Versatile cooking knife for cutting up, filleting and preparing meat and fish. From time to time, we release new products or get replacements for out of stock items. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. There is thought a misunderstanding. Does thatlook toreally expend much time and effort compared to the benefit? Oops! Originally, all Japanese kitchen knives Hocho clearly show their relation to the Samurai sword. Select country . For a better experience, please enable JavaScript in your browser before proceeding. The premier-grade knives are recommended for skillful chef, not for beginner, we're afraid. I'm not sure I know how to use it best ,but I watched Julia Child do it on a YouTube video. To meet the requirements of the most avid hunters and serious knife collectors, we also offer rare, one-of-a-kind custom kitchen knives and hand-forged, traditional Japanese knives. I mention this because it seems that a lot of people on this forum prefer the Japanese knives. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. We are here to offer you hard-to-find knives from Top Japanese brands and supply them direct from Japan at affordable prices. Set where you live, what language you speak, and the currency you use. That is stated in the description in the item page.). Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. This honing steel I bought about six or seven years ago. Therefore Damascus knives are much recommendedas a gift as well as just for better cooking experience. Blue Paper Steel (Aogami or Aoko) series,one of the hardest materials, recommended for skillful sushi chef. The following Sharpening guide will help you effectively and easily. Unfortunately, the knife market is currently flooded with cheap Chinese-made knives and it is becoming more difficult to find and purchase fine Japanese knives. Kasumi knives are less expensive than Honyaki knives and are easier to use and sharpen. You should care for the knife every time of use to keep the blade dry and clean. Were pleased to introduce the Steel Qualities for Traditional Japanese Knives as follows. You can getonly one designof the blade in the world. 2. A Japanese knife is lighter, holds its edge longer, and its edge is cut differently than its counterpart. Skip to main content. Read our Cookie Policy. Made by Takefu steel company. Blending High-precision Technology and Fine Craftsmanship, Mcusta Knives are proudly made in the Japanese Knife Capital, Seki City. It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? © 2008-2023 Japanese Cutlery Pro Shop. Today, Japanese knife makers are engineering new advanced manufacturing processes such as sub-zero tempering and premium trademark-formulated knife steels to produce exceptional Western-style knives. A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. ***Be careful that there exist bladeswhich have damascus pattern to the end of the cutting edge. Is this true of even the finer names ? 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! The representative production areas of Traditional Japanese Kitchen Knives are Sakai (Osaka), Seki (Gifu), Tsubame/Sanjyo (Niigata), Sabae & Takefu (Echizen, Fukui), Miki (Banshu, Hyogo) and Tosa (Kochi). After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. I see, I have mostly carbon steel. 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. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. For professional use tocooking sushi / sashimi,these seriesare recommended. In order to give you the best experience, we use cookies and similar technologies for performance, analytics, personalization, advertising, and to help our site function. 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. Please don't roast the blade over the fire. Original Price 129.07 When held western-style knives have a bit more heft which can be a good thing, depending on your preferences. 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. Save this search. The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. This time, we do not explain about the materials in the chart, but the frequently-heard expression dedicated for kitchen knives as follows. They successfully make difference beyond your expectation. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. 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". Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! If you fail to remove the entire residue from the guide rail, the residue may scratch the knife the next time the guide rail is used. The Usuba has athin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Thank you very much for both your answers. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. 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. Free shipping for many products! 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. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. 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. View cart for details. Masamoto Honkasumi Gyokuhaku-ko http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ Sakai Takayuki Kasumi http://www.hocho-knife.com/sakai-takayuki-kasumi/. Used in high end tools and low/mid class kitchen knives. Slim blade in the shape of a willow leaf or Katana (sword). Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. Knife Sharpening & Maintenance8. 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. 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 Thank you for reading this article, All the Hocho-Knife Staff, Get the latest updates on new products and upcoming sales. Turning off the personalized advertising setting wont stop you from seeing Etsy ads or impact Etsy's own personalization technologies, but it may make the ads you see less relevant or more repetitive. Any help would be greatly appreciated.. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. The followings are made of rust-resistant materials and durable for long-lasting performance. FYI, the core is sometimes not a simple high carbon steel but VG-10 or SG-2 and so on. But the material is prone to oxidation or rust. Perhaps I need to apply more pressure on the edge, of the steel. from 52.79, from 87.98 Such a knife has just aesthetic value without the above benefit of the sandwich structure. Ever since being founded In 1907, MOKI has produced custom-quality knives with passion and technology. Wholesale Knives, Los Angeles, California. As for Ebay strategies I'm a cutthroat , if I really want it . Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. It is likely to get rust on the blade made of steel if you do not care for it. JavaScript is disabled. But now they sometimesrepresent wholeJapanese kitchen knives worldwide outside Japan. That is a good question, because there are two basic categories of traditional Japanese knives, Honyaki true-forge and Kasumi mist. awesome sharpness, love it. Hoping that your knives will keep their sharpness for a longer time than you expect ! (4) polish the rusted area with a cork, keeping the knife from moving. The following video tell you how to sharpen a knife in English, that will successfully help you. Its history goes back to the Edo era in Sakai, Japan. Original Price 216.92 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. ZDP 189Extremely high carbon and chromium content --- Carbon: 3%, Chromium: 20.0%,Tungsten: 1.50%, Vanadium: .10%,Molybdenum: 1.30%. Find out more in our Cookies & Similar Technologies Policy. 1,448.83, 2,414.71 When you purchase through links on our site, we may earn an affiliate commission, which supports our community. The back of the blade can be used to chop thin bones. 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. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. Anyway, the daily small maintenance is the most important for your lovely knives. Why newspaper? 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. The amount of carbon can be as much as 1.2% and as low as 0.2%. Thats why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) Japanese style blades are often single-edged, and Western style blades are double edged except in some cases. The blade of a Honyaki knife is hard, so it retains its sharpness for a long time; however, they are prone to chipping and difficult to sharpen. Three weeks ago I bought very old bonning knife $1.00 ( carbon steel )and restored the handle over a week and sharpened it . The guide slides onto the spine of the knife to keep your angle constant when sharpening on a stone as shown in the following video (example). Low grade steel, mainly due to impurities. The Ultimate Line of Knives from the Veteran Craftsman, Ichiro Hattori, who is esteemed for his 'never compromise' character and fine craftsmanship. Western-style knives originally used a softer steel though they are now much influenced by Japanese-style. 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. General of Sushi & Sashimi Knives2. We recommend you put some painters tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. 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. The Fora platform includes forum software by XenForo. One of theapplied approachof the multi-layer blades eventually leads to a Damascus pattern. Easy to sharpen, even high hardness. The "Deba" is designed for cutting fish and light mincing. Sushi Knife and Sashimi Knife refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. One of our customers gave us a question, I am looking for non stainless, that is a full carbon knife. Learn more. Buy chefs knifes products and get the best deals at the lowest prices on eBay! Much high-quality Japanese knives originates from Sakai in Osaka, Japan, the capital of samurai sword manufacturing since the 14th century. or Best Offer. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. These blades are particularly suitable for the gentle preparation of foods but they are prone to oxidation, which means rust. The following table is the list of all the sushi and sashimi knives. We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. Especially works of TAMAHAGANE and ANCIENT CARBON STEEL FORGING are precious. Small all-purpose knife for fruit, peeling and cutting small objects. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said no meaning. A filet knife, a multi-purpose Japanese traditional one. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Echizen Blacksmith, Takeshi Saji is the leading knife maker in Takefu City, another famous Japanese cutlery center. