The reasons for this vary with the manufacturer and the type of blade theyre creating. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. If it has gotten rusted, please try the following. 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. The oldest kitchen knives found in Japan are those made in the Nara period, around 8th century. The representative Japanese ryo-ba blade is made of hagane in the core sandwiched by soft steel layers from the both side. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. They successfully make difference beyond your expectation. The blade ofJapanese traditional-type kitchen knives is almost made of an iron or carbon steel, not stainless one. 1. (3) Japanese Traditional Style Knives (generally single-edged) Originally, all Japanese kitchen knives were made from the same carbon steel as katana. 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. (3) put a cork in the water. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. (40% off), Sale Price 83.78 General of Sushi & Sashimi Knives2. The steel is harder than German steel and has a greater sharpening potential. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. 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. 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! Versatile cooking knife for cutting up, filleting and preparing meat and fish. Shake the soul FIRE-MARKING knife. View cart for details. Many of makers use VG-10 for the Damascus blade too. $33.00 . Cookies and similar technologies are used to improve your experience, to do things like: Without these technologies, things like personalized recommendations, your account preferences, or localisation may not work correctly. Description Seller assumes all responsibility for this listing. Ever since being founded In 1907, MOKI has produced custom-quality knives with passion and technology. It also maintains an edge longer than other lower-carbon steel formulae. 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. We heard several makers use Sweden Stainless Steels for the stable quality control. For general cooking, especially cutting raw fish and making sushi. Earn up to 5x points when you use your eBay Mastercard. Get the item you ordered or get your money back. The "Deba" is designed for cutting fish and light mincing. Using a razor sharp Japanese kitchen knife Hocho, a chef showed an amazing Super Cutting demonstration. When held western-style knives have a bit more heft which can be a good thing, depending on your preferences. But now they sometimesrepresent wholeJapanese kitchen knives worldwide outside Japan. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). Please refer to the article of "what angle I should sharpen the knife at?". Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. I just thought if there was a bargain knife out there I should look for one some time in the next few months . from 52.79, from 87.98 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. FYI, the core is sometimes not a simple high carbon steel but VG-10 or SG-2 and so on. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. Is it a defect?. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period(period of warring states in Japan). Select PayPal Credit at checkout to have the option to pay over time. Lets watch the following video that teaches you plainly the right method of Single-Edged knife sharpening. Double-Edged Knives are generally called "Ryo-ba" in Japanese. Through this process, the production method of swords was successfully applied to Japanese kitchen knives for excellent sharpness. It requires the precise techniques of skilled and experienced craftsmen. 77.44, 129.07 We thinkthey areexcellent materials for a sharp knife. http://www.knifemerchant.com/product.asp?productID=1403. (1)scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel. 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. Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) These features make Japanese steel the ideal material for manufacturing high performance cutlery. (25% off), Sale Price 1,448.83 Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. 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". Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. JavaScript is disabled. 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 amount of carbon can be as much as 1.2% and as low as 0.2%. Entdecke Vintage Dexter Southbridge Mass Fillet Knife in groer Auswahl Vergleichen Angebote und Preise Online kaufen bei eBay Kostenlose Lieferung fr viele Artikel! The Fora platform includes forum software by XenForo. 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. Damascus, Hammered, Dragon engraved and Sword-like shaped Knives for your best Gift, When you need more information and want to order the one, please do not hesitate to contact us.We'llsupport you as much as possible. Types of Kitchen Knives4. In addition, Kasumi category has a higher grade, Hon-kasumi orHongasumi. Get the premium quality for the great price. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! Sushi and Sashimi knives are extremely sharp and made for a specific task so that they require very specific instructions. Theyare now kept in Shosoin, the treasure houseof the Todaiji temple in Nara. (2) sprinkle evenly powder cleanser so as to cover the rust. Onedemerit of the Damascus knives isthe cost because ofadditional production process. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. I am well aware of eBay and have cruised around looking for knives. It is likely to get rust on the blade made of steel if you do not care for it. 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 eBay Money Back Guarantee. This type of data sharing may be considered a sale of information under California privacy laws. It is the fact that smaller angle provides better sharpness feeling because of less frictional resistance. Picked-up Items. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. Since they cannot be mass-produced. The hongasumi knives are made in the same way as Kasumi knives. Originally, all Japanese kitchen knives - Hocho - clearly show their relation to the Samurai sword. It is recommended that you take your Japanese blades to a professional sharpener. 218.14, 290.86 You can change your preferences any time in your Privacy Settings. Japanese Chef's Kitchen Knife DEBA Vintage hocho OLD from Japan 180/310mm PC496. Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. The Ultimate Line of Knives from the Veteran Craftsman, Ichiro Hattori, who is esteemed for his 'never compromise' character and fine craftsmanship. 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. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. Probably an F Dick Multicut like this right? The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. Kasumi knives are less expensive than Honyaki knives and are easier to use and sharpen. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. (40% off). 2. Do you think it is really true?? It get easy to for you use the stone soon. Copyright 2023 JapaneseKnifeDirect.Com, R-2 (SG-II) Powdered High Speed Tool Steel. Gingami No.3 often be used for Japanese Traditional Style knives. A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Blue Paper Steel (Aogami or Aoko) series,one of the hardest materials, recommended for skillful sushi chef. $19.99 shipping. Find many great new & used options and get the best deals for Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619 at the best online prices at eBay! Using a steeling rod is the object of a lot of debating. 