A rustic rough knife from Japan – Black Wave Knife

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  • Funded 2,318,274yen (About $23182.74) (About $0) The target amount is $3000 This is an All or Nothing project. This project will be funded if the amount of money raised exceeds its target amount.
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Two new models of the Black Wave Knife comes to Kickstarter! Durable and sturdy, these knives were fishermen's best friends!

Ishiduchi Kanamono Seisakujo

2022.8.23

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Two new models of the Black Wave Knife comes to Kickstarter! Durable and sturdy, these knives were fishermen's best friends!

Ishiduchi Kanamono Seisakujo

2022.8.23

Coming after the success of our first project, we are back with a new model for Kickstarter users first! This is perfect for those that missed out on the first campaign that we ran on Kickstarter!


Using Aogami 2 Yasuki Steel, a type of steel that is widely used in the Japanese knife industry. This steel takes the shirogane type of steel and adds chrome and tungsten to it, enhancing the steel, making it easier to heat treat and gives it a resistance to abrasion. It is considered to be one of the best quality steels available.

As it is a hard steel that holds its edge, it is also hard for most people to sharpen themselves. However it also means that the edge of the blade lasts longer than most knives, with it also being incredibly easy to use. These benefits are why we chose the aogami 2 steel. When used in a normal household, you can expect the knife’s edge to last about a year.

So you can feel safe in the fact that you only need to have the knife sharpened or sharpen it yourself once a year or so, with the knife holding its edge and cutting ability for that long!

On its own, using a knife made of just this steel can be tricky, but with this knife we have created a warikomi blade, with soft iron encasing the hard aogami 2 steel, making it easier for home chefs to use! 

In order to stop any rusting occuring due to the iron, we hope that you can use the knife everyday. We hope that as you use the knife, it feels comfortable in your hand.



After the blade is quenched, the blade becomes black on the faces. The charm of the kurouchi finished blade is that the face of the blade is left like this, with the edge of the blade having this finish removed. This leads to the knife not being polished like high class knives, but instead having a rough and rustic feel to it, letting you see where the knife has been hammered as it is forged. 

This style of knife is particularly loved in Japan, as it is harder to rust than other types of knives as well as being rather durable. It has been a popular type of knife for fishermen, as they carry the knife onto their ships and use them to deal with the fish that they have caught. 



Our company has been around for over 100 years, with our main focus being on the Tosa Kurouchi Knife (Black wave knife) as well as other tools used for farming. Each blade is made one by one, with all our souls and techniques cultivated over the years poured into them. 

The items that we develop and manufacture are all items that look to help humans in the face of nature, in the mountains, the seas, the fields, as well as the home. The development of the Tosa knife is linked to the Tosa katsuo fish. Katsuo fish are rather tough and hard to cut, and so a sharp and durable knife was needed, and from there the Tosa knife was born. 

Like Japanese katana, these black wave knives can make quick work of various different fish, while also being a little more resistant to rusting thanks to the lack of polishing of the quenched face.

The knives made at Ishiduchi use a special steel, that thanks to the skills of our craftsmen, are easy to use while also being able to have a great edge that keeps after being sharpened. 

Soft and elastic iron is heated and tempered, then split with hard steel, and then tempered again. The edge is then sharpened and the tang is inserted into the hand made wooden handle. 

These knives are made with our love and souls as well as the skills learned over many years.


If you’re using the knife two to three times a week, you shouldn’t experience rusting, but if the knife isn’t used for a few days and is exposed to the air, then it will start to rust. In the case that you leave the house for a while, we recommend you use food safe oil and coat your knife to stop it from rusting as quickly. 

You can just coat the edge of the knife, but you can coat the whole knife in oil. 

After using the knife, wash the knife and then wipe the blade dry. If you let the knife dry naturally, it can easily rust and become like the picture below. 


※In the event of the knife rusting:

You can use general use rust remover without it having any harm to the blade itself.

