In Part 3 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives " , we take a look at the heat treatment process and how Sakai Ichimonji optimizes each blade.
In Part 3 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives Part 3 " , we take a look at the heat treatment process and how Sakai Ichimonji optimizes each blade.
In Part 2 of Sakai Ichimonji's " Introduction to Japanese Kitchen Knives " , we take a look at the steels used in Japanese Knives. Discussing the the benefits and trade offs of different steel types and how they are produced.
In Part 1 of Sakai Ichimonji's "Introduction to Japanese Kitchen Knives Part 1 " series, we take a look at the basics of kitchen knife shapes and the kitchen knife manufacturing process.
Deba Knives
Yanagiba Sashimi Knives
Usuba Knives
Sakimaru Takobiki Knives
Kiritsuke Yanagiba Knives
Wa-Santoku Knives
Kiritsuke Knives
Mioroshi Knives
Aideba Knives
Funayuki Knives
Fugubiki Knives
Takobiki Sashimi Knives
Aji-Kiri Knives
Baran-Kiri Knives
Hamo Honekiri Knives
Fugu Deba Knives
Unagi Saki Knives
Mukimono Knives
Kenmuki Knives
Sobakiri Knives
