Knife Tool

Japanese steel knife KAI "Seki Magoroku Shoso" Follow Mogoroku   the line of knives perfectly combines old traditions and modern technologies, which are appreciated by chefs all over the world. The stainless steel blade is extremely sharp and hard at 58 +/- 1 HRC Rockwell scale, so the knives stay sharp for a long time. The blade of the knife is perfectly connected to the handle, so there is no gap where dirt collects. Features of the knife • Chef's knife; • Blade length – 16.5 cm; • Ideal for cutting meat, fish, vegetables; • Resistance to wear and corrosion; • Extremely sharp blade; • Unique design; • Precise cut; • Beautiful appearance; • Strong and durable tool; • Conveniently held in the hand; • Cutting control and stability; • Perfectly balanced weight.

Japanese knife set Satake Hiroki. The knife set includes a chef's knife 30cm and a utility knife 24cm. Made by Satake Cutlery, Seki city, Japan. What is a Santoku knife for? Santoku in Japanese means “three advantages”, so this knife is used to cut vegetables, meat and fish. Santoku is a Japanese chef's knife, a bit like a chopper. The center of gravity of the Santoku is shifted forward, so less force is used when chopping. Santoku, unlike Nakiri, is much more versatile, because Nakiri is intended for vegetables, while Santoku, as mentioned, is also used for preparing meat and fish. Why choose Japanese knives? The best kitchen knives are thought to be made in Japan. There are two areas here known for their centuries-old traditions of metalworking and toolmaking: Seki and Tsubame-Sanjo. Japanese knives are a great choice for those who value the reliability and sharpness of their kitchen knives. They are lighter, thinner, and more durable than Western-style knives. Traditional carbon steel Japanese knives require more maintenance to keep them in good condition. Where and how are Satake knives made? "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947 in Seki, which is known as the "city of blades". The company's goal is to produce reliable and durable kitchen tools, and "SATAKE CUTLERY MFG. Co., Ltd." continues its mission - to design and produce the most advanced kitchen knife models, adhering to the highest quality standards, combining long-standing blacksmithing traditions with modern technology. Carefully crafted by skilled craftsmen, Japanese kitchen knives are the result of their passion for their work. Be careful - new knives are very sharp!

Set of Japanese knives Satake Tsuchime. The knife set includes a chef's knife Gyuto and a vegetable knife Nakiri. Made by Satake Cutlery, Seki City, Japan. What is a chef's knife used for? A chef's knife is a kitchen knife designed for cutting vegetables, fruits, meat and fish. Thanks to the wide blade, it is easy to transfer the cut products to a salad bowl or pan, and it is also convenient to crush garlic. The high grip handle prevents your fingers from hitting the cutting board. The large size of the knife makes it perfect for cutting large fruits and vegetables, such as watermelon, zucchini or cabbage. What is the Nakiri knife for? Nakiri is a Japanese knife for cutting spices and vegetables. Thanks to the rectangular blade, chopped ingredients can be quickly transferred to a salad bowl or pan. Experienced chefs use a Nakiri knife to obtain thin, decorative, translucent slices (katsura-muki method). The straight cutting edge is used to cut in a vertical line and allows for many different techniques such as julienne and chiffonade. The knives are packed in a beautiful paper box - a great gift for a lover of Japanese knives. What is the meaning and difference of Tsuchime knives? In the context of knife making, Tsuchime refers to the traditional Japanese technique of hammering the surface of a knife blade to create a distinctive texture on its surface. This process involves treating the blade with a special hammer called tsuchi, which creates small indentations on its surface. Why choose Japanese knives? It is believed that the best kitchen knives are made in Japan. There are two areas here known for their centuries-long traditions of metalworking and tool making: Seki and Tsubame-Sanjo. Japanese knives are an excellent choice for those who appreciate the reliability and sharpness of their kitchen knives. They are lighter, thinner and more durable than Western style knives. Traditional carbon steel Japanese knives require more maintenance to keep them in good condition. Where and how are Satake knives made? "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Seki in a city that is known as the "city of blades". The purpose of the company is to produce reliable and durable kitchen tools and "SATAKE CUTLERY MFG. Co., Ltd." continues its mission - while adhering to the highest quality standards, it creates and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with modern technologies. Japanese kitchen knives carefully crafted by skilled craftsmen are the result of their passion for their work. Be careful - new knives are very sharp!

