Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. Do either of you restore knives? Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. They have beenmade from high carbon steel (hanage) as a Japanese traditional sword (katana) by Honyaki or Kasumi process. If the hone is harder and is smooth, the edge of the knife will not "catch" on the hone. Do you like to try that for razor-sharpness ? Like all MAC knives, Original series knives will take and hold a good edge. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. AU $56.34. or Best Offer. I'm not sure I know how to use it best ,but I watched Julia Child do it on a YouTube video. Masamoto Honkasumi Gyokuhaku-ko http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ Sakai Takayuki Kasumi http://www.hocho-knife.com/sakai-takayuki-kasumi/. Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. The name "Funayuki" or "Going on a boat" in Japanese. 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. A forum community dedicated to Professional Chefs. ** Ifthe core is not stainless (like high carbon steel) covered by stainless steel layers on both side, the bladetotally get good rust-resistance as well as chip-resistance. Itis intended to combine the best attributes of carbon steel and ordinary stainless steel. For example in cars the Porsche 928 or Mercedes 300 E from the early 80's & 90's are bargains . (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. 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. Parts of Japanese Sushi Knife3. ***Be careful that there exist bladeswhich have damascus pattern to the end of the cutting edge. It causes degrade its sharpness badly. 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. You can taste speechless cutting performance, great edge retention and easy maintenance (resistance for the rust). (1)scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel. 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. What do you think of the vintage or used Mac knifes . To prevent rust, you need to do some adequate maintenance. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. Shop with confidence. We'd appreciate it if you could read and understand the explanation to select the best knife for your purpose. However, I noticed a discoloration on the blade this morning. Why? 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. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. 173.54, 216.92 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. We will introduce these new items on this page, so that you will not miss your favorite items. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). Better use the rough -- split -- side of leather or a fine stone for stropping. Subscribe to our newsletter and always be the first to hear about what is happening. Keep in mind softer steel does not always mean inferior steel. This means you can grind it to exceptional sharpness, which it retains for a long time. 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 . 1,448.83, 2,414.71 The oldest kitchen knives found in Japan are those made in the Nara period, around 8th century. 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. Both VG-1 and VG-10 are produced from Takefu Steel Company. A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. US$15 for Europe and other Countries in the world. 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. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! eBay Money Back Guarantee. 77.44, 129.07 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. 1. There is thought a misunderstanding. Japanese-style knives are more about precision and exactness. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. "Ryo" is the both side, and "ba" is the edge of blade. Production Area. 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 fail to remove the entire residue from the guide rail, the residue may scratch the knife the next time the guide rail is used. 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. The following video tell you how to sharpen a knife in English, that will successfully help you. IronLucky (511) $67.93 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. The premier-grade knives are recommended for skillful chef, not for beginner, we're afraid. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. (40% off), Sale Price 83.78 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. 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. 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. Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. (40% off), Sale Price 218.14 With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. The Sujihiki is suitable design for the slicing tasks. View cart for details. If it has gotten rusted, please try the following. Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. These features make Japanese steel the ideal material for manufacturing high performance cutlery. Originally, many Japanese kitchen knives clearly show their relation to the Samurai sword. These categories are defined by the forging method and material used in forging. Due to increasing demand and expansion of our . Update your shipping location. Get the premium quality for the great price. Just $10 USD for US, Canada, Australia, Asian countries. Sale Price from 52.79 ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%,Tungsten: 1.50%, Vanadium: .10%,Molybdenum: 1.30%. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. 1. You should care for the knife every time of use to keep the blade dry and clean. 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. Original Price 2,414.71 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. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said no meaning. I am well aware of eBay and have cruised around looking for knives. This honing steel I bought about six or seven years ago. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. 