Miyako - Authentic Japanese Chef Knife

The Authentic Japanese Chef Knife – Miyako line type is another line of knives in the line of excellent kitchen knives of Japanny.com. This lovely kitchen knife line is made almost to perfection in the tradition of Japanese swordmaking. For a time in the history of Japan, the carrying of swords was banned in the attempt to modernize the country. Swordmaking groups therefore began to turn their attention to the manufacture of kitchen knives and other cutting knives while swordmaking itself was put on hold back then. As the name implies, the knife is called “MIyako” because it is beautiful.

The Authentic Japanese Chef Knife – Miyako is a series line in the company’s list of products. What is common to all of these knives is that they are Damascus steel 33 layer knives. This means that made out of high carbon stain resistant alloy, and as the line is a series, there are many variants of this line. They all have double-edged blades and are made out of Damascus steel. Damascus steel is noted for being used in Middle Eastern swords, and just as in the authentic Japanese knife – Miyako line, there are unique and special patterns of banding and mottling that makes one think about flowing water. These blades are very tough, and do not shatter easily and can be sharpened to a very sharp and resilient blade edge. Legend has it from the ancient times that Damascus steel is sharp enough to cut hair that falls across the blade, and is also sharp enough to cut through rifle barrels.  Therefore one can be assured of the excellent and consistent quality of the blade when utilized even by a newbie cook in the kitchen. Precautions must be taken, such as avoiding cutting frozen items such as frozen bones or other products. If one does this, then the blade may break or chip. The blade should be handwashed and towel-dried.  A sharpening stone may be used in order to sharpen the authentic Japanese knife – Miyako.

The Authentic Japanese Chef Knife – Miyako line is truly one that any cook or owner can be truly of. It will be recalled that sharp blades and knives are able to maintain the flavor of the food that they are cutting or slicing. Thus, the flavor of meats is maintained when the line of authentic Japanese Kitchen knives - Miyako is used, such that the dish retains all the original and fresh flavor of the meats when they are cooked. Likewise, the delicious and juicy flavors of fruit remain when they are cut using these knives, such that one can taste the freshness of the fruit while being able to absorb and digest all the natural nutrients that the fruit has to offer. The Authentic Japanese Kitchen Knife- Miyako line will not disappoint its user, whether he be a newbie in the kitchen or a professional and experienced cook. One can consider this line of knives as a most important tool that will enable him to perform his role as a cook to the best of his ability, with all the dishes he prepares as the most flavorful and delicious as well.  All rookie and experienced cooks will appreciate having an Authentic Japanese Kitchen Knife – Miyako in their collection of knives. They will be in possession of an excellent cutting, slicing or paring tool that they can depend on all of the time.

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Iseya Japanese Kitchen Knife

The Iseya JapaneseKitchen Knife is what one would call a petty utility knife. It is quite shorter than the usual Japanese Kitchen Knife, but is very helpful in the kitchen.  This knife is usually used for a number of food preparation activities, ranging from paring to cutting to filleting. The utility knife is also an excellent carving tool for the many food decorations that make presentation unique and memorable. The Iseya Japanese Kitchen Knife is one such petty utility knife that will make life so much easier for any cook, whether he is a professional or not. The practicality of having a petty utility knife will help make the cook more skilled in the tasks of paring, cutting, chopping, carving, filleting, and in any other knife task that is necessary in order to produce the highest quality dish that can be prepared.

            This petty utility knife is indeed very special. The Iseya Japanese Kitchen Knife is one that is patiently and lovingly made from several layers of forged Damascus steel. In fact, this knife alone has 33 layers of Damascus steel, a feat that is truly difficult to replicate. Thus the Iseya Japanese Kitchen Knife has a very strong blade that can endure many difficult kitchen knife tasks. The sharpness and edge retention of the knife is impeccable and superior as compared to other kitchen knives of the same kind. Damascus steel is known as one of the best and most superior steels that can be used for knife manufacturing. This type of steel has long been used in the Middle East to produce the best swords that have been utilized since the ancient times. The blades created from Damascus steel are reputed to be one of the best in terms of being tough and being resistant to breaking or shattering. In addition to this, Damascus steel is known for its characteristic “organic” pattern, hence making the knives made from this steel among the most beautiful and elegant knives ever made.

            With all these characteristics present in the Iseya Japanese Kitchen Knife, certainly this knife will be a most essential tool in any cook’s kitchen.  Aside from possessing the most efficient knife made out of the best Damascus steel, the Iseya Japanese kitchen knife is also a work of art that is unique. Each cook who possesses this knife will adore its workmanship and organic beauty. The various tasks of paring, cutting, chopping, carving, filleting and others will be made easier because of this knife. Of course the cook or user must not forget to avoid using this knife when attempting to chop frozen items or bones. The blade may chip or crack if this is done. Maintenance is easy as only warm water is necessary for hand washing the blade, and drying with use of a towel is all that is necessary. The Japanese Iseya Kitchen Knife will be another jewel in the kitchen for any cook, whether he is a rookie or an expert.

