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Makiri Fisherman's Knife

Bcm ecomm 062315 112711 gw bxr6su
Bcm ecomm 062315 112709 1  gw jef8zk

High-carbon laminate steel blade.

Notes
Bcm ecomm 062315 112842 gw qbgvbf

Forge-finish, Best Made stamp.

Notes
Bcm ecomm 062315 112708 gw r71wrz

Continuous magnolia handle and saya.

Notes
Bcm ecomm 062315 112709 gw b19bdx

Overall length: 27cm.

Notes
Questions? Ask our expert.

Makiri Fisherman's Knife

Prized by Japanese fishermen, handmade by a third-generation Sanjo forge, emblazoned with the Best Made mark of excellence. The Makiri handles all utility tasks on deck and ashore with its two prominent qualities: toughness and simplicity.

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$88
0

  • Su: true | St: true | Bk: false

Prized by Japanese fishermen, handmade by a third-generation Sanjo forge, emblazoned with the Best Made mark of excellence. The Makiri handles all utility tasks on deck and ashore with its two prominent qualities: toughness and simplicity.

Story

Prized by Japanese fishermen, handmade by a third-generation Sanjo forge, emblazoned with the Best Made mark of excellence. The Makiri handles all utility tasks on deck and ashore with its two prominent qualities: toughness and simplicity. A forged laminate of high-carbon steel and soft iron, the blade is as durable as it is keen, and has been ground with a traditional single bevel for peerless slicing. The Makiri's saya is hand-shaped from a single piece of magnolia, a material used to make blade sheaths for millennia. Moisture-resistant and gentle on steel, Magnolia is the optimal choice for protecting a high-carbon steel blade. The seamless closure and continuous grain conceal the knife as a single baton of wood when stowed.

Specs
  • Single-bevel grind with hollow-ground back
  • Forge-finish, Best Made stamp
  • 4.5 oz.
  • Blade length: 13.5cm
  • Overall length: 27cm
Materials
  • High-carbon laminate steel blade
  • Continuous magnolia handle and saya
Origin
  • Made in Sanjo, Japan
Notes
  • Ships with our Knife Handbook with information on care and sharpening
Care

The notch on the saya indicates the edge side of the knife, so that the knife can be removed and replaced in the proper orientation; not a risk to be taken with wet hands on a rocking ship. Any knife, especially one made with high-carbon steel, should always be dried before returning to its sheath.

In The Field
Makiri Fisherman's Knife

Garzón, Uruguay. Spring, 2017. Photo by Jason Frank Rothenberg.

Picinguaba, Brazil. Spring 2016. Photo by Christina Holmes.