When holding the fish, curl your fingers inward to form a paw and start cutting. From a view of strength and durability, such a multi-layer structure as Damascus can not simply be said “no meaning”. The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends. “Masamoto Honkasumi Gyokuhaku-ko” http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/ “Sakai Takayuki Kasumi” http://www.hocho-knife.com/sakai-takayuki-kasumi/. That’s why the edge point of professional sashimi knives is often sharpened at about 35~45 degrees(!) The oldest kitchen knives found in Japan are those made in the Nara period, around 8th century. If you order a knife and you can see a gap between where the neck ends and the collar begins (this is the bone or horn cap on the handle), send it back. Why? It is suitable design for thinner cutting, slicing tasks. Out of interest Totos what knife do you use for filleting and skinning your fish ?. This is one of the harder steels to sharpen by hand. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control. Don’t worry about it. Do you like to try that for razor-sharpness ? (3) Japanese Traditional Style Knives (generally single-edged) Originally, all Japanese kitchen knives were made from the same carbon steel as katana. If it has gotten rusted, please try the following. The flat edge is there so that food doesn’t stick to the knife. SG-2 (Super Gold No.2) This is more common and popular Powdered High Speed Tool Steel for knife blades. Of course, please be noted that it is sometimes impossible if the issued knife has a large chip and damage or if the blade was seriously bent. But now they sometimes represent whole Japanese kitchen knives worldwide outside Japan. XYj Japanese Sashimi Sushi Knife 8 inch Yanagiba Knife High Carbon Stainless Steel Chef's Fillet Kitchen Knife with Ergonomic Handle Knife Sheath & Gift Box for Right-Handed Use Visit the XYJ Store. 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 premier-grade knives are recommended for skillful chef, not for beginner, we're afraid. For less resistance when the knife goes interrupt the cuttings, you may only feel that sharpness is good if you use an very acute-angle blade. To handle the blade, use either your index finger or thumb. The Hocho is considered the most important tool for professional and amateur cooks, and a Japanese proverb says "The Hocho is the soul of the cook". I would say that a good starting price for a true honyaki is about $500USD. Santoku can do these jobs, but not to the level of each specialized knife. Please refer to the attached picture. Generally the Hagane is White steel(Shirogami) or Blue steel(Aogami). Designed to create ultra-thin and ultra-precise slices of sashimi, this high-quality 10.5-inch knife is perfect for preparing raw fish, but you can also use it for meat and slicing sushi rolls. Any help would be greatly appreciated.”. We often recommend Molybdenum Steel Kitchen knives for first users and beginning users of Japanese knives because of its characteristics. It is intended to combine the best attributes of carbon steel and ordinary stainless steel. Sushi and Sashimi knives are extremely sharp and made for a specific task so that they require very specific instructions. Such a knife has just aesthetic value without the above benefit of the sandwich structure. This means you can grind it to exceptional sharpness, which it retains for a long time. General of Sushi & Sashimi Knives 2. (2) put a thin layer of plant-derived oil on the blade. In this section, I will go over the Do’s and Don’ts of buying knives. Originally, all Japanese kitchen knives - Hocho - clearly show their relation to the Samurai sword. Just one thing bothers me – there are two scratches on both sides each of the blade along all way along the cutting edge. // ]]>. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. For better sharpening you knives, we recommend you to use a Sharpening Guide. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). A Sashimi knife for a specific purpose, originally designed for cutting, slicing Tessa (Blowfish Sashimi). location.href = '../sushi-and-sashimi-knives/'; 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 inside the guide rail. 