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  2. Global (cutlery) - Wikipedia

    en.wikipedia.org/wiki/Global_(cutlery)

    Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.

  3. Kaiken (dagger) - Wikipedia

    en.wikipedia.org/wiki/Kaiken_(dagger)

    In modern Japan, a kaiken is worn as a traditional accessory for the gyōji (referee) in sumo matches for the highest ranks. However, a real blade is not used. However, a real blade is not used. No one legally wears or carries a kaiken today in Japan, as this is a violation of the Gun and Sword Law.

  4. Japanese kitchen knife - Wikipedia

    en.wikipedia.org/wiki/Japanese_kitchen_knife

    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 ...

  5. Category:Japanese knives - Wikipedia

    en.wikipedia.org/wiki/Category:Japanese_knives

    Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent changes. H. Higonokami; Honyaki;

  6. Japanese swordsmithing - Wikipedia

    en.wikipedia.org/wiki/Japanese_swordsmithing

    Visual glossary of Japanese sword terms. Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons [1] [2] including katana, wakizashi, tantō, yari, naginata, nagamaki, tachi, nodachi, ōdachi, kodachi, and ya.

  7. Knives in dirty places. Unwashed hands. Moldy malangas. Which ...

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  9. Nakiri bōchō - Wikipedia

    en.wikipedia.org/wiki/Nakiri_bōchō

    Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge, with no or virtually no curve, suitable for cutting all the way to the cutting board without the ...

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