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"

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!

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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Advice for buying Japanese Knives

When it comes to art of metalworking, Japan has an old and grand tradition on it. Like Solingen in Germany, centers for knife making are found all over the country. Knife makers differ in the technology they use and the quality of their knives. 

Knives that are functional and hand-made can be considered a form of art. The basic steps in producing a knife are prepared by the knife maker himself or they call smith. The quality of his knife is assured by his reputation and name. Usually, knives with the highest quality and costly ones come from smiths who have extensive years of training and sensible practice behind them. Materials used and the name of the smiths dictate the price of the knife.

He is a traditional forge-smith and craftsman. He was born in 1948 at Takefu City of Fukui prefecture. It is a place with 700 years history of Echizen Uchi-Hamono or better known as Hammer Forged Knives. 

Takeshi Saji got his training in basic forging process and technique for 3 years at a local blacksmith teaching school. At age 18, he got engaged in knife making under the direction of his father and master, Harukichi Saji, who was a second generation. At age 30, after perfecting the skills needed to craft beautiful knives, Takeshi Saji was finally allowed to make his own. He got the certification “Traditional Craftsmen” from M.I.T.I in 1992. 

Takeshi Saji has a vast wealth of experience in knife making and after 45 years of being in the industry, with his bright ideas and designs, his traditional forged custom knives are now popular in Japan thus giving him the title one of the most well-known forge-craftsmen from Takefu City.

Takeshi Saji’s selections are gradually growing and each custom knife has distinctive style and personality. 

Takeshi Saji

Advice for buying Japanese Knives 

When you look for a Japanese knife, you will notice a huge range of prices which can be hard to understand. But as a rule of thumb, Japanese knives are not more expensive than European knives considering the same quality.  A handmade knife usually costs quite a bit taking into consideration the many hours spent in doing it by a highly-skilled hand. At japanny.com, we believe our knives are fairly priced. 

Decorative touches, like Damascus steel blades on some Japanese knives do not affect the knife’s cutting ability but demand higher price. These knives are attractive and guarantee satisfaction. At the core of all Japanese knife blades is high-carbon steel which makes the knife a cut above the rest.

What is important is you do not pay for a sub-standard knife with a high price or fall for an ad campaign of a company and buy their knife that does not cut well.

Identify the type of knife you need. For every kind, japanny.com has an array of the finest knives that are fairly priced. If you are unsure what you need, get an all-purpose knife that has three-layer blade. With this kind, you will find out and learn the qualities of Japanese knives. Later on, you might want to try other types like deba-bocho (to fillet fish), nakiro-bocho (to cut vegetables), tako-biki hocho (to slice fish) or the perfect knife for the kind of food you want to prepare.