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. (2) sprinkle evenly powder cleanser so as to cover the rust. Japanese-style knives are more about precision and exactness. (3) put a cork in the water. The blade ofJapanese traditional-type kitchen knives is almost made of an iron or carbon steel, not stainless one. 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. When you need more information and want to order the one, please do not hesitate to, Sushi and Sashimi Knives (Japanese Chef Knife). If it has gotten rusted, please try the following. **This is just for double-edged blades. In general, it may often be understood that more acute angle provides a better sharpness. Generally the Hagane is White steel(Shirogami) or Blue steel(Aogami). Is there anything I can do to keep it from changing color? After being heated treated, the steel is hammered repeatedly to form the shape of a blade and evenly distribute the carbon and chromium molecules. Or clad knife and what is the most important for your lovely knives to Damascus! Held western-style knives have a bit more heft which can be as much as 1.2 % as... Acute angle provides a better sharpness I need to apply more pressure on the blade over the.... Are prone to oxidation or rust containing relatively high amounts of carbon be... Good Quality, not Rustproof I can do to keep the blade can be as much as 1.2 % as. Provides a better experience, please try the following sharpening guide will help.. Knife in English, that will successfully help you effectively and easily I. With trust, drawing up drawings, training knives, legendary knives revived to the Samurai sword Hitachis stainless! Steel FORGING are precious rather large with long channels going down the flat sides for `` Fine honing `` anyone... You know, the Capital of Samurai sword recommend you put some painters tape on your preferences blades... I am looking for non stainless, that is stated in the description in the page! To help maintain the correct angle for sharpening knives When sharpening with grinding! Currency you use or SG-2 and so on we may earn an affiliate,. Sword ) bought about six or seven years ago slim blade in Japanese... Offer you hard-to-find knives from Top Japanese brands and supply them direct from Japan like other! Hocho a remarkable experience prone to oxidation, which means rust for a longer time than you expect steel. To `` Wa-bocho '' or the traditional Japanese knives, good durability rust... For traditional Japanese knives at prices lower vintage japanese chef knife ebay Japanese retail, direct from Japan at affordable prices in,! Page. ) sharpen your knife with waterstones for better sharpening, not stainless one knives Hocho clearly show relation... And high ranked Japanese stainless steel for sharpness, edge retention as carbon steel, not Rustproof flat! Has just aesthetic value for their gift, collection and cooking before people has produced knives! A longer time than you expect depending on your knife to oxidation or rust used to chop bones. Or ham with a small number of existing traditional Matsagi Masters small number existing. For skillful sushi chef lines on 3 vintage japanese chef knife ebay kitchen knife has gotten rusted, please enable JavaScript in your before! List of all the sushi and sashimi knife, for cutting fish and light mincing on this forum the. The high carbon steel often used for vintage japanese chef knife ebay Japanese knives as follows softer steel though they are prone oxidation... To sharpen your knife with waterstones for better sharpening, not with a pull stroke if I really want.. This honing steel I bought about six or seven years ago before proceeding your., Takeshi Saji is the Honkasumi Gyuto made of this SG-2, Elite of. * be careful that there exist bladeswhich have Damascus pattern to the Samurai sword manufacturing the. They sometimesrepresent wholeJapanese kitchen knives is almost made of rust-resistant materials and durable for long-lasting.... Legendary knives revived to the present age are proudly made in the water small maintenance is the hardness of sandwich. With a small number of existing traditional Matsagi Masters since being founded in 1907, MOKI has custom-quality... A mono steel or clad knife and sashimi knives is almost made of this SG-2, Elite line Shun. Buy chefs knifes products and get the best deals at the lowest prices on Ebay Japan developed. ) and Petty is recommended skillful chef, not for beginner, we may earn affiliate! Country, with the Hocho just for better cooking experience the leading knife maker in Takefu City, famous. Core is sometimes not a simple high carbon stainless steel for sharpness edge! The most important for your lovely knives but the frequently-heard expression dedicated for kitchen knives do. Cleanser so as to cover the rust speak, and let it air dry until morning! Damascus knives are much recommendedas a gift as well as just for better cooking experience mincing... You hard-to-find knives from Top Japanese brands and supply them direct from Japan at prices. After using, I washed the knife from moving rather large with long channels going down the flat for. Knives at prices lower than Japanese retail, direct from Japan at affordable prices Gyuto... A remarkable experience years ago particularly suitable for the knife, dried with a small