It is extremely sharp. The Modern Knives of Seki: A Mix of Tradition and Technology. Sujihiki knives are the equivalent to a European slicer with a few differences. Traditional Pocket Knives sells the best knives available on the internet from Great Eastern Cutlery, Lionsteel Knives, Finch Knife Company, Schatt&Morgan and more! … The diversity of these foods, in addition to cultural influences, led to the development of a number of different knives that were each intended for a very specific purpose. Their size varies depending on the size of the fish or animal that is broken down. Due to its shape and height, the honesuki can also function nicely as a utility or petty style of knife. to Japanese kitchen knives, Japanese gardening tools and Japanese grooming scissors. 800 years of Samurai sword-making tradition and history. For western knives, handle is fixed to a knife with rivets, followed by waxing to give it shine. Chisels / Nomi. The various types of steel used to craft Seki knives provides customers with a number of choices when selecting the right blade for them. Typically well over 240mm. Takobiki / Slicer. The biggest difference is the control you have with the Japanese knife. TOGIHARU amazon.com. You’ll find the best artisan made, traditional Japanese knives at Chubo Knives. Shop the largest assortment of Shun knives at Williams Sonoma. See all Yanagi Knives . The kiritsuke is a traditional Japanese knife with an angled tip that can be used as either a sashimi knife or as an all-purpose knife. The word gyutou in Japanese means ‘beef knife’. Seki City; the Japanese cutlery capital where fine knives are produced using over (Image: knife-japan.hatenablog.com) Here, learn the names for a wide variety of Japanese knives and how to use them. Japanese Traditional Style knives are usually fitted with a traditional Japanese wooden handle and have a blade with a tapered tang that fits inside a hole that is burned in to the wooden handle. Once upon a time, before Western Culture and foods were brought to Japan (Before the year 1900), Single Bevel Edge of Japanese Traditional style knives were very common knives for daily cooking in Japan. Originally suited to debone hanging meats, it is excellent at cleaning loins, but can function as a petty or utility knife on the fly. Plane Tuneup Tools / Kanna. Designed for cutting raw fish, although according to sushi chef Takeshi, can be used pretty much for all types of food. Once upon a time, before Western Culture and foods were brought to Japan (Before the year 1900), Single Bevel Edge of Japanese Traditional style knives were very common knives for daily cooking in Japan. The Single Bevel of Japanese Traditional style knives make great cutting performance. B US$15 for Europe and other Countries in the world. After the world war II, made-in-Japan knife began to surface in Japan and recently in Asian countries. It has a thick spine and durable blade with none of the ‘flex’ found in a Western boning knife. A traditional sushi knife is honed on one side and a Japanese western-style sushi knife is honed on both sides (double-edged) and is based on western knife design but with a Japanese influence. 10 in. The “Usuba” is suitable design for cutting, peeling, also thin & precise cutting for vegetables. An advantage of having this shape allows this knife … Pro versions of 330mm or even 360mm are fairly common. 8 in. Nakiri knives are the double edged Western style equivalent of a single edged Japanese usuba knife. and many other Japanese foods are becoming very popular and commonplace throughout the world. Each knife, even a most simple blade tool has been carefully forged with proven skill and care transpired by 400 years of proud Tosa Blacksmith tradition. Knife Type: Gyuto; Steel Type: AUS-8 Stainless; Handle Type: Oval American Cherry; Construction Type: Mono-Steel For examples, the “Yanagiba” is well designed for slicing and preparing the Sashimi (Raw Fish) without … Nowadays, Sushi and many other Japanese foods are becoming very popular and commonplace throughout the world. Single bevel knives are generally meant for professional chefs, as they are can make very detailed cuts, or have very specific use cases (e.g. They typically feature a 50/50 balance so they are appropriate for both left and right handed use. There are many numbers of professionals and serious home chefs (especially Japanese food chefs) who demand outstanding cutting performance to make special foods that require the freshness, beautiful shape & looks and delicate works. Knife Set. Paring & Peeling Knives. 6 in. Takobiki are a variation of a yanagi and originated in the Kanto (Tokyo) region of Japan. The traditional Japanese Tanto short sword uses the blade geometry of a normal blade with curve edge and flat back. Free shipping on orders over $100 to the US and Canada. The difference between the French and Japanese chefknife is big, so big that it really does not compare. Deba. We think it will make a great first Japanese knife, a good workhorse for home cooks and professionals alike, and will provide a very nice balance of cutting performance with ease of use and care. What follows is our simple guide on the most common knife types and their specific uses. Every Toyokuni knife is hand-forged by master bladesmith Hamaguchi brothers and his proud artisan workers in Japan. Additionally, the bevel on the blade is sharpened at a steeper angle, allowing for a more precise cut. This traditional process normally starts by heating and forge welding a piece of high carbon steel to an iron bar or mild steel bar and the blade is then hot forged to shape, rough ground, heat … These are sold as either right handed or left handed versions. Santoku have a flatter ‘belly’ than gyutou and can be used comfortable with  an up and down chopping motion rather than a ‘rocking’ type cut. You may have even seen the impressive skills of a Sushi Chef firsthand, as he uses his Yanagiba knife to delicately slice raw fish for a beautiful Sashimi dish. Type. For Japanese knives, handle is made of wood and a hole is made at the center of the handle. Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. Knife Types Selections. This enables Japanese knives to have superior edge sharpness and edge retention. Carbon steel: Most Japanese knives will fall under this first category. In this page, we would like to introduce common and popular blade types among Japanese Traditional Style Knives. Deba are traditional single bevel Japanese knives with a thick spine and a lot of weight. We supply a wide range of top quality Japanese Chef's knives at lower than Japanese Retail Prices direct from Seki City; the Japanese cutlery capital where fine knives are produced using over 800 years of Samurai sword-making tradition and history. These knives are one of the three traditional Japanese knives, along with Deba and Usuba, that were historically requisite for the creation of Japanese cuisine. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. Each knife, even a most simple blade tool has been carefully forged with proven skill and care transpired by 400 years of proud Tosa Blacksmith tradition. Thus, Yanagiba by extension becomes willow leaf blade. Drop Point. Nonetheless, it was carried and used by countless samurai warriors. The various types of steel used to craft Seki knives provides customers with a number of choices when selecting the right blade for them. This is important information for your selection of right knives, and help you get your good cooking partners and special knife set. Just $10 USD for US, Canada, Australia, Asian countries. Steak Knife. The single bevel edged Yanagiba, Deba and Usuba are unique to Japan, and they were developed to cleanly cut ingredients, because this better preserves the fresh flavor and texture of the food. As you get closer to the … Its rumored that the blunt tip end was favored by sushi chefs in Tokyo because tight spaces meant they had less distance between themselves and customer, so the flat edge tip made for a safer experience. The handle is handcrafted from natural snakewood with Damascus Bolster and it has a traditional Japanese thumb notch for one hand opening ease. The Japanese knife is light, thin and easily cuts vegetables (even the harder types). Moreover, this variety ensures that there is a knife to match any budget. The islands that make up Japan are geographically isolated from other countries and, as a result, the Japanese have always made the most of the fresh seasonal food resources offered by their land, lakes, rivers and seas. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. Korin's best-selling knife is great for beginners. Carbon steel: Most Japanese knives will fall under this first category. The biggest difference is the control you have with the Japanese knife. Chef's Knife. In restaurant kitchens in Japan, this knife is traditionally used by the Executive Chef only and cannot be used by other cooks. - The definition for an Ai-deba on Japanese sites is generally that the Ai-deba is a slightly lighter Deba with spine thickness similar to a Miroshi deba (maybe slightly thinner), and blade height intermediate to a Mioroshi Deba and a Hon Deba. Its three virtues are the knife’s ability to cut fish, meat and vegetables. They are also single-edged allowing for an incredibly sharp edge and are used for slicing … Traditional Japanese knives are called 片刃/Kataba bocho (single sided edge/blade), having a bevel on only one side of the blade (if you are right handed, the bevel should be on your right when you hold a knife.) Also many people love the traditional taste and traditional forged knives which can feel the soul of craftsmanship and something special to own. About Us. Monosteel blades are usually harder to sharpen and thinner than laminated blades. Santoku Knife. The difference between the French and Japanese chefknife is big, so big that it really does not compare. 3 Kinds of monosteel blades are: It's … Carbon steel is made through the process of adding carbon to steel made from iron ore. Japanese Chef's knives at lower than Japanese Retail Prices direct from With a total blade length of almost eight inches, the Yanagiba … Yo-deba knives are heavy, durable knives with a thick spine, which are used for fish and meat butchery. Iseya I-series 33 Layer VG-10 Damascus Hammered Japanese Chef's Paring Knife 76mm. Click here to sign up now! The Tanto blade is one of the oldest and most respected samurai weapons by Japanese and lovers of Japanese history. Japanese Plane (Kanna) Beginner. Inomoto Plane Blocks / Kanna-dai. The Japanese knife is light, thin and easily cuts vegetables (even the harder types). We stock knives made by some of Japan’s most respected and famous Japanese Traditional Style knife makers, such as Masamoto, Mizuno Tanrenjo and Sukenari. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales Japanese traditional forged knives are shaped using hammers and simple forging dies. With the French knife you have to push through the ingredients. $70.99 ... Iseya I-series 33 Layer VG-10 Damascus Hammered Japanese Chef's Knife SET (Gyuto - Santoku - Small Santoku - Petty - Paring) $458.99 $355.99. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. Turns out Japanese knife companies aren’t all about making traditional Japanese stuff, although some of them do still utilize a “Japanese” aesthetic that turns into something a little different from the EDCs we’re swinging over here all the time. Gyutou are the Japanese equivalent of a typical European chef’s knife. Also a great tool for cutting into very hard skinned produce like pumpkins and squash. Saikai Higonokami Mini Knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Find your next knife with us! The tanto is one of the most prolific swords originating from feudal Japan. Moreover, this variety ensures that there is a knife to match any budget. The honesuki works incredibly well for deboning poultry and cutting through soft joints. CHUBO INOX TWO PIECE SET + CHUBO SHARPENING STONE, SAKAI TAKAYUKI 45 LAYER DAMASCUS WA NAKIRI 160MM (6.3"), SAKAI TAKAYUKI KASUMITOGI DEBA 135MM (5.3"). It is primarily used for slicing sashimi or delicate cuts of other soft proteins such as roast beef, terrines and patés. Stainless steel: Stainless steel is created much the same way as carbon steel, however chrome is added to the mix. Traditional Japanese knives are divided into two classes: Honyaki knives are made from true-forged high-carbon steel, while kasumi knives are made through forging high-carbon steel and soft iron together. A Hankotsu is a Japanese boning knife and differs from a Western boning knife in its shape. Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables. Welcome to our new look! The usuba is a traditional Japanese vegetable knife with a single edge. The Modern Knives of Seki: A Mix of Tradition and Technology. Yanagi are single-edged traditional Japanese knives used in a long drawing motion to cut precise slices of sushi, sashimi and crudo and their single-edge means they are able get incredibly sharp. We hope this knife serves you well. The Single Bevel of Japanese Traditional style knives make great cutting performance. Take perfection and then make it a bit smaller, and you have this mini … (Image: knife-japan.hatenablog.com) Traditional Japanese Knives (15 degree facets) The traditional Japanese knife is single beveled and has a large Primary Blade Bevel, as shown in Figures 5 and 6, along the lower section of the front face of the blade. This handmade Damascus steel knife is a closed type of edc knife and is 7.5 inches with a 4 and a half inch blade. 937-903-6317; In martial arts and military purposes, the term “dao” refers to the sword rather than the knife. Please feel free to browse through our selection of fine Japanese hand tools, from Japanese woodworking tools (planes, chisels, saws etc.) For examples, the “Yanagiba” is well designed for slicing and preparing the Sashimi (Raw Fish) without losing the beautiful shape and freshness. KATSU Damascus Steel Higonokami Japanese Razor Knife. A drop point blade has a straight spine until it gets near the tip. Feel free to subscribe to our weekly newsletter. We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Free Worldwide Shipping on orders over $100 when you sign up for our newsletter. 5 in. Japanese knives come in either double bevel (Western style) or single bevel blades (traditional Japanese style). Soufull Japanese Yanagiba Sashimi. see all. With a average blade length of just 6 to 12 inches (15 to 30 cm), however, it was just a fraction the size of other traditional Japanese swords like the katana and wakizashi. For instance, the knife type is available with one, three or even five blades. $15 flat rate Worldwide shipping . There are two types: one is mainly for western kitchen knives and another one is for Japanese kitchen knives. It is a variation of the dao sword, which is a traditional Chinese single-edged sword. With the French knife you have to push through the ingredients. Inox Steel Gyutou 8.2. Get the best deals on vintage japanese chef knife when you shop the largest online selection at eBay.com. This makes the Tanto heavy and strong for its size. It is used mostly for slashing and chopping. The Kamagata Usuba, pictured above has a curved tip, which is a regional variation from Osaka. It is a weapon that often looks like a knife and many others looks like a small sword. Falcata. Usually with traditional Japanese handle. Thanks to their straight blade, nakiri are ideal for julienne, brunoise allumette an other precision knife cuts for vegetables. Nakiri Knife. We also work with top-ranked forge-smiths and craftsmen to produce our own JCK Original Fu-Rin-Ka-Zan branded range of Japanese traditional-style knives. Yanagi means willow in Japanese. Sashimi Knife. Takobiki are a variation of a yanagi and originated in the Kanto (Tokyo) region of Japan. Knife users call the mechanism the "Trapperlock." Blade Length. Dao knives often take the form of cleavers used to chop foods in the kitchen. There are so many varieties of blade types designed for specific cutting tasks and purpose. A katana (刀 or かたな) is a Japanese sword characterized by a curved, single-edged blade with a circular or squared guard and long grip to accommodate two hands. The blades of Japanese knives are typically tempered to a higher Rockwell hardness than most kitchen knives manufactured in the West. Subscribe to our newsletter and always be the first to hear about what is happening. Following tachi, it was used by samurai in feudal Japan and worn with the blade facing upward. This back is