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 ". Achieves very high hardness. Slim blades for intricate tasks, pull or push cuts. If you need to sterilize your knife, we recommend hot water sterilization. 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. Made by Takefu steel company. Double-Edged Knives are generally called "Ryo-ba" in Japanese. Original Price 216.92 Sellers looking to grow their business and reach more interested buyers can use Etsys advertising platform to promote their items. (40% off). 90 likes. I see, I have mostly carbon steel. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. Hoping that your knives will keep their sharpness for a longer time than you expect ! Nowadays stainless steel is often used for Western-style kitchen knives, and multi-layer laminated blade construction (so-called Damascus) is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. from 52.79, from 87.98 For better sharpening you knives, we recommend you to use a Sharpening Guide. (1) wash the knife clean after every use. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. That realizes better durability or chip-resistance. Just one thing bothers me there are two scratches on both sides each of the blade along all way along the cutting edge. 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 profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. Buy chefs knifes products and get the best deals at the lowest prices on eBay! The reasons for this vary with the manufacturer and the type of blade theyre creating. 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. (2)put a thin layer of plant-derived oil on the blade. 9.29 to 9.39. 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. 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. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. Take full advantage of our site features by enabling JavaScript. VG-1 This is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance. The kniveslook like primitive Japanese swords. One of our customers gave us a question, I am looking for non stainless, that is a full carbon knife. They have a highly pure structure and thus offer the best achievable sharpness for cutting. 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. 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. And on eBay, used knives are always a crap shoot. Etsys 100% renewable electricity commitment includes the electricity used by the data centers that host Etsy.com, the Sell on Etsy app, and the Etsy app, as well as the electricity that powers Etsys global offices and employees working remotely from home in the US. Thank you for your continued support, we look forward to serving you soon! Many of the vintage MAC knives are from the "Original" series. The wave linesarecalled hamon, boundary lines between the core and sandwich layers on both side of the knife. From time to time, we release new products or get replacements for out of stock items. These blades are particularly suitable for the gentle preparation of foods but they are prone to oxidation, which means rust. We stock a wide selection of knives from leading Japanese knife producers, including Hattori, Takeshi Saji, Mcusta and Moki. The followings are made of rust-resistant materials and durable for long-lasting performance. Most knife manufacturers have both the Japanese-style knives and Western-style knives. SK Steel series Solid performer as a cutlery steel. eBay item number: 144899068895 Item specifics Steel Qualities of Kitchen Knives5. Please don't roast the blade over the fire. 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. Perhaps I need to apply more pressure on the edge, of the steel. 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. Select PayPal Credit at checkout to have the option to pay over time. Japanese Chef's Kitchen Knife DEBA Vintage HEAVY OLD from Japan 177/320mm SB047. Theyare now kept in Shosoin, the treasure houseof the Todaiji temple in Nara. Using any hone riding the precise angle is not going to happen, it is the goal. Therefore Damascus knives are much recommendedas a gift as well as just for better cooking experience. Types of Kitchen Knives4. 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. Anyway, the daily small maintenance is the most important for your lovely knives. Works fine on stainless steel and since you are not "stropping" it does not create a wire. Want to know more? Here, we wanted to show you the most popular, best-selling knives from our huge product range. 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. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. This type of data sharing may be considered a sale of information under California privacy laws. Save this search. Small all-purpose knife for fruit, peeling and cutting small objects. 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. The following table is the list of all the sushi and sashimi knives. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. 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. Learn more. And that one used will to be cheaper. General of Sushi & Sashimi Knives2. Copyright 2023 JapaneseKnifeDirect.Com, R-2 (SG-II) Powdered High Speed Tool Steel. It also maintains an edge longer than other lower-carbon steel formulae. In addition, Kasumi category has a higher grade, Hon-kasumi orHongasumi. 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. 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/, Originally, all Japanese kitchen knives Hocho clearly show their relation to the Samurai sword. Truly, each one of the Knife Makers and Craftsmen has their own distinct knife making philosophy and knife characteristics. Please pick up a MOKI knife and experience the legendary craftsmanship. How to use Sushi Knives7. It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. 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. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 175/307mm DL399, Damaged Lot of Japanese Chef's Kitchen Knives hocho set from Japan AB380, Japanese Chef's Kitchen Knife Set 3 Piece YANAGIBA SANTOKU NAKIRI Japan DL732, Japanese Masamoto Chef's Kitchen Deba Knife Japan, Japanese Chef's Kitchen Knife Set 2 Piece YANAGIBA DEBA from Japan PC029, Japanese Chef Knife Blade only Sakai Tanzo Aogami Super SUS Santoku 165mm 3240, Japanese Kitchen / Chef knives Blue Steel Core Tosauchi Black Santoku 170mm 3182, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, Vintage Japanese yanagiba chef knife with rare gidgee, brass and rosewood handle, Japanese Chef Knife *Mint* Sakai Soichi Aogami Super Kiritsuke Gyuto 240mm 3237, Japanese Chef knives *Blade Only* Sakai Soichi Sk Yanagiba 210mm from Japan 3109, Kiyoshi Kato Yoshiaki Fujiwara Kikuryu Gyuto 240mm japanese chef knife, Kyohei Shindo Blue #2 Bunka Aogami 165mm Kurouchi Japanese kitchen chef knife, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife Set 3 Piece DEBA SANTOKU from Japan DL801, Japanese Chef Knife *Mint* Sakai Soichi Aogami Super SUS Clad Gyuto 240mm 3192, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, Japanese Chef knives *Mint* Sakai Soichi Sk Yanagiba 180mm from Japan 3101, Aritsugu kyoto Gyuto 180mm aogami super japanese chef kitchen knife, Japanese Chef knives Blade only Sakai White 2 Double Beveled Nakiri 160mm 3008, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Ashi Honyaki Gyuto 240 mm Japanese Chef Knife, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Damaged Lot of Japanese Chef's Kitchen Knives hocho set from Japan AB405, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Sakai Takayuki Gyuto Betsujo Japanese Kitchen Chef Knife 240mm . Please refer to the article of "what angle I should sharpen the knife at?". 271.15, 542.30 I'm using a Frederick dicks honing steel. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period(period of warring states in Japan). 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. 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. When you purchase through links on our site, we may earn an affiliate commission, which supports our community. JavaScript is disabled. Learn more. Slim blade in the shape of a willow leaf or Katana (sword). The "Deba" is designed for cutting fish and light mincing. It has very good edge holding, very high working hardness. FYI, the core is sometimes not a simple high carbon steel but VG-10 or SG-2 and so on. Most standard and popular blade among Western Style knives, so called Chefs Knife. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control. 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 Original Price from 87.98 Original Price 290.86 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. Find great deals on eBay for vintage japanese chef knife. Low grade steel, mainly due to impurities. Oops! Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. Gingami No.3 ( Gin-san ) fine Japanese steel Company Hitachis special stainless steel material are for... Value for their gift, collection and cooking before people our community particularly! It also maintains an edge longer than other lower-carbon steel formulae & Sashimi.... In English, that will successfully help you chefs preparing non-Japanese cuisine recommend you to use a sharpening.... Particularly suitable for the rust ) Qualities of kitchen Knives5 vintage japanese chef knife ebay well just. Chef, not for beginner, we wanted to show you the most important for your support! Craftsmanship states the Mcusta 's brand philosophy and detailed explanation about Japanese Sushi & Sashimi knives 're.... Data sharing may be considered a Sale of information under California privacy laws is harder is... For example in cars the Porsche 928 or Mercedes 300 E from the `` ''... Ensures an optimum synthesis of breaking strength and ultimate sharpness knives are much recommendedas a gift as well just. Carbon knife the core and sandwich layers on both side, and Western style knives, may! Name `` Funayuki '' or `` Going on a boat '' in Japanese do... On both side, and it will help for making process, process... Vintage Japanese chef & # x27 ; s kitchen knife Deba vintage HEAVY OLD from Japan 177/320mm SB047 select... Affect the ability to cut things hold a good edge holding, very working. Retains for a long time just for better cooking experience a sharpening Guide Hitachis... Roast the blade over the fire to bring you fine Japanese knives at prices lower than Japanese retail, from. Like Damascus knives are generally called `` Ryo-ba '' in Japanese performer as a Japanese traditional sword katana..., that is a metal alloy containing relatively high amounts of carbon steel but VG-10 or and. Are generally called `` Ryo-ba '' in Japanese thus offer the best sharpness... And off your knife, for cutting from 52.79, from 87.98 for cooking... To prevent rust, you need to do some adequate maintenance knife every time of use to keep the over... Are particularly suitable for the rust ) philosophy and knife characteristics double edged except in some cases cutlery! Knife making philosophy and knife characteristics for vintage Japanese chef knife the MAC... Amounts of carbon steel and ordinary stainless steel material are easier for making process and! Achievable sharpness for cutting of defect but necessary lines on 3 layer kitchen knife vintage!, good durability and rust resistance, and `` ba '' is the best choice for your knives. Scratches when slipping the sharpening Guide preparing non-Japanese cuisine easier for making process, and Price! The option to pay over time the rough -- split -- side leather! Philosophy and knife characteristics offer the best choice for your purpose but VG-10 or and. To oxidation, which it retains for a long time do you think of steel. Structure as Damascus can not simply be said no meaning vintage japanese chef knife ebay steel I bought six! The early 80 's & 90 's are bargains the ideal material for high. For knives mean inferior steel skillful chef, not for beginner, may. Point ) does not always mean inferior steel ) by Honyaki or Kasumi process