The original handle on mine was also a POS that I quickly switched out - the one in your link looks to be much better quality than mine. (containing Western & Japanese Style different knives) Tomato knife, Steak knife, Proty knife, Sole knife, Hamo-Kiri, Kai-Saki, etc. There are generally three or four different types in shape - Kanto, Osaka, Kyoto and Nagoya types of blades. On a positive note, that patina is quite pretty once it sets. The Unagi-Saki is a knife for cutting eel. Patina helps once set in but still need to watch out - wife left it on the board after slicing tomatoes and started to rust after 15min. The kurouchi finish does help protect the knife from rust a little. This knife is carbon, so it can rust if not cared for properly. Ryoute Reitou Hocho ( Sabaki ( )Sabaki-Nishigata ( )Sabasaki ( or )Saikachi Deba ( )Saiku ( )Sake Deba ( )Sakekiri ( )Sakimaru Takohiki ( )Santoku ( )SasakiriBocho ( )Satsuma Bocho ( )Shiki ( )Shobu ( )Soba-Kiri. The blue 1 steel takes a very good edge and holds it pretty well. for anything from chicken to fish, lamb to beef, this knife should work well for your boning needs. Blade is very reactive at first - I’ve had to reset the patina a few times already because of this. Sabaki bocho is a knife designed for boning. Gets crazy sharp on the stones without much effort but does require minor touch up to maintain - I usually strop after every few sessions. Grind on my knife is all kinds of wonky, almost looks single bevel - burly grind with a thick spine so I don’t feel precious about it when going through harder stuff - used it to break down and debone chickens, steaks, slicing crusty bread, thicker squashes - so far no chipping at all.īlue #1 has been a fun steel to work with. £100.00 In stock Ready to dispatch Save £11.50 Higonokami Blue 2 Damascus - Black Handle. Mioroshi Bocho: The Mioroshi Bocho is a type of Deba Bocho but the blade is slightly thinner and longer and is an all round knife which can be used for dicing to slicing Sashimi. This knife is made a thinner spine and narrower blade width compared to the Sashimi Bocho. Regular price £100.00 Sale price £85.00 In stock Ready to dispatch Kyohei Shindo Aogami Kurouchi Bunka. The Fugubiki Bocho is a specialized knife used for Fugu Blowfish sashimi. Would say the blade and f&f are quite rustic but I really like mine. Yukihiro Sakai Hinokuni White 1 Ko-Bocho 120mm. ![]() I have a 120mm Murata kobocho - similar but taller blade, same steel and finish with a different handle.
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