*BT7 Bread slicing knife
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)
J.A. Henckels Twin Pro S 8-Inch Chef's Knife with Hollow Edge ($70)
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
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
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
