Japanese Kitchen Knife store

Akitomo



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Honyaki knives are forged from one single material,
usually high-carbon steel. The finest honyaki (mizu-
honyaki) are then differentially-hardened, the same
method used for traditional Katana. Their sharpness
is the longest lasting of all Japanese blades. They
are extremely difficult to forge, requiring a high level
of skill and experience. They are also very difficult to
sharpen and maintain, and easily damaged if not
properly used. They are also more expensive than
more other knives, such as Kasumi knives, which
are made out of two materials and are easier to forge
and maintain.


Santoku Honyaki -Kokutan-
   < Mirror-Finished >

santoku kokutan

The blade is used Japanese steel called "Aoko" Tama Hagane (Blue Steel) on the whole blade that is Honyaki. It has mirror finish on both side. The handle is made with beautiful octagon shaped Ebony with water buffalo horn bolster. Those corners get to fit our hand easily and not slippery. Ebony is very hard wood, so it lasts much longer than Magnolia.


size 180mm  $750.00


Gyuto Honyaki

Gyuto  Honyaki
   < Mirror-Finished >
The blade is used Japanese steel called "Aoko" Tama Hagane (Blue Steel) on the whole blade that is Honyaki. It has mirror finish on both side. The handle is made with beautiful octagon shaped Magnolia with water buffalo horn bolster.

size 210mm  $550.00


Kodeba Honyaki

Kodeba  Honyaki
   < Mirror-Finished >
The blade is used Japanese steel called "Aoko" Tama Hagane (Blue Steel) on the whole blade that is Honyaki. It has mirror finish on both side. The handle is made with beautiful octagon shaped Magnolia with water buffalo horn bolster.

size 150mm  $650.00



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