For professional sushi chef and business use!
Our list of products: Click on the thumbnail images below for more detailed
information.
| Professional Grade Japanese Chef Knives |
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| Professional knives |
Chinese cleaver |
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| Petite knife |
Kurouchi Gyuto knife 180mm |
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| Small Nakkiri knives |
Kurouchi Nakkiri knife 180mm |
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| The other professional knives in stock now |
Deba 150mm white $175.00
Deba 165mm white $180.00
Deba 180mm white $215.00
Deba 210mm white $315.00
Deba 165mm blue $215.00
Deba 180mm blue $240.00
Deba 210mm blue $340.00
Mioroshi Deba 180mm white $190.00
Mioroshi Deba 210mm white $270.00
Mioroshi Deba 180mm blue $215.00
Funayuki Deba 180mm white $200.00
Funayuki Deba 210mm white $280.00
Takohiki 270mm white $265.00
Takohiki 300mm white $325.00
Yanagi 210mm white $200.00
Yanagi 240mm white $225.00
Yanagi 270mm white $265.00
Yanagi 300mm white $325.00
Yanagi 360mm white $475.00
Yanagi 210mm blue $225.00
Yanagi 240mm blue $265.00
Yanagi 270mm blue $315.00
Yanagi 300mm blue $390.00
Fuguhiki 240mm white PIC $225.00
Fuguhiki 300mm white $325.00
Usuba 180mm white $205.00
Usuba 210mm white $250.00
Usuba 180mm blue $250.00
Usuba 240mm blue $375.00
Kamagata Usuba 210mm blue $290.00
Mukimono 120mm white $135.00
Mukimono 120mm blue $175.00
Sabaki 180mm blue chestnut handle with horn hilt PIC1, PIC2 $300.00
Honesuki 150mm white $175.00
Honesuki 150mm blue PIC1, PIC2 $200.00
Garasuki 180mm white $235.00
Garasuki 210mm blue $375.00
Kurouchi Gyuto 210mm $225.00
Gyuto 210mm $250.00
Gyuto 210mm Keyaki octagon $310.00
Kurouchi Gyuto 240mm $275.00
Gyuto 240mm $305.00
Gyuto 240mm Keyaki octagon PIC $375.00
Gyuto 270mm $345.00
Gyuto 300mm $400.00
Sujihiki 210mm $250.00
Sujihiki 240mm Keyaki octagon $375.00
Sujihiki 270mm $345.00
Sujihiki 270mm Keyaki octagon $435.00
Kiritsuke 240mm white PIC1 PIC2 $400.00
Unagisaki 180mm white PIC $220.00
Kuro thin Sobakiri 270mm white PIC $320.00
Sobakiri 330mm blue $920.00
Please e-mail us for any further information!
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| Laminated Steel |
Brought to welding heats, steels of different compositions (or iron and
steel) can be welded together with pressure. Traditionally this was done
by a Japanese bladesmith. The materials are brought to welding heats at
the forge, one metal is placed over the other on an anvil and are struck
with a hammer to merge them.
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A piece of high carbon steel and two smaller pieces of wrought-iron are
put on a larger bar of wrought-iron. Iron sands and boric acids are used
as our forge welding powder, this is one of our secret ingredients! |
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Another of heated wrought iron is put on top of all the pieces. |
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The photo at the left shows the high carbon steel being sandwiched between
wrought iron. The laminated steel becomes two double bevel blades. Heat
and hammer, heat and hammer!
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The photos below: The forge weld lines on the knives are clearly visible.
It's easy to see the structure of the blade. A thin layer of high carbon
steel has been forge welded to a much thicker layer of wrought iron.
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There are several advantages to this process. For example, the iron backing
is tough and dampens vibrations, resharpening is easy, and the blade holds
an edge longer than western blades because of hard.
The structure of laminated steel blades can be compared to that of a pencil.
A pencil is composed of a wood and a lead. The wood provides the dampening
for the lead. So the pencil can have a hard lead core, but is still tough
and durable. Without the wood, it would break easily. Also, the soft wood
allows the pencil to be sharpened easily.
If you'd like to see how we forge weld single bevel blades, click here.
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