The Ichiban VG10 19 Layer Damascus Santoku Japanese Knife

The Ichiban VG10 19 Layer Damascus Santoku Japanese Knife is a work of art but a fully functioning tool that any kitchen worker will appreciate.  It is a Santoku all purpose kitchen knife, that is made up of the VG 10 Steel Type, and has a double-edged blade. The total blade length is 180 mm. Thus this beautiful Ichiban VG 10 19 Layer Damascus Santoku Japanese Knife is one that any kitchen expert will recognize as a beautiful tool that will be able to function beautifully as well in the kitchen. Any experienced and professional chef will recognize that the quality of this knife is well above that of any sub-standard kitchen knife, as the materials used for this knife are of the most premium quality and class. The company responsible for the manufacture and marketing of this knife, the Japanny Company, takes pride in this excellent product.  This lovely kitchen knife has been hammered by hand  to perfection such that its blade is the strongest. This Ichiban VG 10 19 Layer Damascus Santoku Japanese Knife also has superior edge retention, sharpness and is strain resistant because of the VG 10 Steel that has been utilized therein.

            As the name implies the Santoku knife is double-edged. This knife can therefore be honed and sharpened on both edges, but the cutting edges are uniquely angled so that the cuts that are made with this knife are the cleanest and the most precise cuts indeed. In many restaurants today, even if the cuisine is not Japanese, some chefs make use of Japanese kitchen knives because of the precision cutting that is achieved with their use. Among the chefs in the restaurant industry, Japanese kitchen knives are known to be the sharpest. This is also due to the manufacturing technique of “layering”, which means that the steels are layered along the cutting edge, hence adding to their durability as well.

            However, Japanese kitchen knives are indeed reflective of Japanese cuisine, and the Ichiban VG 10 19 Layer Damascus Santoku Japanese Knife is one such tool that can help enhance the flavor of the Japanese dishes that are prepared with it. The craftsmanship of this knife is likewise impeccable, with the parts of the knife held together firmly in place, thus allowing the chef greater range of movement during its use.  The Santoku knife is known to be an excellent chopper and slicer not only of meats, poultry and fish, but also of vegetables and fruits. Thus it is known as an all-around kitchen knife. In the end, the Ichiban VG10 19 Layer Damascus Santoku Japanese Knife is not only a work of art, but it is a helpful tool that can produce the most delicious and savory Japanese (and other) cuisine. Chefs will find it as an indispensable kitchen tool that they will not be able to work well without. Housewives and other homemakers will likewise find that their life will become easier with this excellent and high-quality knife.

The Tojiro DP Series Japanese Kitchen Knives

One will recall that authentic Japanese kitchen knives are among the best tools of a chef. This is because the precision cutting rendered by authentic Japanese kitchen knives help provide the food with the best flavor possible.  An exciting brand of authentic Japanese kitchen knives is the Tojiro DP Series Japanese kitchen knives. The Tojiro factory can be found in the Tsubane-Sanjo district, which used to be one of the provincial areas where the best Japanese swords were produced. While the initial techniques were already of high standards, the succeeding generations of swordmakers and knife makers improved on these techniques with the aid of the best technology possible for the manufacture of authentic Japanese kitchen knives. The predecessor knives of the Tojiro DP Series Japanese kitchen knives were given as gifts to the Shogun, who appreciated the excellent quality of the same.  Tojiro DP authentic Japanese kitchen knives are manufactured with care by the Fujitora Industry Company Limited. The company has retained all the techniques and processes handed down from the earlier years. While the process has been modernized, there still are techniques that may be considered cultural gems which are still utilized in the manufacture of these Tojiro DP Series Japanese kitchen knives.

            The operations of the Fujitora Industry Company Limited are centered on the word “sharpness”. The manufacture of the Tojiro DP Series Japanese Kitchen knives is based on this word as well. The high regard for traditional techniques, as well as the company’s never-ending quest to increase the level of quality of its authentic Japanese kitchen knives have resulted in the unique quality of the Tojiro DP Series Japanese kitchen knives. One specific Japanese kitchen knife is the Tojiro DP Cobalt Alloy Steel Series by 3 Layers. There are several models in this specific series. One may find the Japanese kitchen knife that is double-layered, or single-layered as well. All of the blades of the Tojiro DP Series Japanese kitchen knives have been manufactured under a strict quality control environment. These Japanese kitchen knives are very durable and ultra-resistant to corrosion. The use of reinforced laminated material for the Tojiro DP Series Japanese kitchen knives means that eco-friendly materials were used, and that the feeling of the user is like one who is using a brand-new authentic Japanese kitchen knife always.  The Tojiro DP Series Japanese kitchen knives are the preferred tools of use of many chefs around the world.