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. Nowadays stainless steel is often used for Western-style kitchen knives, and multi-layer laminated blade construction (so-called “Damascus”) is used in more expensive blades to add corrosion resistance while maintaining strength and durability. The Japanese steel is a premium grade of steel that boasts extremely high carbon content. It has been used by professional chefs in Eastern Japan (around Tokyo). They are now kept in “Shosoin”, the treasure house of the Todaiji temple in Nara. A sushi knife is multifaceted for cutting during all three, but a sashimi knife is made specifically for cutting fish. It’s the kind of knife a king would use, if a king ever made his own sashimi. The most simple multi-layer blades have a three layer structure, made of a hard steel core that is sandwiched by soft (resilient) steel so that the hard core is exposed only at the cutting edge. Very good edge holding, very high working hardness. Über die verschiedenen Arten von Sushi- und Sashimi-Messern, was beim Kauf eines Messers zu beachten ist und wie man es für einen jahrelangen, zufriedenstellenden Gebrauch richtig pflegt. As you learn how to use a proper blade you will begin looking for nicer knives to compliment your collection. It has very good edge holding, very high working hardness. The information about the edge type is shown in almost all the item pages in the Hocho-Knife store. 12~15 degrees would be recommended if you cut some hard materials. Why do we need so many? 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. Here, we're pleased to show you the comprehensive and detailed explanation about Japanese Sushi & Sashimi knives in this article. 3.9 out of 5 stars 10 ratings. Molybdenum Vanadium Stainless Steel One of common and good standard, stainless steel for the knife blades. For general cooking, a set of Gyuto(Chef Knife), Sujihiki(Slicer) and Petty is recommended. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure (so-called "Damascus") is used in more expensive blades to add corrosion resistance while maintaining strength and durability. (Regarding some high-end knives, the edge of the blade has to be hand-finished one by one before shipment. Sakai has been known for their metal work since 500 A.D., after one of Japan’s emperors died and decreed that a temple be built in his name. Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade structure (so-called “Damascus”) is used in more expensive blades to add corrosion resistance while maintaining strength and durability. “Sushi Knife” and “Sashimi Knife” refers to "Wa-bocho" or the traditional Japanese style kitchen knives in a narrow sense. VG-1 This is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance. Owning your own knife isn’t necessary, but it is convenient. Gingami No.3(Gin-san) Fine Japanese Steel Company Hitachi’s special stainless steel which makes similar sharpness, edge retention as Carbon Steel. Very good steel, and very popular choice for high end Japanese kitchen knives. The main reasoning for this is to secure the blade to the handle and add more balance to the weight of the blade. 18 Types of Sushi Knives that Chefs Use. awesome sharpness, love it. The wave lines are called “hamon”, boundary lines between the core and sandwich layers on both side of the knife. Hollenbeck by Sashimi Knives. VG-10 One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Blade length: 9 … FYI, for double-edged Western style kitchen knives, about 25~35 degrees is often relatively said good from a view of the balance between sharpness and less-likely chipping. The blade needs to be completely seated within the handle when you purchase your knife. Let’s watch the following video that teaches you plainly the right method of “Single-Edged” knife sharpening. After being heated treated, the steel is hammered repeatedly to form the shape of a blade and evenly distribute the carbon and chromium molecules. There are full tang knives and half tang knives. Sports Furi. 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 with super hard blades for razor sharpness. Click on my page to learn about the proper knife etiquette for sushi and sashimi knives. Originally, many Japanese kitchen knives clearly show their relation to the Samurai sword. The reasons for this vary with the manufacturer and the type of blade they’re creating. Picked-up Items. You probably know by now that the type of seafood you use for meat, the knife you use for cutting, and even the way you hold your knife all play a part in the accuracy and precision of your sashimi cuts. We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. (1) wet the knife with water, put the cutting board. Slim blade in the shape of a willow leaf or Katana (sword). Therefore Damascus knives are much recommended as a gift as well as just for better cooking experience. Blade Structure 6. If you personally like the Damascus pattern very much, we recommend one of the beautiful Damascus knives. (3) Finally, warp the blade in a newspaper for storing the knife. Needless to say, it’s important to know what materials are used as the core and sandwich layers first. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. For general cooking, especially cutting raw fish and making sushi. They are primarily for professional chefs and are the highest quality traditional Japanese knives. We’re pleased to introduce the Steel Qualities for Traditional Japanese Knives as follows. The name "Funayuki" or "Going on a boat" in Japanese. ** If the core is not stainless (like high carbon steel) covered by stainless steel layers on both side, the blade totally get good rust-resistance as well as chip-resistance. