Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. Turning off personalized advertising opts you out of these sales. Learn more in our Privacy Policy., Help Center, and Cookies & Similar Technologies Policy. Subscribe to our newsletter and always be the first to hear about what is happening. Copyright 1995-2023 eBay Inc. All Rights Reserved. Production Area. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. Select PayPal Credit at checkout to have the option to pay over time. The structure method used to make Honyaki knives is similar to that used to make traditional Japanese swords, which is a very difficult and long process. 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 ". JKD serves and ships to knife enthusiasts in over 100 countries, worldwide. The Ultimate Line of Knives from the Veteran Craftsman, Ichiro Hattori, who is esteemed for his 'never compromise' character and fine craftsmanship. 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). Original Price 542.30 eBay item number: 144899068895 Item specifics Update your shipping location. Premium quality Japanese Chef's Knives. Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. 271.15, 542.30 It has been used by professional chefs in Eastern Japan (around Tokyo). The name "Funayuki" or "Going on a boat" in Japanese. But, some dont know how to rightly sharpen a Single-Edged knife where the edge has unfortunately gotten chipped, bent and rusted. But the quality of steel used is often higher, and more processes and work are required for its structure than Kasumi knives. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. It is the fact that smaller angle provides better sharpness feeling because of less frictional resistance. We are here to offer you hard-to-find knives from Top Japanese brands and supply them direct from Japan at affordable prices. Using a steeling rod is the object of a lot of debating. Car & Truck Safety & Security Accessories, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619. Japanese Steel(Nihonko, Hagane, Virgin Carbon Steel) Important steel that has been used to produce knives in Japan since ancient times, providing better sharpness than common stainless steel. The blades are forged traditionally in multiple layers, with an inner core of hard but brittle steel, forgewelded with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed just at the cutting edge. 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. How to use Sushi Knives7. 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. The representative production areas of Traditional Japanese Kitchen Knives are Sakai (Osaka), Seki (Gifu), Tsubame/Sanjyo (Niigata), Sabae & Takefu (Echizen, Fukui), Miki (Banshu, Hyogo) and Tosa (Kochi). Due to increasing demand and expansion of our . camellia oil) to prevent oxidation. (1) wet the knife with water, put the cutting board. Learn more. Please try it. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick layer of soft and more ductile iron steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. 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. Every knife fan appreciates the high quality of Japanese knives, which are backed by a long history and the traditions of Samurai swordmaking. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period(period of warring states in Japan). (3) Finally, warp the blade in a newspaper for storing the knife. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? The Yanagibais called "Shobu" andpopular in Western Japan (around Osaka and Kyoto). JavaScript is disabled. For general cooking, especially cutting raw fish and making sushi. Therefore, they have become more and more popular among beginning users to professional users in this generation. Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) Does thatlook toreally expend much time and effort compared to the benefit? Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure is used in more expensive blades to add corrosion resistance while maintaining strength and durability. JapaneseKnifeDirect.Com (JKD) was established in 2001 as the direct internet sales division of The Kencrest Corporation. This honing steel I bought about six or seven years ago. The benefit of the sandwiching structure is to strike a balance both the harder & sharperedge and better durability of the entire blade. This means you can grind it to exceptional sharpness, which it retains for a long time. Please don't roast the blade over the fire. The reasons for this vary with the manufacturer and the type of blade theyre creating. There are lots of Japanese knives with Western-style handles or blades or both, pretty much any maker in Japan has several knives in Western-style and vice versa, most of all the major knife manufacturers in Europe and US make several Japanese influenced knives. A filet knife, a multi-purpose Japanese traditional one. Read our Cookie Policy. Edge holding is just outstanding. The kniveslook like primitive Japanese swords. Shake the soul FIRE-MARKING knife. For a better experience, please enable JavaScript in your browser before proceeding. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. To think about cutting a thin material, both an obtuse and sharp kitchen knife do not make a significant difference in the sharpness because there is almost no distance that the knife go interrupts. This time, we do not explain about the materials in the chart, but the frequently-heard expression dedicated for kitchen knives as follows. After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. **This is just for double-edged blades. The back of the blade can be used to chop thin bones. Thank you for your continued support, we look forward to serving you soon! Vintage Japanese chefs knife rare Minamoto no Shokin santoku excellent oppo | eBay Back to home page | Listed in category: Home & Garden Kitchen, Dining, Bar Cutlery Knives This listing has ended. A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. Copyright 2023 JapaneseKnifeDirect.Com, R-2 (SG-II) Powdered High Speed Tool Steel. They have a highly pure structure and thus offer the best achievable sharpness for cutting. * Hard steel core is generally easier to be chipped, thats why the sandwich structurecanbea good solution. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. The profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. The premier-grade knives are recommended for skillful chef, not for beginner, we're afraid. It is recommended that you take your Japanese blades to a professional sharpener. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. awesome sharpness, love it. This is one of the harder steels to sharpen by hand. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. Sale Price from 52.79 You can change your preferences any time in your Privacy Settings. 