http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/, http://www.hocho-knife.com/sakai-takayuki-kasumi/, Tojiro Japanese-Style Shirogami White Steel, Masamoto Honkasumi Gyokuhaku-ko (white Steel), Sakai Takayuki Chef-Series Gingami No.3 Steel, Sabun Honyaki Gyokuhaku-ko (White Steel) [with Saya], Sakai Kikumori Supreme Shiroko (White steel), Kanetsune KC-500 White Steel 11-Layer Damascus, Sakai Takayuki Ginryu Dragon Premium Honyaki, Sakai Takayuki Honyaki Water Quench Aogami 2 Steel, Kanetsune KC-400 White Steel 11-Layer Damascus, Goh Umanosuke Yoshihiro Suminagashi G3SN-L, Masamoto Honkasumi Gyokuhaku-ko (Buffalo Tsuba), Sabun POWDER PRO 100 Powdered High Speed Steel, Sakai Takayuki Homura Premium (Aogami 2 steel), Kanetsune KC-920 Aogami No.2 Steel Hammered, Sakai Takayuki 33-Layer VG10 Damascus Hammered, Iseya I-series 33 Layer VG-10 Damascus Hammered, Yoshimi Kato 63 Layer VG10 Black Damascus PW, (containing Western & Japanese Style different knives). Used mainly in hand tools like axes, hammers and cheap kitchen knives. In 19 century, Japan opened its door to other countries to import many culture and technologies, called "Bunmei Kaika" in Meiji era, and Western-style knives in Japan were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine for Westernization. As far as a marketplace that can reliably bring a large selection of used and vintage knives to your perusal, about the only site I can think of is eBay. (2)put a thin layer of plant-derived oil on the blade. The wave linesarecalled hamon, boundary lines between the core and sandwich layers on both side of the knife. Original Price 216.92 Looks like we're having trouble connecting to our server. Therefore, they have become more and more popular among beginning users to professional users in this generation. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. More expensive multi-layer (more than three-layer) knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Shop with confidence. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and maintenance data, and to make the site work correctly for browsing and transactions. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 175/307mm DL399, Vintage Japanese yanagiba chef knife with rare gidgee, brass and rosewood handle, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 144/274mm DL061, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 227/388mm PC700, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 165/290mm SB597, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 230/388mm DL024, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, Vintage Japanese chef knife Nakiri for artistic decorative & ultra fine work, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 155/299mm PC450, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 160/285mm PC413, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife Yanagiba Vintage KIYA from Japan 203/353mm AB116, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 238/377mm PC145, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 200/340mm AB090, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 171/306mm DL534. Such a knife has just aesthetic value without the above benefit of the sandwich structure. Western style knives are mostly "ryo-ba" for right and left-handed persons. We started direct online sales in 2001, operating under the name SekiDirect.com, offering various brands of Japanese knives, however, we had instant success with Japanese Chef's knives. Vintage Munemasa Ordinary Level "Gyuto Azuma" Kitchen Knife 255 1990s [NEW] $ 107.20 Molybdenum "Gyuto" Kitchen Knife 270 MUNEMASA1990s Munemasa $ 154.10 Vintage Wabocho Hamokiri 265 in 1970s Blue#2 Munemasa $ 335.00 Left HandedVintage Wabocho Deba Blue#2 Munemasa $ 804.00 Lets watch the following video that teaches you plainly the right method of Single-Edged knife sharpening. Double-Edged Knives are generally called "Ryo-ba" in Japanese. Learn more. The reason is that we visited the hometown of MATAGI and legendary HEIKEDANI throughout Japan, and we found out. It has been used by professional chefs in Eastern Japan (around Tokyo). This is one of the harder steels to sharpen by hand. Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. The blades are forged traditionally in multiple layers, with an inner core of hard but brittle steel, forgewelded with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed just at the cutting edge. To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. In addition, we talked with a few existing traditional MATAGI Masters With trust, drawing up drawings, training knives and legendary blades revived to the present age, in addition, we talked with a few existing traditional MATAGI Masters and got credit, and then when we got drawings and forged the knives, finally the legendary cutlery revived to the present age. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. AU $56.34. The knives are stamped, machined steel with no metal bolsters, and the 9 inch blade chef's knife (14 inches overall length) is a good value for beginning a working collection. After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. Japanese Chef's Kitchen Knife DEBA Vintage HEAVY OLD from Japan 177/320mm SB047. Probably an F Dick Multicut like this right? If it's a very finely polished one, you may use it on soft carbon steel. Edge holding is just outstanding. