In addition, we talked with a few existing traditional MATAGI Masters With trust, drawing up drawings, training knives and legendary blades revived to the present age, in addition, we talked with a few existing traditional MATAGI Masters and got credit, and then when we got drawings and forged the knives, finally the legendary cutlery revived to the present age. In most cases, kitchen knives can successfully be re-sharpened. Ever since being founded In 1907, MOKI has produced custom-quality knives with passion and technology. (40% off), Sale Price 83.78 Any time you remove the guide rail from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain inside the guide rail. You can taste speechless cutting performance, great edge retention and easy maintenance (resistance for the rust). I just thought if there was a bargain knife out there I should look for one some time in the next few months . For general cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. 2. Original Price 290.86 Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. - eBay Money Back Guarantee - opens in a new window or tab, VINTAGE Japanese Sakai Takohiki sashimi chefs knife kitchen cookware outdoor, See terms and apply now for Afterpay - opens in a new window or tab, Used J.A Henckels International Santoku all purpose knife kitchen cookware (#285123845959), Used Japanese pairing knife Kitchen cookware whetstone sharpening chefs tool (#285119013337), Used Japanese Nakiri vegetable knife (blue carbon#1 steel) kitchen cookware (#285086513583). As far as a marketplace that can reliably bring a large selection of used and vintage knives to your perusal, about the only site I can think of is eBay. Located in Seki City, the Japanese knife making capital, we are a specialized online retailer of high-end, high quality Japanese outdoor knives, hunting knives and folding knives. Masamoto Honkasumi Gyokuhaku-ko http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ Sakai Takayuki Kasumi http://www.hocho-knife.com/sakai-takayuki-kasumi/. How to use Sushi Knives7. Cobalt added Special high Carbon Stainless Steel, often be called as Cobalt Steel. Somecustomers have asked so far,Just wondering what angle I should sharpen the knives I bought at?The sharpening angle depends on the intended use,of course. Very good edge holding, very high working hardness. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. It is recommended that you take your Japanese blades to a professional sharpener. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. White Paper Steel(Shirogami) Identical to Blue Paper Steel(Aogami) , except for the absence of Cr and W. Its very pure carbon steel. Youll see ad results based on factors like relevancy, and the amount sellers pay per click. I'm using a Frederick dicks honing steel. Theyare now kept in Shosoin, the treasure houseof the Todaiji temple in Nara. Wide blade for good guidance along the finger knuckles. This lightweight knife is easy to use on smaller fish. ** Ifthe core is not stainless (like high carbon steel) covered by stainless steel layers on both side, the bladetotally get good rust-resistance as well as chip-resistance. We heard several makers use Sweden Stainless Steels for the stable quality control. The following video tell you how to sharpen a knife in English, that will successfully help you. But, some dont know how to rightly sharpen a Single-Edged knife where the edge has unfortunately gotten chipped, bent and rusted. Sushi Knife and Sashimi Knife refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. Damascus, Hammered, Dragon engraved and Sword-like shaped Knives for your best Gift, When you need more information and want to order the one, please do not hesitate to contact us.We'llsupport you as much as possible. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. Double edged sharpened on both left and right side of the blade *sharpening balance .. mostly 50:50~70:30 (sometimes 80:20~90:10) *mostly for left-and-right handed if the balance is within 50:50~70:30 Single edged sharpened on just one side of the blade surface *for left or right handed *sharpening balance .. 100:0. 12~15 degrees would be recommended if you cut some hard materials. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. We started direct online sales in 2001, operating under the name "SekiDirect.com", offering various brands of Japanese knives, however, we had instant success with Japanese Chef's knives. I was not so aware that a knife can go so sour become used up and need work as you say "Benuser " .Gally Swiller ( I love swilling in the galley myself ) "About 1/2 of the knives he bought were worth it ". It works quite well. Made by Takefu steel company. 