Posted 20 hours ago

Sunlong Chef's Knives 8 inch Gyuto Japanese Hammered Damascus Steel Natural Rose Wooden Handle

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In the past, wood soaked in a mineral solution or a mix of water and ash was used for making ‘wa’ handles. The thinness of the blade allows you to make clean cuts, whilst also preserving the flavour of ingredients. With cheap products you will see that this transition line either does not exist or has been artificially applied. Maybe a friend told you that once they started using Japanese cutlery they stopped using their regular knives… and you wanted to learn more? Coupled with a handcrafted 'burnt' Chestnut handle and Buffalo Horn ferrule you get a lot for your money.

For a more detailed exploration of Japanese wa handle shapes and their significance, you can read our companion article UNDERSTANDING JAPANESE KNIFE WA HANDLE SHAPES!As in a traditional Hamonoya, there is also a comprehensive selection of the finest handmade penknives and hobby knives, and other wonderful gift ideas. When talking about genuine Japanese knives, one must first distinguish and be aware that it is not just about the shape, but about the blade structure. Find the perfect carbon steel knife for your culinary needs with our detailed reviews and comparison table. Echizen Blacksmith, Takeshi Saji is the leading knife maker in Takefu city, another town of cutlery. In the true tradition of Japanese skill and style, this Santoku is as close as you'll get to the type of steel used for centuries all over Japan.

v=1696415025","variant_ids":[42926870528245]},"available":true,"name":"Seiki (清木) Japanese Damascus Steel Knife With Blue Resin Handle - 8. Each handle piece is split from straight-grained wood (wood grain that runs parallel to the axis of the tree), which gives it strength, a smooth texture, and its typical pattern of parallel lines. v=1696415025","variant_ids":[42926887108853]},"available":true,"name":"Seiki (清木) Japanese Damascus Steel Knife With Blue Resin Handle - 3. Today, using those traditional skills combined with modern technology Japanese Knife Company is proud to present the finest range of kitchen knives and accessories. Because of its accessibility and workability, it is a popular choice for knife makers all over the world.

After serving Masami Azai's (Echizen Marukatsu) apprenticeship, Nao Yamamoto went on to further apprenticeship with Kamotou Hamono in Takefu.

Truly, each one of the Knife Makers and Craftsmen has their own distinct knife making philosophy and knife characteristics. When in doubt, magnolia wood is a great choice, because it does not emit odors that could interfere with the subtle flavors of the food.This makes handles of this type extremely durable, resistant to humidity and abrasion, and easy to grip and maintain. The Kiwi Brand 288 is also available and is almost identical to this knife but it does not have the higher level of finish. Razor-Sharp Edge Retention】 Sharpness is key to achieving the best cuts and this is evident in the knife's blade which is quite sharp and will remain this way even after tough tasks such as cutting tough meat or removing flesh from bones. Cutting Edge Knives is a family run business established in 2011 and based in the picturesque town of Holmfirth, West Yorkshire. Looking to freshen up your knife or replace a well worn handle then refitting a new Japanese wa handle is a very easy process and great way to change your knife.

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