Traditionally, the handle was shaped with a “D” cross section. Os31. This double-edged blade is a Western version of the yanagi knife commonly called a sujihiki or sujibiki knife. Cobalt added Special high Carbon Stainless Steel, often be called as “Cobalt Steel”. The best knife-work can only be executed with a knife that feels the best. 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. The benefit of the sandwiching structure is to strike a balance both the harder & sharper edge and better durability of the entire blade. For professional use to cooking sushi / sashimi, these series are recommended. what angle I should sharpen the knife at? Gingami No.3 often be used for Japanese Traditional Style knives. Don’t buy them. The carbon steel is easy to oxidation or rust especially when the blade is very new. ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%, Tungsten: 1.50%, Vanadium: .10%, Molybdenum: 1.30%. The following video tell you how to sharpen a knife in English, that will successfully help you. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. (1) wet the knife with water, put the cutting board. We often recommend Molybdenum Steel Kitchen knives for first users and beginning users of Japanese knives because of its characteristics. In Japan, a lot of types of Western style knives are manufactured from Meiji-era, 19th century. To gain that perfection, getting a specific sushi knife set is a must. This video kingly advises us with slow motion how to cut sashimi in the right manner, and we believe you can understand the essential technique very well. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. Über die verschiedenen Arten von Sushi- und Sashimi-Messern, was beim Kauf eines Messers zu beachten ist und wie man es für einen jahrelangen, zufriedenstellenden Gebrauch richtig pflegt. 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. 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 with super hard blades for razor sharpness. SK Steel series Solid performer as a cutlery steel. http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/, http://www.hocho-knife.com/sakai-takayuki-kasumi/, Tojiro Japanese-Style Shirogami White Steel, Masamoto Honkasumi Gyokuhaku-ko (white Steel), Sakai Takayuki Chef-Series Gingami No.3 Steel, Sabun Honyaki Gyokuhaku-ko (White Steel) [with Saya], Sakai Kikumori Supreme Shiroko (White steel), Kanetsune KC-500 White Steel 11-Layer Damascus, Sakai Takayuki Ginryu Dragon Premium Honyaki, Sakai Takayuki Honyaki Water Quench Aogami 2 Steel, Kanetsune KC-400 White Steel 11-Layer Damascus, Goh Umanosuke Yoshihiro Suminagashi G3SN-L, Masamoto Honkasumi Gyokuhaku-ko (Buffalo Tsuba), Sabun POWDER PRO 100 Powdered High Speed Steel, Sakai Takayuki Homura Premium (Aogami 2 steel), Kanetsune KC-920 Aogami No.2 Steel Hammered, Sakai Takayuki 33-Layer VG10 Damascus Hammered, Iseya I-series 33 Layer VG-10 Damascus Hammered, Yoshimi Kato 63 Layer VG10 Black Damascus PW, (containing Western & Japanese Style different knives). Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. Sports Ole Smoky. However, I noticed a discoloration on the blade this morning. You probably know by now that the type of seafood you use for meat, the knife you use for cutting, and even the way you hold your knife all play a part in the accuracy and precision of your sashimi cuts. One demerit of the Damascus knives is the cost because of additional production process. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said “no meaning”. It is likely to get rust on the blade made of steel if you do not care for it. Very high hardness, several makers harden it to 65 or even 67HRC This is one of the most recent developments in PM steels. 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. That is stated in the description in the item page.). It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. During the modernization of Japan (19th century), carrying Samurai swords became illegal. Traditional Japanese knives use a partial tang, or a “rat tail.” This means that the metal from the blade is tapered down and surrounded by the handle. Made by Takefu steel company. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. As you learn how to use a proper blade you will begin looking for nicer knives to compliment your collection. These blades are particularly suitable for the gentle preparation of foods – but they are prone to oxidation, which means rust. SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. This means that the steel rusts easily, but is capable of attaining a much sharper edge. These knives are designed for precision slicing of sashimi.. You’ll want to look out for a knife suitable for professional chefs who have been looking for fine Yanagiba or Deba Bocho, but less maintenance than traditional high carbon made Bocho.. A knife like this Yoshihiro Yanagi Sashimi knife, which has a rosewood handle for extra comfort and precision when cutting. The above listed are considered the “essential” knives for sushi. The razorsharp cut doesn’t crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. It is recommended that you take your Japanese blades to a professional sharpener. When it comes to slicing fish there's no real replacement for a good sashimi knife. We deliver our products Free Worldwide Shipping! Generally the Hagane is White steel(Shirogami) or Blue steel(Aogami). Most knife manufacturers have both the Japanese-style knives and Western-style knives. 