장인의 관점

Sakai Ichimonji discusses how to choose a Chef knife. Starting with a brief description of the types and manufacturing process.

How to Choose a Japanese Chef Knife part 2 by Sakai Ichimonji We discuss the most common Japanese Knife steels and the benefits of each steel type for your kitchen knives.

Sakai Ichimonji Craftsman , Watanabe-San . Takes us through the Kirameki range.

A brief introduction to the Japanese Gift Box

In this blog, Sakai Ichimonji takes a brief look at why Damascus Steel has become so popular in the Japanese Kitchen Knife community.

Sakai Ichimonji’s resident Knife Sharpener, Watanabe San, introduces us to the G Line Knives.

A review of the Ichimonji “Sazanami” Series by Sakai Ichimonji Craftsman Mr Watanabe.

이것은 Sakai Ichimonji Mitsuhide Sharpener 씨 와타나베 (Watanabe)의 관점에서의 Whetstones에 대한 논의입니다.

Sakai Ichimonji Mitsuhide 나이프 숫돌 인 Watanabe는 가장 인기있는 라인, FV10 (VG10) 스테인레스 스틸 중 하나 뒤에 철강을 설명합니다.

전통적인 일본식 "몽탄 (Montanren)"을 살펴보십시오. Sakai Ichimonji Mitsuhide 나이프 샤프너, Watanabe Mr.