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Topic: Japanese kitchen knives

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	Japanese kitchen knives - Wikipedia, the free encyclopedia
		The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).
		Nowadays stainless steel is often used for the knives.
		Making kitchen knives and related products is still a major industry in Sakai, using a combination of modern machinery and traditional hand tools to make stain-resistant carbon steel blades.
	en.wikipedia.org /wiki/Japanese_kitchen_knives (612 words)

	about our Tojiro Japanese kitchen knives
		The ribbed design of the handles conquers a common problem with metal-handled knives, which have a tendency to become slippery and difficult to grip in use.
		Knives in the Tojiro SD range have single-sided blades i.e.
		This type of edge is used by Japanese chefs to ensure that, when cutting, the food is not crushed by the angle of the blade.
	www.nipponkitchen.com /ourknives.htm (773 words)

	Cookbook - JAPANESE KITCHEN - KNIVES - English version (Site not responding. Last check: 2007-10-13)
		Japanese knives differ somewhat from those of other countries, as blade shapes evolved in conjunction with native techniques of food preparation and indigenous foods.
		Ordinary Western knives are sharpened on both sides of the blade, but Japanese knives are usually forged so that only one side of the blade holds the cutting edge-and that edge is generally made of high quality carbon steel.
		There are two Japanese knives that do most of the work: the kitchen carver and the vegetable knife.
	www.cookbook.hu /angol_receptek/JapanKnivesE.html (249 words)

	Kitchen cutlery and cooking tools
		The Global knives are made in Japan and are unique in the world for their lightness, and razor-like sharpness.
		We have the pleasure to present you a new company manufacturer of knives that give 1731 represent a famous brand for the excellent quality of the blades that it produces to Solingen: ZWILLING J.A. Today its innovative series of knives come appreciated are from the cooks professionals and for the ambitious hobby chef.
		Their expertise derives directly from the knowledge of the traditional Japanese technique in the construction of sabres; this technique has been handed down from generation to generation for more than 700 years (the Kasumi company belongs to the 27th generation of master knife makers) in Seki, i.e.
	www.chefknives.it (2328 words)

	Japanese Knife - Japanese Kitchen Knives
		kitchen knives for chefs and cooks in all nations, from the Santoku to sushi knives.
		A Japanese chef knife does need to be sharpened with a Japanese waterstone, a special kind of knife sharpening stone that should be soaked in water before use.
		Sushi knife sets also have a range of different types of knives, which can be used for any cooking task instead of carving knives, filet knives, or chef knives.
	www.wise4living.com /khknives/japanese.htm (315 words)

	Japanese Knives - What makes this kitchen cutlery so unique?
		Probably the most appealing characteristic of a Japanese kitchen knife is the ultra sharp blade.
		Japanese knives also tend to be lightweight compared to western knives, and while the light feel is comfortable for people with small hands or those seeking ergonomic kitchen tools, many home and professional chefs will need time to a get used to the distinct feel a Japanese kitchen knife offers.
		These knives are great for the professional chef who desires the benefits of this specific cutlery, not so though for the general at home cook.
	www.best-in-kitchen-knives.com /japanese-knives.htm (468 words)

	Japanese Knives for the Kitchen with Free Shipping, Sushi Knife for Sashimi from Japan
		Many Japanese kitchen knives are chosen based on the task at hand.
		Traditional Japanese sushi knives are designed primarily with round, wood handles, which allow for an easy, slip resistant grip.
		The best Japanese Knives are made of high quality, lightweight Japanese steel.
	www.metrokitchen.com /cutlery/japanese_knives (230 words)

	KIN Japanese Kitchen Knives
		These beautiful knives have proved to be an irresistible purchase for our customers who require a knife that combines a razor sharp edge, fine balance and is aesthetically pleasing.
		These are traditionally designed,single bevel Japanese kitchen knives with magnolia handles.
		Some of the Kin knives are carbon steel which means that they require just a little bit more care than stainless steel knives.
	www.uktoolshop.com /catalogue/kinknives/kin1.htm (611 words)

	Japanese Kitchen Knives, Ulitity Knives, Pocket Knives, Outdoor Knives, Chinese Knives
		You can forget the suffering induced by knives that are better at flattening tomatoes than slicing them if you start using Japanese kitchen knives and following a few simple rules.
		The traditional Japanese knife known as the "Hocho" is usually forge-welded from two or three layers of steel and iron.
		These knives are sharpened form one side only and are especially suitable for filleting tasks.
	www.fine-tools.com /messer.htm (743 words)

	Japanese Kitchen Knives and Cutlery from Japan: Global, Shun, Kyocera, Kasumi, Bunmei with Free Shipping
		Razor sharp and exceptionally light, Global knives are unique in the world of fine cutlery.
		Longer lasting than steel knives, Kyocera Ceramic Knives are ultra-hard and ultra-sharp.
		Razor sharp and attractive, Bunmei Knives are perfect for preparing sushi.
	www.metrokitchen.com /cutlery/japanese_knives/brands.html (122 words)

