Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives・Japanese chef knife — with Excellent Design and Unparalleled Tradition.
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Knife Sharpening

Kei Kobayashi R2 Special Finished Chefs Knives with Red-Ring Octagonal Handle

Kei’s Knives feature 63 Layer Damascus-patterned blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel for professional. The blade provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The hairline finished blade with skilled Kobayashi’s technique provides sharper edge than that by other craftspersons, …

[Customer complaint] My knife has gotten discolored after cutting fruits !

A customer gave us a complaint about a kind of rust on a kitchen knife, “Dear sir, I bought this knife from you and just started using it today to cut some mangoes. I was very surprised to see that the blade discolored (see pictures) and there was a grey liquid coming out. I tried …

Get the right waterstone – King Large Reversible Combination Sharpening Whetstone #1000 & #6000

Make knife sharpening easier by getting the right whetstone. The King Combination Stone “KDS” shown here has what you need to remove grinder marks and finish with a polished edge. Made from the same materials as the King Deluxe Whetstones, this item will give much better results than an oil stone. The King KDS Whetstone …

Why is Aogami Super not very used in yanagiba?

A customer gave us a good question about Sushi/Sashimi knives. “Excuse my for a second mail . I forgot something. Why aogami super is not very used in yanagiba – kiritsuke knives ( only in the kurouchi types ) – I have a yanagiba 270 blue super Steel and performs very well, but now is …

What is Japanese Nagura Stone used for ?

We’re pleased to introduce to you the “Nagura” stone today.  Do you know what it is used for? A Nagura stone is a small waterstone, used to condition waterstones during use. Yes, as you’ve already guess, the word “Nagura” means “correcting” in Japanese.  Nagura stones are used to create a honing paste on the surface …

[Customer complaint] the sharp tip bent through regular kitchen use !

A customer gave us a complaint about trouble at the tip of a kitchen knife, “I have restored a broken tip on a Damascus hammered knife. I have 3 such knives, and it is possible to bend the sharp tip through regular kitchen use. Not by dropping the knife… If you try to hammer the …

My knife got a little bent at the tip…

Over the last three years, more than ten customers has gotten in trouble about their sushi knives (Japanese kitchen knives) and contacted us in a gentlemanly tone for example, “The tip of my knife got a little bent :(. Anyways, I wanted to ask you, what is the proper way to sharpen this sushi knife. Please advice me the best …

How to sharpen Misono UX10 at 70/30 ?

Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically. A customer gave us a question about that. “I’m very interested in purchasing a Misono UX10 gyuto. My question is how difficult will it be for me to sharpen the 70/30 beveled edge? I have no experience hand-sharpening knives. And if it’s better to have a …

How to sharpen Double-Edged Knives

In the past, we introduced the article of “How to sharpen Double-Edged Knives“. This time, you’re advised how to sharpen Double-Edged Knives by Mr. Ajioka, a traditional craftsman in the Japanese kitchen knife capital, Sakai. He will teach you how to sharpen with Sakai method, “Sakai-Togi”. We guess that it is the first time for …

How to sharpen Single-Edged Knives

“Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time,  that is completely different from that of the traditional Western knives. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. If you learn how to sharpen, your …

How to remove rust on blade

Recently, a customer asked us for the better way of maintenance of Japanese traditional-type kitchen knife.“I used the hocho last night to slice vegetables for dinner. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning.However, I noticed a discoloration on the blade this morning. Is …

How to use Sharpening Guide for better sharpening your knives

For better sharpening you knives, we recommend you to use a Sharpening Guide.The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. 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 …

Which waterstone is better, #1000/6000 or #1000/#3000?

[updated on Jan. 8, 2017] A customer asked us, “Which combination waterstone is recommended, #1000/6000 or #1000/#3000?           <#6000 side>                      <Reverse>                          <#1000 side> I have reentered your site today and …

Sharpening Knife by Master Sushi Chef Hiro Terada

“Yo Bocho” or Western-Style Kitchen Knives are very popular around the world.Mr.Terada, a Master Sushi Chef, explains How to Sharpen a double-edged Western-Style Kitchen Knife on a whetstone.Almost all the “Yo Bocho” are double-edged for both right and left handed persons.On the other hand, “Wa Bocho” or Japanese Traditional-type Kitchen Knives are mostly single-edged.Regarding the single-edged and double-edged, please refer to …

How to handle an Aogami (Blue paper) Steel knife ?

Aogami or Blue paper steel is high-grade carbon steel, containing more Chrome and Tungsten than Shirogami or White paper steel. The blade made of Aogami has a very hard edge — HRC: 60~65 or higher — and long-term sharpness once you sharpen it rightly. When you use an Aogami kitchen knife, you can cut food …

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