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Damascus kitchen knife

Japanese damascus kitchen knives are always higher in our part of the course. The unmistakable look of Damascus steel, and handles the fine and usually do not use exotic woods, have now convinced European homes. Since the "stay home" and "cook" in times like these, where everyone has to save searches, becomes more popular, one for the right tool for its cuisine.

The demand for professional kitchen utensils increases and that includes a sharp knife - the Damascus kitchen knife.

Every amateur cook knows that one to conjure up a gourmet meal from the pot at least have a sharp knife in the drawer must. Damascus steel is indeed the world for its extreme sharpness and longevity known. The 32 were forge-welded steel guarantees high cutting efficiency.

Except for the handles of wood is also a kind of plastic, and that uses the so-called Micarta. This is similar to fiberglass. It is very robust and resistant, water resistant also against and extremely slip resistant. This

all the advantages which a kitchen knife are needed. Or not?

With a damask kitchen knife (assuming It is an original) can be easily cut by its sharp paper, which is kept hanging free. This is due to the extreme hardness of the blade which normally has a hardness of 59-60 Rockwell has. By 32 layers of extremely hard carbon steel, although high level of comfort is reached for a knife, but at the same extreme sensitivity.

sensitivity means that you can not damascus kitchen knives should be kept in the cutlery drawer, but always in a knife block of wood. The blades must necessarily be protected from each other.

You should wash them more even with the hand and then put immediately into a knife block and can not be in the sink. The washing in the dishwasher is to be avoided!

be sure to watch so that their Damascus kitchen knife never falls on the ground to avoid damage to the coarse blade. The extreme hardness of the blade
can shatter that is very fast.

An important point is that all persons in the household work around very responsible with these knives, as there by their extreme sharpness a great risk of injury that should not be underestimated. Especially in children, ensure that such sounds are kept out of reach. The

Cut of the Damascus kitchen knife can actually be recovered from any private person. You need some exercise to sharpen the angle of the manual to find out if you have the apparent, however, a special menu, nothing stands in the way.

Please make sure that they actually buy only original Damascus blades with which they also last a lifetime, and not some fake get hold of. The most important point of distinction is the higher price.

The comparatively high price of genuine Damascus kitchen knife is justified but in no time if they use it, you will see.

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Kasumi Knives Kai Shun Knives

The blade of Kasumi Knife is made of carbon steel is specially made for this Kasumi knife. After forging the metal is hardened with ice to reach its extreme strength. The sharpness can be retained longer than other knives.

The many layers of folded steel, called Damascus steel, carbon steel bring the first really to advantage. Many famous chefs would give their own words Kasumi knife ever again.

They include big names such as Mathias Buchholz (chef Hotel President, Berlin), Eckhardt Witzigmann and Karl-Heinz Hauser.

As the capital of the Japanese cutting tool industry can be called with a clear conscience, the city Seki, located in the center of Japan. The story of Seki began almost 800 years ago, around 1200th Back then there were the first sword smiths of Japan.

Why is this industry being developed there, it becomes clear when one deals with the geology of the area. Around Seki, there was all that was necessary for the forging of a sword, fresh, clean water, plenty of wood and of course plenty of the necessary ore

At that time, was the way to forge swords, as was done in this area, really unique . Nowhere in the whole archipelago anyone could produce such a high-quality blades, and so it should remain to this day.

These techniques are still used today to produce the Kasumi knife. Sumikoma Cutlery is a traditional Japanese knife manufacturer, shall take the Kasumi knife as the inventor of Damascus kitchen knife. The consistent improvement of Kasumi Knives Kasumi led to the Master Piece Chef's Knife, an absolute highlight in the cooking scene. The masterpiece is a special limited version of the Kasumi knife, and is considered inaccessible for other knife manufacturers.

The Kasumi is the best knife MP as it ever was. The Japanese character that means that Kasumi carry knives in the translation as much as "masterful hand" (TAKUMI). This high quality of this knife was only through the 8 centuries of experience can be achieved.

The many outstanding masterpieces and priceless experiences accumulated over the centuries, the company Sumikoma give a head start in this industry, which is difficult to obtain ever will be.

The traditions of the Japanese in connection with the use of modern technology gives them an extreme advantage in the art of forging. The core of the MP Kasumi blade VG 10 includes carbon steel, especially for the production of sound was developed for kitchen knives.

The Kasumi knife is not only in Japan as the longest diameter at all, by the extreme hardness of carbon steel. To measure such a degree of hardness to raise one needs a special grinding stone (grinding stone Sumikama) with the relatively simple one holds his knife in sharpness.