Kiritsuke knives are a mix between the gyuto knife and yanagi knife, and are an all-round knife. It has a rather characteristic tip with it being made to be an oblique slant. This makes the tip rather sharp, meaning you can do rather delicate work with this part of the blade, as well as easily carve with it.

It is perfect for slicing through larger cuts of meats such as Roast Beef.

It’s recommended to use these sharp kiritsuke knives when looking to cut sashimi or fish. As this knife has a sharp cutting ability, it slices through the fish with ease, making it even easier to present on a plate.

Not only that, if the edge of the knife is blunt, it doesn’t cut but more smashes through the minute particles, which makes the fish smell and affects the taste of the fish.

It is also rather useful to cut bread with this knife.

The santoku knife is another multipurpose knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs. The heel of the knife is also rather large, making it a great knife to cut larger vegetables such as cabbage and lettuce.

A knife that is on the smaller side, it is a great addition for people that wish to have a supplemental knife. Like the kiritsuke knife, the tip of the blade has an oblique slant. It is great for cutting smaller items such as garlic or vegetables,

Or for making an opening in a fish you are preparing, as you can make even more delicate movements with the knife.

The knife is smaller than others but that doesn’t affect the sharpness of the knife. Let it become a new partner for you in the kitchen. 

Each handle is made one by one by skilled craftsnmen. It doesn’t slip when held, and thanks to being 8 sided instead of being cylindrical, it’s easier to hold onto. 

※We don’t recommend washing the knife in a dishwasher. It can cause the handle to split and crack. 


About the hardness of the knife

The aogami 2 is of a HRC hardness rating of 61〜63. The harder the knife, the sharper the knife can become however they become harder to maintain. For these reasons, we chose a middling steel that can be maintained easily.



Points to note

Please use the knives for cooking preparation only. Read this instructions before use, and always take care after you use.

We put anti-rust liquid on the blade when shipping knives from the factory. So please wash with kitchen detergent when using this knife first time.

Do not cut hard foodstuff like bone, eggshell, crab, frozen food and so on. 

Please do not use dish washer as it may cause the handle to crack.

After you will use carbon steel knife, hand wash and wipe off water to keep it dry that because carbon steel is easy to rust.

And also, when you don’t use for a period of time, we suggest to put the cooking oil on the blade to help prevent rusting.  Please wipe off water after use.

When you feel the blade is getting dull, please sharpen by sharpening stone or sharpener.

Grit #1000 is good enough to sharpen the blade.


Taketoshi Kajiura | Ishiduchi Kanamono Seisakujo

100 years in the making, A history rich smithing company

Born in 1966 in Ehime Prefecture, Taketoshi Kajiura is a 4th generation smith that is carrying on the Ishiduchi Kanamono Seisakujo legacy. For over 100 years, Ishiduchi has put amazing efforts into and carried on the amazing bladesmithing culture that Japan is well known for. Established at the foot of the highest mountain in West Japan, the Ishiduchi Mountain, and using the amazing environment that comes from being close to the Setouchi Inland Sea, we look to broadcast to the world the culture that we have been raised in.


Japan | A country that the sea flows in, out, and through


Located in the southern parts of Japan is Japan’s largest inland sea, the Setouchi Inland Sea. This inland sea is said to be exceptionally calm and beautiful, scattered with a whole range of amazing islands, with fishing being a major industry with the water also lending itself to agriculture and production. It is a large area that has received visitors from many domestic and international visitors, thanks to its rich history and culture. 


As stated, the fishing industry isn’t the only thing that flourished in the area, but also manufacturing, with metalworking and swordsmithing becoming large in the area. These metalworkers made the area's first black wave knives. These knives are also named thanks to the image that many see in the knives that resembles the shoreline and the gentle waves. 


Thanks to this gradation as well as the abrupt change in colour, the knives do really resemble waves in the sea. While this knife has had the process of being polished, it does in reverse that you can be sure that each knife has been manufactured individually to make such a beautiful knife face. 


