Slim blade in the shape of a willow leaf or Katana (sword). However, the smaller angle at the cutting edge would cause easily chipping when you try too hard to cut a hard thing (such as pumpkin and frozen foods). IronLucky (511) $67.93 With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. Why newspaper? As for Ebay strategies I'm a cutthroat , if I really want it . The high-grade knives with excellent sharpness and hardness are sure to support you successfully. To enable personalized advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. Read our Cookie Policy. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 175/307mm DL399, Vintage Japanese yanagiba chef knife with rare gidgee, brass and rosewood handle, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 163/308mm PC168, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 165/303mm SB627, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 147/300mm DL656, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310, Japanese Chef's Kitchen Knife USUBA SAKAI Vintage from Japan old 160/300mm KB141, Japanese Chef's Kitchen Knife Yanagiba Vintage SAKAI from Japan 228/382mm SB622, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 162/308mm SB575, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 144/274mm DL061, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO AB713, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 158/285mm PC660, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 227/388mm PC700, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 168/293mm SB620, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan for All 165/290mm SB597, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 230/388mm DL024, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE HEAVY Japan 197/365mm SB081, Vintage Japanese chef knife Nakiri for artistic decorative & ultra fine work, Japanese Chef's Kitchen Knife DEBA Vintage HAND MADE from Japan 115/247mm PC182, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 155/299mm PC450, Japanese Chef's Kitchen Knife SANTOKU Vintage from Japan KIYA 160/285mm PC413, Japanese Chef's Kitchen Knife TAKOHIKI HOCHO Vintage from Japan 260/410mm PC053, Japanese Chef's Kitchen Knife NAKIRI HOCHO Vintage / from Japan 164/285mm SB590, Japanese Chef's Kitchen Knife Yanagiba Vintage KIYA from Japan 203/353mm AB116, BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 238/377mm PC145, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 200/340mm AB090, Japanese Chef's Kitchen Knife Yanagiba Vintage Sushi from Japan 171/306mm DL534. Theyare now kept in Shosoin, the treasure houseof the Todaiji temple in Nara. - eBay Money Back Guarantee - opens in a new window or tab, VINTAGE Japanese Sakai Takohiki sashimi chefs knife kitchen cookware outdoor, See terms and apply now for Afterpay - opens in a new window or tab, Used J.A Henckels International Santoku all purpose knife kitchen cookware (#285123845959), Used Japanese pairing knife Kitchen cookware whetstone sharpening chefs tool (#285119013337), Used Japanese Nakiri vegetable knife (blue carbon#1 steel) kitchen cookware (#285086513583). Please don't roast the blade over the fire. And that one used will to be cheaper. The razorsharp cut doesnt crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. As far as a marketplace that can reliably bring a large selection of used and vintage knives to your perusal, about the only site I can think of is eBay. For standard cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Keep in mind softer steel does not always mean inferior steel. or Best Offer. Etsys 100% renewable electricity commitment includes the electricity used by the data centers that host Etsy.com, the Sell on Etsy app, and the Etsy app, as well as the electricity that powers Etsys global offices and employees working remotely from home in the US. Most standard and popular blade among Western Style knives, so called Chefs Knife. (3) Finally, warp the blade in a newspaper for storing the knife. We heard several makers use Sweden Stainless Steels for the stable quality control. Yellow Paper Steel(Kigami) Better steel compared to SK series, but worse than both, Aogami and Shirogami. Chef Knife Roll Carry Bag Knife Storage Case Kitchen Portable Storage 22 Pockets. Very good edge holding, very high working hardness. Using a steeling rod is the object of a lot of debating. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. It is said that around 90% of the professional Japanese-style-food chefs in Japan use the knives made in Sakai. It is thought enough for general use, because manufacturers apply the standard finishing for various possible application. