In this 3-day class, students will make their own sashimi/sushi knife and a custom-fitted saya (box sheath). The focus will be on creating a thin slicing knife for preparing fish and vegetables, knives can be single or double bevelled. Recommended styles are Yanagiba, sashimi, tako sashimi, sujihiki or petty kiritsuke.
Our classes of up to eight students are a great team-building experience and are suitable for all skill levels. Students will receive an induction covering basic use of the forge, blacksmithing tools and power tools along with standard workshop health & safety practices.
Class are run over Friday, Saturday and Sunday.