912 results for vintage japanese chef knife. Long and Narrower blade is suitable for slicing tasks. It is manufactured in limited quantities in Japan. 90 likes. Yellow Paper Steel(Kigami) Better steel compared to SK series, but worse than both, Aogami and Shirogami. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Unfortunately, the knife market is currently flooded with cheap Chinese-made knives and it is becoming more difficult to find and purchase fine Japanese knives. In the high-end series for professional use, the Japanese-style kitchen knives are generally said still have better sharpness than the Western-style ones because of the better combination of production method, structure and materials, and are indispensable existence in the Japanese-style dish which requires delicate handling and razor-sharpness for especially slicing raw fish for Sashimi and Sushi in which a cutting end surface divides superiority or inferiority. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Is this true of even the finer names ? The chart such asthe chart belowseems popular, and you may get numeric material information. Therefore, they have become more and more popular among beginning users to professional users in this generation. Using a steeling rod is the object of a lot of debating. Better use the rough -- split -- side of leather or a fine stone for stropping. I am well aware of eBay and have cruised around looking for knives. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said no meaning. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. (2) Western Style Knives (generally double-edged) In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. Three weeks ago I bought very old bonning knife $1.00 ( carbon steel )and restored the handle over a week and sharpened it . Production Area. Why? The following is one of the Honyaki knives, Sabun Honyaki (Gyokuhaku-ko) [with Saya] https://www.hocho-knife.com/sakai-takayuki-honyaki-water-quench-aogami-2-steel/https://www.hocho-knife.com/goh-umanosuke-yoshihiro-honyaki-shirogami-2-awhy-e/http://www.hocho-knife.com/sabun-honyaki-tamashiro-steel-with-saya/, Kasumi knives are made from two materials by joining a piece of soft iron (Jigane) with a piece of high-carbon steel. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. Why newspaper? This honing steel I bought about six or seven years ago. Single-Edged blade is the basic form in the traditional Japanese kitchen knives for a long time,that is completely different from that of the traditional Western knives. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. Sushi and Sashimi knives are extremely sharp and made for a specific task so that they require very specific instructions. 77.44, 129.07 , but the sharpness is excellent with less-likely chipping. I looked up "nogent style handle". Is it a defect?. The knives are stamped, machined steel with no metal bolsters, and the 9 inch blade chef's knife (14 inches overall length) is a good value for beginning a working collection. 271.15, 542.30 Please try it. We stock a wide selection of knives from leading Japanese knife producers, including Hattori, Takeshi Saji, Mcusta and Moki. I mention this because it seems that a lot of people on this forum prefer the Japanese knives. Using a razor sharp Japanese kitchen knife Hocho, a chef showed an amazing Super Cutting demonstration. When you purchase through links on our site, we may earn an affiliate commission, which supports our community. (1) wash the knife clean after every use. You can review the technique in the following video, where Japanese professional chef tells the better way. It has very good edge holding, very high working hardness. 70.58, 141.17 Truly, each one of the Knife Makers and Craftsmen has their own distinct knife making philosophy and knife characteristics. The razorsharp cut doesnt crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. 218.14, 290.86 (4) polish the rusted area with a cork, keeping the knife from moving. However, the smaller angle at the cutting edge would cause easily chipping when you try too hard to cut a hard thing (such as pumpkin and frozen foods). 