Kamazaki knives, inspired by the masterful forging traditions of Samurai swords, are valued by top-class professionals and ambitious amateur chefs. They are made of innovative, stainless AUS10 Damascus steel with 73 layers. This steel is extremely resistant to corrosion and extremely hard, which is why the knife blades stay sharp for so long. The blade of Kamazaki knives is made of 73 layers of Japanese Damascus steel. The middle layer of the blade, the so-called core of the knife blade, is sharpened at an angle. The core of the knife is made of Japanese AUS10 steel, which is hardened to ~58±2 HRC hardness. The AUS10 core is the 73rd middle layer, protected by 72 other layers of steel, creating not only protection for the more fragile core, but also a distinctive design. All Kamazaki knives have a perfect combination of handmade finishing and extraordinary precision, perfectly sharpened blades that ensure unparalleled sharpness and a perfectly balanced knife weight that prevents hand fatigue. The Kamazaki utility knife is made of 73 layers of Damascus steel. It is characterized by exceptional quality, is particularly sharp and long-lasting. This universal knife is perfect for cutting vegetables, bread products, meat or cheese, chopping products. Kamazaki knife features: Blade length: 18 cm; The blade of the knife is made of AUS10 steel; The handle of the knife is made of olive wood; Strong and durable tool; Conveniently held in the hand; Cutting control and stability; Unique, exclusive design.

Kamazaki knives, inspired by the masterful forging traditions of Samurai swords, are valued by top-class professionals and ambitious amateur chefs. They are made of innovative, stainless VG-10 Damascus steel with 67 layers. This steel is extremely resistant to corrosion and extremely hard, which is why the knife blades stay sharp for so long. The blade of Kamazaki knives is made of 67 layers of Japanese Damascus steel. The middle layer of the blade, the so-called core of the knife blade, is sharpened at an angle. The core of the knife is made of Japanese VG-10 steel, which is hardened to ~58±2 HRC hardness. The VG-10 core is the 67th middle layer, protected by 66 other layers of steel, creating not only the protection of the more fragile core, but also a distinctive design. All Kamazaki knives have a perfect combination of handmade finishing and extraordinary precision, perfectly sharpened blades that ensure unparalleled sharpness and a perfectly balanced knife weight that prevents hand fatigue. The Kamazaki utility knife is made of 67 layers of Damascus steel. It is characterized by exceptional quality, is particularly sharp and long-lasting. This versatile knife is perfect for cutting vegetables, bread products, meat or cheese. Kamazaki utility knife features: Blade length: 18 cm; The blade of the knife is made of VG10 steel; The knife handle is made of G10 material; Strong and durable tool; Conveniently held in the hand; Cutting control and stability; Unique, exclusive design.

Kamazaki knives, inspired by the masterful forging traditions of Samurai swords, are valued by top-class professionals and ambitious amateur chefs. They are made of innovative, stainless VG-10 Damascus steel with 67 layers. This steel is extremely resistant to corrosion and extremely hard, which is why the knife blades stay sharp for so long. The blade of Kamazaki knives is made of 67 layers of Japanese Damascus steel. The middle layer of the blade, the so-called core of the knife blade, is sharpened at an angle. The core of the knife is made of Japanese VG-10 steel, which is hardened to ~58±2 HRC hardness. The VG-10 core is the 67th middle layer, protected by 66 other layers of steel, creating not only the protection of the more fragile core, but also a distinctive design. All Kamazaki knives have a perfect combination of handmade finishing and extraordinary precision, perfectly sharpened blades that ensure unparalleled sharpness and a perfectly balanced knife weight that prevents hand fatigue. The Kamazaki bread knife is made of 67 layers of Damascus steel. It is characterized by exceptional quality, is particularly sharp and long-lasting. This knife is perfect for cutting bread products. Kamazaki knife features: Blade length: 20 cm; The blade of the knife is made of VG10 steel; The handle of the knife is made of epoxy material and maple; Strong and durable tool; Conveniently held in the hand; Cutting control and stability; Unique, exclusive design;