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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 ...
The hori-hori has uses in gardening such as weeding, cutting roots, transplanting, removing plants, sod cutting, and splitting perennials. The blade is made of carbon or stainless steel that is concave shaped to make it ideal for digging and prying. The blade has a large smooth wooden handle for comfortable use with one hand.
Korin Japanese Trading Company provides expensive kitchen knives from Japan. In addition to their own brand, they sell Masamoto , Misono, Glestain , and Suisin , at prices from under $50 to over $3,000.
Honyaki is the application of Japanese swordsmithing tradition. Blacksmithing backgrounds (specialty, personality, geography, family lineage, teacher, knowledge, money, tradition, business structure) differ and accordingly produce different interpretation of the technique. It usually represents the best work of all craftsmen involved.
During this period Aritsugu switched its primary production from swords to the pointed knives that were used to carve statues of Buddha. [4] In the late 19th century Meiji period , there was strong growth in demand for kitchen knives and cooking utensils developing in Japan because of stable government and improved living conditions.
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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.
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