… [Read more...] about How to Make a Kiritsuke Japanese Kitchen Knife
Japanese Knives
How to Make a Gyuto Kitchen Knife
WMF Kitchen Knives, Germany
WMF, a solid German brand of quality kitchen knives, probably less known than Wusthof and Zwilling, but still offering an impressive range of all knife styles and sizes. … [Read more...] about WMF Kitchen Knives, Germany
What a Piece of Junk: KAI Seki Magoroku 2000ST AB-5251 Perforated Knife
I bought this knife for $26 as an alternative to considerably more expensive Wüsthof Classic Chef’s Knife – 8″ – Vegetable or Gourmet Ridge “Vegetable Knife” 8″. For all my skepticism about non-sticking properties of granton/ridged/perforated knives the KAI Seki Magoroku 2000ST AB-5251 Perforated Knife indeed performed well when slicing cheese or onion, at least for the first … [Read more...] about What a Piece of Junk: KAI Seki Magoroku 2000ST AB-5251 Perforated Knife
DE BUYER FK2 Asian Chef Knife, 6-Inch, Metallic Black
My latest acquisition is the DE BUYER FK2 Asian Chef Knife, 6-Inch, Metallic Black. I love De Buyer pans but I've never tried before De Buyer knives. I bought this one on a whim in Madrid's El Corte Inglés, enchanted by knife's beautiful shape. It's proved as a worthy purchase, very light and thin blade is a blessing to work with and sharpen, the handle is super-ergonomic. Now … [Read more...] about DE BUYER FK2 Asian Chef Knife, 6-Inch, Metallic Black
Tojiro DP Cobalt Alloy 3-Layered Chef Knives F-807 and F-808
These two Tojiro DP Cobalt Alloy 3-Layered Chef Knives F-807 and F-808 are my favorite all-around no-nonsense knives, 7 and 8 inch respectively. Actually I use mostly the shorter 7-inch F-807, in my humble opinion it's second only to Wüsthof CLASSIC Extra Wide 16cm 4584/16, judging by performance, ergonomics, maintenance and universality. The Tojiro DP Cobalt Alloy 3-Layered … [Read more...] about Tojiro DP Cobalt Alloy 3-Layered Chef Knives F-807 and F-808
Making Honesuki out of Ikea Santoku Knife
Honesuki is the Japanese boning knife with characteristic extremely sharp triangular pointed tip. The angular knife shape is designed for cutting through the cartilage and tip for separating meat from the bone in nudging movement. The honesuki is great for breaking down chicken, deboning chicken, trimming beef and pork tenderloin and butterflying leg of lamb. The branded … [Read more...] about Making Honesuki out of Ikea Santoku Knife
Miyabi 5000DP Gyutoh 200 Chef Knife 8-Inch
The Miyabi 5000DP Gyutoh 200 chef knife 8-Inch is the latest addition to my growing collection of kitchen knives. This knife is a typical Japanese Gyutoh knife manufactured by Zwilling J.A. Henckels Japan, the most universal chef's tool with VG-10 core (actuall it goes under CMV60 designation which is pretty much the same as VG-10) at about 60 Rockwell hardness, sandwiched … [Read more...] about Miyabi 5000DP Gyutoh 200 Chef Knife 8-Inch
Japanese Seto Petty Knife, Damascus Forged Steel, 33 layers
The Seto petty knife is a great utility knife, a pretty much universal in the kitchen - whether for cutting or peeling vegetables or breaking down whole chicken. As long as you are not trying to chop bones the Sato petty knife is up to almost any task. The knife is 6 inch (150 mm) long and 1.25 inch (30 mm) wide at the blade base. The handle is red sandalwood. Hammered … [Read more...] about Japanese Seto Petty Knife, Damascus Forged Steel, 33 layers
Yaxell Ran 5-inch Santoku Knife, VG10 stainless steel, 69 layered Damascus
The Yaxell Ran 5-inch Santoku was razor sharp out of the box. The knife is the piece of art with exquisite Damascus pattern, light weight and well balanced. It cuts veggies like butter, in paper thin slices. The blade is 5 inch long (125 mm) and 1.5 inch wide (40 mm) at the blade base. Edge retention is fantastic, just a few strokes of F. Dick 11-inch Multicut Steel keep the … [Read more...] about Yaxell Ran 5-inch Santoku Knife, VG10 stainless steel, 69 layered Damascus