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Nakiri. The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
Get PriceKnife name: Gyuto,Nakiri Material: VG-10 Stainless Blade type: double-edged Blade length: Gyuto 210mm;Nakiri 165mm The Gyuto is the Japanese version of the classic Western Chef's knife. It is a true multi-purpose knife that can perform wide range of tasks, can be used with a variety of different cutting techniques and is suitable for cutting the vast majority of meats, fishes, vegetables and ...
Get PriceA Nakiri knife is a traditional Japanese vegetable knife. In Japan vegetable knives are known as Nakiri (double-sided grind) or Usuba (one-sided grind). You can recognize a Nakiri by its rectangular blade. The tip of the knife is slightly rounded to make sure you can also quickly cut vegetables from an angle. This is, without a doubt, the knife ...
Get PriceNakiri. Kanetsuke DSR-1K6 – Nakiri 165mm. Kanetsune is a manufacturer based in Seki, Japan. The blade is made from DSR-1K6 steel, a high carbon stainless steel made by Daido Steel Co., ltd. The knife has a good overall fit and finish, super light with a great balance. The steel is hardened to 58 HRC.
Get PriceThis Zakuri 180mm Blue #1 Kurouchi Nakiri is a double beveled knife. The handle is made of ho wood and is octagon shaped with a buffalo horn ferrule. This knife is a very versatile size and shape for a nakiri. The blue #1 steel takes a very good edge and holds it a pretty long time. This knife is carbon, so it can rust if not cared for properly.
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and ...
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceIt is through the act of forging relationships we have expanded our hand crafted and traditional Japanese knives collection and other product lines. Philosophy Chubo was created with the goal of sharing the immense and unparalleled talent of Japanese blacksmiths with …
Get PriceEach knife is forged and crafted in the tradition of generations of Japanese blacksmiths. This is the first of a two part series on the forging of these traditional knives. Forging the Blade. Traditional Japanese knives, such as yanagi, usuba and deba are handmade in a multi-step process by several craftsmen over a period of several days.
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceNakiri. Kanetsuke DSR-1K6 – Nakiri 165mm. Kanetsune is a manufacturer based in Seki, Japan. The blade is made from DSR-1K6 steel, a high carbon stainless steel made by Daido Steel Co., ltd. The knife has a good overall fit and finish, super light with a …
Get PriceHAP-40 Nakiri Black 170mm (6.7') is a kitchen knife from our new HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. The nakiri shape was designed for cutting vegetables. The secret of this knife lies in extremely (68 HRC!) hard core.
Get PriceThe Deba-bocho (literal translation: pointed carving knife) is the the preferred fillet tool for traders working at Tokyo's famous Tsukiji fish market. It's built strong to cut through the toughest food material such as poultry bone, lobster shells, frozen fish, and pumpkin. The UJ Kuromori Yanagi-bocho's blade measures 165mm and weighs ...
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for …
Get PriceOur selection of traditional Japanese knives have an authentic balsam wood handle and are made from the high carbon steel alloy and are produced in 50 major manufacturing steps. The selection of knives are all of a traditional Japanese style and include Sashimi, Nakiri, Santoku and Usuba knives in different sizes.
Get Price2021-5-31u2002·u2002For a quality knife at a very attractive price point, look no further than the TUO Nakiri Knife. Designed for slicing and dicing vegetables, this Japanese knife is actually made …
Get PriceIt is through the act of forging relationships we have expanded our hand crafted and traditional Japanese knives collection and other product lines. Philosophy Chubo was created with the goal of sharing the immense and unparalleled talent of Japanese blacksmiths with chefs and culinary enthusiasts around the world.
Get Price2021-11-1u2002·u2002Japanese Knives: 600 Years of Craftsmanship by Eric Chevallier. Sakai's traditional industries. Sakai is a city with 830,000 citizens, located between the International Airport of Kansai and Osaka city.The city is famous in Japan for Daisen Kofun - the biggest burial tomb in the world, built around the 4th to the 6th century.. The first most important period of Sakai city is the Kofun …
Get PriceThis Nakiri Knife (菜切り包丁) is a traditional Japanese knife that is used for cutting vegetables. The Kamagata (鎌型) or 'sickle-shaped' nakiri knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional
Get Price2020-10-8u2002·u2002The Nakiri knife is a Japanese-style knife mainly used to chop, mince and slice vegetables.It can also be used on fruits. It has a broad, straight-edged blade with a square tip, and can be confused for a mini Chinese Cleaver, but it is thinner and lighter.. It also can't be used to …
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and ...
Get PriceFujiwara Kanefusa WG Series (so-called FKV) is made of V Gold stainless steel (HRC. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.Fujiwara WG Series knife has D-shaped handle ...
Get PriceThe Masamoto KK Series is Masamoto's most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.. Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded and sandwiched with soft iron.
Get Price2021-9-24u2002·u2002A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will …
Get PriceYu Kurosaki Knives. Well known for his unique blade designs, Yu Kurosaki is the youngest blacksmith to ever receive the title of Master Blacksmith - awarded by the Japanese government for upholding traditional craft techniques. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back.
Get PriceEach knife is forged and crafted in the tradition of generations of Japanese blacksmiths. This is the first of a two part series on the forging of these traditional knives. Forging the Blade. Traditional Japanese knives, such as yanagi, usuba and deba are handmade in a multi-step process by several craftsmen over a period of several days.
