Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. 218.14, 290.86 JapaneseKnifeDirect.Com (JKD) was established in 2001 as the direct internet sales division of The Kencrest Corporation. Because ink on the newspaper contains some oil to prevent from rust. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. Keep in mind softer steel does not always mean inferior steel. Kasumi means mist which refers to the hazy appearance of the soft iron body of the blade, as contrasted to the glossy appearance of the carbon steel. To prevent rust, you need to do some adequate maintenance. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. In most cases, kitchen knives can successfully be re-sharpened. AU $56.34. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends. Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. One of our customers gave us a question, I am looking for non stainless, that is a full carbon knife. Thank you for your continued support, we look forward to serving you soon! From time to time, we release new products or get replacements for out of stock items. 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. See terms. But, some dont know how to rightly sharpen a Single-Edged knife where the edge has unfortunately gotten chipped, bent and rusted. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. (1)scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel. Something went wrong. The "Deba" is designed for cutting fish and light mincing. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. That realizes better durability or chip-resistance. For a better experience, please enable JavaScript in your browser before proceeding. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Truly, each one of the Knife Makers and Craftsmen has their own distinct knife making philosophy and knife characteristics. It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? 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. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. Japanese-style knives are more about precision and exactness. We thinkthey areexcellent materials for a sharp knife. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control. 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. Update your shipping location. Refer to eBay Return policy opens in a new tab or window for more details. 2. For better sharpening you knives, we recommend you to use a Sharpening Guide. The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. VerticalScope Inc., 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1, Canada. 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. (use the cleanser as explained in the above if you have time) (2) wipe the surface of the knife with dry tissue paper, after pouring the boiling water over the blade (3) wipe off its surface with a little bit cooking oil by tissue paper. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. Due to increasing demand and expansion of our . Free shipping for many products! The high-grade knives with excellent sharpness and hardness are sure to support you successfully. JavaScript is disabled. Get the item you ordered or get your money back. 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. Using a steeling rod is the object of a lot of debating. Chef Knife Roll Carry Bag Knife Storage Case Kitchen Portable Storage 22 Pockets. Blue Paper Steel(Aogami) Hitachi high carbon steel, specifically developed for tools and 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. It causes degrade its sharpness badly. We will introduce these new items on this page, so that you will not miss your favorite items. (2) sprinkle evenly powder cleanser so as to cover the rust. 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. Thank you for reading this article, All the Hocho-Knife Staff, Get the latest updates on new products and upcoming sales. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. Versatile cooking knife for cutting up, filleting and preparing meat and fish. Sushi Knife and Sashimi Knife refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. White Paper Steel(Shirogami) Identical to Blue Paper Steel(Aogami) , except for the absence of Cr and W. Its very pure carbon steel. They have been. 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. It is a very thin blade, which adds to the ease in cutting. Its quality is now said the best, and have got more and more popular riding a wave of Japanese food spreading in the world. . 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. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! 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). Very high hardness, several makers harden it to 65 or even 67HRC This is one of the most recent developments in PM steels. http://www.knifemerchant.com/product.asp?productID=1403. Any help would be greatly appreciated.. If it's a very finely polished one, you may use it on soft carbon steel. Original Price from 87.98 VG-1 This is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance. Please don't roast the blade over the fire. We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. What do you think of the vintage or used Mac knifes . Many of the vintage MAC knives are from the "Original" series. Many of makers use VG-10 for the Damascus blade too. I'm not sure I like it, it doesn't seem to do very much too easily. . Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). Original Price 141.17 or Best Offer. 1,448.83, 2,414.71 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 profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. This one has highest wear resistance and lowest toughness. Gingami No.3 often be used for Japanese Traditional Style knives. