Over the course of four full days, participants will explore the techniques and aesthetics that define Japanese-style kitchen blades. Students will use Blue #2 zenko (mono steel) stock to forge a chef’s knife by hand. The class will focus on the basics of forging, heat treating, grinding, and sharpening our blades. In addition to forging and finishing the blade, the class will emphasize traditional Wa handle making and fitting, demonstrating how to achieve the clean functional design.
