The JCK and JKD name and products have been getting famous in the market world. Needless to say, the products are very special for the Seki knife industry, and so the maker is often required by the city and the Seki Cutlery Association in making the lecture and the speech to tradition the knife making techniques and experiences to the following young generation.
The stainless steel blade knife here is really very common and famous. But, during that time, “the Stainless Steel knife” was not yet exploited and accessible, so most of those Kitchen knives are made of Carbon Steel blades. Its most famous knife was “Nakiri” and which are the traditional and the original style knives in Japan for each home cooking use, just before Santoku and the western style Gyuto comes in.
During that moment, the maker already realizes the potential and the capability of Stainless steel blade for the remarkable rust resistance with just easy maintenance. There was a deep research that took place to develop the Stainless steel materials in high carbon that is fitted for knife blades. There had been some building points that were fitted in the manufacturing process, and the heat-treatment procedure for that stainless steel blade knife. Not like with the Carbon Steel blade kitchen knives, the heat-treatment procedure for the Stainless steel blade kitchen knives was even harder and also, there was no proper method and fitted facility in making the making process of the stainless steel knives accessible in the beginning.
The qualities of the Hattori knives have engrossed collector and overseas end-users for their best quality and fit and finish. As the Hattori knives were being gradually recognized within the oversea market, the maker started making his personal brand of the Hunting and the Kitchen knives. There had been so many significant factors that explained the special approach and the attention in the making process of Hattori knives. One of those very vital steps that has been emphasized was that the blade correction to straightness and ideal alignment. Any warping blade avoids to cut it straight and to affect the cutting performance, and so you really need to focus when you are choosing and purchasing knives.
Hattori Making Process
The blade warping may happen after the procedures of the heat treatment, the sharpening and the hand waterwheel whetstone grinding, and so the Master does the hammering adjustments three times after every process. The process required the craftsman’s expert’s skill and techniques. The Hattori FH Series of knives is being considered as one of the great samples to illustrate the combined techniques of mutually kitchen knife and the hunting knife production. Its blade is ideally sharpened and finished to have that perfect cutting performance. The fine blade comes in the hand contoured, and handmade handle that makes the best grip and the excellent and well balance fit and finish. Hattori KD Series Damascus Hunting Knife Compilations The Hattori production has always been limited. The Hattori chasing knives are getting rare and also premium in the marketplace too.
0 Comments
THE CHUKABOCHO or the CLEAVER
This Japanese edition of the Chinese cleaver has been named as Chukabocho. This is a multipurpose cutter and each part of this blade will be used for the preparation of vegetables, herbs, spices and fruits. But these big cleavers are not planned for the prepping or the dressing of bone-in meats and you may want the true meat cleaver in that purpose. Big and rectangular in shape, its blade length is about 7 to 8 inch with the height of 4 up to 5 inches. Its end is square and blunt with the thickest spine that taper down to the thin, scalpel-sharp slicing edge that presents the double bevel for flexible performance. The slicing edge is normally die-straight, but will have a bit of a curve up to its tip. Surprisingly quick, pretty much each kind of slicing and chopping technique works well with the Chukabocho – given that the edge had the curve of that rock chopping. It is effective at decreasing large veggies such as cabbage; the slimness of the blade makes it adept at delicate tasks such as mincing herbs, and also peeling and trimming as well. The Yaxell Ran of 7-inches Cleaver is considered as one of the top of its kind. This Damascus cladding over the VG-10 stainless steels, along with the black Micarta handle places it apart from a competition. Utilize with the flat of a blade to smash the items like ginger, shelled nuts, garlic, or the spine in tenderizing boneless meat. Of course, the big area of this blade makes it the finest tool for scooping, plus moving mountains of the food.
THE KIRITSUKE
This Kiritsuke is the hybrid knife designed for working as the fish slicer and the veggie knife. Lean and long, it has the striking sword-like form with the sheepfoot tip, and this is one from those little multipurpose blades which are utilized in the Japanese cooking. Traditional styles had the blade measurement of 10 up to 12 inches and with the single beveled border, and had been relatively short in its height which is about 1.5 up to 2 inches. Its profile presents the straight edge, and most will have the hint of lift towards the tip. The Westernized editions will usually have the double bevel, with the blades that is as small as 6 inches. The Kiritsukes are the best to use for push cuts and slicing. These perform well on raw fish, vegetables, and with cooked proteins. Its tip is quite quick for tap cutting, where the long blade has been exquisite for the thin-slicing vegetables and cutting them to a nice brunoise or julienne. They are also the best choice for portioning and cleaning fish, or thin cutting proteins for that graceful presentation. Novices not familiar with the performances of the single bevel usually find that traditional versions hard to use, with twisting and wedging been common complaints. However, the double beveled edition gives it more adaptability for those with lesser than masterful slicing skills. |
Archives |