang that is around 3/4 the length of the handle and is glued in place. Care for these handles is simple- if you notice it getting dry, apply some beeswax or mineral oil. For the professional . . . Continue
      150 products
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      Yu Kurosaki Fujin VG-10 Damascus 150mm Petty with Rosewood Octagon Wa Handle - Tokushu Knife
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      Sakai Takayuki Grand Chef Bohler-Uddeholm Swedish Steel 240mm Wa Gyuto Tokushu Knife.
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      Masakage Shimo White #2 Damascus Bunka
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      NAKAGAWA HAMONO Silver #3 Kasumi Sujihiki 270mm No Handle
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      NAKAGAWA HAMONO Silver #3 Kasumi Sujihiki 240mm No Handle - Tokushu Knife
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      Wa (Japanese Style)

      The Wa-Handle is a traditional Japanese handle. They tend to have a lighter overall feel and blade forward balance. They come in all types of wood with different collars. Generally, these knives have a tang that is around 3/4 the length of the handle and is glued in place. Care for these handles is simple- if you notice it getting dry, apply some beeswax or mineral oil. For the professional cook, the natural oils from your hands may be enough to keep the handle in check since you usually are holding your knife for hours at a time. If a Wa-Handle is damaged it is not a cause for concern as it is quite easy to replace.