            Finally, in the tradition of authentic Japanese kitchen knives, the Tojiro DP Series Japanese kitchen knives are also known for their aesthetic and art quality. The Japanese sense of beauty and the never-ending pursuit for perfection and total quality is reflected in the performance of this knife series.  Therefore, among all the authentic Japanese kitchen knives in the market, the Tojiro DP Series Japanese kitchen knives will always be among the top performers that are desired by many chefs, cooks and even by housewives around the world.

            

A Very Useful Kitchen Tool - Japanese Petty Knife

There is no discussion when one says a petty knife is one of the most useful kitchen tools. Some people say that to be able to endure the kitchen, you need only a petty knife. This very useful cutting tool is the Japanese version of a paring knife. Typically, Japanese petty knives do not have bolster on the blade, thin, and are very light.   

Japanese petty knives are ideal for different vegetables, herbs, and fruits tasks such as peeling, paring, and carving. It can also be used for slicing and dicing jobs. 

Preparing fruits (for a quick snack) like oranges requires some knife skills since there is peeling and segmenting of the orange meat that needs to be done.

Here is the step by step procedure on how to prepare this zesty orange for snack:

●       Cut-off both sides of the orange

●       Have it sit on one cut side

●       Using a Japanese petty knife, cut off the peel in strips, mindfully following the curve of the orange

●       Cut the membranes on all sides to expose the orange meat

●       Segment the orange

A Japanese petty knife can maneuver even the tight and delicate turns of any fruits. 

Although small in size, but the blade of a Japanese petty utility knife is razor sharp. You can expect the same sharpness and edge retention you can find from bigger knives in Japanese petty knives.    

As compared to its Western counterpart, the Japanese petty knives are lighter and sharper. Aside from that, Japanese blades have one side of the edge at a steeper angle giving the users the liberty to sharpen them at different angles. 

Just like any other traditional Japanese knives, the petty knife requires proper care and handling to serve its master for a long time. Never use your petty in cutting through frozen meats and bones. After every use, wipe it dry.  

If you are looking for a Japanese petty knife, please click here.  

Why Authentic Japanese Kitchen Knives Make Ideal Christmas Gifts

           The Christmas season is just around the corner, and soon everyone will be busy with gift-giving and merrymaking. Why not try to give the most unique Christmas  presents for one’s loved ones and friends?  A unique but ideal Christmas gift would be to give away authentic Japanese kitchen knives to one’s loved ones and acquaintances.  Authentic Japanese kitchen knives are truly unique as these are gifts that literally can last a lifetime.  One’s friends and relatives who are very fond of cooking not necessarily Japanese cuisine, but all kinds of dishes and cuisine will find the gift of an authentic Japanese kitchen knife truly exciting.

           

            An authentic Japanese kitchen knife is most useful because the knife is able to aid in the preparation of the dish such that the ingredients’ flavors are properly preserved. The use of other knives which are not as sharp as authentic Japanese kitchen knives may result in cutting the food improperly, releasing juices and other liquids vital to the preservation of the dish’s final flavor. Authentic Japanese kitchen knives are thus important to the taste of the dish, and therefore to the satisfaction of everyone at the dining table, partaking of the dish.

            An authentic Japanese kitchen knife as a Christmas gift will certainly delight the recipient to no end. These Japanese kitchen knives are gifts that will have great utility for any man or woman who loves working in the kitchen and preparing meals for friends and family. Authentic Japanese kitchen knives are ultra-sharp, precise and yet they are also very easy to clean. They do not need too much maintenance in terms of sharpening and cleaning. A non-chemical cleaning agent will work very well with these Japanese kitchen knives, and one must simply remember that these Japanese kitchen knives have to be cleaned immediately after cutting a citrus fruit or if it is soaked in a chemical solution. The preservation of the Japanese kitchen knife against chemicals is a must.

            Authentic Japanese kitchen knives are unique not only because of their contribution to food flavor and easy maintenance, they are ideal Christmas gifts because they can already be considered as exquisite works of art. One can consider these Japanese kitchen knives as special art pieces carefully handcrafted and prepared.  There are others who even dare not use their authentic Japanese kitchen knives because they feel that these are too beautiful to use in their very own kitchens.

            Thus, authentic Japanese kitchen knives are ideal Christmas gifts because they are the best to use in cooking and food preparation. They are also easy to maintain, and finally, they are unique works of art that give their buyers value for money, and will make any recipient of these authentic Japanese kitchen knives extremely delighted and happy.