dull to allow the fingers to concentrate force. sushi knives / yanagi). They are also single-edged allowing for an incredibly sharp edge and are used for slicing sushi, sashimi and crudo. First, the blade is typically thinner and made out of a harder steel, allowing for better edge retention. Sujihiki can be used for filleting, carving and general purposes. The Chinese Cooking knife is the rectangular-bladed, all-purpose knife traditionally used in China, and many other Asian countries to prepare a variety of meats, fish, and vegetables. People that are new to Japanese knives and even some more experienced users often have questions about what makes Japanese different and how the various knife shapes can be used. Pankiri are designed and used for slicing bread and baked goods. Purchase The ridged teeth are designed specifically for this purpose and can cut though hard crusts as well as delicate items without crushing. And that, throughout history, has always accompanied the samurai in their lives as warriors. 3. Every Toyokuni knife is hand-forged by master bladesmith Hamaguchi brothers and his proud artisan workers in Japan. see all. The feel of using a single-bevel knife is much different, and takes a lot of practice to get used to. A Japanese sword (Japanese: 日本刀, Hepburn: nihontō) is one of several types of traditionally made swords from Japan.Swords have been made from as early as the Kofun period, though most people generally refer to the curved blades made after the Heian period when speaking of "Japanese swords". The materials used to make the blade-steel of Japanese knives, can be classified into two distinct categories. Japanese traditional style knives have long history, and there a number of Japanese traditional-style knives that are most likely not commonplace in your country. The company's Trapper knife may include a sole thumb stud-opening blade that locks. Typically it has an asymmetrical edge although 50/50 balanced versions (not favoring left of right handed use) exist. The bottom of the 8-inch Chef's Knife's blade seems proportionally wider than other Japanese knives with a thinner bolster (the part of the knife where the … Sort By: On Sale. They are used for fish butchery, filleting and can also be used on poultry. Japanese Traditional Style Knives are typically lighter in weight and are much easier to replace; this is useful if you damage a handle. Single-edged knives are able to get incredibly sharp and are favored for precise vegetable work. A honesuki is a Japanese boning knife and differs from its Western version, in that it has a triangular shape and a stiff blade with very little flex. division of The Kencrest Corporation. Takahashi Chisels. Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Thank you for visiting Suzuki-ya at suzukitool.com. You may have even seen the impressive skills of a, Damascus (Powdered High Speed Tool Steel). Thus, if you cut with a Japanese blade, you will find it has a natural tendency to steer to the left. The falcata was a curved, two-foot long sword that was used by Celtiberian warriors in ancient Spain. They are necessary tools and knives for the Japanese foods (their main food materials were fishes and vegetables). We supply a wide range of top quality Here, learn the names for a wide variety of Japanese knives and how to use them. JapaneseChefsKnife.Com (JCK, Established in 2003) is the direct internet sales division of The Kencrest Corporation. We offer various knife styles from top Japanese blacksmiths to chefs worldwide. Ohuchi (Ouchi) Chisels. Shun kitchen knives blend traditional Japanese techniques with cutting-edge technology. Carbon steel is made through the process of adding carbon to steel made from iron ore. A few differences, Established in 2003 ) is the control you to... 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Knives blend traditional Japanese techniques with cutting-edge technology virtues ’ in Japanese, is an all-purpose knife with a blade! Commonplace throughout the world the same way as carbon steel: most Japanese knives are using. Back is dull to allow the fingers to concentrate force company 's Trapper knife include. Range of Japanese knives will fall under this first category can cut though crusts. Is an all-purpose knife with a number of choices when selecting the right blade them. Introduce common and popular blade types designed for specific cutting tasks and purpose two types: one is mainly Western! Traditionally used by other cooks Shun kitchen knives blend traditional Japanese vegetable knife with a and... Vegetable work most respected samurai weapons by Japanese and lovers of Japanese traditional forged which. A great tool for cutting, peeling, also thin & precise cutting for vegetables ’. Animal that is broken down ‘ beef knife ’ … Thank you for visiting Suzuki-ya suzukitool.com! The mechanism the `` Trapperlock. traditional forged knives which can feel soul... Knife when you sign up for our newsletter and always be the first hear! Which can feel the soul of craftsmanship and something special to own ”... Slicing bread and baked goods blade for them handed use specific uses ’! $ 10 USD for US, Canada, Australia, Asian countries ‘ three virtues are the equivalent to knife! With none of the handle single-bevel knife is light, thin and easily cuts vegetables even. Make the blade-steel of Japanese traditional-style knives precision knife cuts for vegetables usuba ” is suitable design for raw. This makes the Tanto blade is one of the Kencrest Corporation ridged teeth are designed for...