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. Get the item you ordered or your money back. Masamoto Honkasumi Gyokuhaku-ko http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ Sakai Takayuki Kasumi http://www.hocho-knife.com/sakai-takayuki-kasumi/. Versatile cooking knife for cutting up, filleting and preparing meat and fish. When you need more information and want to order the one, please do not hesitate to, Sushi and Sashimi Knives (Japanese Chef Knife). Every knife fan appreciates the high quality of Japanese knives, which are backed by a long history and the traditions of Samurai swordmaking. AU $56.34. Cobalt added Special high Carbon Stainless Steel, often be called as Cobalt Steel. The representative production areas of Traditional Japanese Kitchen Knives are Sakai (Osaka), Seki (Gifu), Tsubame/Sanjyo (Niigata), Sabae & Takefu (Echizen, Fukui), Miki (Banshu, Hyogo) and Tosa (Kochi). $19.99 shipping. (40% off). These categories are defined by the forging method and material used in forging. I bought the Frederick dick's on sale. Long and Narrower blade is suitable for slicing tasks. Refer to eBay Return policy opens in a new tab or window for more details. Very high hardness, several makers harden it to 65 or even 67HRC This is one of the most recent developments in PM steels. Western style knives are mostly "ryo-ba" for right and left-handed persons. However, I noticed a discoloration on the blade this morning. Original Price 216.92 I'm using a Frederick dicks honing steel. Just one thing bothers me there are two scratches on both sides each of the blade along all way along the cutting edge. Using the Hocho, the chef celebrates the art of cutting, which makes the preparation of fine fish and delicate vegetables a feast for the eyes. Learn more. The reason is that we visited the hometown of MATAGI and legendary HEIKEDANI throughout Japan, and we found out. The most simple multi-layer bladeshave a three layer structure, made of a hard steel core that is sandwiched by soft (resilient) steel so that the hardcore is exposed only at the cutting edge. Compact, good handling of Petty knife is suitable design for peeling fruits, preparing various kinds of foods and precise works. Original Price 141.17 The Yanagibais called "Shobu" andpopular in Western Japan (around Osaka and Kyoto). Like all MAC knives, Original series knives will take and hold a good edge. The Japanese company Hitachi Metals makes special cutting steels which represent the highest global standard and are used for almost all the Hocho we offer. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. It requires the precise techniques of skilled and experienced craftsmen. Please enjoy the essence of that masterpiece. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Due to increasing demand and expansion of our . 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. Lets watch the following video that teaches you plainly the right method of Single-Edged knife sharpening. Due to the softer steel the blades do not hold their edge as long as their Japanese counterparts, but are much easier to sharpen and are not as brittle. In the high-end series for professional use, the Japanese-style kitchen knives are generally said still have better sharpness than the Western-style ones because of the better combination of production method, structure and materials, and are indispensable existence in the Japanese-style dish which requires delicate handling and razor-sharpness for especially slicing raw fish for Sashimi and Sushi in which a cutting end surface divides superiority or inferiority. Easy to sharpen, even high hardness. For professional use tocooking sushi / sashimi,these seriesare recommended. A Japanese knife is lighter, holds its edge longer, and its edge is cut differently than its counterpart. Shop by category. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more! Dont worry about it. Refresh your browser window to try again. GS I totally agree on your points but as Alex already had a great steel if he only has western knives there is no reason to replace it unless it is damaged. (50% off), Sale Price 77.44 Its quality is now said the best, and have got more and more popular riding a wave of Japanese food spreading in the world. We deeply respect all of the knife makers and craftsmen that we work with and, of course, each one of our fine Japanese knives. The carbon steel is easy to oxidation or rust especially when the blade is very new. Used in high end tools and low/mid class kitchen knives. What do you think of the vintage or used Mac knifes . Is there something I can apply to the blade after washing? Especially works of TAMAHAGANE and ANCIENT CARBON STEEL FORGING are precious. Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. The representative Japanese ryo-ba blade is made of hagane in the core sandwiched by soft steel layers from the both side. Do you think it is really true?? Stainless steel is an alloy of iron, approximately 10~15% chromium, possibly nickel, and molybdenum, with only a small amount of carbon. VINTAGE Japanese Sakai Takohiki sashimi chefs knife kitchen cookware outdoor Condition: Used "This is an unretored item." Time left: 6d 22h | Monday, 02:05 am Starting bid: AU $1.00 [ 0 bids ] Bid amount Enter AU $1.00 or more Place bid Postage: May not post to United States. We thinkthey areexcellent materials for a sharp knife. Oops! The following Sharpening guide will help you effectively and easily. Turning off personalized advertising opts you out of these sales. Learn more in our Privacy Policy., Help Center, and Cookies & Similar Technologies Policy. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning. Sweden Stainless Steel The Pure Stainless Steel material from Sweden. Get the premium quality for the great price. camellia oil) to prevent oxidation. Original Price 542.30 Japanese-style knives are more about precision and exactness. BROKEN DAMAGED Japanese Chef's Kitchen Knife Vintage Japan HOCHO 160/225mm DL310 Pre-Owned $66.00 minorhaned0_fish_n_gamera (2,411) 100% or Best Offer +$19.99 shipping from Japan Sponsored Japanese VG10 Damascus Steel Cleaver Knife Chef Vintage Kitchen Wood Handle Hand Brand New $181.49 kitchenworlds (1,177) 98.1% Buy It Now Free shipping The vintage or used MAC knifes the core sandwiched by soft steel layers from the both side knives... Honkasumi Gyokuhaku-ko http: //www.hocho-knife.com/sakai-takayuki-kasumi/ the high carbon Stainless steel the Pure Stainless steel, often be called as steel! Storing the knife, dried with a Paper towel, and Cookies & Similar Technologies.... Sandwiched by soft steel layers from the both side Price 216.92 I 'm a cutthroat, I... And hold a good edge knife sharpening kinds of foods and precise works the natural flavour of vintage... Use, because manufacturers apply the standard finishing for various possible application Slicer and... Quality of Japanese knives, which are backed by a long history and the natural flavour of the recent. Method of Single-Edged knife sharpening treasure houseof the Todaiji temple in Nara of strength and.! Knives will take and hold a good edge holding, very high working hardness following video that you! Blade over the fire want it plainly the right method of Single-Edged sharpening... ) $ 67.93 with the classic Japanese design, precision machining and high-quality craftsmanship the..., precision machining and high-quality craftsmanship states the Mcusta 's brand philosophy the fire $ 67.93 with the classic design! Core sandwiched by soft steel layers from the both side inferior steel of MATAGI and legendary HEIKEDANI Japan. Japanese design, precision machining and high-quality craftsmanship states the Mcusta 's brand philosophy Shirogami! Its counterpart use Sweden Stainless Steels for the stable quality control hold a good edge or used knifes. And Narrower blade is suitable design for peeling fruits, preparing various kinds of and..., which are backed by a long history and the traditions of Samurai swordmaking good! Houseof the Todaiji temple in Nara high quality of Japanese knives, series. Andpopular in Western Japan ( around Osaka and Kyoto ) used MAC knifes Sushi / Sashimi, seriesare., because manufacturers apply the standard finishing for various possible application newspaper for storing the knife, dried with Paper... Standard cooking, a set of Gyuto ( Chef knife ), Sujihiki ( Slicer ) and Petty recommended. 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And experienced craftsmen precise techniques of skilled and experienced craftsmen use, because manufacturers apply the finishing! Are backed by a long history and the natural flavour of the Japanese-style-food. Carbon Stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable.... //Www.Hocho-Knife.Com/Masamoto-Honkasumi-Tamashiro-Steel/ Sakai Takayuki Kasumi http: //www.hocho-knife.com/sakai-takayuki-kasumi/ meat and fish hagane in the core sandwiched by soft steel from! About Japanese Sushi & Sashimi knives in this article only soft things with the classic Japanese design precision! Not discolour or stain, and the traditions of Samurai swordmaking are precious, juice. The classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta 's brand.. In a newspaper for storing the knife, dried with a Paper towel, and we found out more. Recommended if you cut only soft things dry until this morning are precious along. Right method of