Buy that ideal Christmas gift here with 10% DISCOUNT!

The Importance of Sharpening Your Knife

What is the importance of sharpening one’s knife?  The very first reason why one should have a sharp kitchen knife at home is that owning a sharp kitchen knife is protection against jagged cuts during food preparation. A cut from a sharp kitchen knife is closed by the end of the day as against the cut of a dull kitchen knife – the wound is jagged and does not close easily. The second reason why kitchen knives should be sharp is that a sharp kitchen knife helps preserve the flavor of the dish one is cooking. Just look at the case wherein one is trying to chop an onion into fine slices. A dull knife presses out the juices of the onion onto the sliding surface, whereas a sharp kitchen knife will preserve the juices which are then incorporated into the dish that one is preparing.  In other words, a good sharp kitchen knife will definitely make one’s life a lot easier. It is easier to cut and slice food, and the food looks a lot prettier when sharp kitchen knives are used.

            Perhaps among the most precise and sharp kitchen knives used in preparing dishes are Japanese kitchen knives.  The Japanese kitchen knife itself is considered as an essential element in cooking and preparing dishes as this is thought to determine the taste of the dish itself.  In almost all cases, Japanese cooks own their own personal set of Japanese kitchen knives.  They are always concerned about the maintenance of these knives, making sure that these Japanese kitchen knives are well-sharpened and in peak form each time they are used. Some professional Japanese chefs even have several sets of Japanese kitchen knives as the knives are believed to need to rest so as to eliminate any flavors that may have stuck to the knives the previous day. Many Japanese professional chefs sharpen their own kitchen knives with the use of whetstones. These whetstones are often used to grind and sharpen the edges of the knives. Whetstones come in a wide variety of types and sizes, and may either be artificial or natural. Sharpening a Japanese kitchen knife is an exciting exercise wherein one needs to determine even the angle of sharpening while using the whetstone, as the angle of sharpening may ultimately determine the flavor of the dish being prepared.

            A very sharp Japanese kitchen knife that has been carefully sharpened over a whetstone results in food that is precisely cut, and the food is cut in precise shapes and sizes. One can simply imagine the precisely cut tuna sashimi, with its perfectly sharp edges that help preserve the delicious natural sea-flavor of the tuna. How would one delight in eating roughly-cut pieces of tuna sashimi? A sharp Japanese kitchen knife is truly an asset that one can be proud of, and it is thus considered as a tool in the production of wonderful gastronomic delights.

For authentic and high quality whetstones, please click here!

Hand Forged Knives: Your Durable Cutting Tools

Hand forged knives nowadays are rarely used most especially in places where the use of modern technology is prevalent. Forging, according to Wikipedia, is a manufacturing process involving the shaping of metal using localized compressive forces. It is known to be one of the oldest methods used in knife making.


In the early traditions, forging was executed using hammer and anvil by a smith. Though when water pressure and working of iron for knife making was introduced during the 12th century, they became obsolete. Today, we have industrial forging where hammers or presses powered by compressed air, electricity, and hydraulics are being used.

Difference between Hand Forged Knives and Machine Processed Knives

Hand forged knives are stronger as compared to knives that are made using machines. During the forging process, the inside particle of the steel gets deformed as it follows a shape. Because of this, the particle is spread out in uniform fashion throughout the blade giving it enhanced strength qualities.

 

Here are simple steps on how to make your very own hand forged knife:

See it here: "How to make your very own hand forged knife"

Maki-e Art: Sophisticated As a Sushi Knife

Takeshi Saji Sushi Knife

The art of Maki-e-making is as sophisticated as a sushi knife. Maki-e art originated from Japan and is now considered as part of the Japanese culture. The inclusion of a Maki-e art in a Japanese Sushi Knife makes the knife more valuable and worth keeping. Some Japanese knives collectors don’t use these knives with Maki-e arts the way they are intended to be used but merely put them on display.

 

History of Sushi Knives

 
The rich history of sushi knife-making dates back to the 14th century when most of the techniques used can go back as far as 1000 years ago. When carrying of Samurai swords became illegal in the 19th century, most craftsmen making Samurai swords turned into crafting sushi knives as their business.


Since then, hundreds of years of accrued understanding and experience in sushi knife-making have been handed down from masters to students.


Razor sharp sushi as well as sahimi knives are hand-made for a particular job and there are particular directions to hold and preserve them. Many knives are made up of high-grade carbon steel. High-grade carbon steel is not stainless so sushi knives made from this type of steel can rust easily. Though the good thing about sushi knives is that they are easy to sharpen.


