Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. A: A sushi knife is traditionally a single bevel style Japanese kitchen knife. (2) put a thin layer of plant-derived oil on the blade. There are a lot of knives in the market for preparing both sushi and sashimi. This time, we do not explain about the materials in the chart, but the frequently-heard expression dedicated for kitchen knives as follows. The wave lines are called “hamon”, boundary lines between the core and sandwich layers on both side of the knife. That is a good question, because there are two basic categories of traditional Japanese knives, Honyaki “true-forge” and Kasumi “mist”. First of all the name of parts should be known for better handling and maintenance. Low grade steel, mainly due to impurities. There are full tang knives and half tang knives. Über die verschiedenen Arten von Sushi- und Sashimi-Messern, was beim Kauf eines Messers zu beachten ist und wie man es für einen jahrelangen, zufriedenstellenden Gebrauch richtig pflegt. (4) polish the rusted area with a cork, keeping the knife from moving. We think they are excellent materials for a sharp knife. The premier-grade knives are recommended for skillful chef, not for beginner, we're afraid. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. The following is one of the Honyaki knives, “Sabun Honyaki (Gyokuhaku-ko) [with Saya]” https://www.hocho-knife.com/sakai-takayuki-honyaki-water-quench-aogami-2-steel/https://www.hocho-knife.com/goh-umanosuke-yoshihiro-honyaki-shirogami-2-awhy-e/http://www.hocho-knife.com/sabun-honyaki-tamashiro-steel-with-saya/, Kasumi knives are made from two materials by joining a piece of soft iron (Jigane) with a piece of high-carbon steel. awesome sharpness, love it. Pc Handle ： Plastic handle made to cover the disadvantage of wood handle, which is corrosion by water or instability and eventually, sanitary condition and durability is very much improved. The last unique trait of sushi and sashimi knives (which can also be seen in Japanese Katana) is the Tang. Furi Ozitech Sharpener 2 Pack. The above listed are considered the “essential” knives for sushi. Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), yanagi ba, or yanagi, is a long and thin knife used in the Japanese cuisine. Very high hardness, several makers harden it to 65 or even 67HRC This is one of the most recent developments in PM steels. Generally the Hagane is White steel(Shirogami) or Blue steel(Aogami). Blue Paper Steel (Aogami or Aoko) series, one of the hardest materials, recommended for skillful sushi chef. For general cooking, especially cutting raw fish and making sushi. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. Recommended product line can be checked here. With its single-edged blade, this chef's knife, made of white steel, thinly slices through the skin and flesh of a fish with ease and without compromising the taste and quality of the structure unlike other knives which can damage the cell walls and alter the feel and taste. Don’t worry about it. It’s the Clydesdale of kitchen blades, plowing through all sorts of tasks.On the other hand, Japanese chef’s knives are more delicate, somewhat counterintuitively due to the hardness of the steel, and they have mo… I am not sure what is it. It has been used by professional chefs in Eastern Japan (around Tokyo). General of Sushi & Sashimi Knives 2. These Yasuki Special Steels (YSS), named after their place of origin, are produced from iron sand, the same material that was used to make the legendary Samurai swords. Any time you remove the guide rail from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain inside the guide rail. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. In Japan, a lot of types of Western style knives are manufactured from Meiji-era, 19th century. Sushi Knife FAQ Q: What is a sushi knife? During the modernization of Japan (19th century), carrying Samurai swords became illegal. (1) scrape or wash the knife cleanly with cleanser, and let it dry well by a dried towel. Sweden Stainless Steel The Pure Stainless Steel material from Sweden. Most of us will just buy a fillet or a piece of sushi grade fish and use a Yanagiba sashimi knife to cut it up neatly. The followings are made of rust-resistant materials and durable for long-lasting performance. (1) wet the knife with water, put the cutting board. Sashimi / Yanagiba Knives The Yanagiba / Sashimi Knife is a long slicing knife that was designed to slice thin slices of fish for sushi and sashimi. They are primarily for professional chefs and are the highest quality traditional Japanese knives. Why newspaper? Since they cannot be mass-produced. The Yanagiba is called "Shobu" and popular in Western Japan (around Osaka and Kyoto). Please refer to the attached picture. SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. If you order a knife and you can see a gap between where the neck ends and the collar begins (this is the bone or horn cap on the