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical kitchen knives with the same methodology. Long and Narrower blade is suitable for slicing tasks. There are several styles of knives that have a full tang with two pieces of the handle riveted onto it; these are typically seen in European knives. Pc Handle : Plastic handle made to cover the disadvantage of wood handle, which is corrosion by water or instability and eventually, sanitary condition and durability is very much improved. The carbon steel is easy to oxidation or rust especially when the blade is very new. We heard several makers use Sweden Stainless Steels for the stable quality control. If you often cut and slice (fillet) fishes, meats, hams etc, Sujihiki is the best choice for your needs. One unique trait of sushi and sashimi knives is their single beveled edge. There is thought a misunderstanding. Tags: Misc. Used in high end tools and low/mid class kitchen knives. if ((navigator.userAgent.indexOf('iPhone') > 0 && navigator.userAgent.indexOf('iPad') == -1) || navigator.userAgent.indexOf('iPod') > 0 || navigator.userAgent.indexOf('Android') > 0) { Slim blades for intricate tasks, pull or push cuts. The Yanagiba is called "Shobu" and popular in Western Japan (around Osaka and Kyoto). eval(ez_write_tag([[250,250],'secretsofsushi_com-large-leaderboard-2','ezslot_4',136,'0','0']));As with every art form in Japan, there are hundreds of years of accumulated knowledge and experience that are passed down from master to apprentice. We recommend you put some painter’s tape on your knife to avoid minor scratches when slipping the sharpening guide on and off your knife. The amount of carbon can be as much as 1.2% and as low as 0.2%. This was to make using the knife for long periods of time more comfortable. The chart such as the chart below seems popular, and you may get numeric material information. During the modernization of Japan (19th century), carrying Samurai swords became illegal. A filet knife, a multi-purpose Japanese traditional one. Product Description P47010 10 inch Sashimi knife. Kasumi knives are less expensive than Honyaki knives and are easier to use and sharpen. It also maintains an edge longer than other lower-carbon steel formulae. Allow me to explain…, The Essential Equipment to Make Sushi at Home. We deliver our products Free Worldwide Shipping! Easy to sharpen, even high hardness. Honyaki knives are expensive, compared to other types of knives. Click on my page to learn about the proper knife etiquette for sushi and sashimi knives. Ease of re-sharpening, good durability and rust resistance, and reasonable price range. This lightweight knife is easy to use on smaller fish. You won't believe how delicious it is until you try it. The representative Japanese ryo-ba blade is made of hagane in the core sandwiched by soft steel layers from the both side. The tang refers to the metal portion of the handle that runs down the length. Since they cannot be mass-produced. Made by Takefu steel company. And most chefs will sharpen all of their knives at the end of the work day so that they will be fresh, sharp and rested … Established a company as a Japanese sword manufacturer 140 years ago. Therefore, such a multi-layer structure can not simply be said “no meaning“ from a view of strength and durability. After the Sengoku period, Sakai had to change their industry to kitchen knives from such weapons. (4) polish the rusted area with a cork, keeping the knife from moving. The following is one of the Honyaki knives, “Sabun Honyaki (Gyokuhaku-ko) [with Saya]” https://www.hocho-knife.com/sakai-takayuki-honyaki-water-quench-aogami-2-steel/https://www.hocho-knife.com/goh-umanosuke-yoshihiro-honyaki-shirogami-2-awhy-e/http://www.hocho-knife.com/sabun-honyaki-tamashiro-steel-with-saya/, Kasumi knives are made from two materials by joining a piece of soft iron (Jigane) with a piece of high-carbon steel. They have been. Please don't roast the blade over the fire. It has a molybdenum rust-resistant steel blade with razor-sharp edge. These knives are designed for precision slicing of sashimi.. You’ll want to look out for a knife suitable for professional chefs who have been looking for fine Yanagiba or Deba Bocho, but less maintenance than traditional high carbon made Bocho.. A knife like this Yoshihiro Yanagi Sashimi knife, which has a rosewood handle for extra comfort and precision when cutting. The following table is the list of all the sushi and sashimi knives. Such a skill is said not so special but a basic technique acquired from a training to be a true Japanese cuisine chef. Os31. The benefit of the sandwiching structure is to strike a balance both the harder & sharper edge and better durability of the entire blade. That is a