Japanese handle - Urushi Flame Oak [octagon]
A traditional Japanese handle of octagonal shape, made of oak wood. Without a ferrule, this handle is anything but minimalistic. In an elegant, very glossy gradient, the natural reddish color of the wood slowly darkens from the top toward the bottom of the handle. The octagonal handle offers a good grip and the sleek indentation-free surface ensures easy cleanup and maintenance.
Symmetrical, suitable for both left- and right-handed users.
Material: Made from oak wood, renowned for its hardness, strength and durability. Also suitable for blades intended for more heavy-duty applications.
What is urushi?
Urushi is the sap of the urushi tree, also known as the lacquer tree or the Japanese varnish tree. The sap contains resin urushiol, which becomes a very hard, shiny, durable lacquer when exposed to air and moisture.
In early Japan, people recognized urushi's durability and beauty and began using it to coat wood, pottery, and all kinds of other objects to protect and strengthen them. Fully cured Urushi is resistant to alkali, acids, and alcohol and can withstand extreme temperatures!
Urushi lacquering is deeply connected to Japanese culture and its mastery requires a lot of training. The skills and techniques in use have been passed down for many centuries. Each layer is dried and polished before the next one is added, which makes the urushi process time-consuming and labor-intensive. This application, as well as the difficult harvesting and highly technical processing of the raw material, make traditionally lacquered items highly desirable and expensive.
Urushi is foodsafe and has been used on tableware for centuries, most famously on Japanese rice and miso bowls.
Available in three sizes:
| Size | Dimensions (mm / inches) | Usage |
|---|---|---|
| L |
Length: 140mm (5.5") |
For all knives longer than 210mm (8.27"). |
| M | Length: 128mm (5.0") Ferrule diameter: 21 x 18mm (0.8" x 0.7") Tang opening: 12.6 x 2.8mm (0.5" x 0.1") |
For santoku, nakiri, bunka, and gyuto knives up to 210mm (8.27") (or up to 240mm / 9.45"). For the prosciutto knife Burja. |
| S | Length: 120mm (4.7") Ferrule diameter: 20 x 15mm (0.8" x 0.6") Tang opening: 10.9 x 2.8mm (0.4" x 0.1") |
For small petty and utility knives up to 150mm (5.91"). |
Original: $70.61
-65%$70.61
$24.71Product Information
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Description
A traditional Japanese handle of octagonal shape, made of oak wood. Without a ferrule, this handle is anything but minimalistic. In an elegant, very glossy gradient, the natural reddish color of the wood slowly darkens from the top toward the bottom of the handle. The octagonal handle offers a good grip and the sleek indentation-free surface ensures easy cleanup and maintenance.
Symmetrical, suitable for both left- and right-handed users.
Material: Made from oak wood, renowned for its hardness, strength and durability. Also suitable for blades intended for more heavy-duty applications.
What is urushi?
Urushi is the sap of the urushi tree, also known as the lacquer tree or the Japanese varnish tree. The sap contains resin urushiol, which becomes a very hard, shiny, durable lacquer when exposed to air and moisture.
In early Japan, people recognized urushi's durability and beauty and began using it to coat wood, pottery, and all kinds of other objects to protect and strengthen them. Fully cured Urushi is resistant to alkali, acids, and alcohol and can withstand extreme temperatures!
Urushi lacquering is deeply connected to Japanese culture and its mastery requires a lot of training. The skills and techniques in use have been passed down for many centuries. Each layer is dried and polished before the next one is added, which makes the urushi process time-consuming and labor-intensive. This application, as well as the difficult harvesting and highly technical processing of the raw material, make traditionally lacquered items highly desirable and expensive.
Urushi is foodsafe and has been used on tableware for centuries, most famously on Japanese rice and miso bowls.
Available in three sizes:
| Size | Dimensions (mm / inches) | Usage |
|---|---|---|
| L |
Length: 140mm (5.5") |
For all knives longer than 210mm (8.27"). |
| M | Length: 128mm (5.0") Ferrule diameter: 21 x 18mm (0.8" x 0.7") Tang opening: 12.6 x 2.8mm (0.5" x 0.1") |
For santoku, nakiri, bunka, and gyuto knives up to 210mm (8.27") (or up to 240mm / 9.45"). For the prosciutto knife Burja. |
| S | Length: 120mm (4.7") Ferrule diameter: 20 x 15mm (0.8" x 0.6") Tang opening: 10.9 x 2.8mm (0.4" x 0.1") |
For small petty and utility knives up to 150mm (5.91"). |