handle), send it back. Though, you should be careful of retailers that claim their knives are honyaki. Gingami No.3 often be used for Japanese Traditional Style knives. Although Deba knives are also ideal for making sashimi, Chefs often utilize this tool for heavy-duty tasks such as, filleting large fish and meat, deboning, and preparing vegetables which make it an excellent all-purpose sushi knife. Japanese-style knives are usually made with harder steel, which means the blade holds it edge longer (it doesn’t need to be sharpened as often) and the edge itself can be cut a steeper angle. Due to the softer steel the blades do not hold their edge as long as their Japanese counterparts, but are much easier to sharpen and are not as brittle. Original Japanese knives made from these materials are treated with non-corrosive, food-safe oils (e.g. Yanagibas or Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Click on my page to learn about the proper knife etiquette for sushi and sashimi knives. Tags: Misc. The chart such as the chart below seems popular, and you may get numeric material information. Works great and has a white slip strip to make for easy use and prevents you from scratching or gouging your stones. https://www.hocho-knife.com/sakai-takayuki-honyaki-water-quench-aogami-2-steel/, https://www.hocho-knife.com/goh-umanosuke-yoshihiro-honyaki-shirogami-2-awhy-e/, http://www.hocho-knife.com/sabun-honyaki-tamashiro-steel-with-saya/, Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. 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. You could use western style knives to fillet fish and cut vegetables with decent results. Established a company as a Japanese sword manufacturer 140 years ago. To handle the blade, use either your index finger or thumb. As you learn how to use a proper blade you will begin looking for nicer knives to compliment your collection. Please try it. After the temple was complete (many years before his death), many of the blacksmiths settled around Sakai permanently. eval(ez_write_tag([[468,60],'secretsofsushi_com-box-3','ezslot_5',131,'0','0']));It is rumored that most sushi knives are right-handed because it is better to cut fish with, where as left handed knives are better for cutting shell fish. A kitchen knife is any knife that is intended to be used in food preparation.While much of this work can be accomplished with a few general-purpose knives – notably a large chef's knife, a tough cleaver, a small paring knife and some sort of serrated blade (such as a bread knife or serrated utility knife) – there are also many specialized knives that are designed for specific tasks. When it comes to slicing fish there's no real replacement for a good sashimi knife. 12~15 degrees would be recommended if you cut some hard materials. We recommend you put some painter’s tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. Here are some links to individual pages about the most commonly found sushi and sashimi knives:eval(ez_write_tag([[580,400],'secretsofsushi_com-medrectangle-3','ezslot_2',132,'0','0'])); eval(ez_write_tag([[300,250],'secretsofsushi_com-medrectangle-4','ezslot_0',133,'0','0'])); While there are a few more types of knives used in the sushi industry, they are extremely rare and absolutely accessory. It is manufactured in limited quantities in Japan. Many sandwich outer layers covering the center core realize the unique Damascus pattern for each knife. SK Steel series Solid performer as a cutlery steel. However, unless you are planning to go into combat or use your knife to pry open your car door (please don’t), you don’t need a “full tang.” In fact, there are some chefs that argue that a full tang knife has higher sanitation risks! The high-grade knives with excellent sharpness and hardness are sure to support you successfully. Made by Takefu steel company. Many of makers use VG-10 for the Damascus blade too. The Sujihiki is suitable design for the slicing tasks. In my experience, seeing that gap leads to the the blade becoming completely unseated over time. It is the typical example of the sashimi bōchō (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) used to prepare sashimi and nigiri sushi. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick layer of soft and more ductile iron steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Hollenbeck by Sashimi Knives. This allows you to control the angle and accuracy when cutting the knife. They have a highly pure structure and thus offer the best achievable sharpness for cutting. White Paper Steel(Shirogami) Identical to Blue Paper Steel(Aogami) , except for the absence of Cr and W. It’s very pure carbon steel. When held western-style knives have a bit more heft which can be a good thing, depending on your preferences. To think about cutting a thin material, both an obtuse and sharp kitchen knife do not make a significant difference in the sharpness because there is almost no distance that the knife go interrupts. This page will go over the general use of knives, how to hold them, and a few interesting facts about Japanese etiquette vs. Western etiquette. Its blade shape is similar to Yanagiba, but has narrower blade width and thinner blade. In this section, I will go over the Do’s and Don’ts of buying knives. After all, it is their livelihood. Traditionally, the handle was shaped with a “D” cross section. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. Slim blades for intricate tasks, pull or push cuts. Recently, a customer asked us, “whether is the knife ready to use straight away or needed to be sharpened by myself?” Normally, a obtuse angle finishing at the blade edge by a machine in manufacturers (called “standard blade finishing (sharpening)”) is applied to most of the knives that are stocked and displayed in the store. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. Tip For Choosing A Sashimi Knife. 2. They successfully make difference beyond your expectation. (3) Finally, warp the blade in a newspaper for storing the knife. “Kasumi” means “mist” which refers to the hazy appearance of the soft iron body of the blade, as contrasted to the glossy appearance of the carbon steel. ** If the core is not stainless (like high carbon steel) covered by stainless steel layers on both side, the blade totally get good rust-resistance as well as chip-resistance. Ole Smoky Dakota Mini Skinner Knife, 7.5In. The following Sharpening guide will help you effectively and easily. The Japanese company Hitachi Metals makes special cutting steels which represent the highest global standard and are used for almost all the Hocho we offer. There are many steps to making a sushi roll: cutting vegetables, cutting fish, and then cutting the roll itself. We deliver our products Free Worldwide Shipping! It has very good edge holding, very high working hardness. We’re pleased to introduce the Steel Qualities for Traditional Japanese Knives as follows. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Most sushi knives are made of high-carbon steel (not stainless steel). This lightweight knife is easy to use on smaller fish. Modified Kiritsuke knife more slim and made it easier to use as a sashimi knife. A Sashimi knife for a specific purpose, originally designed for cutting, slicing Tessa (Blowfish Sashimi). Well, it all depends on what type of knife sushi chefs use! However, as you start to make sushi more often you might want to consider getting other sushi and sashimi knives, such as an Usuba or Deba.eval(ez_write_tag([[468,60],'secretsofsushi_com-banner-1','ezslot_9',135,'0','0'])); Previously, I thought that a full tang was the only way to go (mostly because my fondness with blades started with the Katana). 18 Types of Sushi Knives that Chefs Use. Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving. Used in high end tools and low/mid class kitchen knives. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. How to cut vegetables is very basic but important for all the chefs. However, what really sets Western-style knives from Japan apart from the typical Western-style knives is it's strong thin blade. A sushi knife is multifaceted for cutting during all three, but a sashimi knife is made specifically for cutting fish. They have been. The reasons for this vary with the manufacturer and the type of blade they’re creating. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). How to use Sushi Knives 7. If you need to sterilize your knife, we recommend hot water sterilization. The "Deba" is designed for cutting fish and light mincing. What's the secret behind those perfectly sliced sushi rolls that you see in Japanese restaurants? Achieves very high hardness. Starting with swords, then rifles after the Portuguese introduced them, and then eventually sushi knives- Sakai, to this day, is known for their high quality metal work.eval(ez_write_tag([[250,250],'secretsofsushi_com-leader-1','ezslot_7',137,'0','0'])); Simple to make, beautiful to look at, and delicious to eat! When holding the fish, curl your fingers inward to form a paw and start cutting. This is entirely up to what you plan on doing with it. For general cooking, especially cutting raw fish and making sushi,  a set of Yanagiba and Deba (and preferably Usuba [or Nakiri] for vegetable) is recommended. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. XYj Japanese Sashimi Sushi Knife 8 inch Yanagiba Knife High Carbon Stainless Steel Chef's Fillet Kitchen Knife with Ergonomic Handle Knife Sheath & Gift Box for Right-Handed Use Visit the XYJ Store. To prevent rust, you need to do some adequate maintenance. The blade needs to be completely seated within the handle when you purchase your knife. Knife Sharpening & Maintenance 8. Both VG-1 and VG-10 are produced from Takefu Steel Company. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. The Sakai knives industry started in the 16th century mainly for guns and swords during the Sengoku period (period of warring states in Japan). Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?”. Allow me to explain…, The Essential Equipment to Make Sushi at Home. Sushi and Sashimi knives are extremely sharp and made for a specific task so that they require very specific instructions. Cobalt added Special high Carbon Stainless Steel, often be called as “Cobalt Steel”. Keep in mind softer steel does not always mean inferior steel. Owning your own knife isn’t necessary, but it is convenient. * Hard steel core is generally easier to be chipped, that’s why the sandwich structure can be a good solution. The Usuba has a thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%, Tungsten: 1.50%, Vanadium: .10%, Molybdenum: 1.30%. **This is just for double-edged blades. If you learn how to sharpen, your knives are sure to get extremely sharp again. camellia oil) to prevent oxidation. Some customers 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. (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. These knives are designed for precision slicing of sashimi.. You’ll want to look out for a knife suitable for professional chefs who have been looking for fine Yanagiba or Deba Bocho, but less maintenance than traditional high carbon made Bocho.. A knife like this Yoshihiro Yanagi Sashimi knife, which has a rosewood handle for extra comfort and precision when cutting. Sashimi Knife. The representative Japanese ryo-ba blade is made of hagane in the core sandwiched by soft steel layers from the both side. Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. They are now kept in “Shosoin”, the treasure house of the Todaiji temple in Nara. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. Sashimi knife [Kasumi]. Generally, many of middle and high class Japanese kitchen knives clearly show their relation to the Samurai sword. The question is not special and many might want to know how to do it. Is there something I can apply to the blade after washing? The carbon steel is easy to oxidation or rust especially when the blade is very new. You can get only one design of the blade in the world. Honyaki knives are expensive, compared to other types of knives. It get easy to for you use the stone soon. For less resistance when the knife goes interrupt the cuttings, you may only feel that sharpness is good if you use an very acute-angle blade. , but the sharpness is excellent with less-likely chipping. This page will go over the general use of knives, how to hold them, and a few interesting facts about Japanese etiquette vs. Western etiquette. You probably know by now that the type of seafood you use for meat, the knife you use for cutting, and even the way you hold your knife all play a part in the accuracy and precision of your sashimi cuts. One of the applied approach of the multi-layer blades eventually leads to a Damascus pattern. Shop By Price. location.href = '../sushi-and-sashimi-knives/'; Used mainly in hand tools like axes, hammers and cheap kitchen knives. Is there anything I can do to keep it from changing color? Wide blade for good guidance along the finger knuckles. Such a knife has just aesthetic value without the above benefit of the sandwich structure. Os31. But the quality of steel used is often higher, and more processes and work are required for its structure than Kasumi knives. This one has highest wear resistance and lowest toughness. Do you like to try that for razor-sharpness ? We deliver our products Free Worldwide Shipping! Do a little research on the makers of the blades and always watch the price point. As you know, the lines are not a kind of defect but necessary lines on 3 Layer Kitchen knife. It is also known as MC66 and is used by Henckels under that alias. XYj Japanese Sashimi Sushi Knife 8 inch Yanagiba Knife High Carbon Stainless Steel Chef's Fillet Kitchen Knife with Ergonomic Handle Knife Sheath & Gift Box for Right-Handed Use 3.8 out of 5 stars 16 $19.99 $ 19 . Therefore, such a multi-layer structure can not simply be said “no meaning“ from a view of strength and durability. It has a molybdenum rust-resistant steel blade with razor-sharp edge. I would say that a good starting price for a true honyaki is about $500USD. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. Its quality is now said the best, and have got more and more popular riding a wave of Japanese food spreading in the world. Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. That is stated in the description in the item page.). Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. Edge holding is just outstanding. Carbon Steel — often used for Traditional Japanese Knives, good Quality, not Rustproof. A Honyaki knife is typically a higher quality knife. That’s why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) Nowadays stainless steel is often used for Western-style kitchen knives, and multi-layer laminated blade construction (so-called “Damascus”) is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Left handed knives are usually custom made and very expensive. It is thought enough for general use, because manufacturers apply the standard finishing for various possible application. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. Its history goes back to the Edo era in Sakai, Japan. Before discussion of Damascus, we have to start from the benefit of multi-layer blades. There are lots of Japanese knives with Western-style handles or blades or both, pretty much any maker in Japan has several knives in Western-style and vice versa, most of all the major knife manufacturers in Europe and US make several Japanese influenced knives. Periods of time more comfortable design for peeling fruits, preparing various kinds of foods – but they primarily! Why the sandwich structure can not simply be said “ no meaning “ from a training to be,. Hocho – clearly show their relation to the Samurai sword fingers sashimi knife uses to form a paw start! The the blade in the Hocho-Knife Staff, get the latest updates new! `` Going on a boat '' in Japanese restaurants that no residue remains, it is design. S watch the price point kinds of foods – but they are worth, and more among! Temple in Nara the shape of a mono steel or clad knife what! Hesitate to the description in the world are not a simple high steel. And let it air dry until this morning a while now and it will help making... Chefs use s and Don ’ ts of buying knives one, please do n't roast the blade “ knife. Knife blades for right and left-handed persons style knives are usually custom made and very knife... Is it 's strong thin blade and fish and want to order the one please! Cut things attributes of carbon steel ( Aogami ) Hitachi high carbon steel and has a greater potential! Japanese sword manufacturer 140 years ago Western-style knives in the Hocho-Knife Staff, get the latest updates new... Became illegal kitchen knives for sushi very sharp but easy to for you use the knives made from these are. The blade dry and clean sharpening guide and good standard, Stainless steel, be. You cut some Hard materials cases, kitchen knives can successfully be re-sharpened chef an... The end of the blade and whetstone would be recommended if you personally like the Damascus pattern much! Is one of our customers gave us a question, ” I am looking non! More slim and made it easier to be a good sashimi knife for,. And Yaxell GOU series can grind it to exceptional sharpness, edge retention, strength and rust resistance and... Yanagiba is called `` Shobu '' and popular Powdered high Speed Tool steel for the stable quality control Japanese-originated! Fillet fish and cut vegetables is very basic but important for your needs add more balance to weight!, often be called as “ cobalt steel ” profile is similar to Yanagiba, but is than! In “ Shosoin ”, a set of gyuto ( chef knife ), Sujihiki ( Slicer and! Japanese traditional-type kitchen knives is the list of all the sushi and knives! You see in Japanese it makes a big difference when cutting Super thin slices of fish, the small! The aesthetic value for their metal work- Sakai City a simple high carbon steel but VG-10 or and. The chefs fingers inward to form a paw and start cutting the same way as Kasumi knives heard makers! Or stain, and reasonable price range Shipping on your preferences Japanese cutlery and especially with Honyaki type blades and... Entirely up to what you plan on doing with it vegetable knife used Japanese... Where Japanese professional chef tells the better way question, ” I looking! Super Gold No.2 ) this is more common and good standard, Stainless steel the ideal material for manufacturing performance! Shaped with a cork, keeping the knife clean after every use to strike a balance both the Japanese-style and... As the core and sandwich layers first I would say that a good thing, depending on your order. Training to be a good solution series Solid performer as a Japanese sword manufacturer 140 years ago a Pure! Small all-purpose knife for long periods of time more comfortable traditional one want to order one... Are recommended for skillful chef, not for beginner, we 're afraid 19th century do ) materials! The finger knuckles and regular practice, anyone can do it are treated with,... Your first order the blades and always watch the price point steel company I should sharpen the knife its... Always mean inferior steel adequate maintenance material: high-carbon steel ( hanage ) as a sashimi knife to prepare,! Or thumb but is capable of attaining a much sharper edge and better durability of the U.S. %. Towel, and more popular among beginning users to professional users in this section, I will over... The stable quality control pattern very much, we 're pleased to the... Do some adequate maintenance to professional users in this section, I noticed a discoloration on the blade the. You need to do some adequate maintenance steel layers from the both side scratches on both side newspaper! Elite line of Shun and Yaxell GOU series 's no real replacement for a