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High
Carbon Knives
Stainless
Knives
Also coming from
Japan are Major brands
like Global Knives and Kai
(SHUN ) Knives that
have their own brand
section.
Coming soon to JustKnives101
MAC Knives, Hattori, Misono, Masamoto & Masahiro
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At
JustKnives101 we are importing several lines of specialty Asian
knives and cutlery from Japan.
Each has it’s own features and many of the knives in this
section will outperform many of the brands coming from western
Europe. Most of these brands are priced very reasonably for the
quality of knife you will be purchasing. Important, many of these
brands feature High Carbon Steel. Although High Carbon Steel cutlery
holds a fantastic edge and sharpens easily, it does require a bit
more care. Carbon Steel cutlery CAN NOT go in the dishwasher. It
should be washed and dried by hand. Carbon steel also turns a goldish
brown color. This is a natural trait of the steel and usually can
not be avoided. It does not affect the performance of the knife
at all. It actually aids in the prevention of rust or corrosion
of the blade. These knives are not for everyone and do not handle
abuse well. In the hands of a knife enthusiast, they will impress
you on a daily basis.
DOJO
Cutlery
These blades are made from welding a core of high-carbon "blue
steel" between two layers of stainless steel. Blue Steel is a
complex steel noted for its ability to hold an exceedingly sharp,
long-lasting edge. The blades are tempered to Rockwell c62º and
will hold their edge considerably longer than any Western made knife.
The Pakka Wood handles are made by compressing together very thin
slices of wood, which have been pressure treated with plastic. This
process
produces a handle that is impervious to water and will last several
lifetimes. For strength, the handles are riveted to the full length
tang. Each blade comes razor sharp with instructions for maintaining
this edge.
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Tosagata
Hocho Cutlery
These
finely crafted kitchen knives come from Tosa on Shikoku Island. This
Region is much more rural and forested than other parts of Japan, and
the blacksmiths still adhere to the old ways. The master blade-maker
sandwiches a layer of Aogami Hagane (blue steel) between two pieces
of soft wrought iron, and by hand very slowly hammers the blade into
shape. Each blade is then individually tempered to Rockwell c63º.
Blue steel gives these blades a tough, long-lasting edge unmatched
by any Western made knife. The forging marks are left intact on the
surface of the blade. The handles are made from Ho (A relative of the
Magnolia) known for its longevity when exposed to water. Each Tosagata
Hocho comes razor sharp, with instructions for maintaining this edge.
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Traditional
Carbon Steel Cutlery
Traditional
Japanese Chef's Knives vary from other types of kitchen knives in that
they are sharpened with a bevel on only one side. The opposite side
is slightly hollowed. These types of blades can generally be honed
to a sharper edge than can double bevel blades. However, the single
bevel does make the edge more fragile, and the knives must be handled
with care. These types of blades are hand forged from a combination
of hard Shirogami Hagane 'white steel' that is forge welded onto a piece of
Jigane 'wrought iron'. The handles are made from the best quality Magnolia
Wood, known for its water resistant qualities, with water buffalo horn
ferrules. Each knife comes fully sharpened with complete instructions
for maintaining a razor edge.
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Kansui
Ink Pattern Cutlery
The unique
feature of these knives is the Jigane, which is made by repeatedly
folding together two layers of different types of stainless steel.
The pattern is clearly visible and excitingly beautiful. This unique
process creates a stainless Jigane with 16 exceedingly thin layers.
The Jigane is the forge welded to both sides of a cobalt steel core.
The addition of Cobalt and Manganese to the HIGH CARBON core greatly
increases the durability and ease of sharpening. These knives are perfect
for restaurant and heavy home use. They will never tarnish or rust.
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Damascus
Kitchen Cutlery
These
Damascus Pattern Kitchen knives are made by a unique process developed
by a master blade maker. Construction of the Jigane begins with bundles
of special alloy stainless steel wire which are repeatedly folded together
and forge welded by hand. The Hagane, center portion, is forged of high
carbon steel alloyed with cobalt. The Hagane is then forge welded between
2 layers of Jigane; showing a beautiful Damascus pattern. These blades
are honed to a marvelous razor edge.
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Specialty
Cleavers
Since
ancient times, famous swordsmiths have handed down within their families
the secrets for forging high quality steel. In the spirit of this tradition,
Masahiro specializes in hand forged cutlery, widely sought after by
professional chefs. These Chinese knives are a modern version of the
ancient style. The blades are formed by forge welding a high carbon
steel layer between two layers of stainless steel. This technique produces
a blade with a tough, durable edge which will not tarnish or rust.
A Rosewood handle is attached to the tang with brass rivets. Each size
comes in a light pattern (1/16 in blade thickness) for slicing and
dicing of soft foods and a heavy pattern (1/8 in blade thickness) for
more robust use. Each knife is sent razor sharp in a gift box.
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Kasumi
Knives
The main
cutting blade of Kasumi knives is made of V-Gold No.10 High Carbon stainless
steel that has been developed especially for knives. The blades are
hardened to Rockwell C59-60 degrees to hold a cutting edge longer than
any other brand of cutlery. The fine Damascus stainless steel pattern
can be seen on both sides of the main cutting blade as a result of
repeated folding and forging of the fine stainless steel layers. Each
knife is carefully hand finished with a black laminated wooden handle.
These knives are beautiful, yet strong for any kind of cooking.
Bunmei Knives
Bunmei knives are produced by the same manufacturer that produces Global knives,
Yoshikin. Bunmei knives do not represent a recent innovation so much as they
represent an innovation from another time. Bunmei knives are traditional
Japanese knives. This style of knife dates back approximately 150 years. The
features and various shapes of traditional Japanese knives were greatly
influenced by Japanese cuisine. Today, Japanese professional chefs still use
this style of knife. In the United States, more and more of the top chefs are
using traditional Japanese knives like Bunmei.
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