The blades are all made by hand from the best blade grinders of Japan with water grinding stones on their extreme severity. The final touch is then completed with a 3000 water stone grinding to reach the final focus.

make the beauty of the blade in accordance with the glossy finish handle the Kasumi knife a real highlight in any kitchen.

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knives are standard in every kitchen and used for the preparation of various dishes. Although most kitchen work can be done with ordinary knives, there are special areas that can be made properly only with special knives.

to use areas of a Kai Shun Knives mainly include the preparation of various kinds of vegetables. Specifically, this knife is for cutting decorative ornaments made of vegetables used. The blade length is 15 cm, handle length 10.4 cm.

The blade material is made of 32 layers of Damascus steel, which is one of the toughest in the world. The Kai Shun knife has a two-sided ground and the handle material is made of Pakka wood.

The company that produces this particular knife is the so-called KAI group based in Japan. The high quality of its diameter is based on centuries-long tradition of forging samurai swords. The Kaigruppe and branches in Hong Kong, Portland, USA, and even in Solingen, Germany.

In Europe, this company has marketed since 1980 in Solingen from Europe different products from Japan. It was marketed mainly hunting and pocket knives. Only in recent years, the pleasure is in professional cooking and preparing the finest food with professional tools again inflamed.

also has the Japanese or even the Asian cultures across our collection held. Therefore, some Asian companies are subject to gravity in a professional kitchen knife series, what is also described here Kai Shun knives.

Every Shun knife is replaced by special processing of the grain Damascus a unique and distinct character. Thus, each Kai Shun Knives unrivaled single piece, a work of art technology, craftsmanship and great design is to each other.

The Shun Series kitchen knives are the traditional Japanese art and opened the home kitchen with a familiar shape of the blade of Damascus steel. This resulted, for example, the scalloped edge of the knife grinder from European estates arose.

This is the perfect finish to reduce friction completely. The so- said Kullen prevent the adhesion of the cut material on the blade, because the bubble trapped in the grooves.

The handle of a knife is made of laminated Kai Shun ergonomically shaped Pakka wood. By the chestnut shape of the handle the knife caresses comfortably in the hand, and the leadership of the blade is optimized. All Kai Shun knives have the FEC and the NSA certificate and meet all prescribed hygiene laws.

addition, these knives are not cleaned in the dishwasher, but only with a damp cloth or under running water. After cleaning each knife should be immediately dried. That the Kai Shun knives are sharpened regularly, to develop its real power, of course I think of himself

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Japanese chef's knife

Japanese chef's knife for the kitchen as salt for the soup. A good blade, comfortable to hold, focus and high precision cutting are the main points in a super meter. High-quality tools create a high quality food. Above all, Japanese kitchen knives seem to be alone, but I was wrong by the look a pretty simple tool. Due to their exceptionally long-lasting sharpness of these tools are ideal for fancy kitchen work such as cutting of fish or parts of fruit and vegetables.

A professional must be extremely sharp knives have to be to grind must be easy and may in no case start to rust. There are many different Japanese kitchen knives with fancy names and for many different applications.

These knives are for cleaning of vegetables, cut fruit, filleting fish and of course the "boning" and dismantle various types of meat used. For this is also always used a different type of cutting tool to keep the risk of injury as low as possible.

This blog is exclusively of knives and kitchen knives when they are looking for Japanese or Japanese chefs knives are exactly right. Some think so, that the highly polished cutting tools that can be seen on television were the best, but I was wrong. presented

only because of the low price and the pretty blonde who is this knife, they are far from well. To accommodate them a clear advantage of the Japanese chef's knife closer, let me say that these high-quality sound actually still be produced by centuries of tradition of Japanese sword forging.

us If a knife is punched in a short time by a machine and, moreover, it is usually of poor quality steel used to keep the profit margin as high as possible.

is in Japan to forge of blades as an art, and for over 800 years passed from generation to generation. Japanese cooking knives are all over the world for its special focus, persistence and the special quality is very famous and popular. was banned

Then when the wearing of swords presented forged these weapons manufacturing tools, and including of course the popular kitchen tools. This gifted artists were certainly not pleased about it, but the passage of time did not hold, of course, and therefore also had these masters of their craft to look for other tasks.

Today we are pleased that the art of forging will not be forgotten is advised. One can assume that Japanese chef's knife the same sharpness as a samurai sword from the 12th Century have.

The first known Japanese kitchen knives from the armories has been established, the so-called "Deba Bocho" was. Many types of high-quality Japanese kitchen knives followed, like the Misono, the Gyuto, and the Hankotsu dasSujihiki.

These knives are now used by the greatest chefs in the world, and are of high standards of today's culinary world to stay.

Japanese kitchen knives are so expensive, not without reason than others, but in my opinion worth every cent.