This kinds of knives have single-beveled edge meaning only one side holds the cutting edge while the other side stays flat. The flat edge is there so that foods don’t stick to the knife.
 

Most sushi knives are made right-handed since many people believe that it is easier to cut fish using the right hand. Generally, left handed knives are made to order and cost a lot more than the right handed knives.


They either made true forged (Honyaki) or mist (Kasumi). Honyaki is made from a high-grade single steel while Kasumi is made from two types of steels which are hard iron and softer high carbon.


Essential Sushi Knives:

• Yanagi-ba - Yanagi-ba is what they call the typical knife for cutting sushi rolls.
• Deba - Ideal for cutting through bones and fish cartilage.
• USuba - Best for fine cuts and peeling.
• Santoku - Known as the “three virtues” which is ideal for fish, meat, and vegetables.

 
If you are looking for this type of kitchen knife decorated with a beautiful art, see Yanagiba Sushi Knife with Makie-e Art.

A Masterpiece: Sprinkled Picture of Art in a Japanese Gyuto Knife

“Sprinkled picture of art in a Japanese Gyuto knife - a masterpiece!” This is probably a layman would describe a knife with a Maki-e art. Maki-e, in Japan, literally means “sprinkled picture”. Applied by using a makizutsu or akebo brush, This is a kind of Japanese lacquer drizzled in gold and silver powder used as an adornment.

The History of Maki-e Making

This Japanese art started from Nara period (710 - 794 CE) while in the Heian period (974 - 1185), it was tailored in Buddhist altar fittings. In Muromachi period (1333 - 1573 CE), Maki-e arts were used to serve court peerage for stationery-making like inkstone cases. But it was not until the Edo period (1603 - 1868) that it bloomed. It was polished over time and became the elegant art that speaks of Japan. Then its reputation was accepted by royal families and armed chiefs to signify their authority.

Artists who want to learn this art usually go through several years of guidance to acquire skills and to eventually, become an experts. A variety of metal powders can be used to come up with different colors and surfaces like with copper, brass, lead, aluminum, platinum, pewter, together their alloys.

The very first lacquer master linked to this kind of arts was Koami Docho (1410 - 1478). He used markings from different Japanese painters in his arts. There are two major schools of lacquer making in the history of Japan and Koami together with another master, Igarashi Shinsai, were its prime movers.

One of the major methods being used in making this was Takamekie (or raised Maki-e). Conceptualized in the Muromachi period, the method of Takamekie includes raising up drawing patterns directly above the surface using a combination of lacquer, metal powder, and charcoal.

When putting a black lacquer without oil on the metal design as an additional coating, that method is called Maki-e Togidashi.

Their art truly represents the Japanese people love for beauty. It is an art that speaks deeply of their culture and somehow gives the world an understanding of the Japanese people in this age of time.

See more Japanese Gyuto Knife beautified with a Maki-e art,
click >> goo.gl/g6h7X1

Japanese Knives: Beautifully Sliced Sashimi With A Yanagi Knife

Yanagi-ba-bocho literally means “willow blade knife”. Some people, for a shorter term, call it Yanagi. Yanagi knife belongs to the sashimi hocho group of Japanese knives. The Yanagi knife originated from Kansai (Osaka) region.
 

In order for a slice of sashimi to be called perfect, when one looks at it at a microscopic view, the inside must be smooth looking and shiny. And that is usually the result when it was sliced using a Japanese Yanagi knife.

 

Here is a list that makes a Japanese Yanagi knife perfect for slicing sashimi:

** Length – This knife has a long blade so it can slice through a block of raw fish in just one pulling direction. When one cuts the fish in an irregular pattern, the cross section is going to be bad not only in appearance, but it will also cause the cell of the fish being cut destroyed. This has a direct effect on the taste of the fish.
 
** Thickness – It has a thin blade that creates less effort in slicing a fish. When there is even the slightest amount of force added in slicing, one is not slicing anymore, but instead, tearing the fish.
Scraped Back Face – some Japanese Yanagi knives have its back faces scraped out so that the sliced fish easily detaches itself from the blade.
 
** Single Ground – one thing that makes a knife excellent for slicing fish is that it has a single ground blade. A single ground blade, aside from it being easy to sharpen, gives more control to the user for slicing delicate objects, like in this case, raw fish.
 

In making a Japanese Yanagi knife, its hardness and toughness is modeled in the same way as a Japanese sword. It is made using a combination of hard and soft steels; the softer steel wraps around the inner harder steel. So, what can users expect from a Japanese Yanagi knife? Sharpness and durability for a long period of time.

For beautifully sliced sashimi, use this knife!

