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honmamon, japanese knife, made in japan -

When the sharpening stone is recessed. No matter how much you grind, it won't be a sharp blade. Sharpening stone need retain flat.

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honmamon, japanese knife, made in japan -

The yanagi is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, long and thin blade is designed to cut slices in one drawing stroke, which applies minimal pressure on the flesh of the fish to avoid stress and cell destruction. Different cutting techniques are used with the yanagi to enhance the aesthetics and the flavors of the fish. There are several variations of fish slicers that are all used in different situations and regions, however the yanagi style is the most widely used. The kensaki yanagi, sakimaru takobiki and maguro yanagi serve similar functions,...

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honmamon, japanese knife, made in japan -

Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust. The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts. Kurouchi finishes vary widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them. Of course you need to sharpen the edge everytime after using it even if the Kurouchi coating works for the sides of blade....

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How to Use a Sharpening Stone for Single Edge 1.Sharpen in three parts 2.The top edge hold on diagonally up 3.Put the knife on an angle 4.Count up how many times 5.Whole to sharpen 6.Check the burr 7.Clean up burr (Kaeri)

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How to Use a Sharpening Stone for Double Edge 1.Sharpen in three parts 2.The top edge hold on diagonally up 3.Put the knife on an angle 4.Count up how many times 5.Whole to sharpen 6.Another side 7.Clean up burr (Kaeri)

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