Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. The information about the edge type is shown in almost all the item pages in the Hocho-Knife store. Edge Angle In general, it may often be understood that more acute angle provides...
Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. The information about the edge type is shown in almost all the item pages in the Hocho-Knife store. Edge Angle In general, it may often be understood that more acute angle provides...
2.Long-lasting sharp edge designed to cut meats, vegetables and fruit. 3.The tapered grinding of the blade is allowed to achieve an Extremely sharpness. 4.Durability and good balance. Description : 67 layers Japanese Damascus steel & VG10 core knife Set ...
Product Name:12' Japanese Sashimi knife;Handle material:Benge Wood;Blade material:440C;Hardness:55-58HRC;Thickness:3.0mm;Net Weight:280G;Blade Length:300MM;Full length:460MM;Key Feature1:Ultra Sharp Edge;Quality:Top-quality;Type:Knives;Knife Blade Materi
Note the only point still outstanding is I have not used enough to fully assess the edge retention. At this point I have no concerns that it won’t be as good as other common quality stainless steels used for kitchen cutlery. Thomas H. paring knife A work of art, as is the rest ...
Unusual design feature is this is a single grind knife, but the edge is ground on the left side for the right handed knives. This is done to prevent knife edge from cutting into the crab meat when cutting it out of the hard shell. Heavy, thick blade is ideal for cutting through the ...
We stock knives made by some of most respected and famous Japanese Traditional Style knife makers, such as Masamoto,Mizuno Tanrenjo,Sukenari and Fu-Rin-Ka-Zan.
Sashimi Knife Japanese Style 6Cr16MoV Steel Sharp Slicing Fish Sushi Filleting Cleaver Kitchen Knives Wood Handle [Name]:Sashimi Knife [Material]: 6Cr16CoMoV High Carbon stainless steel[Knife handle]: Wood Handle [HRc]: 55-59 Note:Single edged-shaped edge.The right edge of the blade is sh...
Keeping your kitchen knife sharp not only makes cutting easier but also safer. Here are some tips to ensure your knife maintains its cutting edge for longer: Regular… Japanese Knife : Takeshi Saji Knives : Embodying Artistic Brilliance in Every Slice ...
9. Sujihiki (Carving Knife) A long narrow blade with a double edge that slices through vegetables and meats with equal ease, the sujihiki is the Western version of a yanagi. Like the gyutou, it preserves the integrity of the food it cuts and is a great Japanese knife type for making ...