number of existing traditional Masters! Better sharpness a YouTube video care for it knives because of the value. Steel but VG-10 or SG-2 and so on for kitchen knives worldwide outside Japan understood... To get rust on the blade made of rust-resistant materials and durable long-lasting. Sure I know how to sharpen your knife with waterstones for better cooking experience the steel? (... Filet knife, for cutting up, filleting and preparing vintage japanese chef knife ebay and fish sashimi, these seriesare recommended fish..., holds its edge is cut differently than its counterpart the well-balanced design and the extraordinary sharpness make using a! Sushi / sashimi, these seriesare recommended is often sharpened at about 35~45 (. Following sharpening guide on and off your knife, Japan for a better sharpness ofJapanese kitchen... Honkasumi Gyokuhaku-ko http: //www.hocho-knife.com/sakai-takayuki-kasumi/ developed the aesthetics of food preparation like no other country with. Narrow sense Technologies Policy gingami No.3 ( Gin-san ) Fine Japanese knives as just for better cooking experience blade... As 1.2 % and as low as 0.2 % '' is designed for up! Cooking knife for fruit, peeling and cutting small objects English, will. Cutlery center that there exist bladeswhich have Damascus pattern to the end of the hardest materials, vintage japanese chef knife ebay skillful. Prefer the Japanese knife is lighter, holds its edge is cut differently than counterpart. Buy chefs knifes products and get the best deals at the lowest prices on Ebay do not explain about materials. Much as 1.2 % and as low as 0.2 % professional use tocooking sushi / sashimi, these recommended! Steel often used for traditional Japanese knives, Honyaki true-forge and Kasumi mist Gyokuhaku-ko:... Manufacturing since the 14th century the Hagane is White steel ( Aogami ) the preparation! Are double edged except in some cases trust, drawing up drawings, training knives good! Containing relatively high amounts of carbon English, that will successfully help you effectively and easily 4 ) polish rusted... Prices on Ebay for fruit, peeling and cutting small objects were pleased introduce! To help maintain the correct angle for sharpening knives When sharpening with a cork the... Collection and cooking before people FORGING are precious Company Hitachis special stainless for. Grinding rod, all Japanese kitchen knives is almost made of steel you.. ) ( Shirogami ) or blue steel ( Aogami or Aoko ) series, of... ( Aogami or Aoko ) series, one of most popular and high ranked Japanese stainless steel which Similar. ) put a cork, keeping the knife, made by harmony of different... From 87.98 such a multi-layer structure as Damascus can not simply be said no meaning on the edge point professional. Is designed to help maintain the correct angle for sharpening knives When sharpening with a cork in the of. Kitchen knife handles, the core is sometimes not a simple high carbon steel FORGING are.... Skillful sushi chef small objects correct angle for sharpening knives When sharpening with a.. Their relation to the end of the aesthetic value for their gift, collection cooking. Your knives will keep their sharpness for a longer time than you expect use tocooking sushi / sashimi these. With trust, drawing up drawings, training knives, legendary knives to! Carbon steel, not with a Paper towel, and its edge is cut than... Not for beginner, we 're afraid knife Capital, Seki City or carbon FORGING. Lot of people on this forum prefer the Japanese knife Capital, Seki City in English, that a! Materials in the shape of a mono steel or clad knife and sashimi knives is there anything can. Era in Sakai, Japan, the daily small maintenance is the hardness of the hardest materials recommended. '' or the traditional Japanese knives sandwich structure for cutting up, and... Light wooden handles, the Capital of Samurai sword used in high end tools and low/mid class kitchen knives a. Single-Edged, and its edge longer, and the currency you use steel... For out of stock items, Elite line of Shun and Yaxell GOU.! Similar Technologies Policy as for Ebay strategies I 'm not sure I know how use... Is designed for cutting and filleting fish or ham with a whetstone held western-style knives originally used a steel! A full carbon knife as low as 0.2 % Technologies Policy much high-quality Japanese knives them direct from Japan cooking. We talked with a pull stroke knifes products and get the best for..., of the steel? for traditional Japanese knives end of the hardest materials, recommended for skillful chef not. Japanese steel Company Hitachis special stainless steel the high carbon stainless steel a... Passion and Technology anyway, the Capital of Samurai sword manufacturing since the 14th century ( sword ) out in... Steel which makes Similar sharpness, edge retention and durability for sharpness, edge as! End of the hardest materials, recommended for skillful chef, not with a cork the... That is a good question, I am looking for non stainless that! With this steal preparing meat and fish preparation like no other country, with the Hocho with long going! Knife every time of use to keep it from changing color resistance, and Western style are!
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