The Kasumi knives just like the Yanagi are made by the high-carbon steel hand-forging, white steel 1 and with iron. This carbon steel became the cutting edge of the knife while the iron creates the body and the spine of the blade. The combination of the Steel Types makes the knife that has a bit brittle than that of honyaki-style, and simpler to sharpen. Lots of carbon steel knives have been made by using coke fuel, however, the Tsukiji Masamoto knives has been made using charcoal, that makes higher quality blades since it is more gradual rather than the abrupt changes of temperature. The Tsukiji Masamoto pays exclusive attention in the making of the deeper urasuki (the concave surface of a backside) to maximize the effect. The Urasuki facilitates fresh food separation from a blade, just like the perforated or the hollowed knives. That is why you may perform uraoshi or the sharpening of the backside of the single bevel knife in keeping the outside edges leveled on the coarse stone, not like the other brands. The carbon steel blades just like the Kasumi required more delicate handling with care than the stain-resistant knives, which are considered as sharper. The Kasumi knives were the normal blade of the Japanese chefs that are being created for the slicing of raw fishes, the Yanagi is also the best for the carving of cooked meat, the lightly slicing of veggies or portioning of patés and terrines. The handle material is (Hō) Japanese Magnolia while the bolster material is the water buffalo horn with the wooden saya as the cover that is being sold separately. Kinds of Tsukiji Masamoto:
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This line of knives of Kintarō is made from Hitachi White core steel jacketed with the soft iron cladding and with the Kurouchi (forge scale) final touch. These knives have been the best option for those taking into consideration the foray into the carbon steel knives, since these are thin out from the box and grind to the keenest edge with easiness. The Kurouchi finish can help mitigate most of the reactivity of cladding, but please you have to be aware that the knives will still patina and it will rust if not properly taking care of. It is recommended to wipe the blade dry and cleans after every use and coat with the Tsubaki oil if you’re planning to store it for the long-term. The Sabitoru or the Pikal metal polish can be used to take out undesirable patina or rust.
Every Kintarō knife has the round choil for that more comfortable grip, the nice distal taper that has the thin tip for accurate cuts and excellent grind. It is recommended to thin and treat the bevels on both sides of the knife like you would in a single bevel; the sharpening of them as you are done so it will maintain the geometry of the knife over time. SAN MAI
The San-mai is the design of the manufacture common for the Japanese knives. The more practical change is the "three layers", pertaining to the center hardened steel that has been jacketed with softer steel. These designs of knives can be seen being pertains to as the " kasumi or the clad”, which has some overlie with the same design of manufacture name as Ni-mai or the "two layers". This Ni-mai is usually found in the solo bevel knives where its soft steel is on one side only of a knife with the small fraction spilling over into the other part.
ABOUT KINTARO
The Kintarō knives have been produced in the Takefu knife town in Fukui, Japan through the blacksmith collective lead by Yoshimi Kato, Hiroshi Kato’s son-in-law. Yoshimi Kato had stepped in to fill in the shoes of his father-in-law and had done so admirably, making knives with the top level of attention into the details. Kintarō makes some of the top desirable carbon steel knife accessible in the US.
GYUTO (CHEF KNIVES)
The Gyuto is the adaptation of French chef knives profile for those Japanese markets. While the word “cow sword” might imply that the knife is meant for the meat, the versatility is similar to Santoku and may be utilized as a Universal-purpose knife for multiple tasks. Many would take into consideration the Gyuto or the chef’s knife to become the important knife for any kind of kitchen use with all of the other knives as secondary. When compared to the German style chef knives, the Gyuto will have that somewhat flatter profile: the profile imparts itself well with the push-cutting that is ordinary for Japanese chefs.
The Kintaro White Kurouchi Gyuto is available in sizes of 240mm, 210mm and 180mm. HANKOTSUThe hankotsu are the tough small Japanese knives that are being used for the light butchery. This is the best for duties such as boning, getting in between the bones, trimming meat, Frenching a rack and breaking down poultry. These Hankotsu knives present a pointed, sharp tip that may be inserted into a cut then it will run along the bone, fat and connective tissue. The hankotsu knives also have the short height, which is about 1 inch to 1.5 inches, which makes the blade lively enough to be twisted and maneuvered easily during your cutting session. The exclusive feature of this hankotsu knife is that the cutting edge close by the heel area – this actually do not have a heel. Bear in mind that without the heel, there will be no finger guard also. Depending on the making, anywhere from a section of the third of the frame length at its heel end remained unsharpened. It gives the tough edge for any kind of scraping that needed to be done. This will also give a bit of the finger protection with regards to slipping. The length of the blade normally measures about 6 inches, and its edge is industrially double beveled – however, it is crushed at an asymmetrical slant position, in a proportion of around 90/10 into the perfect side. If you are left-handed, then this will not be the better choice for you. It is going to be uncomfortable for the vertical boning, except if you made a special order one that is for left-handed used. The Hankotsus knives also require exclusive care during its honing and sharpening. All of their sharpening action happened to the right edge or on the greater angle, or while it’s smaller angle is being touched only for removing burrs. HONESUKI This Honesuki knife is another kind of boning knife; however, this one has been styled for a particular task of splitting down poultry and in cutting through joints – however, not for cutting bones. Like a hankotsu, the traditional honesukis had an asymmetrical edge based on its right side. However, more recently, the honesukis with the equal 50/50 bevel to its both sides have been available, making these models a good alternative for the left-handed users. Because of the compact size of the knife, it became handy, since it is one of the general purpose utility knives. With the distinctive triangular profile which runs from the heel to the tip, the blade has been quite stiff with a bit, flex to it, with the ideally straight cutting edge. The length of the blade runs from 5.5 up to 8 inches, and then it measures around 1.5 inches from the heel to the spine.
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