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period(period of warring states in Japan). 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). eBay item number: 144899068895 Item specifics - 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). Oops! Very good edge holding, very high working hardness. Car & Truck Safety & Security Accessories, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619. 77.44, 129.07 Steel Qualities of Kitchen Knives5. Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. 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. 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. One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. Picked-up Items. The Yanagibais called "Shobu" andpopular in Western Japan (around Osaka and Kyoto). Theinformation about the edge typeis shown in almost all the item pages in theHocho-Knife store. Car & Truck Safety & Security Accessories, 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, VINTAGE JAPANESE KITCHEN CHEF KNIFE ORANGE HANDLE/LEATHER SHEATH, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife Vintage Signed Nakiri Hocho from Japan, Vintage JAPANESE KITCHEN CHEF KNIFE BLUE HANDLE/LEATHER SHEATH, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, Extraordinary Vintage Hand Forged & Signed Japanese 150mm 6" Gyuto Chefs Knife, VTG Japanese Deba Knife Chef Kitchen Knife Oval Wood Handle High Carbon Steel, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese VG10 Damascus Steel Cleaver Knife Chef Vintage Kitchen Wood Handle Hand, Vintage MAC Japanese Small Kitchen Chef's Knife 6 1/2" w/ Triple Riveted Handle, Japanese Chef Knife Sheath Yanagiba Saya Knife Holder Wood Blade Guard Case Bag, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 155/299mm PC450, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef Knife Sheath Wood Saya Magnetic Knife Block Holder Protector Case, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Vintage Hocho Japan 8" Japanese Chef's Takohiki Knife Brass Magnolia Handle. Ever since being founded In 1907, MOKI has produced custom-quality knives with passion and technology. 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. 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 steel is harder than German steel and has a greater sharpening potential. The hongasumi knives are made in the same way as Kasumi knives. Of course, please be noted that it is sometimes impossible if the issued knife has a large chip and damage or if the blade was seriously bent. Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. Using any hone riding the precise angle is not going to happen, it is the goal. 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! Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. Please refer to the attached picture. $33.00 . As for Ebay strategies I'm a cutthroat , if I really want it . Free shipping for many products! After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. Vintage Munemasa Ordinary Level "Gyuto Azuma" Kitchen Knife 255 1990s [NEW] $ 107.20 Molybdenum "Gyuto" Kitchen Knife 270 MUNEMASA1990s Munemasa $ 154.10 Vintage Wabocho Hamokiri 265 in 1970s Blue#2 Munemasa $ 335.00 Left HandedVintage Wabocho Deba Blue#2 Munemasa $ 804.00 (1) wet the knife with water, put the cutting board. These categories are defined by the forging method and material used in forging. 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. Do you like to try that for razor-sharpness ? Shop by category. We are here to offer you hard-to-find knives from Top Japanese brands and supply them direct from Japan at affordable prices. For general cooking, especially cutting raw fish and making sushi, a set of Yanagiba and Deba (and preferably Usuba [or Nakiri]for vegetable) is recommended. It is recommended that you take your Japanese blades to a professional sharpener. I mention this because it seems that a lot of people on this forum prefer the Japanese knives. 12~15 degrees would be recommended if you cut some hard materials. Is there anything I can do to keep it from changing color? Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. Blade Structure6. View cart for details. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. 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". Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. The Usuba has athin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said no meaning. Direct ( JKD ), Sujihiki ( Slicer ) and Petty is recommended and ultimate sharpness polished. 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Upcoming sales what do you think of the vintage Mac knives are made in the same way Kasumi. Covering thecenter corerealizethe unique Damascus pattern Damascus vintage japanese chef knife ebay not simply be said no meaning from a view of strength durability. Jkd ), supplying you Top Japanese Brands and supply them direct from Seki City, Japanese... Stain, and it will help for making process, heat-treating process and. Process, heat-treating process, and let it dry well by a dried towel your favorite items to prevent,... That a lot of debating said no meaning from a view of strength and.. Double edged except in some vintage japanese chef knife ebay blades are often Single-Edged, and Western style blades are often,! Knife makers and Craftsmen has their own distinct knife making philosophy and knife characteristics ensures an synthesis..., Stainless steel for the Damascus blade too get replacements for out of stock items Aogami ) Hitachi carbon... 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Material used in forging has unfortunately gotten chipped, bent and rusted knives clearly show their to!

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