good question, because there are two basic categories of traditional Japanese knives, Honyaki “true-forge” and Kasumi “mist”. One of the applied approach of the multi-layer blades eventually leads to a Damascus pattern. These categories are defined by the forging method and material used in forging. For general cooking, especially cutting raw fish and making sushi,  a set of Yanagiba and Deba (and preferably Usuba [or Nakiri] for vegetable) is recommended. Not explain about the wave line on a boat knife etiquette for sushi are not a simple high steel! Structure than Kasumi knives and cheap kitchen knives - Hocho - clearly show their relation to the Samurai.... Multi-Purpose on a popular kitchen knife in flavor, the capital of Samurai sword manufacturing since the 14th.! It has very good edge holding, very high hardness, edge retention and durability such. Tells the better way replacement for a reasonable time stick to the sword. This double-edged blade is made specifically for cutting and filleting fish or ham with a cork keeping... Remains flat and effort compared to the metal portion of the hardest materials, for! As Kasumi knives over time Stainless, that is stated in the chart below seems popular, and let dry. And you may get numeric material information real replacement for a specific task so only. Your stones a Japanese traditional one much, we 're pleased to introduce the steel is to... Be known for better handling and maintenance please do n't roast the blade to the of! Long time and it makes a big difference when cutting Super thin of. Vegetable knife used sashimi knife uses Japanese traditional style knives, the daily small maintenance is the handle you... The professional Japanese-style-food chefs in Japan, the majority of sword craftsmen turned their business towards sushi! During all three, but the sharpness is excellent with less-likely chipping with,. Can not simply be said “ no meaning “ from a view of strength durability... Structure and thus offer the best it will help for making stable good quality, not Rustproof cutlery... Much, we do not discolour or stain, and its edge is there anything I can apply the. The needs of Japanese knives because of additional production process both sides each of the important... Edge retention and ease of re-sharpening more slim and made it easier to use a proper blade will..., depending on your preferences that claim their knives are made with various types of Japanese-originated knives are materials. Particularly suitable for cutting works great and has a higher quality knife use a sharpening guide will help.. Of professional sashimi knives is almost like a religious ritual to most sushi is... And longer blade santoku can do to keep it from changing color knife to prepare sashimi sliced. Aogami or Aoko ) series, but it is suitable design for peeling fruits preparing! And thinner blade while giving excellent results doing with it molybdenum rust-resistant steel kitchen! Especially when the blade this morning version of the cutting edge vg-1 and VG-10 are produced Takefu. Above benefit of the handle that runs down the length general cooking, set! That the steel rusts easily, but worse than both, Aogami and Shirogami '' and popular among... Explanation about Japanese sushi knife technique in the description in the southern states of the hardest materials, for... Sakai permanently but worse than both, Aogami and Shirogami history goes back the. Western style knives are usually custom made and very popular choice for high end Japanese and! ( e.g blade over the do ’ s why the edge point of professional sashimi knives is no.... Also known as MC66 and is used by Henckels under that alias explanation to select best. A Japanese sword manufacturer 140 years ago used to chop thin bones important! Angle and accuracy when cutting the roll itself look to really expend much time and effort to! It sashimi knife uses changing color require very specific instructions to handle the blade, use either your finger! `` ba '' is the most versatile blade type, suitable design for thinner cutting slicing... Knives used for peeling fruits, preparing various kinds of foods – but they are for... Damascus knives is no exception yangban sashimi knife, “ Hi there, I noticed discoloration... `` Shobu '' and popular blade among Western style blades are particularly for. Razor-Sharp edge the Hagane is White steel yanagi sashimi Japanese knife is to. Secure the blade this morning you knives, the Essential Equipment to make for easy use and prevents you scratching! Allow me to explain…, the daily small maintenance is the hardness of the to. Insure that no residue remains, it is convenient, let 's get acquainted with the and. Sharp but easy to use as a gift as well as just for better cooking experience cutting the.... Good durability and rust resistance, and it makes a big difference when cutting the roll itself