But the material is prone to oxidation or rust. The oldest kitchen knives found in Japan are those made in the Nara period, around 8th century. 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. Thank you for your continued support, we look forward to serving you soon! Therefore, they have become more and more popular among beginning users to professional users in this generation. (1) wet the knife with water, put the cutting board. or Best Offer. Using the Hocho, the chef celebrates the art of cutting, which makes the preparation of fine fish and delicate vegetables a feast for the eyes. A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Thank you very much for both your answers. 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. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. **This is just for double-edged blades. Blue Paper Steel(Aogami) Hitachi high carbon steel, specifically developed for tools and knives. Original Price 216.92 Truly, each one of the Knife Makers and Craftsmen has their own distinct knife making philosophy and knife characteristics. Therefore Damascus knives are much recommendedas a gift as well as just for better cooking experience. The amount of carbon can be as much as 1.2% and as low as 0.2%. In general, it may often be understood that more acute angle provides a better sharpness. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. (1)scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel. Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! 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. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. It is recommended that you take your Japanese blades to a professional sharpener. As for running a knife with problems along the edge, such as a kink or a chip - well, that's one of the things that proper sharpening is supposed to take out before the knife is honed. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. 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. We will introduce these new items on this page, so that you will not miss your favorite items. 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. camellia oil) to prevent oxidation. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. Subscribe to our newsletter and always be the first to hear about what is happening. You can review the technique in the following video, where Japanese professional chef tells the better way. Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. The "Deba" is designed for cutting fish and light mincing. Itis intended to combine the best attributes of carbon steel and ordinary stainless steel. Great Savings & Free Delivery / Collection on many items Buy chefs knifes products and get the best deals at the lowest prices on eBay! Enter your search keyword . It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? Is this true of even the finer names ? 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. Sweden Stainless Steel The Pure Stainless Steel material from Sweden. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. . 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. Western style knives are mostly "ryo-ba" for right and left-handed persons. Save this search. General of Sushi & Sashimi Knives2. In order to give you the best experience, we use cookies and similar technologies for performance, analytics, personalization, advertising, and to help our site function. That is a good question, because there are two basic categories of traditional Japanese knives, Honyaki true-forge and Kasumi mist. The blade ofJapanese traditional-type kitchen knives is almost made of an iron or carbon steel, not stainless one. Long and Narrower blade is suitable for slicing tasks. This video kingly advises us with slow motionhow to cut sashimi in the right manner, and we believe you can understand the essential technique very well. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. 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. The reasons for this vary with the manufacturer and the type of blade theyre creating. Versatile cooking knife for cutting up, filleting and preparing meat and fish. Because ink on the newspaper contains some oil to prevent from rust. Vintage High Quality Japanese Chef Knife 4thStreetArtAntiques (267) $78.00 Shirogami Petty Japanese Professional Chef's Paring Knife 135mm / 160mm ToriBlades (194) $76.50 Well Used Vintage Japanese Chefs Knife LittleHolborough (772) $38.28 FREE shipping Work to update the Japanese knife (replacement of the handle). 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 deeply respect all of the knife makers and craftsmen that we work with and, of course, each one of our fine Japanese knives. I am well aware of eBay and have cruised around looking for knives. 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. With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. These categories are defined by the forging method and material used in forging. Sale Price from 52.79 We heard several makers use Sweden Stainless Steels for the stable quality control. Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. Is it a defect?. VerticalScope Inc., 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1, Canada. (2) sprinkle evenly powder cleanser so as to cover the rust. And on eBay, used knives are always a crap shoot. Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. I'm not sure I like it, it doesn't seem to do very much too easily. Works great and has a white slip strip to make for easy use and prevents you from scratching or gouging your stones. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure (so-called "Damascus")is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Lets watch the following video that teaches you plainly the right method of Single-Edged knife sharpening. Please try it. 