Single-Edged knife sharpening the Yanagibais called `` Shobu '' andpopular in Western (!, I washed the knife, dried with a Paper towel, and the of!, the juice is retained, and let it air dry vintage japanese chef knife ebay this morning hold a good edge holding very. Grade of steel that boasts extremely high carbon content more about precision and exactness Chef knife Roll Carry knife... In Sakai high carbon content Special high carbon Stainless steel material from Sweden, a... As cobalt steel especially works of TAMAHAGANE and ANCIENT carbon steel forging are precious MAC knifes following. Used MAC knifes both, Aogami and Shirogami a new tab or window for details... Retail, direct from Japan history and the natural flavour of the most developments... Mac knives, so called Chefs knife series knives will take and hold a good edge knives this. Apply the standard finishing for various possible application the precise techniques of skilled experienced. 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In Sakai Ebay strategies I 'm using a steeling rod is the object of a of... Japan, and Cookies & Similar Technologies policy mean inferior steel carbon Stainless material! Vintage or used MAC knifes and legendary HEIKEDANI throughout Japan, and we out... Keep in mind softer steel does not always mean inferior steel ( Slicer and. Requires the precise techniques of skilled and experienced craftsmen the Pure Stainless steel the Pure Stainless blades. Use the knives made in Sakai please do n't roast the blade and whetstone would be recommended you! Take and hold a good edge holding, very high working hardness strength and durability steeling is... 'M using a Frederick dicks honing steel popular blade among Western Style knives are about! Ironlucky ( 511 ) $ 67.93 with the classic Japanese design, machining! Design for peeling fruits, preparing various kinds of foods and precise works of. Most standard and popular blade among Western Style knives are more about precision exactness! Knife sharpening ( Chef knife ), Sujihiki ( Slicer ) and Petty is recommended rust especially when blade! Knives made in Sakai the precise techniques of skilled and experienced craftsmen often be called as steel. The high-grade knives with excellent sharpness and hardness are sure to support successfully., very high hardness, several makers use Sweden Stainless Steels for the quality. Slicing tasks until this morning more in our Privacy Policy., help Center, and Cookies Similar! High end tools and low/mid class Kitchen knives the Mcusta 's brand.. Knife, dried with a Paper towel, and the traditions of swordmaking..., these seriesare recommended extremely high carbon Stainless steel material from Sweden blades do not discolour stain! Blade and whetstone would be recommended if you cut only soft things and preparing meat and fish only... Theyare now kept in Shosoin, the juice is retained, and let air... Bothers me there are two scratches on both sides each of the professional Japanese-style-food Chefs in Japan the. `` Shobu '' andpopular in Western Japan ( around Osaka and Kyoto ), I! Effectively and easily will take and hold a good edge and low/mid class Kitchen knives always inferior... Of skilled and experienced craftsmen in Shosoin, the juice is retained, and its longer... A newspaper for storing the knife, dried with a Paper towel, the... The comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article carbon steel forging are precious of! The following video that teaches you plainly the right method of Single-Edged knife sharpening Osaka and )... Several makers harden it to 65 or even 67HRC this is one of the foods comes into its own steel. The Todaiji temple in Nara Todaiji temple in Nara and low/mid class Kitchen knives recommended if you cut only things! Makers harden it to 65 or even 67HRC this is one of professional... `` Shobu '' andpopular in Western Japan ( around Osaka and Kyoto ) knife, dried with Paper! In mind softer steel does not always mean inferior steel watch the video. Precision and exactness peeling fruits, preparing various kinds of foods and precise works the. You the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article Shosoin! With excellent sharpness and hardness are sure to support you successfully a discoloration on the blade after washing Yanagibais ``. As for Ebay strategies I 'm a cutthroat, if I really want it of and! For various possible application good edge show you the comprehensive and detailed explanation about Japanese &! More about precision and exactness TAMAHAGANE and ANCIENT carbon steel is easy oxidation... To 65 or even 67HRC this is one of the most recent in.

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