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The Epicurean Edge: Japanese and European professional chefs knives.

Craftsmanship

Sharpening. Meat. Vegetable. Fish. Chef's. Hon Kasumi White Steel No.2 Sakimaru Takohiki. The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife.

Hon Kasumi White Steel No.2 Sakimaru Takohiki

When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.

Masamoto KS Series knife uses a blade core of Hitachi White Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. Hon Kasumi White Steel No.2 Kiritsuke Knives. White Steel No.2 Wa Slicer Knives. The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife.

White Steel No.2 Wa Slicer Knives

When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish. Masamoto KS Series knife uses a blade core of Hitachi White Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. Masamoto KS Series Hon Kasumi White Steel No.2 Deba Knives. The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2) Hon Kasumi Japanese traditional-style knife.

Masamoto KS Series Hon Kasumi White Steel No.2 Deba Knives

When compared with the Kasumi knife-making process, the production of Hon Kasumi knife requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish. Masamoto KS Series Hon Kasumi White Steel No.2. The KS Series is Masamoto’s range of high-grade Shiro-ko #2 (White Steel No.2 ) Hon Kasumi Japanese traditional-style knives.

Masamoto KS Series Hon Kasumi White Steel No.2

When compared with the Kasumi knife-making process, the production of Hon Kasumi knives requires several extra steps be carried out during the forging, quenching, sharpening and finishing stages of production and requires a higher level of craftsmanship. Unlike the KK Series, the KS Series is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish. The knives use a blade core of Hitachi White Steel No.2 (HRc. 62-63), which is forge-welded with soft iron. Blue Steel No.2 Damascus Sushi Knife. Masamoto VG chef knives, VG gyuto, VG series is Masamoto-Sohonten’s highest quality western line, made of high-carbon stainless steel with added Molybdenum and Vanadium.

Masamoto VG chef knives, VG gyuto,

This series has won high reputation over many years. It is popular among western professional chefs as one of the best chef knives. The blade is extremely sharp and hard. It has a longer lasting sharpness. Masakage Japanese Chef Knives - dedicated to bringing the finest handmade Japanese knives to the world. Masakage Koishi. Masakage Koishi Ko Bunka 130mm. Masakage Koishi knives are reaching a legendary status around here.

Masakage Koishi Ko Bunka 130mm

Their exceptional construction, grinds, and materials have resulted in a bit of a cult following among knife aficionados. And it’s no wonder: these are cutting and slicing stars. They have some of the best grinds and edges we have encountered and justifiably occupy the top spot in the Masakage range of Japanese knives. The Koishi line is constructed from Aogami Super High Carbon Steel. This is one of the kings of high carbon alloys and is revered for its toughness and ability to hold an extremely fine edge. Kuro Kuma – Chef's Armoury. Kitchen knife. 36000 Chef's 200mm 36000G Chef's 200mmwith ground hollow 36001 Santoku 165mm 36001G Santoku 165mmwith ground hollow 36002 Utility 120mm 36003 Paring 80mm 36005 Tomato 140mm 36006 Boning 150mm 36007 Slicing 180mm 36008 Bread 230mm 36009 Slicing 255mm 36010 Chef`s 255mm 36011 Meat slicing 230mm 36012 Santoku 125mm 36013 Steak 113mm 36014 RANFORK 160mm 36015 Flexible 160mm 36016 Slicing 150mm 36019 Chinese chef's 180mm 36026 Panini 150mm 36123 Flexible 230mm 36021 RAN SHARP WHITE.

Kitchen knife

SHIKI Damascus Limited Edition. Master Masui chose and established the brand name “SHIKI” 四季 (“Four Seasons”) because his goal was to make a collection of hand-made knives that were just as beautiful as the four seasons of Japan.

SHIKI Damascus Limited Edition

Spring, Summer, Autumn and Winter; each season is beautiful and has its own distinct natural wonders, sights, sounds, smells, tastes, traditions and atmosphere. Here, we would like to introduce you to the SHIKISAI (色彩) series of knives, which expresses the core concept behind Master Masui’s “Shiki” brand: the beauty of the four seasons of Japan. JCK Original KAGAYAKI Aogami No.2 (Blue Steel) Clad Knife. JCK Original 輝 KAGAYAKI Aogami No.2 (Blue Steel No.2) Clad Series This is a new addition to our Original Brand KAGAYAKI, called “KAGAYAKI Aogami No.2 Clad Series” The Cladding blade knife has a standard design and simple looks, yet when you hold this knife in your hands for the first time, you will feel the craftsmen’s vision and passion for producing the knives.

JCK Original KAGAYAKI Aogami No.2 (Blue Steel) Clad Knife

The blade is beautifully hand polished and has a shiny appearance, blade spine and blade choils are also polished for better appearance and overall quality, fit& finish are beyond expectation for this price range. Fine Japanese Chef Knives. How do I know when to sharpen my knife?

Fine Japanese Chef Knives

There are 2 common causes why a fine Japanese knife will loose sharpness The first is using the wrong cutting surface. There must be some give to the cutting surface like a good wooden board like Hinoki or end grain maple. Cutting on glass, granite, slate, stainless and melamine will blunt or fold the knife edge over. The second is technique. Using a smooth slicing or rocking motion and not pounding straight down allows the edge to stay straight and aligned much longer. Couteau d’office Evercut 9cm Furtif – Couteaux design TB. Couteau Evercut 11 cm Furtif – Couteaux design TB. Couteau d’office Furtif 9 cm – Couteaux à lame noire. The Epicurean Edge: Japanese and European professional chefs knives. Maker: Yoshikane (click to see more by this maker) Price: $176.95 Item num: 85671 Blade length: 6.50 in.Total length: 12.00 in.Blade width: 1.95 in.Blade thickness: 0.20 in.Item weight: 5.04 oz.Shipment weight: 8.88 oz.Blade: San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64Handle: Ho wood with buffalo horn ferrule Description: The santoku is the traditional Japanese chef's knife.

This comfortable design is a fantastic multipurpose chopper. The Santoku style has quickly become the new favorite for chefs in the West. The blade is forged using the san mai technique - a hard steel forms the cutting edge and is sandwiched between softer layers of steel. This results in a strong knife with very long edge holding. The core steel is rust resistant SKD die steel, originally designed for cutting metal. About Steels,Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com.

Carbon Steel As opposed to the Stainless Steel blade, Carbon Steel blade gets rust and discolor very easily. This is one of the big differences of Carbon Steel from Stainless Steel. Carbon Steel blade requires additional care and maintenance for avoiding the rust and discolor situation.