Monthly Archives: January 2015
Concern upon Sushi Preparation Techniques
January 30, 2015 Topics
Today, we’re pleased to introduce the “Sushi Skills Institute”. More than 50,000 sushi restaurants are said outside Japan. And it is concerned that sushi preparation techniques have not kept pace with the rapid sushi boom and market expansion, and many accidents are caused by incorrectly prepared and handled raw fish. No matter which country, it …
Any Knife for Left-Handed Person? (2)
January 21, 2015 Left-Handed KnivesBrandsBlade Styles
The other day, we described an article for kitchen knives for a Left-handed cook. This time, we’re pleased to announce to you that one of the excellent brands has successfully been added to our listing. >> details Misono UX10 Swedish Stainless Series (for Left-Handed Person) We’re sure that many left-handed persons will be glad to use the line. Because it is so Stylish and High-Quality that …
What are the benefits of a Damascus knife?
January 10, 2015 Damascus KnivesBlade Styles
This is a good and very essential question. Some like Damascus knives because of the aesthetic value for their gift, collection and cooking before people. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. From a view of strength and durability, such a multi-layer structure as Damascus …
SEKI KANETSUNE Damascus Series
January 5, 2015 Brands
KANETSUNE brand has been cultivated in the 800-year histrical blade capital of SEKI city, Japan. Each knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to once experience the excellent performance and beautility of the Damascus knives. http://www.hocho-knife.com/kanetsune/ If you need to get more details, welcome to visit …
Whether is the knife ready to use straight away?
January 4, 2015 Knife Sharpening
Recently, a customer asked us, “whether is the knife ready to use straight away or needed to be sharpened by myself?” (machine finishing) 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 …
