Haiku Pro knife

CHROMA Haiku Pro - Professional, Japanese chef`s knife

According to the old Sakai tradition, the CHROMA Haiku Pro knives are not produced in a large factory, but in the four small, specialized workshops of Mr. Hirotsugu, in which a total of 83 working steps are carried out.
Ebuchi Kouhei san is a second generation blade smith born in Sakai. Even though he is very young at only 40, his craftsmanship has won many Japanese awards. The blades of Mastersmith Kouhei are in demand among the best chefs in Japan, including the famous traditional chefs Michiba Rokusaburou and Kandagawa Toshiro.
The profession of the traditional blade smith is not popular with young Japanese nowadays. Only those who really have a love for their job choose them. Not only the ten-year apprenticeship deters, but also the murderous temperatures in the summer, because then the temperature in the workshops often reaches around 50 degrees Celsius. Despite the adversities, Ebuchi Kouhei can not imagine a better job.
To make traditional Sakai Kasumi knives, such as the HAIKU Pro Sashimi knife, Master Ebuchi Kouhei forges two types of steel: an extremely hard high-carbon Hagane steel (white steel, in Japanese Shirokou) for the cutting edge and a softer steel for the cutting steel support. Without this softer steel, the blade would be too fragile and almost unwieldy. The two steels are heated to over 1000 degrees Celsius in a charcoal kiln. They are then forged together, a process that is repeated several times until the two steels in a coarse blade form have grown together invisibly.
The double-sided CHROMA Haiku Pro knives Gyutou, Santoku and Kawamuki have a softer steel on both sides.
Before hardening, the blades are straightened. When Mastersmith Ebuchi Kouhei has finished his job, the knife has already completed 27 steps. The blades leave his workshop at 63 ° Rockwell C.
After that, the blades go to the grinder.
Fujii Keiichi, 57 years old, is already the third generation knife sharpener in Sakai.
With 40 years experience, Keiichi is considered one of the most experienced grinders in Sakai and is famous for its quality standards. The CHROMA Haiku Pro knives get twenty finishes from Keiichi until they reach their incredible sharpness. Fujii Keiichi uses a very old water stone, so that the knives do not heat up unnecessarily. He works with his hands in the water all day, which means great physical effort, especially in winter, when the water temperature is just above freezing. Due to its extreme care and care at work, the knife receives 60 - 61 ° Rockwell C at the cutting edge.
Handles are made by 73-year-old master Tatsumi Masuru, another Sakai veteran. The handles of the CHROMA Haiku Pro series are produced with a water buffalo ferrule and Honoki wood of the highest quality from the Gifu province. Master Masaru needs 24 steps to make a perfect grip.
The young master Harada Takayuki, 39 years old, is already highly respected in the second generation knife assembler and in Sakai because of his quality.
Before Takyuki engraves the blade with the Haiku letters, he strictly controls them. Then the knife gets the Sakai quality stamp, which is later hidden under the handle.
The name Haiku is hammered by hand into the blade or engraved. Then the blade receives the haiku hawk. Now the tang of the knife (the part that is invisible in the handle) is heated and fired into the honoki wood handle so that it sits securely. Then the knife blades get an anti-rust treatment and are wrapped in anti-corrosive paper. Then the knives are carefully packed in a Kiribako, a wooden box. The wood helps to keep the knife dry, which significantly reduces the rust risk.
One of the most important men is the owner of the manufactory, master Harada Hirotsugu, a second-generation master. He was born in Sakai and got the knife production in the cradle.
Normally, the knives are delivered unpolished and each cook grinds himself. However, our knives are ground for you by Master Fujii Keiichi, so you have an ideal ground joint on which you can build well.