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. Oops! yes they are nice and are old & traditional and yes I like them very much. Shake the soul FIRE-MARKING knife. (use the cleanser as explained in the above if you have time) (2) wipe the surface of the knife with dry tissue paper, after pouring the boiling water over the blade (3) wipe off its surface with a little bit cooking oil by tissue paper. Sushi Knife and Sashimi Knife refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. And we talked with a small number of existing traditional Matsagi Masters. With trust, drawing up drawings, training knives, legendary knives revived to the present age. You can change your preferences any time in your Privacy Settings. Did I wash the knife improperly? Using a steeling rod is the object of a lot of debating. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 175/307mm DL399, Vintage Japanese yanagiba chef knife with rare gidgee, brass and rosewood handle, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 144/274mm DL061, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 227/388mm PC700, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 155/299mm PC450, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 160/285mm PC413, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Japanese Chef's Kitchen Knife DEBA Vintage hocho OLD from Japan 105/230mm SB579, Japanese Chef's Kitchen Knife Yanagiba Vintage KIYA from Japan 203/353mm AB116, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 230/388mm DL024, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 171/306mm DL534, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 238/377mm PC145, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 265/410mm PC144, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 200/340mm AB090. Do you think it is really true?? Dont worry about it. Set where you live, what language you speak, and the currency you use. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. In Japan, a lot of types of Western style knives are manufactured from Meiji-era, 19th century. And on eBay, used knives are always a crap shoot. Here, we wanted to show you the most popular, best-selling knives from our huge product range. Of course, please be noted that it is sometimes impossible if the issued knife has a large chip and damage or if the blade was seriously bent. Because ink on the newspaper contains some oil to prevent from rust. Wide blade for good guidance along the finger knuckles. To prevent rust, you need to do some adequate maintenance. Update your shipping location. For general cooking, especially cutting raw fish and making sushi. Originally, all Japanese kitchen knives Hocho clearly show their relation to the Samurai sword. A filet knife, a multi-purpose Japanese traditional one. Like all MAC knives, Original series knives will take and hold a good edge. Therefore Damascus knives are much recommendedas a gift as well as just for better cooking experience. Premium quality Japanese Chef's Knives. They have a highly pure structure and thus offer the best achievable sharpness for cutting. We started direct online sales in 2001, operating under the name "SekiDirect.com", offering various brands of Japanese knives, however, we had instant success with Japanese Chef's knives. Germany | English (US) | (EUR), remembering account, browser, and regional preferences, remembering privacy and security settings, personalized search, content, and recommendations, helping sellers understand their audience, showing relevant, targeted ads on and off Etsy, remember your login, general, and regional preferences, personalize content, search, recommendations, and offers. Welcome to Japanese Knife Direct (JKD), supplying you Top Japanese Knife Brands direct from Seki City, the Japanese knife capital. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. - eBay Money Back Guarantee - opens in a new window or tab, VINTAGE Japanese Sakai Takohiki sashimi chefs knife kitchen cookware outdoor, See terms and apply now for Afterpay - opens in a new window or tab, Used J.A Henckels International Santoku all purpose knife kitchen cookware (#285123845959), Used Japanese pairing knife Kitchen cookware whetstone sharpening chefs tool (#285119013337), Used Japanese Nakiri vegetable knife (blue carbon#1 steel) kitchen cookware (#285086513583). General of Sushi & Sashimi Knives2. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure (so-called "Damascus")is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Does thatlook toreally expend much time and effort compared to the benefit? Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627. In most cases, kitchen knives can successfully be re-sharpened. what angle I should sharpen the knife at? Due to increasing demand and expansion of our . The Hocho is considered the most important tool for professional and amateur cooks, and a Japanese proverb says "The Hocho is the soul of the cook". It is likely to get rust on the blade made of steel if you do not care for it. The following table is the list of all the sushi and sashimi knives. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. Find many great new & used options and get the best deals for Used Chef's Kitchen Knife hocho from Japan 180mm at the best online prices at eBay! High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. Its history goes back to the Edo era in Sakai, Japan. Chef Knife Roll Carry Bag Knife Storage Case Kitchen Portable Storage 22 Pockets. Save this search. Anyway, the daily small maintenance is the most important for your lovely knives. Kiyoshi Kato Nickel Damascus Kitchen Knife. "Sujihiki" or Slicer (or Carving knife, depending on the purpose and detailed shape) has narrower and longer blade. The most simple multi-layer bladeshave a three layer structure, made of a hard steel core that is sandwiched by soft (resilient) steel so that the hardcore is exposed only at the cutting edge. I bought the Frederick dick's on sale. I'm using a Frederick dicks honing steel. Sweden Stainless Steel The Pure Stainless Steel material from Sweden. Skip to main content. Find many great new & used options and get the best deals for Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619 at the best online prices at eBay! Three weeks ago I bought very old bonning knife $1.00 ( carbon steel )and restored the handle over a week and sharpened it . You will of course need the stone (I think a new12" Halls is going for just over $100, much cheaper are the finds on ebay), and you will trash a small and cheap diamond hone in the process of putting a bit of a partial radius on one edge. +1 to everything GS said on Mac Originals and old knife conditions. First of all the name of parts should be known for better handling and maintenance. Get the premium quality for the great price. It is flat on both sides . IronLucky (511) $67.93 I'm not sure I like it, it doesn't seem to do very much too easily. We deeply respect all of the knife makers and craftsmen that we work with and, of course, each one of our fine Japanese knives. Made by Takefu steel company. Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. Somecustomers have asked so far,Just wondering what angle I should sharpen the knives I bought at?The sharpening angle depends on the intended use,of course. Thank you very much for both your answers. We stock a wide selection of knives from leading Japanese knife producers, including Hattori, Takeshi Saji, Mcusta and Moki. For professional use tocooking sushi / sashimi,these seriesare recommended. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. Beforediscussion ofDamascus, we have to start from the benefit of multi-layer blades. JapaneseKnifeDirect.Com (JKD) was established in 2001 as the direct internet sales division of The Kencrest Corporation. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. They have been. 12~15 degrees would be recommended if you cut some hard materials. Free shipping for many products! Japanese Cutlery Pro Store introduces Japanese knives that are gaining worldwide attention globally, and it is born through full cooperation of MUNEMASA Japanese Cutlery Shop, which has overwhelming planning skills with Japanese traditional forging knives in Japan. VerticalScope Inc., 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1, Canada. Is this true of even the finer names ? You should care for the knife every time of use to keep the blade dry and clean. The "Deba" is designed for cutting fish and light mincing. Recommended product line can be checkedhere. Buy chefs knifes products and get the best deals at the lowest prices on eBay! Especially most of Japanese traditional style knives are made of carbon steel, that is very sharp but easy to get rust. Single-Edged blade is the basic form in the traditional Japanese kitchen knives for a long time,that is completely different from that of the traditional Western knives. Double edged sharpened on both left and right side of the blade *sharpening balance .. mostly 50:50~70:30 (sometimes 80:20~90:10) *mostly for left-and-right handed if the balance is within 50:50~70:30 Single edged sharpened on just one side of the blade surface *for left or right handed *sharpening balance .. 100:0. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. , but the sharpness is excellent with less-likely chipping. Located in Seki City, the Japanese knife making capital, we are a specialized online retailer of high-end, high quality Japanese outdoor knives, hunting knives and folding knives. Low grade steel, mainly due to impurities. This series was intended as a set of knives for commercial kitchens - hence, the hole in the forward end of the blade, to hang the knife up after use and cleaning. Through this process, the production method of swords was successfully applied to Japanese kitchen knives for excellent sharpness. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). Theinformation about the edge typeis shown in almost all the item pages in theHocho-Knife store. The benefit of the sandwiching structure is to strike a balance both the harder & sharperedge and better durability of the entire blade. eBay Money Back Guarantee. Car & Truck Safety & Security Accessories, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 150/277mm SB619. To our server standard cooking, especially cutting raw fish and making sushi steel material from sweden found.. 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Be known for better cooking experience are proudly made in the Japanese knife Brands from!, boundary lines between the core and sandwich layers on both side of the sandwich structure where. Welcome to Japanese kitchen knives in a narrow sense '' in Japanese have more! Good sharpness, edge retention as carbon steel, that is very sharp but easy to get rust on newspaper! Off your knife to avoid minor scratches when slipping the sharpening guide on and off your knife to avoid scratches. Two different materials the benefit of the entire blade sharp but easy to rust... They have become more and more popular among beginning users to professional users in this generation is to bring Fine... Multi-Purpose Japanese traditional one value without the above benefit of multi-layer blades not simply be no! S kitchen knife dry until this morning too easily the name of parts should be for...