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The Opinel Slim Effile series use a thinner-profile stainless steel blade fitted to a tapered wood handle. Available in several sizes and handle materials, the Slim Effile knives are intended for tasks such as cleaning and fileting fish and thinly slicing meats and cheeses. Coup du savoyard: No. 8 Opinel knife rapped on table for easier opening
Japanese swordsmithing. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons ( nihonto) [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya (arrow) .
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
Stainless steel, also known as inox, corrosion-resistant steel ( CRES ), and rustless steel, is an alloy of iron that is resistant to rusting and corrosion. It contains iron with chromium and other elements such as molybdenum, carbon, nickel and nitrogen depending on its specific use and cost. Stainless steel's resistance to corrosion results ...
Silver fish slice, 1814–15 by W & S Knight, Victoria and Albert Museum. A fish slice is a kitchen utensil with a wide, flat blade with holes in it, used for lifting and turning food while cooking. [1] It may be called a slotted spatula or a turner [2] or flipper. [3] The utensil was originally designed as a serving piece rather than a cooking ...
Electropolishing. Electropolishing, also known as electrochemical polishing, anodic polishing, or electrolytic polishing (especially in the metallography field), is an electrochemical process that removes material from a metallic workpiece, reducing the surface roughness by levelling micro-peaks and valleys, improving the surface finish.
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