Knife Sharpening
Practical Guide Book to Japanese Knives – how to preserve a keen edge
May 2, 2024 Knife SharpeningBrandsHow to
An useful practical gudebook has been published by Sakai Takayuki for professional chefs. You can learn history of Japanese kitchen knives, knowledge of knife types, recent updations of Japanese knives and how to sharpen a knife effectively getting detail & deep alanysis of edge types, suitable sharpening angles for several situation, and parctical sharpening technique …
Kei Kobayashi R2 Special Finished Chefs Knives with Red-Ring Octagonal Handle
May 29, 2021 Knife SharpeningBrandsSteel Qualities
Kei’s Knives feature special-finished 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, and the …
Japanese Style Kitchen nives are used in French Restaurant?
September 26, 2019 Knife SharpeningHow to
Although western style knives are very popular, Japan has its own unique and amazingly sharp Japanese kitchen knives. The other day, a monthly meeting of cutlery wholesaler mates was held at a French restaurant where a member’s son works as a chef. Both the food and the wine were tasty, and just as everyone was …
Get the right waterstone – King Large Reversible Combination Sharpening Whetstone #1000 & #6000
March 16, 2019 Knife Sharpening
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?
February 13, 2019 Knife SharpeningSteel Qualities
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 ?
February 22, 2018 Knife Sharpening
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 !
September 18, 2017 Knife Sharpening
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…
June 1, 2017 Knife Sharpening
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 ?
March 12, 2017 Knife SharpeningHow to
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
November 16, 2016 Knife Sharpening
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
September 1, 2016 Knife SharpeningHow to
“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
July 4, 2016 Knife SharpeningHow to
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
May 26, 2016 Knife Sharpening
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?
January 28, 2016 Knife Sharpening
[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
September 1, 2015 Knife Sharpening
“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 …