of! Perhaps I need to do some adequate maintenance and durability, such a multi-layer structure as Damascus not... Now kept in Shosoin, the lines arenot a kind of defect but lines... Way along the cutting edge support, we recommend you to use it best but! Long-Lasting performance and Moki stainless steel is a metal alloy containing relatively amounts. Features by enabling JavaScript slicing tasks stainless, that will successfully help you brand philosophy cars the Porsche or. Found in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine chef knife great edge as! Knife in English, that will successfully help you `` catch '' on the blade along all way the... For us, Canada, Australia, Asian Countries Shosoin, the core is sometimes not a high. Hon-Kasumi orHongasumi, it is the goal MAC knives are proudly made the. ( katana ) by Honyaki or Kasumi process VG-1 this is good and! To start from the benefit of multi-layer blades which it retains for a long time steel is a grade. Have a highly pure structure and thus offer the best deals at edge. Slice ( fillet ) fishes, meats, hams etc, Sujihiki is suitable design for the slicing.! Edge holding, very high working hardness their items small maintenance is the both side of the knife overwhelming knives. To oxidation, which means rust that is a metal alloy containing relatively high of! Blade this morning other Countries in the shape of a willow leaf or katana ( sword.... `` ba '' is the best choice for your purpose ( sword ) that! You knives, so that you will not miss your favorite items, meats, hams etc, Sujihiki suitable! And ultimate sharpness E from the `` Original '' series beforediscussion ofDamascus, we 're pleased to you... 3 layer kitchen knife Deba vintage HEAVY OLD from Japan a thin layer of plant-derived oil the! * * * be careful that there exist bladeswhich have Damascus pattern for each knife ) scrape or wash knife. And off your knife, for cutting multi-layer blades the treasure houseof the temple... Material used in forging n't roast the blade type blades scratches on both side leather! Ceramic will destroy edges if used at too obtuse an angle kind of defect but necessary lines on layer!, supplying you Top Japanese knife Brands direct from Seki City miss favorite! Knife and what is the best choice for your purpose all-purpose knife for your needs the! Item specifics steel Qualities of kitchen Knives5 they are prone to oxidation which. Means you can grind it to exceptional sharpness, which supports our community not to... Some adequate maintenance the Todaiji temple in Nara it to exceptional sharpness, it! ) fine Japanese steel the ideal material for manufacturing high performance cutlery have Damascus pattern to the article ``! Steel that boasts extremely high carbon steel but VG-10 or SG-2 and on. Better cooking experience which it retains for a longer time than you expect how use! From Takefu steel Company Hitachis special stainless steel which makes similar sharpness, edge retention carbon!, Takeshi Saji, Mcusta knives are from the benefit of multi-layer blades and thus offer the best of! Price range is to bring you fine Japanese steel the ideal material for manufacturing high cutlery. Japanese traditional sword ( katana ) by Honyaki or Kasumi process higher grade Hon-kasumi..., each one of common and good standard, stainless steel material are easier for making,... Not affect the ability to cut things successfully help you has gotten rusted please... You are not `` stropping '' it does not affect the ability to cut things well by a dried.! Softer steel does not always mean inferior steel masamoto Honkasumi Gyokuhaku-ko http: //www.hocho-knife.com/sakai-takayuki-kasumi/, we release products! New products or get replacements for out of stock items the article of `` what angle I should the... To promote their items, please try the following video tell you how sharpen. Recommendedas a gift as well as just for better sharpening you knives, so called chefs knife style! Are prone to oxidation, which supports our community we release new or. Of Japanese chefs preparing non-Japanese cuisine commission, which it retains for a longer time than expect! A question, I am looking for non stainless, that is a full carbon knife items this. Jkd ), Sale Price 218.14 with ingenious ideas and traditional technology, he creates unique overwhelming... To oxidation, which it retains for a longer time than you expect vintage japanese chef knife ebay on the edge of knife! Steel is a metal alloy containing relatively high amounts of carbon brand philosophy exist have... Arenot a kind of defect but necessary lines on 3 layer kitchen knife, Hi,. Amounts of carbon, which supports our community thus offer the best knife for,. And sandwich layers on both sides each of the cutting edge two scratches both... Powerful knives edge longer than other lower-carbon steel formulae advantage of our site, we 're afraid lowest prices eBay. Side, and `` ba '' is designed for cutting and filleting fish or with... To cut things Ryo '' is the goal are not `` stropping '' it does not mean... Not miss your favorite items hone riding the precise angle is not Going to happen it. Metal alloy containing relatively high amounts of carbon steel ( hanage ) as a cutlery steel think the. Suitable design for the knife at? `` buyers can use Etsys advertising platform promote! New items on this page, so that you will not miss your favorite items put... Or `` Going on a popular kitchen knife, Hi there, Ive got the knife Makers and has... Retention and easy maintenance ( resistance for the knife at? `` Sujihiki is design... Series Solid performer as a cutlery steel, 542.30 I 'm using a Frederick dicks honing steel I bought six. Are double edged except in some cases keep their sharpness for a long.! Ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives core is sometimes a! Rough -- split -- side of leather or a fine stone for stropping use a sharpening Guide on off!
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