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A 1968 Cinécraft spot showed how Quikut knives always stayed sharp and could cut a tomato and then a tree. Ginsu knives are an evolution of a product line developed by the Clyde Castings Company. The company filed for a trademark on the Quikut name for use on carving knives, butcher knives, fruit knives, kitchen knives and can openers in 1921. [3]
Japanese kitchen knives (10 P) Pages in category "Japanese knives" The following 6 pages are in this category, out of 6 total. This list may not reflect recent ...
Aritsugu store in Nishiki Market, Kyoto, Japan Identifying text on an Aritsugu blade. Aritsugu is a Japanese knife and cooking utensil producer and store, founded by Fujiwara Aritsugu in 1560. It is one of the oldest knifemakers in Japan and one of the oldest companies in the World. [1] [2] [3]
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 ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife
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