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. This time, we do not explain about the materials in the chart, but the frequently-heard expression dedicated for kitchen knives as follows. Original Price 216.92 I just thought if there was a bargain knife out there I should look for one some time in the next few months . They have beenmade from high carbon steel (hanage) as a Japanese traditional sword (katana) by Honyaki or Kasumi process. 77.44, 129.07 Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. Versatile cooking knife for cutting up, filleting and preparing meat and fish. 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 ". 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. We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Something went wrong. Copyright 2023 JapaneseKnifeDirect.Com, R-2 (SG-II) Powdered High Speed Tool Steel. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. +1 to everything GS said on Mac Originals and old knife conditions. Western style knives are mostly "ryo-ba" for right and left-handed persons. Achieves very high hardness. Want to know more? Get the item you ordered or get your money back. Turning off personalized advertising opts you out of these sales. Learn more in our Privacy Policy., Help Center, and Cookies & Similar Technologies Policy. 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. 173.54, 216.92 Is there anything I can do to keep it from changing color? This series was intended as a set of knives for commercial kitchens - hence, the hole in the forward end of the blade, to hang the knife up after use and cleaning. Kiyoshi Kato Nickel Damascus Kitchen Knife. I am not buying so much on eBay now so I'm certainly not a competitor. The carbon steel is easy to oxidation or rust especially when the blade is very new. 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. It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. **This is just for double-edged blades. 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. If it's a very finely polished one, you may use it on soft carbon steel. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. I mention this because it seems that a lot of people on this forum prefer the Japanese knives. Save this search. 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It is likely to get rust on the blade made of steel if you do not care for it. Like all MAC knives, Original series knives will take and hold a good edge. 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. Needless to say, its important to know what materials are used as the core and sandwich layers first. I am well aware of eBay and have cruised around looking for knives. But the material is prone to oxidation or rust. Such a knife has just aesthetic value without the above benefit of the sandwich structure.   Germany   |   English (US)   |   (EUR), remembering account, browser, and regional preferences, remembering privacy and security settings, personalized search, content, and recommendations, helping sellers understand their audience, showing relevant, targeted ads on and off Etsy, remember your login, general, and regional preferences, personalize content, search, recommendations, and offers. However, I noticed a discoloration on the blade this morning. Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. Perhaps I need to apply more pressure on the edge, of the steel. 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 wave linesarecalled hamon, boundary lines between the core and sandwich layers on both side of the knife. awesome sharpness, love it. Refresh your browser window to try again. The Ultimate Line of Knives from the Veteran Craftsman, Ichiro Hattori, who is esteemed for his 'never compromise' character and fine craftsmanship. Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. That realizes better durability or chip-resistance. ***Be careful that there exist bladeswhich have damascus pattern to the end of the cutting edge. 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They have been. Find out more in our Cookies & Similar Technologies Policy. Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. (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. Itis intended to combine the best attributes of carbon steel and ordinary stainless steel. Learn more. 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. 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. Youll see ad results based on factors like relevancy, and the amount sellers pay per click. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. 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. Were pleased to introduce the Steel Qualities for Traditional Japanese Knives as follows. Probably an F Dick Multicut like this right? Works fine on stainless steel and since you are not "stropping" it does not create a wire. Is this true of even the finer names ? A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. A filet knife, a multi-purpose Japanese traditional one. With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. Generally the Hagane is White steel(Shirogami) or Blue steel(Aogami). Onedemerit of the Damascus knives isthe cost because ofadditional production process. The back of the blade can be used to chop thin bones. It also maintains an edge longer than other lower-carbon steel formulae. 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). Due to increasing demand and expansion of our . 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. From time to time, we release new products or get replacements for out of stock items. Cobalt added Special high Carbon Stainless Steel, often be called as Cobalt Steel. For better sharpening you knives, we recommend you to use a Sharpening Guide. 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. Copyright 1995-2023 eBay Inc. All Rights Reserved. Sale Price from 52.79 Its history goes back to the Edo era in Sakai, Japan. But the quality of steel used is often higher, and more processes and work are required for its structure than Kasumi knives. Honyaki knives are forged solely from one material: high-carbon steel (called Hagane). $35.00. Wholesale Knives, Los Angeles, California. Earn up to 5x points when you use your eBay Mastercard. 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. It is recommended that you take your Japanese blades to a professional sharpener. If you need to sterilize your knife, we recommend hot water sterilization. I bought the Frederick dick's on sale. 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". Any honing rod steel or ceramic will destroy edges if used at too obtuse an angle. It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? The name "Funayuki" or "Going on a boat" in Japanese. I'm using a Frederick dicks honing steel. For example in cars the Porsche 928 or Mercedes 300 E from the early 80's & 90's are bargains . eBay item number: 144899068895 Item specifics 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. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. 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. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. Shop by category. Better use the rough -- split -- side of leather or a fine stone for stropping. 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. Buy chefs knifes products and get the best deals at the lowest prices on eBay! Thank you for your continued support, we look forward to serving you soon! ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%,Tungsten: 1.50%, Vanadium: .10%,Molybdenum: 1.30%. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. Blue Paper Steel (Aogami or Aoko) series,one of the hardest materials, recommended for skillful sushi chef. 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. 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). 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. The "Deba" is designed for cutting fish and light mincing. You can getonly one designof the blade in the world. Find great deals on eBay for vintage japanese chef knife. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. When you need more information and want to order the one, please do not hesitate to, Sushi and Sashimi Knives (Japanese Chef Knife). Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) Is it a defect?. Steel Qualities of Kitchen Knives5. This means you can grind it to exceptional sharpness, which it retains for a long time. 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. You can taste speechless cutting performance, great edge retention and easy maintenance (resistance for the rust). We are here to offer you hard-to-find knives from Top Japanese brands and supply them direct from Japan at affordable prices. Since they cannot be mass-produced. Does thatlook toreally expend much time and effort compared to the benefit?

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