Exciting January!

The past year has been a tremendous one for us in terms of sales turnout and it was all because of your continued patronage to our authentic Japanese kitchen chef knives! It has taken us to a higher level of excitement to continue to serve you all!

To kick-off the year 2015, japanny.com is having its “Exciting January Promo”! This will entitle you to a FREE SHIPPING, anywhere in the world, with no minimum purchase required! You just have to type the code “FREESHIPPING” upon checkout. This promo runs from January 10 to January 24, 2015, PST.

Hurry! Shop now at www.japanny.com!   

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 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

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.

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!

For more Japanese Kitchen Knives, please visit Japanny Online Store.

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.


For more information, visit Japanny Online Store

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.