Both VG-1 and VG-10 are produced from Takefu Steel Company. In addition, we talked with a few existing traditional MATAGI Masters With trust, drawing up drawings, training knives and legendary blades revived to the present age, in addition, we talked with a few existing traditional MATAGI Masters and got credit, and then when we got drawings and forged the knives, finally the legendary cutlery revived to the present age. They have been. The blades are forged traditionally in multiple layers, with an inner core of hard but brittle steel, forgewelded with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed just at the cutting edge. The high-grade knives with excellent sharpness and hardness are sure to support you successfully. It is flat on both sides . Theinformation about the edge typeis shown in almost all the item pages in theHocho-Knife store. Very popular knife steel for high end Japanese cutlery and especially with Honyaki type blades. In Japan, a lot of types of Western style knives are manufactured from Meiji-era, 19th century. Long and Narrower blade is suitable for slicing tasks. Such a knife has just aesthetic value without the above benefit of the sandwich structure. As you know, the lines arenot a kind of defect but necessary lines on 3 Layer Kitchen knife. Please don't roast the blade over the fire. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachis special stainless steel which makes similar sharpness, edge retention as Carbon Steel. 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. Using any hone riding the precise angle is not going to happen, it is the goal. Blade Structure6. With ingenious ideas and traditional technology, he creates unique, overwhelming powerful knives. Is there something I can apply to the blade after washing? +1 to everything GS said on Mac Originals and old knife conditions. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. For many western chefs, the Original series knives were their introduction to Japanese cutlery and their properties were a true revelation about the limitations of western knives. 12~15 degrees would be recommended if you cut some hard materials. Refresh your browser window to try again. We stock a wide selection of knives from leading Japanese knife producers, including Hattori, Takeshi Saji, Mcusta and Moki. 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. With the classic Japanese design, precision machining and high-quality craftsmanship states the Mcusta's brand philosophy. Dont worry about it. Did I wash the knife improperly? Take full advantage of our site features by enabling JavaScript. Original Price 216.92 Many of the vintage MAC knives are from the "Original" series. Steel Qualities of Kitchen Knives5. One of our customers gave us a question, I am looking for non stainless, that is a full carbon knife. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. A lot of Japanese custom makers use it. This lightweight knife is easy to use on smaller fish. The oldest kitchen knives found in Japan are those made in the Nara period, around 8th century. 271.15, 542.30 VG-1 This is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance. Because ink on the newspaper contains some oil to prevent from rust. It's rather large with long channels going down the flat sides for "Fine honing " is anyone familiar with this steal? or Best Offer. Assuming that the expectation the knives were of good manufacture exceeded the physical reality , that's a shame but what can we do about it ? If it's a very finely polished one, you may use it on soft carbon steel. Is it a defect?. The reasons for this vary with the manufacturer and the type of blade theyre creating. You can taste speechless cutting performance, great edge retention and easy maintenance (resistance for the rust). (4) polish the rusted area with a cork, keeping the knife from moving. Shop by category. Honyaki knives are forged solely from one material: high-carbon steel (called Hagane). To further insure that no residue remains, it is recommended that you pull a clean towel through the guide rail after rinsing. 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Especially works of TAMAHAGANE and ANCIENT CARBON STEEL FORGING are precious. Many of makers use VG-10 for the Damascus blade too. The hongasumi knives are made in the same way as Kasumi knives. Sellers looking to grow their business and reach more interested buyers can use Etsys advertising platform to promote their items. (3) put a cork in the water. It works quite well. 912 results for vintage japanese chef knife. Buy chefs knifes products and get the best deals at the lowest prices on eBay! Germany | English (US) | (EUR), remembering account, browser, and regional preferences, remembering privacy and security settings, personalized search, content, and recommendations, helping sellers understand their audience, showing relevant, targeted ads on and off Etsy, remember your login, general, and regional preferences, personalize content, search, recommendations, and offers. Easy to sharpen, even high hardness. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. I'm not sure I know how to use it best ,but I watched Julia Child do it on a YouTube video. (40% off), Sale Price 218.14 Qualifying purchases could enjoy no Interest if paid in full in 6 months on purchases of $99+. A customer asked about the wave line on a popular kitchen knife,Hi there,Ive got the knife. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Some high-class knives are made of this SG-2, Elite line of Shun and Yaxell GOU series. Original Price 129.07 Etsy is powered by 100% renewable electricity. The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. (20% off), Sale Price 271.15 (50% off), Sale Price 173.54 The Sujihiki is suitable design for the slicing tasks. Therefore, such a multi-layer structure can not simply be said no meaning from a view of strength and durability. Its history goes back to the Edo era in Sakai, Japan. Kasumi means mist which refers to the hazy appearance of the soft iron body of the blade, as contrasted to the glossy appearance of the carbon steel. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. Wholesale Knives, Los Angeles, California. SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. Refer to eBay Return policy opens in a new tab or window for more details. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure is used in more expensive blades to add corrosion resistance while maintaining strength and durability. Onedemerit of the Damascus knives isthe cost because ofadditional production process. Versatile cooking knife for cutting up, filleting and preparing meat and fish. Today, Japanese knife makers are engineering new advanced manufacturing processes such as sub-zero tempering and premium trademark-formulated knife steels to produce exceptional Western-style knives. (2) sprinkle evenly powder cleanser so as to cover the rust. Very good steel, and very popular choice for high end Japanese kitchen knives. Just $10 USD for US, Canada, Australia, Asian countries. They successfully make difference beyond your expectation. Is the honkasumi gyuto made of a mono steel or clad knife and what is the hardness of the steel?. Looks like we're having trouble connecting to our server. Carbon Steel often used for Traditional Japanese Knives, good Quality, not Rustproof. , but the sharpness is excellent with less-likely chipping. We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. It is a very thin blade, which adds to the ease in cutting. This series was intended as a set of knives for commercial kitchens - hence, the hole in the forward end of the blade, to hang the knife up after use and cleaning. Many sandwich outer layers covering thecenter corerealizethe unique Damascus pattern for each knife. **This is just for double-edged blades. High Carbon Stainless Steel The high carbon stainless steel is a metal alloy containing relatively high amounts of carbon. Our mission is to bring you fine Japanese knives at prices lower than Japanese retail, direct from Japan. The hamon is beautiful andunique one by one knife, made by harmony of two different materials. 9.29 to 9.39. The steel is harder than German steel and has a greater sharpening potential. I see, I have mostly carbon steel. Originally, many Japanese kitchen knives clearly show their relation to the Samurai sword. Copyright 2023 JapaneseKnifeDirect.Com, R-2 (SG-II) Powdered High Speed Tool Steel. VerticalScope Inc., 111 Peter Street, Suite 600, Toronto, Ontario, M5V 2H1, Canada. It is also known as MC66 and is used by Henckels under that alias. To prevent rust, you need to do some adequate maintenance. Were pleased to introduce the Steel Qualities for Traditional Japanese Knives as follows. 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). Parts of Japanese Sushi Knife3. eBay item number: 144899068895 Item specifics 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. The high carbon stainless steel blades do not discolour or stain, and maintain a sharp edge for a reasonable time. Hard materials high end Japanese kitchen knives found in Japan, a lot of types of style... 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