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Santoku Knife: Originated in Japan

Santoku knife with Deer horn handle

The Santoku knife originated in Japan and the word “santoku” has a historical significant meaning - “three uses” or three “three virtues”. It is a general purpose knife and the blade length, usually ranges between 13 and 20 centimeters long. The edge is flat and the spine of its blade curves downward to meet the edge.

The top of the handle and the blade is in proportion to each other. The handle and the blade is designed to work in synergy by matching the width and weight of the blade to the weight of the blade’s tang and handle. An original Japanese santoku knife is regarded a well-balanced knife. The “three wishes” describing a Santoku knife refer to its cutting tasks -slicing, dicing, and mincing.

Santoku knife 33-Layer-Damascus

Because of the way the blade of a santoku knife is designed, it has a limited “travel” motion, as compared to a German and / or a Western knife. One may use this knife in a rocking motion, however, due to the immoderate radius of its tip, very little cutting edge makes contact with the surface.

See full Story:  Santoku Knife: Originated in Japan

Superior Japanese Knives Made From ZDP 189 Steel

Damascus Gyuto Japanese Chef's Knife

The super steel material ZDP 189 from Hitachi used in knife production, has an extremely high carbon (3%) and chromium (20%) content making it expensive to manufacture. It is made using powdered metal technology.
 
The pure carbon content of ZDP 189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP 189 steel remarkable is that it can be hardened up to RC 65-67 without any problems of chipping. The manufacturing processes of this steel make it one of the toughest steel available in the market today.
 
It is also noteworthy that the ZDP 189 steel is one of the harder steels to sharpen by hand. The Henckels call it by the alias “MC66”.
 
The best way to maintain the sharpness of the ZDP 189 blade is by using diamond rods with very light pressure. Though some people reported that Japanese water stones can do the job as well.
 
The secret to Japanese knives sharpness and cutting performance roots from the techniques and the long history of knife making. However, the type of steel to be used in producing a knife is equally important because each steel represents different characteristics and it is one of the factors people are determining when looking for a Japanese knife.

Damascus Gyuto Japanese Chef's Knife

Generally, there are three categories as far as steel material is concerned:

• Stainless Steel
• Carbon Steel
• Powdered High Speed Tool Steel

Stainless Steel

Stainless steel is popular for its characteristic of being rust-resistant. Steels is considered stainless when it has more than 11% of chromium in chemical composition. Providing the steel resistance to wear and corrosion is the chromium.

 

Carbon Steel

Unlike a stainless steel blade, carbon steel blade can get rusty and discolor very easily. This is the reason why extra care and maintenance is needed to avoid rusting and discoloration of the blade like; never leave your carbon steel blade in wet condition, and giving the blade extra wiping to dry it even during cooking. Should discoloration and rusting appears, note that the cutting performance is not affected.

Powdered High Speed Tool Steel

The process in producing these steels is different than those used in other types of steels. The process is called Powder Metallurgy which calls for rich chemical composition.   The blades made from these steels are often used to cut hard materials. This characteristic sets knives made from this type of steel apart from the rest. It is often referred to as the next generation of special steel.
 
Serious users and professional chefs prefer to use knives made from ZDP 189 steel because of its superior cutting performance and longer edge retention.
 
The ZDP 189 falls in the third category of steel materials. The Hitachi Steel Company produced this steel to compete against the Daido steel’s Cowry X.
 
See more, click this>> Japanese knife made from ZDP 189 blade.

Many Professional Chefs are Using Kiritsuke Knives

Kiritsuke knives are one of the few Japanese knives that are considered as multi-purpose knives. The kiritsuke is a marriage between the Usuba and yanagiba. It can be used for slicing fish (yanagi) and cutting vegetables (usuba). When used in cutting vegetables, it can make a beautiful julienne, dice, or brunoise. It can also shave chives and scallions.


These knives have the shape of a sword and the edge is made straighter and a longer.
Traditionally, only the professional chefs can use these knives for two reasons: as a status symbol (masterchef) and the difficulty of its use. In order to use a kiritsuke knife, one must be skilled enough in using traditional Japanese knives.


Over the years, kiritsuke knives are becoming more popular. Many people like the sword like tip design of its blade.

Takeshi Saji Kinife VG10 Yanagiba 270mm with Makie art - Rooster

A traditional set of this knife for a Japanese chef includes three to four knives:

• a 210mm or 225mm usuba (vegetable knife)
• a 210mm or 225mm deba (to fillet fish)
• a 150mm or 165mm deba known as ajikiri for cutting smaller fish
• a 300mm or 330mm yanagiba (sashimi)

There are also “specialty” versions of Kiritsuke for particular uses:

• Hankotsu for meat butchering
• Garasuke for poultry butchering
• Hamogiri for shearing the bones in a pike conger eel (hamo).