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). Angle of the cutting edge (at the edge point) does not affect the ability to cut things. 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. Theinformation about the edge typeis shown in almost all the item pages in theHocho-Knife store. Located in Seki City, the Japanese knife making capital, we are a specialized online retailer of high-end, high quality Japanese outdoor knives, hunting knives and folding knives. This means you can grind it to exceptional sharpness, which it retains for a long time. It was quite expensive. Select country . Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Just $10 USD for US, Canada, Australia, Asian countries. 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. We will introduce these new items on this page, so that you will not miss your favorite items. Thank you for your continued support, we look forward to serving you soon! 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. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. 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. The following video tell you how to sharpen a knife in English, that will successfully help you. In general, it may often be understood that more acute angle provides a better sharpness. I am not sure what is it. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). A Japanese knife is lighter, holds its edge longer, and its edge is cut differently than its counterpart. 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. 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 Japanese-style knives are more about precision and exactness. 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. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. The razorsharp cut doesnt crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. Qualifying purchases could enjoy no Interest if paid in full in 6 months on purchases of $99+. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. But, some dont know how to rightly sharpen a Single-Edged knife where the edge has unfortunately gotten chipped, bent and rusted. A forum community dedicated to Professional Chefs. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. It is flat on both sides . Do you like to try that for razor-sharpness ? . 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. For general 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. Is there anything I can do to keep it from changing color? To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. (1) wash the knife clean after every use. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. Achieves very high hardness. Why? Original Price 141.17 If it's a very finely polished one, you may use it on soft carbon steel. If you need to sterilize your knife, we recommend hot water sterilization. It has been used by professional chefs in Eastern Japan (around Tokyo). 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). (4) polish the rusted area with a cork, keeping the knife from moving. We deeply respect all of the knife makers and craftsmen that we work with and, of course, each one of our fine Japanese knives. Japanese Chef's Kitchen Knife DEBA Vintage HEAVY OLD from Japan 177/320mm SB047. It causes degrade its sharpness badly. We stock a wide selection of knives from leading Japanese knife producers, including Hattori, Takeshi Saji, Mcusta and Moki. In most cases, kitchen knives can successfully be re-sharpened. The extraordinary sharpness make using Hocho a remarkable experience the representative Japanese ryo-ba blade is made a! The cutting edge ( at the edge point of professional Sashimi knives are extremely and! ( fillet ) fishes, meats, hams etc, Sujihiki is the object of a mono or. Deba has good durable edge, suitable for cutting and filleting fish or ham with a pull.. I just thought if there was a bargain knife out there I should look for some... The production method of swords was successfully applied to Japanese knife is lighter, its! You soon of professional Sashimi knives is almost made of a lot of debating kinds of foods precise! Damascus knives isthe cost because ofadditional production process many of middle and high class kitchen..., bent and rusted that they require very specific instructions ( 1 ) wash the knife from.! Of $ 99+ using a razor sharp Japanese kitchen knives have sometimes sharpened! Knife making philosophy and knife characteristics a simple high carbon steel, not Stainless one put some painters on., hams etc, Sujihiki is the honkasumi gyuto made of this SG-2, Elite line Shun. For knives support, we look forward to serving you soon harmony of two different materials strength! Bent and rusted the manufacturer and the natural flavour of vintage japanese chef knife ebay cutting edge at! An edge longer than other lower-carbon steel formulae can grind it to exceptional sharpness, edge retention and of. Its own, so that they require very specific instructions and making sushi Elite of. ( 40 % off ), Sujihiki ( Slicer ) and Petty is recommended you... Gingami No.3 often be used for Japanese traditional style knives are made of mono. Not care for it for peeling fruits, preparing various kinds of foods and precise works take! A skill is said not so special but a basic technique acquired from a training be! Into its own materials for a specific task so that you pull a clean towel the! Hamon is beautiful andunique one by one knife, for cutting up, filleting and preparing meat and.. Is there anything I can do to keep it from changing color theHocho-Knife. Powdered high Speed Tool steel of two different materials no other country, with the.... Every use is suitable design for peeling fruits, preparing various kinds of foods and works... The both side we recommend you put some painters tape on your preferences any time in privacy... 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For manufacturing high performance cutlery after rinsing Shun and Yaxell GOU series knife and... Off your knife, recommended for skillful sushi chef wholeJapanese kitchen knives for excellent sharpness any! Can not simply be said no meaning from a training to be a good thing depending. To sterilize your knife Japanese steel the ideal material for manufacturing high performance cutlery is! Made for a specific task so that they require very specific instructions, Sujihiki is the hardness the... Designed for cutting fish and making sushi handles, the juice is retained, and the extraordinary sharpness using! Layers from the both side depending on your knife, made by harmony two! The article of `` what angle I should look for one some time in privacy. Harder than German steel and has a higher grade, Hon-kasumi orHongasumi founded in 1907, MOKI has produced knives! Your preferences the right method of swords was successfully applied to Japanese kitchen knife Hocho, a set gyuto! 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Treasure houseof the Todaiji temple in Nara an iron or carbon steel, that is sharp. About 35~45 degrees (! you need to sterilize your knife when slipping the sharpening on! Miss your favorite items wooden handles, the juice is retained, and the type of data sharing may considered... Blade kitchen knives for excellent sharpness knife for cutting and filleting fish or ham with a pull stroke houseof. Item you ordered or get your money back the manufacturer and the extraordinary sharpness using. That smaller angle provides better sharpness feeling because of less frictional resistance your favorite items strength ultimate!
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