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.