	Kikuichi Kitchen Cutlery (Site not responding. Last check: 2007-10-13)
		Kikuichi Tatsutogi Yanagi Slicer Kitchen knives forged of SK hagane carbon steel in the traditional manner.
		Kikuichi Tatsutogi Takohiki Slicer Kitchen knives forged of SK hagane carbon steel in the traditional manner.
		Kikuichi Tatsutogi Usuba Vegetable Knife Kitchen knives forged of SK hagane carbon steel in the traditional manner.
	www.affordableknives.com /catalog/Kikuichi_Kitchen_Cutlery (505 words)

	How to choose kitchen knives
		Kitchen is quite real tough environment for any knife, stainless or not.
		Also, most of the folks don't bother to wash their knives right away after using it, one more reason to get the stainless blade.
		I suspect your kitchen isn't quite that demanding, and the compromise in cutting performance and edge holding is pointless then.
	www.zknives.com /knives/kitchen/misc/kitknchose.shtml (1662 words)

	Handmade Kitchen Knives made by Hideo Kitaoka
		Handmade Kitchen Knives "Kitaoka Series" made by Hideo Kitaoka
		With all his knives, the cutting edges are forged from "white paper steel", a high-carbon steel that is very hard but not so brittle as one would expect.
		The outer layers of the blades are formed of many-layered Damascus steel, which is called "Suminagashi" in Japanese.
	www.fine-tools.com /kitaoka.htm (323 words)

	JAPANESE KNIVES,MASAMOTO HC SALE (Site not responding. Last check: 2007-10-13)
		Masamoto Japanese Knives, with over 150 years of kitchen knife making history and techniques achieves the No.1 Sushi chef knife maker name in Japan.
		Tomonosuke who founded Masamoto Japanese Knives was born in 1845 and he devoted all his life (47 years) for learning and making Masamoto Japanese kitchen knives.
		Through 5 generations of making Masamoto Japanese kitchen knives, tradition and soul have made the best knife and a well known brand name, Masamoto Japanese Kitchen Knives.
	www.danslacuisine.com /danslacuisine.cfm/Japanese-Knives/Masamoto-HC-SALE (113 words)

	Kitchen Knives and Cutlery: The Kitchen Center
		Dependable kitchen knives made the way they have been for decades with carbon steel (not stainless- these will discolor through time).
		Boker of Solingen, Germany has been producing knives for decades and today they are one of the foremost knife makers in the world.
		These are the only kitchen knives we have that are made of VG-10 stainless steel; a steel that is widely used by custom knife makers.
	www.kitchenknives.com (935 words)

	Kitchen Knives - Information on guarantees and edges
		Kitchen knives can be seen in infomercials and in many advertising streams all over the media.
		If you are looking for the rundown on kitchen knives, you've come to the right place.
		What you really need in your kitchen is a durable knife that will cut efficiently, withstand abuse through washing and storage, and be able to be sharpened at your leisure.
	www.kitchencabinetsanddesignsonline.com /kitchen-knives.aspx (196 words)

	JAPANESE KNIVES
		I can give you technical Jargon as why Japanese Knives are superior over their European counterparts or as to the difference between each Japanese Knife, But that probably wont matter to most people.
		Because of their popularity now here in the US most of the Japanese Knives tend to be very pricey, if you would like to try a Japanese knives without taking a second mortgage on your house I suggest trying Tojiro or Masahiro, both also great knives and reasonably priced.
		All Japanese manufacturers use proprietal type of alloy steel, which are all harder than German steel knives, therefore holding their edge a lot longer.
	danslacuisine.com /danslacuisine.cfm/Knives (460 words)

	nipponkitchen for tojiro japanese kitchen knives
		Whether you are a professional chef looking for knives that will hold a razor-sharp edge, or a home cook looking for the best kitchen knives on the market, we believe that one of five different Tojiro ranges will meet your needs.
		In addition to chef’s knives, utility knives and carving knives, we also offer the Japanese usuba and santoku knife styles, which are becoming increasingly popular among chefs and cooks in the UK.
		As a family business specialising in kitchen knives, we know our knives, and are happy to share that knowledge with our customers, so if you have any questions, don’t hesitate to ask us!
	www.nipponkitchen.co.uk (229 words)

	Bunmei Knife Sushi Yanagi Tako Sashimi Knives
		The long-time Japanese leader in affordable, high quality Tako and Yanagi Sashimi knives and Deba, Oroshi, and Usuba traditional Japanese kitchen knives, Bunmei knives are made using the highest quality Molybdenum/Vanadium Stainless Steel.
		Extreme care must be taken with the razor-fine edge of these excellent knives and Japanese whetstones or ceramic hones are recommended to maintain the superb edge.
		Deba Knife: A Japanese version of a heavy Western style chef's knife, this is a thicker, heavier knife that is ideal for boning poultry, fish, and meats.
	premiumhg.com /PHG_Store/Bunmei_Sushi_Yanagi_Tako_Sashimi_Knives.html (735 words)

	Knife at the blade craftsman WATANABE BLADE
		These are Japanese traditional kitchen knife "Houtyo" that be recommended by Master Watanabe!!
		The quality of this knife is such that you may pass this on to your children, your children's children!
		There are our Japanese kitchen knives and the various kinds of originally blades.
	www.watanabeblade.com /english (153 words)

