Search Results for 'shiroko steel'
An usuba knife is traditionally used as a vegetable knife in the kitchen. How Does One Spot an Usuba? It usually has a flat edge, with very little or no curve and “tall” (to allow enough clearance for the knuckles when using a chopping board). The term usuba is literally translated as thin blade. Of [...]
A sashimi knife or sashimi (raw fish) bōchō (knife) is a knife used to make sashimi and slice raw fish and other seafood. The different types of sashimi bōchō can be classified as follows: Yanagi (“Willow Blade”). This kind is used to cut long portions of fish and is very much like the Western utility [...]
A yanagi knife is a knife used for slicing raw fish or sashimi. It’s often differentiated from other Japanese style knives by its distinct pointed willow leaf shape. The culinary world is more cutthroat than some people would think. In a competitive environment, serious chefs always want an upperhand to get ahead or stay ahead. [...]
Why is Masamoto Shiro-ko Hongasumi Deba 8.2″ (21cm) – Right different from any another deba knife? Well, let’s break down what this product is about: Shiro-ko (White Steel) Shiro-ko is the most unadulterated or purest form of carbon steel. This is the simplest steel to hone and is able to achieve the most ideal mirror [...]
A takobiki, also known as an octopus cutter, is Japanese for “octopus puller”. Broken down, it’s octopus (tako) + to pull (hiki). The takobiki knife originated from Tokyo and can be easily spotted by its distinctive features – a flat blade and square chisel tip. But for the skilled eye, it shares a resemblance with [...]