For better sharpening you knives, we recommend you to use a Sharpening Guide. // 0 && navigator.userAgent.indexOf('iPad') == -1) || navigator.userAgent.indexOf('iPod') > 0 || navigator.userAgent.indexOf('Android') > 0) { This lightweight knife is easy to use on smaller fish. Tags: Misc. Left handed knives are usually custom made and very expensive. Its history goes back to the Edo era in Sakai, Japan. Japanese Steel(Nihonko, Hagane, Virgin Carbon Steel) Important steel that has been used to produce knives in Japan since ancient times, providing better sharpness than common stainless steel. Full tang runs the entire length of the handle where as half tang does not. (3) Japanese Traditional Style Knives (generally single-edged) Originally, all Japanese kitchen knives were made from the same carbon steel as katana. Is it a defect?”. If it has gotten rusted, please try the following. There are several styles of knives that have a full tang with two pieces of the handle riveted onto it; these are typically seen in European knives. You should care for the knife every time of use — to keep the blade dry and clean. Any help would be greatly appreciated.”. Fuguhiki (Sashimi) A Sashimi knife for a specific purpose, originally designed for cutting, slicing Tessa (Blowfish Sashimi). “Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time, that is completely different from that of the traditional Western knives. (General household all-purpose kitchen knives have sometimes been sharpened at about 25~30 degrees.). FYI, for double-edged Western style kitchen knives, about 25~35 degrees is often relatively said good from a view of the balance between sharpness and less-likely chipping. http://www.hocho-knife.com/masamoto-honkasumi-tamashiro-steel/, http://www.hocho-knife.com/sakai-takayuki-kasumi/, Tojiro Japanese-Style Shirogami White Steel, Masamoto Honkasumi Gyokuhaku-ko (white Steel), Sakai Takayuki Chef-Series Gingami No.3 Steel, Sabun Honyaki Gyokuhaku-ko (White Steel) [with Saya], Sakai Kikumori Supreme Shiroko (White steel), Kanetsune KC-500 White Steel 11-Layer Damascus, Sakai Takayuki Ginryu Dragon Premium Honyaki, Sakai Takayuki Honyaki Water Quench Aogami 2 Steel, Kanetsune KC-400 White Steel 11-Layer Damascus, Goh Umanosuke Yoshihiro Suminagashi G3SN-L, Masamoto Honkasumi Gyokuhaku-ko (Buffalo Tsuba), Sabun POWDER PRO 100 Powdered High Speed Steel, Sakai Takayuki Homura Premium (Aogami 2 steel), Kanetsune KC-920 Aogami No.2 Steel Hammered, Sakai Takayuki 33-Layer VG10 Damascus Hammered, Iseya I-series 33 Layer VG-10 Damascus Hammered, Yoshimi Kato 63 Layer VG10 Black Damascus PW, (containing Western & Japanese Style different knives). 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