All new for 2105, the Harukaze Blue #2 Santoku is a Chefknivestogo exclusive! Made with Blue #2 carbon steel on the edge and stainless clad over the rest of the knife this excellent santoku knife will give you good, long lasting cutting performance in a nice package. The blade is hand engraved and has a durable and comfortable yo handle made with pakka wood handle scales and nice, stainless bolster. Santoku Knives Weight: 5.7 ounces Blade Length: 170 mm Blade Height: 47 mm Steel: Blue #2 Carbon Steel Cladding: Stainless Edge: 50/50 HRC: 61
Sukenari Knives Maker: Sukenari Region: Toyama Japan Blacksmith: Hanaki-San Steel: R-2 Powdered Stainless Steel: San Mai HRC: 62-63 Edge: 50/50 Knife Type: Gyuto Weight: 6oz Blade Length: 231mm Total Length: 385mm Spine Thickness at Base: 2.55mm Blade Height: 50.09mm Construction method: Hammer Forged Handle: Ho Wood Octagonal Ferrule: Buffalo Horn
Whenever I come across a maker that does a knife like this I’m interested. Toshu runs a small shop and they sell a pretty wide variety of Japanese knives, mostly traditional ground Yanagibas, Debas and Usubas. I was pleasantly surprised that they make this knife with white #1 steel clad with stainless. This is an excellent combination for a western style knife since it give the user an excellent carbon steel on the edge with the ease and convenience of stainless. The handle is a durable pakka wood composite and it has a nice stainless steel bolster for comfort and […]
https://www.chefknivestogo.com/nakiri-knives.html Visit us at Chefknivestog for more great knives. Shiro Kamo fashions this series of knives from R2 stainless tool steel, clad with a damascus style layering of a different stainless alloy. The jigane (outer layer) is etched to reveal a lovely semi-matte pattern. Some fine kanji script is chiseled into the blade to enhance the handsome aesthetic. R2 steel is manufactured by The Kobelco Steel Company. It is a powdered steel which exhibits really good strength, excellent wear resistance, and the ability to take a very sharp edge. The same steel can be found in other knives but it […]
Now, on to the Hinoura Petty…….it is beautiful and fine and exquisite and it has replaced my old Mac 150mm, which disappeared into my son’s knife roll immediately—- I am curious about what the steels are?? Everything I have seen of theirs is Shirogami. Bottom line, The knife has found its home and happily to.
I frequently get compliments on the Quick Look videos that we have on many of our product pages. My customers often think it’s me doing them, but in fact they’re produced for us by Steve Gamache, a professional photographer and video producer in Missouri. Steve was a customer of ours and I got to know him on our forum as I do with so many customers and he was kind enough to take some very nice professional shots of a Masakage Yuki knife that he purchased. I liked the photographs and we discussed doing some work together, which led to […]
This is an article from Knife Magazine in Japan. We translated it so our English speaking customers could read it. [The Art of Forged Knives] Echizen Brothers Blacksmiths Text/Photographs Tomo Hasegawa Makoto Kurosaki X Yu Kurosaki Echizen Takefu is known for forged knives and it has a long history. With the tradition, blacksmiths have been trying innovative methods and grow their production. Young blacksmiths are working hard. I would like to introduce their work and their passion of being blacksmiths. [Picture, page 16] Uneven hammered patterns. The beauty of this knife is the line of “chin” and the round shape. […]
Since I took advantage of the Kohetsu AS Western 240mm gyuto forumite special so generously offered by Mark, I felt duty-bound to provide a review. Wait, duty-bound… I think I own a German ‘art film’ with a similar title. Anyhoo… The knife exhibited superb fit and finish out of the box. Although I’m not a fan of Yo handles anymore, this one was nicely crafted, most attractive, and flush to the tang. The handle was a tad small for my larger than average mitts, but forced me to apply the proper pinch grip – which was right where the balance […]
Rockwell scale is a measurement of hardness through testing of a material using a penetrating instrument that places load on the object. The data is measured by the force required to set the needle like probe into the material and the harder the material the higher the number. This is a common way industries measure the hardness of steel and for kitchen knives, the hardness of various knives varies from the low 50s to the mid 60s. HRC is not a linear scale it’s an exponential scale like the Richter scale so going from 64 to 65 Rockwell is a […]
A hamon means blade pattern and is a distinctive looking effect used when making honyaki knives. Sword makers and now kitchen knife makers will use a thin layer of clay mud and they paint it on the blade and it’s functional pupose is to aid in the hardening of the knife to keep the knife from cracking during heat treatment. Once the blade is polished the hamon pattern is revealed on the knife. A nice hamon is a very attractive element in a quality blade and each one is like a snowflake and no two are exactly alike. You can […]
Bad News for knife fans. Lamson & Goodnow has filed for Chapter 11 bankruptcy. The owner, James Ross Anderson has also put the property up for sale with a price of 2.1 million dollars. The company has been in continual operation for 177 years. There were no further details given about whether the company would remain in operation. We’ll update when we find out more information.
Hey Mark, Thanks for your quick response. I had a quick question on clad yanagiba’s. Was wondering if you can sharpen them the same way as regular yanagiba’s even tho it’s clad? Best regards, Simon <p> Hi Simon, Almost all Yanagibas except for the Honyakis are clad and yes you sharpen them the same way. Most people sharpen the knife almost entirely on the front side by putting the blade road flat against the stone and grinding until you get a burr. Then, flip over the knife and lay it flat on the back side and lightly de-burr it. Kind […]