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honmamon, japanese knife, made in japan -

SHIROGAMI 1 (white steel)Hitachi Co., around 1.3% carbon, 0.25% manganese, HRC 61-64.This is pure carbon steel, fine grained and extremely hard, used by traditional foundries and for forging Honyaki blades.SHIROGAMI 2The same components as 1, but in lower quantities.AOGAMI 1 (blue steel)Hitachi Co., around 1.3% carbon, shirogami base + 1.5% tungsten, 0.4% chromium, HRC 61-64.The addition of carbides makes it stronger than white steel. It is also used for the best honyaki blades.AOGAMI 2The same components as 1, but in lower quantities.AOGAMI SUPERHitachi Co., around 1.4% carbon, aogami base + 0.4% molybdenum, 0.4% vanadium, HRC 61-65.This high quality steel is...

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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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