Japanese style Cutlery: How to choose what best fits you?
We produce a number of products that answer to the definition of "Japanese kitchen knife". These products differ one from another, mainly by the level of their finish, and their level of customization.
We offer five basic types of knives - each has a different function in the Japanese kitchen. Each comes in several sizes respective of each type. The profiles of these basic five knife types are shown bellow:
Our Japanese style kitchen & Chef's knives are hand made using traditional forging methods and very high quality materials. The steel is hand picked high-carbon steel of the highest quality, while the handles are made of either traditional style softwood or exotic woods of the highest standard - specifically suited for your taste and needs.
A kitchen knife is the most widely used knife on a day to day basis by most people in the world. It makes a lot of sense to invest in a good, high quality knife for one's kitchen.
Our Japanese style knives are created individually and thus, even within a standard "type" i.e. Deba, Santoku, etc. size and shape may vary a slight bit. As a result, no two knives are EXACTLY the same, although the types and sizes are extremely similar to one another within a given series.
The steel of our knives is heat treated in a process that yields extra hard steel, very much suited for the various tasks of a heavy duty kitchen knife. You will undoubtedly be amazed at the knife's ability to retain it's kee sharpness over a period of time, or what the Japanese call "Kirenaga" .
Our High-Carbon steel is quiet hard! This makes our knives especially suited for seasoned users of high-carbon steel. The reason lies in the experience of the user in honing, sharpening and maintaining his or her knife skills.Professional Chefs usually own their knives, which are not supplied by their employer, or used by other cooks. Some even own two sets of knives, which they use alternatively each other day. After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife 'rest' for a day.