Onryō-Kei Kuro Nakiri (Vegetable knife), 165 mmOnryō-Kei Kuro Nakiri,
Japanese style vegetable knife with a core of Japanese Shirogami # 2 carbon steel. Equipped with a black (Kuro) protective layer and with the logo of an Onryō (怨 霊) -Kei engraved (Japanese…€ 89,00
Sakai Shigekatsu deba (cleaver), 180 mmSakai Shigekatsu Deba
This fine Japanese knife for meat and fish has a classic single-sided blade. The knife has a core of Japanese SK carbon steel and has a traditional handle of Honoki wood. This knife is completely hand-forged…€ 129,00
Sakai Shigekatsu Mioroshi deba (fish knife), 210 mmSakai Shigekatsu Mioroshi Deba
This beautiful Japanese fish knife has a classic single-sided cut blade. The knife has a core of Japanese SK carbon steel and has a traditional handle of Honoki wood. This knife is completely…€ 129,00
Sakai Shigekatsu Yanagiba (fish knife), 300 mmSakai Shigekatsu Yanagiba
This beautiful Japanese fish knife has a classic single-sided cut blade. The knife has a core of Japanese SK carbon steel and has a traditional handle of Honoki wood. This knife is completely hand-forged…€ 139,00
Sakai Shigekatsu deba (cleaver), 210 mmSakai Shigekatsu Hon-Deba
This beautiful traditional Japanese fish knife has a classic single-sided cut blade. The knife has a core of Japanese SK carbon steel and has a traditional handle of Honoki wood. This knife is completely…€ 199,00
Tokuyo Mukimono (universal knife) 180 mm, -03091-Tokuyo Mukimono (Universal knife),
Traditionally Kasumi-yaki forged blade of stainless steel with core (Hagane) of Japanese Shirogami # 2 steel (White # 2, non-stainless) and an outer layer (Jigane) of non-stainless steel made in…€ 339,00
Specials Traditional
Traditional Japanese knives or Hōchō have been in use in Japan for over a thousand years. The basic knives are the Deba, the Usuba and the Yanagiba but there are many versions and sizes available.
There are 2 forging techniques to be found in traditional Japanese kitchen knives, namely honyaki and kasumi.
Honyaki are forged knives from one type of steel usually Aogami or Shirogami steel. Kasumi knives are laminated knives where a hard carbon steel core layer the so-called Hagane (Aogami or Shirogami steel) is wedged by a softer outer layer (Jigane) of iron with low carbon content. If this Jigane outer layer is made of one type of material, these knives are called Hongasumi. If the Jigane is laminated it is also called "Damascus".
In principle, traditional Japanese knives are single-sided, making them suitable only for right-handed use. Traditional knives for left-handed use can be ordered but the delivery time can be several weeks to months.
In addition to the aforementioned Deba, the Usuba and the Yanagiba, there are many other types:
- Maguro bōchō: very long knife to cut tuna
- Nakiri bocho: double-sided cut vegetable knife
- Santoku: multifunctional knife
- Sashimi bocho: sashimi knife
- Soba kiri: Knife to cut soba (そ ば) (very thin strings of buckwheat flour noodles)
- Udon kiri: knife to cut udon (some thicker noodles)
- Unagisaki hocho: Japanese eel knife (eel)
- Tako biki: actually a yanagiba with a straight point
- Gyuto (牛刀): the Japanese version of the French chef's knife, both single-sided and double-sided
- Funayuki: small single-sided sharpened multi-purpose knife that holds the middle between a Gyuto and a deba.
- Kama-Usuba: a Usuba with a sloping point.
One of the very special new knives in the range are the sashimi knives from Keijiro Doi, this world-famous knife maker was born in 1927 and is considered by many to be one of the best knife makers of the moment.
