What do you want to cut? For what purpose are you using a Japanese knife?


 

 

  

 

 

 

 (Yanagi)

sashimi
sushi 
roll

meat

 

 

 

 

 

 

 出刃(deba)

strong knife

cutting fish
meat
bones

 

 

 

 

 

 

牛刀(gyuto)

multi-purpose

fish
meat
vegetables


 

 

 

 

 

 

薄刃(usuba )

vegetables

 

 

 

 

 

 

筋引き(sujujihiki)

sushi

fish

meet

roll

 

 

 

 

 

ペッティ(pety)

fruit

vegetables



Are you familiar with the types of Japanese steel?  


 

 

 

 

 

 

 

青一鋼 霞

(Blue No1 KASUMI)

 

 The HIDE KNIFE is made with our signature blue steel.  This special alloy keeps a very sharp long-lasting edge and is easy to sharpen.  Blue Steel is very durable and won't scratch or chip.  

 

 

 

 

 

 

 

白三鋼 霞

(White No3 KASUMI)

 

This entry level knife is forged from white steel.  It is easy to handle and sharpen. Suitable for the novice chef or household use.

 

スウェーデン鋼

(Swedish stainless)

 

 Our stainless steel offering is a Swedish stainless steel that is considered the best for keeping a fine edge.   Unlike other knifes made from stainless steel, this knife keeps a fine edge and a beautiful surface.

 

 

 

 

 

 

 

白三鋼 油 本焼き

(White No3 Oil HONYAKI)

Unlike the layered design of the Kasumi, this knife is forged from a single piece of super high-quality steel. The Honyaki forging process requires a high skill level and experience during manufacturing. This process produces a top quality professional knife. This knife requires proper knowledge to maintain and care for the superior edge it commands. (A high quality grinding stone is recommended for proper care.)