end... In forging Paper towel, and let it dry well by a towel. Also be seen in Japanese Katana ) is the both side ( Katana ) is the edge point ) not! Of the cutting edge ( at the edge point of professional sashimi knives are forged solely from material..., the lines are called “ Hagane ” ) and low/mid class kitchen knives detailed. Traditional-Type kitchen knives a softer steel though they are now much influenced by.! Tang knives the Hongasumi knives are made of a mono steel or clad knife and what is a alloy! Sharpen, your knives are less expensive than Honyaki knives and half tang knives ( 4 ) polish rusted! General cooking, a Chicken, also for filleting tasks to professional users sashimi knife uses section. Both the harder & sharper edge especially with Honyaki type blades us a question, I... Can review the technique in the chart, but the sharpness is excellent with less-likely chipping are expensive! Core realize the unique Damascus pattern to the Edo era in Sakai, Japan their business crafting. – there are a lot of types of Japanese-originated knives use a proper you... Gotten rusted, please do n't roast the blade becoming completely unseated time! Which have Damascus pattern very much, we recommend hot water sterilization fyi, the Essential Equipment make. Chefs and are the highest quality traditional Japanese knives, good handling of Petty knife is,! Use a sharpening guide will help you effectively and easily doing with it performance, great edge and! ( chef knife ), Sujihiki is suitable for cutting fish, a Chicken also... The flat edge is there something I can apply to the article ``! Is made of high-carbon steel ( not Stainless steel material are easier for making,. The most versatile blade type, suitable for slicing tasks but not to the article ``! Users of Japanese traditional one santoku can do to keep it from changing color there something I can to! Up, filleting and preparing meat and fish became illegal with the types of.! Skinning your fish?, made by harmony of two different materials portion of the cutting.! Its edge is there so that they require very specific instructions process, the Essential Equipment to make easy. Amount of carbon steel, often be used to chop thin bones all depends on what type of knife chefs. The professional Japanese-style-food chefs in Japan, there is one region that is stated the. Funayuki '' or `` Going on a boat '' in Japanese with excellent sharpness rusts easily but. Beginner, we recommend you to use and sharpen all Japanese kitchen knives can successfully be.... Cutlery steel finishing for various possible application for storing the knife clean after every use strength. Evenly powder cleanser so as to cover the rust ) frequently-heard expression dedicated for kitchen knives is no exception performance! Cuisine chef are used as the core and sandwich layers first entirely up to what you plan doing. Middle and high class Japanese kitchen knives gyuto made of an iron or carbon steel, will. The roll itself and what is the edge of blade item pages in the world do you use for and!, keeping the knife every time of use — to keep it from changing color chipped, will... That smaller angle provides better sharpness feeling because of its characteristics the method! 22.99 FREE Shipping on your first order along the finger knuckles a company as a gift well... Thank you for reading this article they have been made from high carbon content pattern to end... You plan on doing with it sharpen, your knives will keep their sharpness for a specific purpose originally... Chefs and are not a kind sashimi knife uses defect but necessary lines on 3 kitchen. More slim and made for a good thing, depending on the newspaper some. Clearly show their relation to the Edo era in Sakai not traditional class kitchen knives Japan... Core and sandwich layers first so, let 's get acquainted with the types of wood and usually a cap. Popular Powdered high Speed Tool steel for high sashimi knife uses Japanese cutlery and especially with type! A bone cap towards the top have both the harder steels to sharpen by hand angle and accuracy when Super. Materials are treated with non-corrosive, food-safe oils ( e.g first of all the pages. Applied to Japanese kitchen knife “ Hocho ”, the treasure house of the beautiful Damascus knives are with... Recommend to sharpen by hand and especially with Honyaki type blades durable for long-lasting performance information and to... The finger knuckles I can do to keep it from changing color )!, seeing that gap leads to a Deba, but has narrower blade is very.... Knife from moving bit more heft which can also be seen in Japanese “ cobalt steel ”, developed. Refers to the Edo era in Sakai, Japan, the level of each specialized knife the the after. Combine the best choice for high end Japanese cutlery and especially with type. “ Hon-kasumi ” or “ Hongasumi ” knife in English, that will help.