Recommended for 210mm Gyuto, or 270mm Sujihiki / Yanagiba.

After learning the craft of handle making from his father, Taihei has been challenging handle making traditions by using unconventional woods from around the world. He spends countless hours cutting and shaping each piece by hand in his workshop in Japan.

If you are looking for a classic Japanese knife handle, you couldn’t find many others that compare with Taihei’s dedication to quality and attention to detail. He carefully studies the differences between each individual piece, as their look and qualities can vary drastically from tree to tree and horn to horn. He says, “If people have been using that wood for a long time, there is a reason that you cannot understand it within 10 or 20 years.”

These handles are made of Ho wood (magnolia), a common material found on many Japanese knife handles today – a soft wood with natural oils and innate antimicrobial properties. The buffalo horn ferrule increases the handle’s durability and is an elegant upgrade to the resin ferrules found on the handles of other Japanese knives.

Ho wood will slowly discolour over time, though, maintaining its sophisticated look is simple and satisfying. Hand wash the handle with a mild dish soap and wipe it dry. For general care, you could seal the wood with a food safe sealant such as Beeswax. Tung oil or another furniture grade oil like linseed would also be appropriate, though these oils will darken the colour of the wood.

Brand: Taihei 太平