The Ikkaku Donryu and the Kiyotsuna Japanese Knives are both manufactured by Shimizu Cutlery that has been based in Seki. The Seki is historically identified for the finest quality Katana swords; today, it makes some of the finest kitchen knives of the world. The Shimizu Cutlery combined the traditional methods with the modern technology to make and to make changes in the cutlery that is fit for its customers. The company offered the wide diversity of affordable knives to use for the home up to the professional kitchen. Kinds of Ikkaku Donryu Japanese Knives:
Ikkaku Molybdenum Donryu Kawahagi Knife in 150mm or 5.9" Blade and handle - This Ikkaku Donryu knife blade came in sharper than the Western-style knives which cost much even more. You will note the rough sharpening outlines on the blade, however, be aware that this has been done intentionally to create the sharpening easier. Kawahagi Knife - The Kawahagi knife has been referred to as the skinning knife that is best to use in removing the skin from the animals. Ikkaku Molybdenum Donryu Honesuki in 150mm or 5.9" Blade and handle – This Ikkaku Donryu knife blade has been sharper than the Western-style knives and cost higher. You will see that the rough sharpening outlines on the blade, however, be attentive that this has been completed intentionally to create the sharpening much easier. Honesuki Knife – This honesuki knife is the rust-resistant Japanese-style boning knives that are perfect for those cooks that are looking for the reasonably priced boning knives for daily use. CADDIESince 1957, this Caddie series by the Hokiyama had been the standard, basic and the most affordable knife that is perfect for home assistant. It has been named after the golf caddies in anticipations that it might offer reliable sustenance in the kitchen. Kinds of Caddie Knives:
Caddie Resistant Nakiri AUS-8 Stain 160mm (6.3") Blade and handle – since the Caddie series of Hokiyama had been afforded; the standard and basic knives became perfect for home utilization. This AUS-8 of a stainless steel kind is being used for all of the Caddy knives - Classic series. Together with the addition of the Molybdenum and Vanadium, its alloyed steel is able of attaining 60° HRc while still maintaining its’ very stable structure plus the better abrasion resistance, which means that the edge will even last longer than the many comparable knives. NAKIRI KNIFEThis is a double-bevel edged and this nakiri is traditionally utilized in the cutting of veggies such as usuba, but it has been intended more for those home cooks.
The Ajimisaku Perforated Gyuto in 205mm or 8.1" is a kind of Nakiri Knife.
0 Comments
Leave a Reply. |
Archives |