8 in. A katana (刀 or かたな) is a Japanese sword characterized by a curved, single-edged blade with a circular or squared guard and long grip to accommodate two hands. Stainless steel: Stainless steel is created much the same way as carbon steel, however chrome is added to the mix. Paring & Peeling Knives. We Offer DHL EXPRESS Flat Rate Shipping Worldwide. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales Due to its shape and height, the honesuki can also function nicely as a utility or petty style of knife. Here, learn the names for a wide variety of Japanese knives and how to use them. Moreover, this variety ensures that there is a knife to match any budget. For western knives, handle is fixed to a knife with rivets, followed by waxing to give it shine. Carbon steel is made through the process of adding carbon to steel made from iron ore. People that are new to Japanese knives and even some more experienced users often have questions about what makes Japanese different and how the various knife shapes can be used. The Modern Knives of Seki: A Mix of Tradition and Technology. The honesuki works incredibly well for deboning poultry and cutting through soft joints. The islands that make up Japan are geographically isolated from other countries and, as a result, the Japanese have always made the most of the fresh seasonal food resources offered by their land, lakes, rivers and seas. Find your next knife with us! 800 years of Samurai sword-making tradition and history. They are used for fish butchery, filleting and can also be used on poultry. Japanese Traditional Style knives are usually fitted with a traditional Japanese wooden handle and have a blade with a tapered tang that fits inside a hole that is burned in to the wooden handle. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. Seki City; the Japanese cutlery capital where fine knives are produced using over The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. It is extremely sharp. A drop point blade has a straight spine until it gets near the tip. Traditional Japanese Knives (15 degree facets) The traditional Japanese knife is single beveled and has a large Primary Blade Bevel, as shown in Figures 5 and 6, along the lower section of the front face of the blade. In martial arts and military purposes, the term “dao” refers to the sword rather than the knife. see all. CHUBO INOX TWO PIECE SET + CHUBO SHARPENING STONE, SAKAI TAKAYUKI 45 LAYER DAMASCUS WA NAKIRI 160MM (6.3"), SAKAI TAKAYUKI KASUMITOGI DEBA 135MM (5.3"). Once upon a time, before Western Culture and foods were brought to Japan (Before the year 1900), Single Bevel Edge of Japanese Traditional style knives were very common knives for daily cooking in Japan. sushi knives / yanagi). There are so many varieties of blade types designed for specific cutting tasks and purpose. The single bevel edged Yanagiba, Deba and Usuba are unique to Japan, and they were developed to cleanly cut ingredients, because this better preserves the fresh flavor and texture of the food. Please feel free to browse through our selection of fine Japanese hand tools, from Japanese woodworking tools (planes, chisels, saws etc.) Korin's best-selling knife is great for beginners. Inox Steel Gyutou 8.2. Chisels / Nomi. Typically it has an asymmetrical edge although 50/50 balanced versions (not favoring left of right handed use) exist. The Tanto blade is one of the oldest and most respected samurai weapons by Japanese and lovers of Japanese history. (Image: knife-japan.hatenablog.com) We hope this knife serves you well. Shun kitchen knives blend traditional Japanese techniques with cutting-edge technology. For examples, the “Yanagiba” is well designed for slicing and preparing the Sashimi (Raw Fish) without … Every Toyokuni knife is hand-forged by master bladesmith Hamaguchi brothers and his proud artisan workers in Japan. Following tachi, it was used by samurai in feudal Japan and worn with the blade facing upward. Traditional Japanese knives are called 片刃/Kataba bocho (single sided edge/blade), having a bevel on only one side of the blade (if you are right handed, the bevel should be on your right when you hold a knife.) Type. Every Toyokuni knife is hand-forged by master bladesmith Hamaguchi brothers and his proud artisan workers in Japan. Knife Type: Gyuto; Steel Type: AUS-8 Stainless; Handle Type: Oval American Cherry; Construction Type: Mono-Steel Ohuchi (Ouchi) Chisels. Nakiri Knife. Typically well over 240mm. It is primarily used for slicing sashimi or delicate cuts of other soft proteins such as roast beef, terrines and patés. Nowadays, Sushi and many other Japanese foods are becoming very popular and commonplace throughout the world. US$15 for Europe and other Countries in the world. Santoku Knife. With a average blade length of just 6 to 12 inches (15 to 30 cm), however, it was just a fraction the size of other traditional Japanese swords like the katana