Please pick up a MOKI knife and experience the legendary craftsmanship. (20% off), Sale Price 271.15 Double-Edged Knives are generally called "Ryo-ba" in Japanese. To enable personalized advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. It works quite well. (25% off), Sale Price 1,448.83 You can getonly one designof the blade in the world. 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 ". awesome sharpness, love it. 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. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. It is also known as MC66 and is used by Henckels under that alias. Edge holding is just outstanding. Backed by over 110 years of tradition and experience, MOKI uses time-consuming hand finishing and fitting to ensure that each knife meets exceptionally high standards of quality and craftsmanship, resulting in so-called "Precision Factory Custom Knives". For general cooking, especially cutting raw fish and making sushi. 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. The Fora platform includes forum software by XenForo. Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. I looked up "nogent style handle". It is thought enough for general use, because manufacturers apply the standard finishing for various possible application. Find out more in our Cookies & Similar Technologies Policy. Any help would be greatly appreciated.. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. We will introduce these new items on this page, so that you will not miss your favorite items. For a better experience, please enable JavaScript in your browser before proceeding. 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. 173.54, 216.92 Gyuto is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and fishes. Shop by category. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. $19.99 shipping. Japanese Cutlery Pro Store introduces Japanese knives that are gaining worldwide attention globally, and it is born through full cooperation of MUNEMASA Japanese Cutlery Shop, which has overwhelming planning skills with Japanese traditional forging knives in Japan. Perhaps I need to apply more pressure on the edge, of the steel. They successfully make difference beyond your expectation. Originally, many Japanese kitchen knives clearly show their relation to the Samurai sword. (1) wet the knife with water, put the cutting board. Recently, a customer asked us, whether is the knife ready to use straight away or needed to be sharpened by myself?Normally, a obtuse angle finishing at the blade edge by a machine in manufacturers (called standard blade finishing (sharpening)) is applied to most of the knives that are stocked and displayed in the store. Thank you for reading this article, All the Hocho-Knife Staff, Get the latest updates on new products and upcoming sales. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. White Paper Steel(Shirogami) Identical to Blue Paper Steel(Aogami) , except for the absence of Cr and W. Its very pure carbon steel. 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. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. I am not sure what is it. eBay Money Back Guarantee. The benefit of the sandwiching structure is to strike a balance both the harder & sharperedge and better durability of the entire blade. Every knife fan appreciates the high quality of Japanese knives, which are backed by a long history and the traditions of Samurai swordmaking. 12~15 degrees would be recommended if you cut some hard materials. US$15 for Europe and other Countries in the world. They are primarily for professional chefs and are the highest quality traditional Japanese knives. Honyaki knives are forged solely from one material: high-carbon steel (called Hagane). Long and Narrower blade is suitable for slicing tasks. 2. It has been used by professional chefs in Eastern Japan (around Tokyo). 271.15, 542.30 The Usuba has athin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. It get easy to for you use the stone soon. Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. 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 Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. 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. $35.00. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) We'd appreciate it if you could read and understand the explanation to select the best knife for your purpose. The "Deba" is designed for cutting fish and light mincing. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control. Do you think it is really true?? BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 175/307mm DL399, Vintage Japanese yanagiba chef knife with rare gidgee, brass and rosewood handle, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 144/274mm DL061, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 227/388mm PC700, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 155/299mm PC450, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 160/285mm PC413, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Japanese Chef's Kitchen Knife DEBA Vintage hocho OLD from Japan 105/230mm SB579, Japanese Chef's Kitchen Knife Yanagiba Vintage KIYA from Japan 203/353mm AB116, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 230/388mm DL024, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 171/306mm DL534, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 238/377mm PC145, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 265/410mm PC144, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 200/340mm AB090. Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. For the sheer convenience of steeling, and the benefits of some small stock removal,I have found nothing better than the rounded edge ofa translucent Arkansas stone. Earn up to 5x points when you use your eBay Mastercard. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. JKD serves and ships to knife enthusiasts in over 100 countries, worldwide. 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. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period(period of warring states in Japan). Update your shipping location. Therefore, they have become more and more popular among beginning users to professional users in this generation. It also maintains an edge longer than other lower-carbon steel formulae. It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. 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. If you learn how to sharpen, your knives are sure to get extremely sharp again. Copyright 1995-2023 eBay Inc. All Rights Reserved. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. Get the item you ordered or get your money back. You have to take the written copy with a grain of salt (or sometimes with enough sodium to make doctors aghast). 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). That is stated in the description in the item page.). Parts of Japanese Sushi Knife3. Originally, all Japanese kitchen knives - Hocho - clearly show their relation to the Samurai sword. I'm not sure I like it, it doesn't seem to do very much too easily. Please refer to the attached picture. Picked-up Items. Production Area. Just $10 USD for US, Canada, Australia, Asian countries. Gingami No.3 often be used for Japanese Traditional Style knives. Learn more. Very good edge holding, very high working hardness. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). Its history goes back to the Edo era in Sakai, Japan. The reasons for this vary with the manufacturer and the type of blade theyre creating. We deeply respect all of the knife makers and craftsmen that we work with and, of course, each one of our fine Japanese knives. This lightweight knife is easy to use on smaller fish. 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. Select PayPal Credit at checkout to have the option to pay over time. FYI, for double-edged Western style kitchen knives, about 25~35 degrees is often relatively said good from a view of the balance between sharpness and less-likely chipping. The back of the blade can be used to chop thin bones. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. In 19 century, Japan opened its door to other countries to import many culture and technologies, called "Bunmei Kaika" in Meiji era, and Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine for Westernization. (2)put a thin layer of plant-derived oil on the blade. Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. (40% off), Sale Price 83.78 I mention this because it seems that a lot of people on this forum prefer the Japanese knives. Oops! Better use the rough -- split -- side of leather or a fine stone for stropping. For example in cars the Porsche 928 or Mercedes 300 E from the early 80's & 90's are bargains . Works great and has a white slip strip to make for easy use and prevents you from scratching or gouging your stones. 1. Set where you live, what language you speak, and the currency you use. Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Due to increasing demand and expansion of our . The Yanagibais called "Shobu" andpopular in Western Japan (around Osaka and Kyoto). 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. Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. . Honyaki knives are expensive, compared to other types of knives. Etsy uses cookies and similar technologies to give you a better experience, enabling things like: Detailed information can be found in Etsys Cookies & Similar Technologies Policy and our Privacy Policy. Most knife manufacturers have both the Japanese-style knives and Western-style knives. The Ultimate Line of Knives from the Veteran Craftsman, Ichiro Hattori, who is esteemed for his 'never compromise' character and fine craftsmanship. 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 the softer steel the blades do not hold their edge as long as their Japanese counterparts, but are much easier to sharpen and are not as brittle. Other countries in the description in the item page. ) favorite items products and upcoming sales quality Japanese! 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