ibuki custom knife making kit for beginners Blue #2 steel clad stainless Gyuto knife 185mm Bombay black wood

ibuki custom knife making kit for beginners
Let’s try to make a custom knife with a hand forged blade. To find a knife that perfectly fits your grip is to build it yourself. Please make your self custom knife making with this kit. The blades are made by Mr. Kosuke Muneishi.

Using yasuki hagane blue #2 steel and the tempering method taking over from the first-generation head gives high quality stabilizes resulting in greater, HRC 64-65 hardness.

-- wood blank detail --
Material: Bombay black wood *wood grain varies *natural wood, non coating 

The wood is very very hard, water-resistant, antibacterial material, strength and good hand touch wood. The hardest wood in Japan is Hardly warped, providing strength and resistance to aging, so it is used as expensive furniture and fountain pens.

Note: The Bombay black wood  has a greater specific gravity than other woods. The wooden color is light brown.

Size: Total length 149mm, width 33mm, thickness 23mm 
*hole size: total length 75mm, width 12mm, thickness 4.0mm 
Weight: 116g
*note:*As it's a natural wood  so it has a tiny scratch.

Please adjust your self its shape perfectly fitting for your tang, as a hole of a wood is cut a tang shape.
*Note:
This kit is need to be attach a blade to a handle by yourself. Need a epoxy resin or a bond. Please refer to following page.
How to attach a tang to a ready-made wa handle for biginners

Tosa in Kochi prefecture have been well known as one of knife-producing area in Japan. Because of a temperate and high rainfall, there was a large amount of high-quality wood. So knives has been produced for operators of forestry and it was also in great demand for busho, military commanders in the Sengoku Period. It is said that here were 399 blacksmith in Tosa in 1590 according to an old inspection record at that time.

Although the procedure of knife changes into mechanization in manufacturing with the times, it is still produced by hand with traditional techniques.

Muneishi knife was established in 1955, Mr. Hirotaka Muneishi, the second-generation head, produces knives for cutting down forest such as Hatchet knife and Mr. Kosuke Muneishi, the third-generation head, forges kitchen knives.Mr. Muneishi conducts tempering, forging, hammering and blade edging by hand.

* a small steel at the bottom, after forging at the top
Mr. Kosuke Muneishi produces knives with an attention to Kurouchi, which appears by tempering, so that users can feel iron itself.

Using air-pressing hammer for thick blade. It is a rare large machine.

Using mainly blue 2 steel and the tempering method taking over from the first-generation head gives high quality stabilizes resulting in greater, HRC 64-65 hardness.

*Only Deba and Hatchet knife are produced by forge welding, Kosikitanzo, producing from forging iron and steel up to blade edging by hand. Others are produced by containing blade material.