Knives


Hybrid Knives

Masamoto VG10 Gyutou

Wusthof

8 inch Cook's knife ($120)
8 inch Cook's knife ($130)
10 inch hollow edge carving knife ($120)
six inch sandwich knife ($82)
Two piece hollow ground carving set ($160)
5 inch serratedutility knife ($64)
8 inch bread knife ($50)
Flexible Boning Knife ($75)

Zwilling J.A. Henckels

J.A. Henckels Twin Pro S 8-Inch Chef's Knife with Hollow Edge ($70)

Chicago Cutlery

RB10

*BT7 Bread slicing knife

41S

*42S Chef knife

44S

47-8 / 47 f Butcher

60S

*61S

*62S

*65S

66S 8inch carving knife

72S

78s filet boning knife

100S paring knife

C102 paring knife

103S Steak knife

107S


Japanese

Knife types / Japanese kitchen knife / knifesharpeningbasics.pdf

pics

Stainless steel is rust resistant, but less sharp than carbon steel. However, most Japanese stainless steel blades are mixed with various steel materials to increase sharpness. You will find that some stainless steel blades will retain its sharpness as much as those made of carbon steel. Those stainless steel blades are not as rust resistant as blades made of 100% stainless steel. They may get rusty if you store them without properly drying after use, or leave them without washing for a long period of time after cutting high acidic food such as lemons. Stainless steel blades are recommended for those who do not want to spend time on maintenance as they do not rust as easily as carbon steel blades.

Stainless steel is generally tougher, less likely to chip, and less sharp than carbon. At the highest end, they retain an edge longer and are similarly sized in carbides to carbon steel.

Carbon steel is generally sharper, harder, more brittle, less tough, easier to sharpen, and more able to rust.

Swedish steel
Hagane Vintage
Hocho Vintage

Deba

The "Deba" is designed for cutting fish and light mincing. The back of the blade can be used to chop thin bones. Thick and Heavier blade of Deba has good durable edge, suitable for cutting a Fish, a Chicken, also for filleting tasks. Its history goes back to the Edo era in Sakai, Japan.

They are 5mm to 9mm thick depending on size. They include hon-deba (literally true deba), ko-deba (small deba), ajikiri (for aji), funayuki (a smaller more pointed for use on boats), and mioroshi deba (hybrid between deba and yanagiba that are intermediate in thickness, weight, and length). The smaller sizes are less thick, allow the knife to move through flesh easily, and are much more nimble. They are still much thinner behind the edge and more fragile than a Western butcher knife. The general size is 120 mm to 210 mm.

Funayuki "going on a boat" Deba

A filet knife, a multi-purpose Japanese traditional one. The name "Funayuki" or "Going on a boat" in Japanese. The profile is similar to a Deba, but is thicker than Deba to meet multi-purpose on a boat. This lightweight knife is easy to use on smaller fish.

Yanagiba "willow blade"(Sashimi)

A Sashimi Knife, for cutting and filleting fish or ham with a pull stroke. Slim blade in the shape of a willow leaf or Katana (sword). Long and Narrower blade is suitable for slicing tasks. Especially for preparing fresh, good&beautiful shape of raw fishes (sashimi). The Yanagiba is called "Shobu" and popular in Western Japan (around Osaka and Kyoto).

Edo-usuba square tip "thin blade" (vegetable knife)

Single bevel

There is edo-usuba (square tip) and kamagata-usuba (round tip). General sizes are 180 mm to 240 mm.

Kamagata-usuba round tip (vegitable knife)

Nakiri (Vegetable knife)

Double bevel


Whetstones

Sharp Pebble Premium Whetstone Knife Sharpening Stone 2 Side Grit 1000/6000 Waterstone
Arashiyama 1000
Bester 1200
Cerax 1000 ($45)

Naniwa Super Stone 800 ($45)

Super Stones, formally known as Naniwa Super Stone

Naniwa Chosera 800 ($74)

Professional Series, formally known as Chosera Stone The New Naniwa Professional Stone is the highest grade stone from Naniwa. It replaces the popular Naniwa Chosera stone.

King KDS 1000/6000 ($45)

8" x 2 1/2" x 1 1/2"

KING KW65 1000/6000 Grit Combination Whetstone

Masehera
kukuchi 6000

shapton pro 1000 
- dense, hard, low wearing

Smooth stone
- draw grid lines with pencil
- taper edge

1000-2000
7000-10000

Keep same sound
Feel burr

push without adding pressure

Wa Handle

Wa handles