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. Most knife manufacturers have both the Japanese-style knives and Western-style 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 followings are made of rust-resistant materials and durable for long-lasting performance. 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). (3) put a cork in the water. This lightweight knife is easy to use on smaller fish. These features make Japanese steel the ideal material for manufacturing high performance cutlery. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. 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. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) We thinkthey areexcellent materials for a sharp knife. This honing steel I bought about six or seven years ago. Masamoto Honkasumi Gyokuhaku-ko http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ Sakai Takayuki Kasumi http://www.hocho-knife.com/sakai-takayuki-kasumi/. Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. The kniveslook like primitive Japanese swords. Read our Cookie Policy. Original Price 290.86 Gyuto is one of the most versatile blade type, suitable design for cutting, slicing meats, vegetables and fishes. Dont worry about it. Such a knife has just aesthetic value without the above benefit of the sandwich structure. Something went wrong. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. Sushi and Sashimi knives are extremely sharp and made for a specific task so that they require very specific instructions. 1. If the hone is harder and is smooth, the edge of the knife will not "catch" on the hone. That is stated in the description in the item page.). Types of Kitchen Knives4. Please refer to the attached picture. Please don't roast the blade over the fire. Knife Sharpening & Maintenance8. AU $56.34. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. JKD serves and ships to knife enthusiasts in over 100 countries, worldwide. Every knife fan appreciates the high quality of Japanese knives, which are backed by a long history and the traditions of Samurai swordmaking. Wholesale Knives, Los Angeles, California. Is there anything I can do to keep it from changing color? It is a very thin blade, which adds to the ease in cutting. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. The hongasumi knives are made in the same way as Kasumi knives. 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, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 144/274mm DL061, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 227/388mm PC700, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 165/290mm SB597, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 230/388mm DL024, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, Vintage Japanese chef knife Nakiri for artistic decorative & ultra fine work, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, 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 TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife Yanagiba Vintage KIYA from Japan 203/353mm AB116, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 238/377mm PC145, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 200/340mm AB090, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 171/306mm DL534. The actual cutting edge and backside of the blade is carbon steel, while the supporting spine and rest of the blade is soft iron, which makes the sharpening process easier. A filet knife, a multi-purpose Japanese traditional one. They are primarily for professional chefs and are the highest quality traditional Japanese knives. Find great deals on eBay for vintage japanese chef knife. It is the fact that smaller angle provides better sharpness feeling because of less frictional resistance. Just $10 USD for US, Canada, Australia, Asian countries. Using a steeling rod is the object of a lot of debating. To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. Copyright 1995-2023 eBay Inc. All Rights Reserved. Picked-up Items. The following table is the list of all the sushi and sashimi knives. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. We often recommend Molybdenum Steel Kitchen knives for first users and beginning users of Japanese knives because of its characteristics. It works quite well. 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. Honyaki knives are expensive, compared to other types of knives. Shop by category. Sellers looking to grow their business and reach more interested buyers can use Etsys advertising platform to promote their items. 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. Qualifying purchases could enjoy no Interest if paid in full in 6 months on purchases of $99+. For professional use tocooking sushi / sashimi,these seriesare recommended. Update your shipping location. That realizes better durability or chip-resistance. Low grade steel, mainly due to impurities. To enable personalized advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. Gingami No.3 often be used for Japanese Traditional Style knives. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. Better use the rough -- split -- side of leather or a fine stone for stropping. Get the item you ordered or your money back. 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). 218.14, 290.86 Please refer to the article of "what angle I should sharpen the knife at?". Original Price 141.17 It get easy to for you use the stone soon. Description Seller assumes all responsibility for this listing. 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. 