Project Starts: August 24th

Project Ends October 10th

Shipping starts: End of December 2022

Rewards arrive to backers: April- May 2023

This Project is promoted by Japankuru Funding, Bringing Japanese Products to the West!

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This is an All or Nothing project. This project will be funded if the amount of money raised exceeds its target amount.

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Ishiduchi Kanamono Seisakujo

100 years in the making, A history rich smithing company For over 100 years, Ishiduchi has put amazing efforts into and carried on the amazing bladesmithing culture that Japan is well known for. Established at the foot of the highest mountain in West Japan, the Ishiduchi Mountain, and using the amazing environment that comes from being close to the Setouchi Inland Sea, we look to broadcast to the world, the culture that we have been raised in.

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This is an All or Nothing project. This project will be funded if the amount of money raised exceeds its target amount.

Pledge ¥10,620 or more $80 | Bunka Knife 120mm

Get the Bunka Knife 120mm, a knife that is on the smaller side, and is a great addition for people that wish to have a supplemental knife! This is 10% off the RRP!

INCLUDES:
Bunka Knife 120mm

Pledge ¥14,670 or more $111 | Santoku 165mm

Get the 165mm Santoku Knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs! This is 10% off the RRP!

INCLUDES:
Santoku Knife 165mm

Pledge ¥16,020 or more $121 | Kiritsuke 180mm

Get the 180mm Kiritsuke Knife, an all round knife great for slicing through larger cuts of meats such as Roast Beef, as well as other prep work! This is 10% off the RRP!

INCLUDES:
Kiritsuke Knife 180mm

Pledge ¥23,885 or more $175 | Bunka 120mm & Santoku 165mm

Get the 165mm Santoku Knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs, as well as other prep work as well as the Bunka Knife 120mm, a brilliant supplementary knife! This is 15% off the RRP!

INCLUDES:
Santoku Knife 165mm
Bunka Knife 120mm

Pledge ¥25,160 or more $184 | Kiritsuke 180mm & Bunka 120mm

Get the 180mm Kiritsuke Knife, an all round knife great for slicing through larger cuts of meats such as Roast Beef, as well as other prep work as well as the Bunka Knife 120mm, a brilliant supplementary knife! This is 15% off the RRP!

INCLUDES:
Kiritsuke Knife 180mm
Bunka Knife 120mm

Pledge ¥28,985 or more $219 | Kiritsuke 180mm & Santoku 165mm

Get the 180mm Kiritsuke Knife, an all round knife great for slicing through larger cuts of meats such as Roast Beef, as well as other prep work as well as the Santoku Knife 165mm, a knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs! This is 15% off the RRP!

INCLUDES:
Kiritsuke Knife 180mm
Santoku Knife 165mm

Pledge ¥39,015 or more $281 | Full Set

Get the 180mm Kiritsuke Knife, an all round knife great for slicing through larger cuts of meats such as Roast Beef, as well as other prep work, the Santoku Knife 165mm, a knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs, as well as the Bunka Knife 120mm, a knife that is on the smaller side, and is a great addition for people that wish to have a supplemental knife ! This is 15% off the RRP!

INCLUDES:
Kiritsuke Knife 180mm
Santoku Knife 165mm
Bunka Knife 120mm

Pledge ¥36,720 or more $277 | Early Bird Full Set

Get the 180mm Kiritsuke Knife, an all round knife great for slicing through larger cuts of meats such as Roast Beef, as well as other prep work, the Santoku Knife 165mm, a knife that is extremely easy to use, and is a brilliant starter knife for beginner chefs, as well as the Bunka Knife 120mm, a knife that is on the smaller side, and is a great addition for people that wish to have a supplemental knife ! This is 20% off the RRP!

INCLUDES:
Kiritsuke Knife 180mm
Santoku Knife 165mm
Bunka Knife 120mm
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