Perfection in the Making of the Best Knives


Most Kamikoto knives in Japan are made by joining the soft part on the plates (steel SUS 405,420J2, 420 J1, nickel – under the general name Jigane and hard cutting layer (VG-10, Covry X, ZDP 189, SRS 15, Ao-gami, Shiro-gami etc. under the general name Hagane.). In the case of one-sided sharpening when the игigan layer is connected to the hagan layer. For bilateral sharpening when the hagan layer is between the layers, it will be called Warikomi: Damask steel is often used on the plates. As a rule, they are hardened to 63–64 HRC, therefore they are fragile enough, difficult to sharpen and require professional skills in work – it’s a shame to ruin a knife at the price of a thousand dollars due to the fact that you do not know how to use it.

Your Best Traditions

The traditions of Japanese cuisine are such that the sharpness of the knife occupies the most important place – the products should be cut exclusively thinly, evenly and beautifully and in no case be jammed (which happens with a dull knife), so the Japanese have the term KIRENAGA, which means the duration of the sharpness of the knife .

The longest kirenaga at choniaki knives

A good kitchen knife is an indispensable tool in home and professional kitchens. There are no doubts that Japanese knives are the best in the world. And this is no accident: historically, the best edged weapons were produced in the Land of the Rising Sun. After World War II, a ban on its manufacture was introduced and the craftsmen switched to forging cook knives, while preserving the samurai technology.

With all the variety of types and forms of Japanese appliances, among them can be distinguished those that deserve special attention of both chefs and housewives.

The best Japanese kitchen knives: popular models

In Japan, more than 700 varieties of knives are made. Most of them have one-sided sharpening, although double-sided products are gaining more and more popularity. Classic Japanese blades should be separated from modern ones, adapted for European buyers. They differ in shape, sharpening angle, size and other features.

Top Japanese classic type knives

Santoku – universal knife

The name of this knife translates as “three virtues.” And that makes sense. This tool is suitable for three roducts: meat, fish and vegetable (greens, fruits, vegetables), and for the same number of works: cutting, cutting, chopping. This knife is the dream of any chef. Its perfect shape and sharp blade cope with any task. The length of the cutting edge is 16-18 cm, the handle is thin and elegant, very comfortable. The sharpness of the cutting edge of Santoku increases from the base to the tip. Knife movements should be single, smooth, direction from top to bottom.

Classic utility knife

Now Santoku is produced by some European manufacturers. Naturally, in terms of characteristics, they are significantly inferior to the Japanese. Their blades are made of less clean and softer steel grades, and the shape is most often changed.

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Four Signs your Steak is No Longer Safe to Eat


If you are like other consumers, you will want to store your meat in the freezer or fridge to slow down the spoiling process. But, this does not mean your appliances can keep your meat fresh forever. It is important to note that steaks can go bad even if you store them in the freezer for too long or when they are not stored properly. To make sure your favourite food does not make your sick, make sure you know the signs when your steak is past its safe point. They include the following:

It is Beyond the Use-By Date

Even if you go to a Rib n Reef steakhouse restaurant to enjoy your favourite steak, you may still want to prepare some at home so you want to stock on the meat. As a consumer, you should know that there is a difference between a sell-by and use-by date? The sell-by date is what the store should go by. Steaks with a sell-by date of June 14th should be sold by that time so consumers will have enough time to use them. If the steak has a use-by date of June 18th, you must cook or freezer the meat by that date as it might be already spoiled beyond this date.

When freezing the steak before its use-by date, give yourself enough time to thaw the meat and still eat the meat safely. With a use-by date of June 18th, you must get the steak in the freezer by June 16th so you will have a two-day window to get the meat thawed before it could spoil based on its original use-by date.

The Meat is Slimy when you Touch It

When your steak has slimy film, this could mean it is spoiled. This film is yellowish or clear in color; however, makes your steak look shinier than usual. Also, it will be sticky or slippery when you run your fingers over it. Often, steaks will get this slimy film on it two days before it starts to mold.

You have Stored the Meat for a Long Time

The majority of steaks can be stored in the fridge safely for three to five days. But, if you cannot remember how long it has been there, it could be sitting there for too long. Again, meat can get spoiled when left in the freezer for too long.

It has a Strange Smell

Although raw steak does not smell good itself, a spoiled steak will smell odd or strange. In fact, when the steak is spoiled, it has a potent scent which no longer smells like raw meat.

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