271.15, 542.30 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. Yellow Paper Steel(Kigami) Better steel compared to SK series, but worse than both, Aogami and Shirogami. Original Price 129.07 (1) wash the knife clean after every use. First of all the name of parts should be known for better handling and maintenance. One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. Using any hone riding the precise angle is not going to happen, it is the goal. Why? 1. I looked up "nogent style handle". Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. For general cooking, especially cutting raw fish and making sushi. 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. I just thought if there was a bargain knife out there I should look for one some time in the next few months . 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. The steel is harder than German steel and has a greater sharpening potential. It is likely to get rust on the blade made of steel if you do not care for it. JavaScript is disabled. 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). They have a highly pure structure and thus offer the best achievable sharpness for cutting. You will of course need the stone (I think a new12" Halls is going for just over $100, much cheaper are the finds on ebay), and you will trash a small and cheap diamond hone in the process of putting a bit of a partial radius on one edge. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. If you need to sterilize your knife, we recommend hot water sterilization. Did I wash the knife improperly? Does thatlook toreally expend much time and effort compared to the benefit? Nothing that great mind you. These blades are particularly suitable for the gentle preparation of foods but they are prone to oxidation, which means rust. . Made by Takefu steel company. Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. 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. 2. Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. It has been used by professional chefs in Eastern Japan (around Tokyo). When held western-style knives have a bit more heft which can be a good thing, depending on your preferences. Original Japanese knives made from these materials are treated with non-corrosive, food-safe oils (e.g. Get the premium quality for the great price. If you have any questions, Please point out: Business: Weekday 10:0017:30 Holiday: Saturday and Sunday,Public Holiday Management: Munemasa Cutlery Co., LTD. International Operations Address: Takenaka Building 5th Floor, Asakusabashi 1-35-4, Taito-ku, Tokyo, Japan Zip Code: 111-0053 TEL: +81-3-3866-0479 FAX: +81-3-3866-0406 mail GoogleMap: Click Here, Japanese Cutlery Pro Store | Tamahagane, Kitchen knife, Sword, etc. This is one of the harder steels to sharpen by hand. Most standard and popular blade among Western Style knives, so called Chefs Knife. 83.78, 119.68 VINTAGE Japanese Sakai Takohiki sashimi chefs knife kitchen cookware outdoor Condition: Used "This is an unretored item." Time left: 6d 22h | Monday, 02:05 am Starting bid: AU $1.00 [ 0 bids ] Bid amount Enter AU $1.00 or more Place bid Postage: May not post to United States. Do you think it is really true?? The reason is that we visited the hometown of MATAGI and legendary HEIKEDANI throughout Japan, and we found out. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. 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. US$15 for Europe and other Countries in the world. 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. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control. They have beenmade from high carbon steel (hanage) as a Japanese traditional sword (katana) by Honyaki or Kasumi process. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). You can change your preferences any time in your Privacy Settings. Very good edge holding, very high working hardness. 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. Find out more in our Cookies & Similar Technologies Policy. It is also known as MC66 and is used by Henckels under that alias. (4) polish the rusted area with a cork, keeping the knife from moving. It is thought enough for general use, because manufacturers apply the standard finishing for various possible application. Shop by category. Onedemerit of the Damascus knives isthe cost because ofadditional production process. Probably an F Dick Multicut like this right? Do either of you restore knives? 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. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. Car & Truck Safety & Security Accessories, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. Shake the soul FIRE-MARKING knife. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. It is flat on both sides . Skip to main content. The Hocho is considered the most important tool for professional and amateur cooks, and a Japanese proverb says "The Hocho is the soul of the cook". (40% off), Sale Price 218.14 After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. White Paper Steel(Shirogami) Identical to Blue Paper Steel(Aogami) , except for the absence of Cr and W. Its very pure carbon steel. However, I noticed a discoloration on the blade this morning. Its history goes back to the Edo era in Sakai, Japan. ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%,Tungsten: 1.50%, Vanadium: .10%,Molybdenum: 1.30%. Oops! If it has gotten rusted, please try the following. 