If you are looking for a kiritsuke knife, we at Japanny.com proudly offer Kiritsuke knives that are priced competitively. We deliver anywhere in the world for a flat fee of $9 only and we can waive it for orders $300 above.

Kitchen Knives for Left-handed Users

 

Many people are not aware that there are knives for left-handed users. Probably, some would ask, what is the difference of that knife from a regular knife? If you are a right-handed person, that probably would be your question, but for left-handed users, that is a valid concern.
 
Kitchen knives with a double bevel edge sharpened to 50/50 are the suitable edge shape for both right and left-handed people. Single bevel, on the other hand, is ground on one side only and the other side is flat. For professional chefs, the Japanese traditional style knives are still the common tools for preparing and cooking Japanese foods such as sushi, and cutting fine shapes of sashimi (raw fish).

Some people prefer the design and balance of double bevel, but some prefer the exceptional sturdiness and sharpness of a single bevel. Most Sushi and Deba Butcher knives are made single bevel.
 
There are some Japanese knife makers who produce knives with double bevel edge sharpened to 70/30 and that technique came from the traditional Japanese style knife’s single bevel edge using shinogi blade construction. This is where the Japanese knives get their excellent cutting performance. However, double bevel edge 70/30 is designed for right-handed users. In order to bring the edge to a 50/50 or 30/70 (which is ideal for left-handed users), the blade needs to be re-sharpened using a whetstone.
 
The production of knives for left-handed users are not that huge as compared to knives for right-handed users. Simply because these knives are more expensive than those for right-handed users. Depending on the manufacturer, prices usually go up by 30% to 50% more. This is because it will take them longer period of time to produce such knives and aside from that, the demand is not big.
 
For more information on knives for left-handed users, please visit Japanny.com or contact us here.

Sakai Takayuki Santoku Japanese Knife

Sakai Takayuki Santoku Japanese Knife

33-Layer Folded Damascus Steel/VG10 Steel (Made in Japan)

 

Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology that create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
 
The word Santoku in Japan means “three uses”. Generally, they work best doing slicing, dicing, and mincing. With the handle and blade working in synergy, they are considered to be well-balanced knives.

Why buy this kitchen knife?

The 33-layer Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade; and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant – the VG10 steel.

Specifications:

Knife Type: Santoku (multi-purpose)
Steel Type: VG10 stain-resistant
Blade Type: Double-edged
Blade Length: 180mm

This Sakai Takayuki Santoku Knife with Mahogany handle is crafted to perfection and loved by many professional Japanese chefs.
 
Buy yours, Now!

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The Different Grits of Sharpening Stones

A sharpening stone comes handy when your favorite kitchen knife becomes dull. If it is your first time to use a sharpening stone to sharpen your knife, you’d probably be confused when you look at one label and see a different number of grit from the one your other hand is holding.
 
Well, don’t be confused. Sharpening stones come in different number of grits depending on its usage. Here is a comparison of different sharpening stones’ grits for your guide:
 
#220 grit – Over time, your kitchen knife can break or get chipped, most especially if you are not taking good care of it, like cutting or chopping frozen products and bones. If that happens, a sharpening stone with #220 grit is best to use. However, use this kind of stone with caution as it is very abrasive and may shave off a lot of your blade’s material.
 
#1,000 grit – This kind of stone is considered to be the basic sharpening stone and is highly recommended to sharpen knives.
 
#1,200 grit – If you are using a traditional Japanese knife, which is more delicate than the Western knives, then this stone is for you.
 
#2,000 grit – This stone is still considered “medium”. Sharpening a knife using this stone might take you longer than if you are using a #1,000 or #1,200. However, if you often, like every other day, sharpen your knife, this is perfect for you. The #2,000 grit doesn’t shave off as much material as its lower counterparts.
 
#3,000 grit – In sharpening a knife, sometimes after using a #1,000 grit, there is a need to follow-up with a #3,000 grit, most especially if you are going to cut meat products. This will help the sharpness of your blade last longer. Please note that #3000 grit stones must never be soaked in water. Doing so may cause the stone to break.
 
#6,000 grit – This stone is considered to be the basic “finishing” stone. In using this stone, you only need to wet the surface. Just like with the #3000 grit, never soak this stone in water.
 
#8,000 grit – This is the top of the line among sharpening stones and if done correctly, this stone will give you the sharpest and most polished blade. Just like the #3,000 and #6,000 grit stones, never soak this in water.
Happy sharpening!

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General Safety in Knife Handling

 

Sakai Takayuki Knife

 General Safety in Knife Handling:

Your knives are very useful tools. You can consider them your best friends. Why? For some obvious reason, you cannot prepare and cook food without them. The way you take care and handle them is important to your safety as well as how long they are going to last you.