1,448.83, 2,414.71 They are primarily for professional chefs and are the highest quality traditional Japanese knives. Most standard and popular blade among Western Style knives, so called Chefs Knife. I am not buying so much on eBay now so I'm certainly not a competitor. Does thatlook toreally expend much time and effort compared to the benefit? Many of makers use VG-10 for the Damascus blade too. To meet the requirements of the most avid hunters and serious knife collectors, we also offer rare, one-of-a-kind custom kitchen knives and hand-forged, traditional Japanese knives. Like all MAC knives, Original series knives will take and hold a good edge. It also maintains an edge longer than other lower-carbon steel formulae. Original Price 141.17 A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. Honyaki knives are forged solely from one material: high-carbon steel (called Hagane). Original Price 119.68 Refer to eBay Return policy opens in a new tab or window for more details. JavaScript is disabled. https://www.hocho-knife.com/sakai-takayuki-honyaki-water-quench-aogami-2-steel/, https://www.hocho-knife.com/goh-umanosuke-yoshihiro-honyaki-shirogami-2-awhy-e/, http://www.hocho-knife.com/sabun-honyaki-tamashiro-steel-with-saya/, Originally, all Japanese kitchen knives Hocho clearly show their relation to the Samurai sword. It is a very thin blade, which adds to the ease in cutting. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. For example in cars the Porsche 928 or Mercedes 300 E from the early 80's & 90's are bargains . "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. Due to increasing demand and expansion of our product lines, we decided to separate the website into two specific sites: JapaneseKnifeDirect.com (JKD) for Outdoor Sports and Hunting knives and JapaneseChefsKnife.com (JCK) for Japanese Chef's knives. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability. You should care for the knife every time of use to keep the blade dry and clean. We thinkthey areexcellent materials for a sharp knife. . A filet knife, a multi-purpose Japanese traditional one. Needless to say, its important to know what materials are used as the core and sandwich layers first. See terms. Today, Japanese knife makers are engineering new advanced manufacturing processes such as sub-zero tempering and premium trademark-formulated knife steels to produce exceptional Western-style knives with super hard blades for razor sharpness. The carbon steel is easy to oxidation or rust especially when the blade is very new. It was quite expensive. I've seen many folks run at an obscenely obtuse angle and then I show them, on a flat surface the angle where their cutting edge really makes contact. We Offer DHL EXPRESS Flat Rate Shipping Worldwide. This series was intended as a set of knives for commercial kitchens - hence, the hole in the forward end of the blade, to hang the knife up after use and cleaning. These Yasuki Special Steels (YSS), named after their place of origin, are produced from iron sand, the same material that was used to make the legendary Samurai swords. Etsy is powered by 100% renewable electricity. Turning off personalized advertising opts you out of these sales. Learn more in our Privacy Policy., Help Center, and Cookies & Similar Technologies Policy. The following Sharpening guide will help you effectively and easily. Update your shipping location. You can change your preferences any time in your Privacy Settings. eBay Money Back Guarantee. Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. Shop with confidence. 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Picked-up Items. Double-Edged Knives are generally called "Ryo-ba" in Japanese. Shop by category. 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The "Deba" is designed for cutting fish and light mincing. (3) Japanese Traditional Style Knives (generally single-edged) Originally, all Japanese kitchen knives were made from the same carbon steel as katana. The steel is harder than German steel and has a greater sharpening potential. Read our Cookie Policy. Learn more. One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. Find many great new & used options and get the best deals for Used Chef's Kitchen Knife hocho from Japan 180mm at the best online prices at eBay! Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. Japanese Chef's Kitchen Knife Yanagiba Vintage LONG from Japan 290/445mm PC391 Pre-Owned C $108.68 Top Rated Seller or Best Offer +C $27.16 shipping from Japan Sponsored Japanese Chef's Kitchen Knife TAKOHIKI MASAMOTO Vintage Japan 264/410mm PC508 Pre-Owned C $142.65 Top Rated Seller or Best Offer +C $27.16 shipping from Japan Sponsored Learn more. Enter your search keyword . The blade ofJapanese traditional-type kitchen knives is almost made of an iron or carbon steel, not stainless one. Find many great new & used options and get the best deals for Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619 at the best online prices at eBay! It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310 Pre-Owned $66.00 minorhaned0_fish_n_gamera (2,411) 100% or Best Offer +$19.99 shipping from Japan Sponsored Japanese VG10 Damascus Steel Cleaver Knife Chef Vintage Kitchen Wood Handle Hand Brand New $181.49 kitchenworlds (1,177) 98.1% Buy It Now Free shipping

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