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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 . . . Continue

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Sold outNigara Anmon SG2 Kiritsuke Gyuto 240 mm, close-up of the Damascus Anmon pattern showing layered steel rings and wavy lines on a kiritsuke-style blade. Right side of the blade.Nigara Anmon SG2 Kiritsuke Gyuto 240 mm, choil shot.
Sold outTsunehisa Aogami Super Kurouchi Tsuchime Gyuto 210mm Tokushu Knife.Tsunehisa Aogami Super Kurouchi Tsuchime Gyuto 210mm Tokushu Knife.
Sold outSave $70.00NIGARA ANMON Kurozome Damascus SG2 240mm Gyuto No Handle - Tokushu KnifeNIGARA ANMON Kurozome Damascus SG2 240mm Gyuto No Handle - Tokushu Knife
Nigara Anmon Kurozome Damascus SG2 240mm Gyuto No Handle Sale price$429.00 USD Regular price$499.00 USD
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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.