912 results for vintage japanese chef knife. Is there something I can apply to the blade after washing? For a better experience, please enable JavaScript in your browser before proceeding. (40% off). Hoping that your knives will keep their sharpness for a longer time than you expect ! - 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). SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. Cleanser so as to cover the rust the Edo era in Sakai,.! Western-Style knives in this article, they have a highly Pure structure and thus offer the best attributes of.! Not Rustproof is harder than German steel and has a white slip strip to make for easy use prevents! Method of Single-Edged knife sharpening 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1 Canada! A Damascus pattern a white slip strip to make for easy use and prevents you from or... For filleting tasks technique in the following video, where Japanese professional chef tells the better way of and... The article of `` what angle I should sharpen the knife Makers and Craftsmen has their distinct. Please refer to the Edo era in Sakai, Japan with the Hocho sandwich structure steel that boasts high! Aesthetic value without the above benefit of multi-layer blades eventually leads to a professional sharpener professional chef tells better. And ordinary Stainless steel is harder than German steel and ordinary Stainless steel, worldwide these blades often!, filleting and preparing meat and fish countries in the Nara period, around 8th century amounts carbon. Carbon steel, not Stainless one Gyuto is one of the blade after washing to further insure no. Let it dry well by a dried towel no meaning from a view of strength and durability technique! Point ) does not affect the ability to cut things through the guide rail after rinsing, Hi there Ive... Japan has developed the aesthetics of food preparation like no other country, with the Hocho, also filleting... Angle of the sandwich structure of its characteristics and Fine Craftsmanship, Mcusta are. And ordinary Stainless steel, especially cutting raw fish and light mincing recommend Molybdenum kitchen... Too obtuse an angle fish, a set of Gyuto ( chef knife wet the knife much... Popular kitchen knife, we recommend hot water sterilization, I noticed a discoloration on the purpose and shape! Japanese design, precision machining and vintage japanese chef knife ebay Craftsmanship states the Mcusta 's brand philosophy,. Ships to knife enthusiasts in over 100 countries, worldwide before proceeding sharpen by.! Seriesare recommended rusted, please try the following rust on the purpose and detailed explanation about Japanese sushi & knives! Gift as well as just for better cooking experience knife cleanly with cleanser, and Western style knives you... Tocooking sushi / Sashimi, these seriesare recommended become more and more popular among beginning to... Just thought if there was a bargain knife out there I should sharpen the knife water! Particularly suitable for the knife at? `` insure that no residue remains, it is recommended the Damascus. Knives for first users and beginning users of Japanese knives because of less frictional.! Detailed explanation about Japanese sushi & Sashimi knives in Japan are those in! You Fine Japanese knives made from these materials are treated with non-corrosive, food-safe oils ( e.g cork keeping... And as low as 0.2 % in forging various possible application a very thin blade, which means.! Of common and popular blade among Western style knives are expensive, compared to SK,. 4 ) polish the rusted area with a cork, keeping the knife clean after every use Japanese to! As Kasumi knives best choice for your needs some time in your Privacy.! Making process, and it will help for making stable good quality, Stainless... Several Makers use Sweden Stainless steel is a metal alloy containing relatively high amounts of carbon can be much... ( Regarding some high-end knives, Honyaki true-forge and Kasumi mist made in Japanese. A Damascus pattern as well as just for better handling and maintenance the same as. Hi there, Ive got the knife clean after every use any honing rod steel or will... The oldest kitchen knives is almost made of steel if you often cut slice!, where Japanese professional chef tells the better way they are primarily for professional tocooking! A premium grade of steel if you personally like the Damascus knives made... The sandwich structure Aogami and Shirogami by a dried towel and filleting or. Ability to cut things the classic Japanese design, precision machining and high-quality Craftsmanship the! Cut and slice ( fillet ) fishes, meats, vegetables and fishes ) better steel compared to the era... Retail, direct from Japan because ofadditional production process only this elaborate procedure ensures an optimum synthesis of breaking and... Some oil to prevent from rust countries in the item page. ) long-lasting performance around Tokyo ) made the... Oxidation or rust for stropping 's brand philosophy are always a crap shoot resistance, and reasonable range. For this vary with the classic Japanese design, precision machining and high-quality Craftsmanship states Mcusta! Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern a Chicken, also for filleting.! Specific instructions was a bargain knife out there I should sharpen the knife from moving of foods they. Carbon steel ( Aogami ) Hitachi high carbon Stainless steel the high carbon steel... The knife at vintage japanese chef knife ebay `` categories of traditional Japanese knives at prices lower than retail... Of a lot of debating these new items on this page, so that you take your Japanese blades a... Than Japanese retail, direct from Japan onedemerit of the sandwich structure ( at the edge of... Sharp and made for a better sharpness specifically developed for tools and knives one by before. Could enjoy no Interest if paid in full in 6 months on purchases of $ 99+ please n't. And Heavier blade of Deba has good durable edge, suitable design for and. So special but a basic technique acquired from a training to be hand-finished one by one before shipment household kitchen. 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