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There are many different grades of whetstones but the sheer amount of information may dissuade some people from ever sharpening knives themselves. But for the average chef we’d recommend 3 basic whetstones. The 3 types of whetstones you should have is 1000, 3000, and 8000 grit stones. Ideally, we suggest using a 1000 grit first and then finishing with the 3000 grit and then the 8000 grit finish.Read More
Posted in Knife Care Essentials By yoshihiro cutlery


SG-2 stands for Super Gold 2 and was developed by Takefu Special Steel Co. based in Echizen, Japan. Originally, Takefu Special Steel developed the Super Gold steel but further developed and enhanced their powdered steel metallurgy to develop Super Gold 2.

R2 steel also refers to SG-2 steel. The reason why SG-2 steel is also called R2 is because Echizen blacksmiths initially referred to the SG-2 steel as R2. Over time, due to this confusion, R2 and SG2 are both established steel types but they are the same material.Read More
Posted in Knives 101 By Yoshihiro Cutlery

 

A knife is only as strong as its steel. While steel, in general, is an alloy of iron and carbon, it can take many different forms depending on what else the iron and carbon is combined with — along with how the steel is forged and what type of deoxidization process is employed...

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Posted in Knives 101 By Yoshihiro Cutlery

Often times our customers ask us a question, “Can I use a honing rod to sharpen my Yoshihiro Knife?” The answer is No, a resounding No. Let me explain why.Read More
Posted in Knives 101 By Kana Morita

 

Steel is a compound of iron and carbon. Yet to be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. For premium cutlery and knives, the higher carbon content is typically better. For one, higher carbon allows for a sharper cutting edge. To be considered stainless steel, the steel must have a chromium content of more than 12%. While all steel contains carbon, typically steels that do not contain chromium are referred to as carbon steels.

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Posted in Knives 101 By Yoshihiro Cutlery
 

When it comes to knife making, the Japanese have a long-standing belief of practicality. They value usability, meaning that traditionally the Japanese have made knives according to purpose. A specific knife would be made for every task.

While all of these knives have the same single-edged blade anatomy, they differ in areas of shape, size, and thickness of the blade — all for the purposes of their tasks at hand. Here are the three traditional Japanese knives we recommend that all chefs need for chopping vegetables, fileting and slicing fish:

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Posted in Knives 101 By Yoshihiro Cutlery

  

Traditionally, Japanese knives were single bevel, and featured the same grind with three key parts: the shinogi surface, the urasuki, and the uraoshi. It wasn't until Japan began modernizing in the late 19th century and early 20th century — and when they began incorporating western culture in to theirs — that they started crafting double beveled knives. The Japanese have continued to forge beautiful, sharp, and strategically designed single-edged knives that make slicing and dicing more efficient for any chef. To better understand how this is done, let’s explain the anatomy of a single-edged knife:

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Posted in Knives 101 By Yoshihiro Cutlery

  

The bevel of a knife is one of the most important aspects that help to define its sharpness, strength, durability, and use. To put it simply, a bevel is the ground angle and shape of the blade’s edge, and depending on what it’s made of and how it’s ground, it can dictate the type of knife you have. Traditionally, the Japanese have knives that fall into two categories of bevels: a double bevel, or a single bevel. It’s common to also hear this referred to as a doubled-edged blade or a single-edged blade.

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Posted in Knives 101 By Yoshihiro Cutlery

Whether Japanese or German, each type of knife has been influenced by its culture. The Japanese believe in having a perfect tool for an explicit purpose, and as such have many specific knives for specific tasks. Meanwhile, Germans value versatility and durability in their culinary efforts and therefore have designed knives that are good at many different undertakings. In the end, each knife has its own strengths and weaknesses. It’s not that one style of knife is better than the other — it’s just a matter of use and preference.

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Posted in Knives 101 By Yoshihiro Cutlery
 

In ancient Japan, it was said that the samurai’s sword was his soul. Today, the same could be said about a chef and his knife. The art of Japanese cutlery derived from the traditions of Japanese sword making. Many of the same techniques, designs, and skills have been passed on from generation to generation—from the minds of the Japanese masters to the artisan workers. In fact, the city that was once known as the capital of samurai swords is now a hub for Japanese knife making.

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Posted in Japanese Knife History By Yoshihiro Cutlery




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