and wakizashi. Knife Set. Japanese Chef's knives at lower than Japanese Retail Prices direct from Gyutou are the Japanese equivalent of a typical European chef’s knife. In restaurant kitchens in Japan, this knife is traditionally used by the Executive Chef only and cannot be used by other cooks. Traditional Pocket Knives sells the best knives available on the internet from Great Eastern Cutlery, Lionsteel Knives, Finch Knife Company, Schatt&Morgan and more! and many other Japanese foods are becoming very popular and commonplace throughout the world. Turns out Japanese knife companies aren’t all about making traditional Japanese stuff, although some of them do still utilize a “Japanese” aesthetic that turns into something a little different from the EDCs we’re swinging over here all the time. The tanto is one of the most prolific swords originating from feudal Japan. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. For examples, the “Yanagiba” is well designed for slicing and preparing the Sashimi (Raw Fish) without losing the beautiful shape and freshness. 5 in. Also a great tool for cutting into very hard skinned produce like pumpkins and squash. The usuba is a traditional Japanese vegetable knife with a single edge. Sujihiki knives are the equivalent to a European slicer with a few differences. Designed for cutting raw fish, although according to sushi chef Takeshi, can be used pretty much for all types of food. We offer various knife styles from top Japanese blacksmiths to chefs worldwide. The Single Bevel of Japanese Traditional style knives make great cutting performance. 6 in. The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. Thus, Yanagiba by extension becomes willow leaf blade. Knife Types Selections. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. 3 Kinds of monosteel blades are: It's … Each knife, even a most simple blade tool has been carefully forged with proven skill and care transpired by 400 years of proud Tosa Blacksmith tradition. Japanese Traditional Style Knives are typically lighter in weight and are much easier to replace; this is useful if you damage a handle. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Welcome to our new look! These are sold as either right handed or left handed versions. The company's Trapper knife may include a sole thumb stud-opening blade that locks. A honesuki is a Japanese boning knife and differs from its Western version, in that it has a triangular shape and a stiff blade with very little flex. TOGIHARU amazon.com. The various types of steel used to craft Seki knives provides customers with a number of choices when selecting the right blade for them. Feel free to subscribe to our weekly newsletter. The various types of steel used to craft Seki knives provides customers with a number of choices when selecting the right blade for them. 937-903-6317; As you get closer to the … Takobiki are a variation of a yanagi and originated in the Kanto (Tokyo) region of Japan. Takobiki are a variation of a yanagi and originated in the Kanto (Tokyo) region of Japan. to Japanese kitchen knives, Japanese gardening tools and Japanese grooming scissors. Its rumored that the blunt tip end was favored by sushi chefs in Tokyo because tight spaces meant they had less distance between themselves and customer, so the flat edge tip made for a safer experience. Sujihiki can be used for filleting, carving and general purposes. division of The Kencrest Corporation. The ridged teeth are designed specifically for this purpose and can cut though hard crusts as well as delicate items without crushing. There are two types: one is mainly for western kitchen knives and another one is for Japanese kitchen knives. Japanese knives come in either double bevel (Western style) or single bevel blades (traditional Japanese style). The diversity of these foods, in addition to cultural influences, led to the development of a number of different knives that were each intended for a very specific purpose. Iseya I-series 33 Layer VG-10 Damascus Hammered Japanese Chef's Paring Knife 76mm. You’ll find the best artisan made, traditional Japanese knives at Chubo Knives. Carbon steel: Most Japanese knives will fall under this first category. Carbon steel is made through the process of adding carbon to steel made from iron ore. Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. They are also single-edged allowing for an incredibly sharp edge and are used for slicing … KATSU Damascus Steel Higonokami Japanese Razor Knife. $15 flat rate Worldwide shipping . A Hankotsu is a Japanese boning knife and differs from a Western boning knife in its shape. We think it will make a great first Japanese knife, a good workhorse for home cooks and professionals alike, and will provide a very nice balance of cutting performance with ease of use and care. Knife users call the mechanism the "Trapperlock." 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