Get PriceThis Nakiri Knife (菜切り包丁) is a traditional Japanese knife that is used for cutting vegetables. The Kamagata (鎌型) or 'sickle-shaped' nakiri knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional
Get Price2020-10-8u2002·u2002The Nakiri knife is a Japanese-style knife mainly used to chop, mince and slice vegetables.It can also be used on fruits. It has a broad, straight-edged blade with a square tip, and can be confused for a mini Chinese Cleaver, but it is thinner and lighter.. It also can't be used to …
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and ...
Get PriceFujiwara Kanefusa WG Series (so-called FKV) is made of V Gold stainless steel (HRC. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.Fujiwara WG Series knife has D-shaped handle ...
Get PriceThe Masamoto KK Series is Masamoto's most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.. Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded and sandwiched with soft iron.
Get Price2021-9-24u2002·u2002A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will …
Get PriceYu Kurosaki Knives. Well known for his unique blade designs, Yu Kurosaki is the youngest blacksmith to ever receive the title of Master Blacksmith - awarded by the Japanese government for upholding traditional craft techniques. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back.
Get PriceEach knife is forged and crafted in the tradition of generations of Japanese blacksmiths. This is the first of a two part series on the forging of these traditional knives. Forging the Blade. Traditional Japanese knives, such as yanagi, usuba and deba are handmade in a multi-step process by several craftsmen over a period of several days.
Get PriceThis Nakiri Knife (菜切り包丁) is a traditional Japanese knife that is used for cutting vegetables. The Kamagata (鎌型) or 'sickle-shaped' nakiri knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional
Get Price2020-10-8u2002·u2002The Nakiri knife is a Japanese-style knife mainly used to chop, mince and slice vegetables.It can also be used on fruits. It has a broad, straight-edged blade with a square tip, and can be confused for a mini Chinese Cleaver, but it is thinner and lighter.. It also can't be used to …
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and ...
Get PriceFujiwara Kanefusa WG Series (so-called FKV) is made of V Gold stainless steel (HRC. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.Fujiwara WG Series knife has D-shaped handle ...
Get PriceThe Masamoto KK Series is Masamoto's most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.. Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded and sandwiched with soft iron.
Get Price2021-9-24u2002·u2002A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will …
Get PriceYu Kurosaki Knives. Well known for his unique blade designs, Yu Kurosaki is the youngest blacksmith to ever receive the title of Master Blacksmith - awarded by the Japanese government for upholding traditional craft techniques. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back.
Get PriceEach knife is forged and crafted in the tradition of generations of Japanese blacksmiths. This is the first of a two part series on the forging of these traditional knives. Forging the Blade. Traditional Japanese knives, such as yanagi, usuba and deba are handmade in a multi-step process by several craftsmen over a period of several days.
Get PriceThis Nakiri Knife (菜切り包丁) is a traditional Japanese knife that is used for cutting vegetables. The Kamagata (鎌型) or 'sickle-shaped' nakiri knife is characterised by a semicircular spine that is designed for making intricate cuts and decorative carvings. This knife is typically used by professional
Get Price2020-10-8u2002·u2002The Nakiri knife is a Japanese-style knife mainly used to chop, mince and slice vegetables.It can also be used on fruits. It has a broad, straight-edged blade with a square tip, and can be confused for a mini Chinese Cleaver, but it is thinner and lighter.. It also can't be used to …
Get PriceUsuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Care and Maintenance of Carbon Steel Knives.
Get PriceThe knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as 'Traditional Crafts' by the Minister for Economy, Trade and Industry. KATO UCHI(Forging) HAMONO(Cutlery) SEISAKUSHO(Factory) This company was founded on April 1, 1953.
Get PriceKnife name: Santoku,Nakiri,Petty Material: VG-10 Blade type: double-edged Blade length: Nakiri:165mm, Santoku 180mm, Petty 150mm The Santoku, which translates in to English as either 'three-purpose' or 'three virtues', gained this name because it is well suited to cutting meat, fish, and vegetables. Santoku knives are often recommended as a multi-purpose kitchen knife for home cooks, and ...
Get PriceFujiwara Kanefusa WG Series (so-called FKV) is made of V Gold stainless steel (HRC. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.Fujiwara WG Series knife has D-shaped handle ...
Get PriceThe Masamoto KK Series is Masamoto's most affordable range of hand-made Japanese traditional-style Kasumi knives, however, they maintain the high standards of craftsmanship, product quality and cutting performance that Masamoto are famous for.. Masamoto KK Series Knife uses a blade core of Hitachi White Steel No.2 (Shiro-ko #2; HRc. 62-63), which is forge-welded and sandwiched with soft iron.
Get Price2021-9-24u2002·u2002A nakiri knife might have a traditional Japanese handle or a European handle. Japanese knife handles are often made of wood, which requires a bit more maintenance than a metal handle. For instance, like other wooden kitchen utensils, a wood-handled knife will …
Get PriceYu Kurosaki Knives. Well known for his unique blade designs, Yu Kurosaki is the youngest blacksmith to ever receive the title of Master Blacksmith - awarded by the Japanese government for upholding traditional craft techniques. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back.
Get PriceEach knife is forged and crafted in the tradition of generations of Japanese blacksmiths. This is the first of a two part series on the forging of these traditional knives. Forging the Blade. Traditional Japanese knives, such as yanagi, usuba and deba are handmade in a multi-step process by several craftsmen over a period of several days.
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