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  2. Honyaki - Wikipedia

    en.wikipedia.org/wiki/Honyaki

    The honyaki knives are usually used only after completion of an apprenticeship after becoming proficient in ingredients, cooking, sharpening, and knife use. Honyaki knives are usually harder to sharpen in comparison to laminated blades because they have no mild steel that is quickly removed and are usually even harder.

  3. 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 ...

  4. List of works by Hayao Miyazaki - Wikipedia

    en.wikipedia.org/wiki/List_of_works_by_Hayao...

    Miyazaki in 2012. The following is a list of works by Japanese filmmaker and artist Hayao Miyazaki, divided into the categories of his early works, manga works, and filmography.

  5. Cattaraugus Cutlery Company - Wikipedia

    en.wikipedia.org/wiki/Cattaraugus_Cutlery_Company

    The Champlins expanded into knife production, and along with William R. Case and his brothers, they formed Cattaraugus Cutlery in 1886, based in Little Valley. The company hired expert cutlers from Germany, England, and other U.S. manufacturers, to produce high quality cutlery, and purchased knife-making equipment from the defunct Beaver Falls ...

  6. 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.

  7. San mai - Wikipedia

    en.wikipedia.org/wiki/San_Mai

    In stainless versions, this technique offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel, with a corrosion-resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion and knives are generally sharpened on a daily basis.

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