	Santoku Knife - Japanese Kitchen Knives
		A Santoku knife is an exceptional Japanese knife for cutting meat, vegetables, and fruits quickly and cleanly.
		Many Santoku knives feature hollow, curved blades with alternating divots along the edge to reduce food clinging to the sides of the knife, allowing you to chop or mince foods faster than other knives.
		Often called a Japanese chef knife, a Santoku knife serves all of the same tasks as a French style chef knife without the heavy blade typically needed for fine slicing and mincing.
	www.wise4living.com /khknives/santoku.htm (265 words)

	About Global Products
		The blades on Global Knives are made from the finest stainless steel which will hold a razor sharp edge longer than any other steel.
		Global Knives are award-winning knives which have been designed with the professional and amateur chef in mind.
		Global Knives are consistently favored by many top ranking chefs in prestigious hotels and restaurants and are regularly featured on television cookery programs in the hands of the most celebrated chefs.
	www.eurokitchens.com /knives.htm (193 words)

	about our Tojiro Japanese kitchen knives
		Handles are of laminated hardwood impregnated with resin.
		Handles are of 18-8 stainless steel, with a distinctive ribbed pattern.
		Specialist sushi knives, these have single-bevel blades of Molybdenum Vanadium stainless steel and handles of 18/8 stainless steel..
	www.nipponkitchen.co.uk /ourknives.htm (773 words)

	Some questions about Japanese kitchen knives - BladeForums.com: The Leading Edge of Knife Discussion
		And these are some marking knives off of the Garrett Wade site that I've been meaning to get for quite some time but never got around to.
		If you like Japanese style kitchen knives, be sure to checkout Murray Carter's table next time you go to large knife show.
		I have a couple of his Muteki line and they are very nice knives in the kitchen.
	www.bladeforums.com /forums/showthread.php?t=228475 (1706 words)

	JapaneseChefsKnife.Com Top Page
		nfortunately, most of these fine knives are not available in the regular knife shops and distribution in the overseas markets.
		Com located at Seki-City of Japanese Cutlery and Swordmaking Capital, to bring you a wide range of the selected Japan's top brand knives for home cooking to a professional chef's use, directly to you from Japan at less than Japan's retail prices.
		I have been a practitioner of Japanese sword arts for many years and I know and highly respect the quality of Japanese swords.
	www.japanesechefsknife.com (295 words)

	Japanese Kitchen Knives - Kitchen Products - Compare Prices, Reviews and Buy at NexTag - Price - Review
		Designed by F.A. Porsche, these professional kitchen knives have handles made from 18/10 stainless steel with a high-quality Japanese 301 steel blade.
		FDI-8144218 FDick Santoku Japanese Style Knife 7"" Forged of one piece of steel perfectly balanced and ergonomically shaped these knives are first choice for ambitious hobby...
		This set of Japanese professional knives includes a 7 1/4 Santoku knife and a 3 1/4 paring knife.
	www.nextag.com /japanese-kitchen-knives/search-html (499 words)

	Kitchen Knives (Site not responding. Last check: 2007-10-13)
		This hard layer is on one side of the sashimi knives, and in the center of the others.
		If you enjoy cooking or are a professional cook, we highly recommend these Japanese knives, and guarantee that you will be satisfied.
		For your best care of kitchen knives, we recommend applying CAMELLIA OIL that prevent rusting.
	www.hidatool.com /kitchen.html (118 words)

	Japanese Cutlery (Site not responding. Last check: 2007-10-13)
		Japanese kitchen knives come in a variety of types.
		Many of the knives are equivalent to American/European kitchen knives, but some of the Japanese knife types have very special purposes.
		Usuba Knife - The Japanese equivalent of a Chinese cleaver, this knife is used for precise cutting, slicing, chopping, and mincing.
	www.cutleryexperts.com /site/1271665/page/519398 (280 words)

	About Us Japanese Knife,Japanese Kitchen Knife,Japanese Chef's Knives.Com
		encrest has been in knife export business for over 35 years in Seki-City of Japanese knife capital, where the fine knives are being produced with 800 years of the Samurai swordmaking tradition and history.
		For more convenience and ease to order for U.S. customers, we have opened U.S. office in San Diego, CA five years ago, and are attending major knife shows, such as "Blade Show", "Blade Show West", Knife Expo" and "Oregon Knife Show".
		This will be a great opportunity for you to see the line of our knives and many show specials.
	www.japanesechefsknife.com /about.html (232 words)

	How are handmade Japanese kitchen knives sharpened? - BladeForums.com: The Leading Edge of Knife Discussion
		I know that many handmade Japanese kitchen knives come unsharpened- it is up to the user to shape the edge to the way they want it.
		Next, place the blade with flat side (may be slighty concave on some handmade knives) side flat on the #1000 grit stone.
		I was under the impression that Japanese kitchen knives don't have a secondary bevel.
	www.bladeforums.com /forums/showthread.php?t=244369 (706 words)

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