1. But the material is prone to oxidation or rust. 9.29 to 9.39. $19.99 shipping. (50% off), Sale Price 173.54 A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. For many western chefs, the Original series knives were their introduction to Japanese cutlery and their properties were a true revelation about the limitations of western knives. It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. The wave linesarecalled hamon, boundary lines between the core and sandwich layers on both side of the knife. Western style knives are mostly "ryo-ba" for right and left-handed persons. Great Savings & Free Delivery / Collection on many items Buy chefs knifes products and get the best deals at the lowest prices on eBay! The high-grade knives with excellent sharpness and hardness are sure to support you successfully. There is thought a misunderstanding. Refresh your browser window to try again. 218.14, 290.86 Find out more in our Cookies & Similar Technologies Policy. This one has highest wear resistance and lowest toughness. The Japanese company Hitachi Metals makes special cutting steels which represent the highest global standard and are used for almost all the Hocho we offer. Sellers looking to grow their business and reach more interested buyers can use Etsys advertising platform to promote their items. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. Itis intended to combine the best attributes of carbon steel and ordinary stainless steel. Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. You can review the technique in the following video, where Japanese professional chef tells the better way. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. Kiyoshi Kato Nickel Damascus Kitchen Knife. The razorsharp cut doesnt crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. 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! 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. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. The most simple multi-layer bladeshave a three layer structure, made of a hard steel core that is sandwiched by soft (resilient) steel so that the hardcore is exposed only at the cutting edge. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. I'm not sure I know how to use it best ,but I watched Julia Child do it on a YouTube video. © 2008-2023 Japanese Cutlery Pro Shop. They are primarily for professional chefs and are the highest quality traditional Japanese knives. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. Free shipping for many products! More expensive multi-layer (more than three-layer) knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Turning off the personalized advertising setting wont stop you from seeing Etsy ads or impact Etsy's own personalization technologies, but it may make the ads you see less relevant or more repetitive.   Germany   |   English (US)   |   (EUR), remembering account, browser, and regional preferences, remembering privacy and security settings, personalized search, content, and recommendations, helping sellers understand their audience, showing relevant, targeted ads on and off Etsy, remember your login, general, and regional preferences, personalize content, search, recommendations, and offers. The blade of a Honyaki knife is hard, so it retains its sharpness for a long time; however, they are prone to chipping and difficult to sharpen. For less resistance when the knife goes interrupt the cuttings, you may only feel that sharpness is good if you use an very acute-angle blade. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. Etsy is powered by 100% renewable electricity. Its history goes back to the Edo era in Sakai, Japan. 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Entdecke Vintage Dexter Southbridge Mass Fillet Knife in groer Auswahl Vergleichen Angebote und Preise Online kaufen bei eBay Kostenlose Lieferung fr viele Artikel! http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/, http://www.hocho-knife.com/sakai-takayuki-kasumi/, Tojiro Japanese-Style Shirogami White Steel, Masamoto Honkasumi Gyokuhaku-ko (white Steel), Sakai Takayuki Chef-Series Gingami No.3 Steel, Sabun Honyaki Gyokuhaku-ko (White Steel) [with Saya], Sakai Kikumori Supreme Shiroko (White steel), Kanetsune KC-500 White Steel 11-Layer Damascus, Sakai Takayuki Ginryu Dragon Premium Honyaki, Sakai Takayuki Honyaki Water Quench Aogami 2 Steel, Kanetsune KC-400 White Steel 11-Layer Damascus, Goh Umanosuke Yoshihiro Suminagashi G3SN-L, Masamoto Honkasumi Gyokuhaku-ko (Buffalo Tsuba), Sabun POWDER PRO 100 Powdered High Speed Steel, Sakai Takayuki Homura Premium (Aogami 2 steel), Kanetsune KC-920 Aogami No.2 Steel Hammered, Sakai Takayuki 33-Layer VG10 Damascus Hammered, Iseya I-series 33 Layer VG-10 Damascus Hammered, Yoshimi Kato 63 Layer VG10 Black Damascus PW, (containing Western & Japanese Style different knives). Description Seller assumes all responsibility for this listing. You should care for the knife every time of use to keep the blade dry and clean. The guide slides onto the spine of the knife to keep your angle constant when sharpening on a stone as shown in the following video (example). Used in high end tools and low/mid class kitchen knives. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. Japanese-style knives are usually made with harder steel, which means the blade holds it edge longer (it doesnt need to be sharpened as often) and the edge itself can be cut a steeper angle. GS I totally agree on your points but as Alex already had a great steel if he only has western knives there is no reason to replace it unless it is damaged. Why newspaper? (4) polish the rusted area with a cork, keeping the knife from moving. The steel is harder than German steel and has a greater sharpening potential. If you fail to remove the entire residue from the guide rail, the residue may scratch the knife the next time the guide rail is used. That is a good question, because there are two basic categories of traditional Japanese knives, Honyaki true-forge and Kasumi mist. I am well aware of eBay and have cruised around looking for knives. Double-Edged Knives are generally called "Ryo-ba" in Japanese. 1. If you need to sterilize your knife, we recommend hot water sterilization. SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. And on eBay, used knives are always a crap shoot. 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. We'd appreciate it if you could read and understand the explanation to select the best knife for your purpose. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. I am not buying so much on eBay now so I'm certainly not a competitor. These blades are particularly suitable for the gentle preparation of foods but they are prone to oxidation, which means rust.