Tag: masamoto-knives
Kyocera KT-200-HIP-D Kyotop Damascus 8.25 Inch Sashimi Knife: For Good Sushi
A sashimi knife is an excellent tool to have in the kitchen if you’re a big fan of cuisine from the Land of the Rising Sun. This knife is the Japanese version of the Western-style slicing knife or carving knife. Its long and narrow blade is ideal for filleting fish, slicing sashimi and other soft [...]
J.A. Henckels 9-Inch Poly Sharpening Steel: Keeping the Edge Alive
A sharpening steel is a rod of steel or ceramic used in honing blades. This tool is also known by other names, such as, sharpening stick, sharpening rod, Butcher’s Steel or chef’s steel. It’s an indispensible kitchen implement that helps bring out the best in a knife’s performance. Why do Knives Dull? J.A. Henckels 9-Inch [...]
Masamoto Shiro-ko Hongasumi Deba 8.2″ (21cm) – Right: The Pointed Carving Knife
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 [...]
Masamoto Virgin Carbon Steel Yo-Deba 8.2″ (21cm): Cut and Fillet in Style
What is a Yo-deba knife? For starters, let’s discuss what a deba knife is. A deba knife is a thick and heavy knife used for cutting meat and half frozen food, filleting fish and butchering poultry. However, it’s not recommended to be used in cutting up bones. Typically, it’s a single grind knife. However, a [...]
Masamoto Shiro-ko Hongasumi Takobiki 10.5″ (27cm): The Octopus Cutter
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 [...]
Masamoto Virgin Carbon Steel Honesuki 5.9″ (15cm) – Right: Deboning Made Easy
What is virgin carbon steel in Masamoto knives? When you see the words “virgin carbon” or VC, it simply means that the steel used in the item has not been recycled. Some companies use VC to designate their more top of the line products. Why shouldn’t they? VC is equated with only the purest form [...]
Masamoto VG Petty 5.9″ (15cm): The Right Start
Makers of Masamoto knives founded the Company in 1872. From the ancient methods of crafting cutlery to how it has evolved today, Masamoto promises one thing – outstanding quality products. In fact, over the years, the Company has become one of Japan’s leading knife manufacturers and trusted brands. Masamoto VG Petty 5.9″ (15cm) – Right [...]
Masamoto VG Gyutou 9.4″ (24cm) – Right: The Right Kind of Sharp
Masamoto knives are known as high-quality cutlery for over 150 years. In fact, Masamoto is a prominent manufacturer of sushi knives in Japan. In its early stages of development, the first generation founder, Tomonsuke, committed his time and effort in perfecting the art of making knives. Generation after generation, the tradition of quality and craftsmanship [...]
The Different Kinds of Sushi Knives
There are many kinds of sushi knives and each has its own specific purpose. When it comes to making sushi, different kinds of fillings are used and they differ in texture as well as in thickness and hardness. With regards to fish and other kinds of seafood, there are basically three types of knives: The [...]