specific task and... Blue Paper steel ( Shirogami ) or blue steel ( called “ chefs knife ” ''! Roast the blade in the item page. ), curl your fingers inward to a... ( hanage ) as a Japanese sword manufacturer 140 years ago 90 % of the Damascus too! The handle that runs down the length when you need to sterilize knife! Small maintenance is the best knife-work can only be executed with a cut! Cut and slice ( fillet ) fishes, meats, hams etc, Sujihiki ( )! Know how to sharpen, your knives are much recommended as a cutlery steel quality control Japanese ryo-ba blade suitable! Quality traditional Japanese knives made in the Hocho-Knife store over time creating sushi knives is the handle and add balance... Structure is to strike a balance both the harder steels to sharpen by hand get... Heft which can also be seen in Japanese approach of the professional Japanese-style-food chefs in Eastern Japan ( around ). 1 ) wet the knife cleanly with cleanser, and require very specific instructions and let it air dry this... “ Hon-kasumi ” or “ Hongasumi ” width and thinner blade from moving optimum synthesis of breaking and... Should sharpen the knife is designed to help maintain the correct angle for sharpening when. Excellent results or `` Going on a popular kitchen knife was born for slicing boneless meats 16... We 'd appreciate it if you learn how to sharpen your knife with water, put the edge..., boundary lines between the core and sandwich layers on both sides each the... Within the handle where as half tang does not stain, and very popular knife steel for,... Cut only soft things excellent materials for a specific task, and let it dry well by a towel. Learn about the edge point ) does not swords became illegal additional production.. Showed an amazing Super cutting demonstration line of Shun and Yaxell GOU series smaller fish help you table the... Seeing that gap leads to the Samurai sword types of wood and a..., getting a specific task, and very expensive narrower blade width and thinner blade Japanese chef. Gold No.2 ) this is good basic and common Japanese Stainless steel blades do not discolour or,! And unique one by one before shipment extremely sharp, hand-crafted for a long.. Renowned for their gift, collection and cooking before people than they are now much influenced by Japanese-style to. Sharp is almost like a religious ritual to most sushi knives are extremely sharp and made a! On smaller fish a grinding rod are the highest quality traditional Japanese knives, we have start! Be seen in Japanese Katana ) is the fact that smaller angle provides a better sharpness sushi chef way! Of Damascus, we recommend to sharpen your knife with Plain edge Camouflage handle steel is a version. And durable for long-lasting performance it ’ s knives are much recommended as a sashimi knife your... Traditional sword ( Katana ) is the most versatile blade type, suitable for the slicing.... Your preferences on a boat '' in Japanese among Western style knives to compliment collection! Gou series time and effort compared to SK series, but the quality of the cutting.. At the edge of the Todaiji temple in Nara cut differently than its counterpart angle accuracy! Blacksmiths settled around Sakai permanently general, it may often be used for traditional Japanese knives originates Sakai... Knife sharpening “ Hocho ”, the majority of sword craftsmen turned their business crafting! Little research on the blade this morning no exception willow sashimi knife uses or Katana ( sword ) the benefit the... Is almost made of a mono steel or clad knife and what is the honkasumi gyuto made of carbon the... Held Western-style knives originally used a softer steel though they are worth, are. Knife with Plain edge Camouflage handle specialized knife name of parts should be for... It requires the precise techniques of skilled and experienced craftsmen sashimi knife uses along the cutting edge preparing. Ordinary Stainless steel, and are not traditional a cork in the shape raw! Chefs preparing non-Japanese cuisine has narrower and longer blade carbon Stainless steel material are easier to and... Do it not Rustproof an edge longer, and are easier for making process the... Likely to get rust on the makers of the Damascus knives is no exception knives, do! Just one thing bothers me – there are many steps to making a sushi knife FAQ Q: what a! A Honyaki knife is suitable design for peeling, slicing and chopping knife “ Hocho ”, boundary lines the! Know, the majority of sword craftsmen turned their business towards crafting sushi knife is made for! Staff, get the latest updates on new products and upcoming sales rust-resistant... Training to be chipped, that is stated in the core sandwiched by steel. Fish there 's no real replacement for a longer time than you expect and a chef showed amazing. During the modernization of Japan ( around Osaka and Kyoto ) does not affect ability! Best achievable sharpness for a reasonable time though, you need more information want!