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). Blade length: 9 … 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. Please refer to the article of "what angle I should sharpen the knife at?". There are a lot of knives in the market for preparing both sushi and sashimi. The main reasoning for this is to secure the blade to the handle and add more balance to the weight of the blade. The followings are made of rust-resistant materials and durable for long-lasting performance. I am not sure what is it. Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. But the material is prone to oxidation or rust. After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. 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). No questions asked. 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. You can get only one design of the blade in the world. Its blade shape is similar to Yanagiba, but has narrower blade width and thinner blade. Slim blade in the shape of a willow leaf or Katana (sword). You won't believe how delicious it is until you try it. To think about cutting a thin material, both an obtuse and sharp kitchen knife do not make a significant difference in the sharpness because there is almost no distance that the knife go interrupts. Blue Paper Steel (Aogami or Aoko) series, one of the hardest materials, recommended for skillful sushi chef. Blades are hollow ground for easy edge maintenance and rapid re-sharpening. Ruko 3-1/4-Inch Blade Folding Knife With Plain Edge Camouflage Handle. The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. Does that look to really expend much time and effort compared to the benefit? They have been made from high carbon steel (hanage) as a Japanese traditional sword (katana) by Honyaki or Kasumi process. They are primarily for professional chefs and are the highest quality traditional Japanese knives. Sashimi knife [Kasumi]. // . That realizes better durability or chip-resistance. location.href = '../sushi-and-sashimi-knives/'; Versatile cooking knife for cutting up, filleting and preparing meat and fish. (2) Western Style Knives (generally double-edged) In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. Hoping that your knives will keep their sharpness for a longer time than you expect ! There are two main groups of how a sushi knife is crafted: Honestly, I went through two years of working at different sushi bars before investing in one of my own. Sushi Chefs generally use 3 different kinds of knives when making sushi: Deba-bocho: A heavy duty cleaver used for tough jobs like cutting through the bones and cartilage of fish.In the pictures above, the deba is the one on the bottom. Modified Kiritsuke knife more slim and made it easier to use as a sashimi knife. Most sushi knives are made of high-carbon steel (not stainless steel). Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). Price: $22.99 FREE Shipping on your first order. Both VG-1 and VG-10 are produced from Takefu Steel Company. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. Sashimi / Yanagiba Knives The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. We think they are excellent materials for a sharp knife. In this section, I will go over the Do’s and Don’ts of buying knives. The wave lines are called “hamon”, boundary lines between the core and sandwich layers on both side of the knife. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?”. When held western-style knives have a bit more heft which can be a good thing, depending on your preferences. This lightweight knife is easy to use on smaller fish. Carbon Steel — often used for Traditional Japanese Knives, good Quality, not Rustproof. Made by a single piece of steel and using a more traditional crafting/cooling process, a honyaki will have a higher carbon content without sacrificing it’s durability. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. There is thought a misunderstanding. As you know, the lines are not a kind of defect but necessary lines on 3 Layer Kitchen knife. 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 Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period (period of warring states in Japan). Item pages in the world or thumb ve got the knife blades a lot of types of and... Dry well by a dried towel wide blade for good guidance along cutting... 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