Anyway, the daily small maintenance is the most important for your lovely knives. View cart for details. Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627. I'm not sure I like it, it doesn't seem to do very much too easily. The question is not specialand many might want to know how to do it. 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 SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. For better sharpening you knives, we recommend you to use a Sharpening Guide. Select PayPal Credit at checkout to have the option to pay over time. 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. 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. 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. Description Seller assumes all responsibility for this listing. Theyare now kept in Shosoin, the treasure houseof the Todaiji temple in Nara. I'm not sure I know how to use it best ,but I watched Julia Child do it on a YouTube video. Thank you very much for both your answers. It was quite expensive. 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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). Works fine on stainless steel and since you are not "stropping" it does not create a wire. camellia oil) to prevent oxidation. Especially works of TAMAHAGANE and ANCIENT CARBON STEEL FORGING are precious. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. 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. 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. You can review the technique in the following video, where Japanese professional chef tells the better way. Generally speaking, approx. (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. Perhaps I need to apply more pressure on the edge, of the steel. Please refer to the article of "what angle I should sharpen the knife at?". 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(Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. If it has gotten rusted, please try the following. 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). The Usuba has athin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. Copyright 1995-2023 eBay Inc. All Rights Reserved. Refer to eBay Return policy opens in a new tab or window for more details. Blade Structure6. 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. Like all MAC knives, Original series knives will take and hold a good edge. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. Shake the soul FIRE-MARKING knife. Oops! Many of the vintage MAC knives are from the "Original" series. **This is just for double-edged blades. Therefore Damascus knives are much recommendedas a gift as well as just for better cooking experience. $19.99 shipping. (1) wet the knife with water, put the cutting board. Slim blades for intricate tasks, pull or push cuts. The Fora platform includes forum software by XenForo. 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. A filet knife, a multi-purpose Japanese traditional one. 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. 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 Is this true of even the finer names ? Please pick up a MOKI knife and experience the legendary craftsmanship. Learn more. For professional use tocooking sushi / sashimi,these seriesare recommended. For a better experience, please enable JavaScript in your browser before proceeding. If the hone is harder and is smooth, the edge of the knife will not "catch" on the hone. Every knife fan appreciates the high quality of Japanese knives, which are backed by a long history and the traditions of Samurai swordmaking. In most cases, kitchen knives can successfully be re-sharpened. 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. These categories are defined by the forging method and material used in forging. Cobalt added Special high Carbon Stainless Steel, often be called as Cobalt Steel. Here, we wanted to show you the most popular, best-selling knives from our huge product range. (50% off), Sale Price 77.44 , but the sharpness is excellent with less-likely chipping. We'd appreciate it if you could read and understand the explanation to select the best knife for your purpose. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. Nakamura Koumei Japanese Kitchen Chef Knives 5 Set NK-8602 JAPAN Import Brand New C $48.15 Top Rated Seller Buy It Now kabukicatjapan (18,347) 94.1% Free shipping from Japan 67 sold Sponsored New Listing Damaged Lot of Five Japanese Chef's Kitchen Knives From Japan ST319 Pre-Owned C $133.01 Top Rated Seller or Best Offer charlie_web (1,596) 99.6% 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. When you need more information and want to order the one, please do not hesitate to, Sushi and Sashimi Knives (Japanese Chef Knife). (40% off). Why? Small all-purpose knife for fruit, peeling and cutting small objects. Steel Qualities of Kitchen Knives5. IronLucky (511) $67.93 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. To prevent rust, you need to do some adequate maintenance. For example in cars the Porsche 928 or Mercedes 300 E from the early 80's & 90's are bargains . 1. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. It is thought enough for general use, because manufacturers apply the standard finishing for various possible application. I mention this because it seems that a lot of people on this forum prefer the Japanese knives. Premium quality Japanese Chef's Knives. 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. However, what really sets Western-style knives from Japan apart from the typical Western-style knives is it's strong thin blade. . Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. 2. The kniveslook like primitive Japanese swords. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. Original Price 290.86 Sushi Knife and Sashimi Knife refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. Production Area. 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. Refresh your browser window to try again. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. (2)put a thin layer of plant-derived oil on the blade. Free shipping for many products! 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. 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. AU $56.34. Refresh your browser window to try again. Why newspaper? Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. It get easy to for you use the stone soon. 218.14, 290.86 (30% off), Sale Price 70.58 It has been used by professional chefs in Eastern Japan (around Tokyo). I am not buying so much on eBay now so I'm certainly not a competitor. 83.78, 119.68 And that one used will to be cheaper. Save this search. (3) Finally, warp the blade in a newspaper for storing the knife. 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! Its history goes back to the Edo era in Sakai, Japan. Blue Paper Steel(Aogami) Hitachi high carbon steel, specifically developed for tools and knives. Sweden Stainless Steel The Pure Stainless Steel material from Sweden. Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. It causes degrade its sharpness badly. The razorsharp cut doesnt crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. Sale Price from 52.79 General of Sushi & Sashimi Knives2. 9.29 to 9.39. There is thought a misunderstanding. The Yanagibais called "Shobu" andpopular in Western Japan (around Osaka and Kyoto). Achieves very high hardness. or Best Offer. Find great deals on eBay for vintage japanese chef knife. Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. Knife Sharpening & Maintenance8. 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. 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". Dont worry about it. yes they are nice and are old & traditional and yes I like them very much. They have a highly pure structure and thus offer the best achievable sharpness for cutting. Types of Kitchen Knives4. We often recommend Molybdenum Steel Kitchen knives for first users and beginning users of Japanese knives because of its characteristics. It works quite well. Very high hardness, several makers harden it to 65 or even 67HRC This is one of the most recent developments in PM steels. Lets watch the following video that teaches you plainly the right method of Single-Edged knife sharpening. 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. You can change your preferences any time in your Privacy Settings. Picked-up Items. 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. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. SK Steel series Solid performer as a cutlery steel. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. If you learn how to sharpen, your knives are sure to get extremely sharp again. +1 to everything GS said on Mac Originals and old knife conditions. Honyaki knives are expensive, compared to other types of knives. I am well aware of eBay and have cruised around looking for knives. Get the item you ordered or get your money back. The hongasumi knives are made in the same way as Kasumi knives. Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. 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. Honyaki knives are forged solely from one material: high-carbon steel (called Hagane). From time to time, we release new products or get replacements for out of stock items. The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. Recently, a customer asked us for the better way of maintenance of Japanese traditional-type kitchen knife, I used the sushi knife last night to slice vegetables for dinner. Original Japanese knives made from these materials are treated with non-corrosive, food-safe oils (e.g. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. Shop by category. They are primarily for professional chefs and are the highest quality traditional Japanese knives. It is manufactured in limited quantities in Japan. And we talked with a small number of existing traditional Matsagi Masters. With trust, drawing up drawings, training knives, legendary knives revived to the present age. Original Price 119.68 VG-1 This is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance.

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