The price of knives varies depending on the manufacturer, place where the knife is made, type, and size. Japanese knives usually demand higher prices because of their unparalleled sharpness and edge retention. When you own a Japanese knife from a reputable knife maker, like Sakai Takayuki, Takeshi Saji, and Takayuki Iwai, there is a sense of pride within you.

So, if you own a Japanese knife (or any other knife), you need to take good care of it. Here are some points to remember:

In cutting meat or chopping vegetables, it is advisable to use boards that are made of wood or plastic. Avoid using boards that are from materials like ceramic, glass, steel, or marble. These may cause the edge of your knife to chip.

In washing dishes, do not drop your knife in the sink together with other dishes. You might forget there is actually a knife in there and you might cut yourself.

Don’t throw your knife in the dishwasher. The heat will not only cause damage to the wooden handle, but the edge will surely knock against other plates or whatever you have in the dishwasher.

Do not put your knife loose in a drawer together with other cutlery. When you are in a hurry and trying to reach for your knife, instead of touching the handle, you might accidentally touch the edge. Let your knife rest in a wooden edge guard or a slotted hanger instead.

After using your knife, keep it clean and dry.

Lastly, a can opener is for opening a can. Let that truth stay that way. Do not make the mistake many people do – using a knife to open a can. If you follow this golden rule, you will prevent accidents by foolishness!

The Philosophy in Making a Japanese Knife

Japan is made of more than 6,800 islands. The big four islands namely, Honshu, Hokkaido, Kyushu, and Shikoku comprise about 97% of the entire country. Being the tenth largest country in the world, Japan has 127 million population. Japan plays a major role in the import and export industry.




For centuries, Japan had tribal groups in and out of her islands; the rise and fall of emperors, and experienced so many defeats and victories in wars. All these experiences formed Japan’s rich history and culture that extended to cutlery used in preparing food.
 

In cooking, Japanese people respect seasons and pattern their preparation of food on it. They will use of what are available ingredients during a particular season. Though dishes differ from place to place, but Japanese people take great concern when it comes to food preparation and presentation. How the food looks when it is served is a big deal to them. In this tradition stemmed out the outstanding Japanese way of manufacturing knives.
 

In Japan, knife making is not just a business, but a way of life. For Japanese people, their knives are as important as their food. After all, their knives are not only tools in preparing food, but represent them as a nation and as an individual.
 

There are several steps in making a Japanese knife but there is no one step that is more important than the rest. Each step is given full attention and care; this is why, it takes time to craft a beautiful Japanese knife. For a knife maker, speed cannot and will not replace quality.

History

As early as the fifth century, local craftsmen in the city of Sakai were required to make sharp tools to build the kofun. But only in the sixteenth century that Sakai began crafting knives. The demand was brought about by the introduction of tobacco in Japan by the Portuguese. They needed tools to cut the tobacco. Since then, Sakai became the capital for sword making.




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How To Sharpen A Knife

A sharp knife cuts easily, so it can reduce your preparation time in half. It is a lot safer to use too, since it is less likely to slip. Having a sharp knife is tantamount to giving you an enjoyable cooking experience. But if you do not know how to sharpen a knife, then read on.    

Things Needed in Sharpening a Knife:

·         Sharpening stone

·         A bowl of water

·         Kitchen towel

·         Knife

·         A honing steel or ceramic sharpening rod

Procedure:

Depending on the sharpening stone you are using, soak it in water for 5 minutes (sharpening stones with grit #3000 and above cannot be soaked or it will break!). After 5 minutes, remove the stone from the water and place it on a kitchen towel on a flat surface. If you are using a two-grit stone, ensure that the coarse side is facing up.

Holding the knife in semi-parallel position against the sharpening stone, your one hand should be on the handle and the other on the top part of the blade. Starting from the heel (base of the knife), slide the blade all the way to the tip  in a slanting direction against the stone toward you. To maintain the angle of the blade, keep your fingertips on the top edge. Use moderate pressure while working on the coarse side of the sharpening stone.

Go over this motion in the following guide: 10 times on each side, then 5, then 3. After which, do single strokes alternating between right and left for another 6 times. Once done with the sequence, by this time, you should feel a slight “burr” when you touch the blade, but be very careful in doing this. Turn over the sharpening stone to buff up the blade. To do this, repeat the sharpening motion over, using a slighter pressure. 

Rinse the Blade

To give your blade that extra polished edge, make some draws using a honing steel. Just like the motion you used in the sharpening stone, draw the blade at the same angle.

Often times, we do not give attention to the sharpness of our knives that we use at home. When it is still sharp, we use and keep it, but once it turned dull, we throw it away and buy a new one. And that practice is not practical. That’s why we need to know how to sharpen a knife.


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