Any time you remove the guide rail from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain inside the guide rail. (1) wet the knife with water, put the cutting board. (1) wash the knife clean after every use. In addition, Kasumi  category has a higher grade, “Hon-kasumi” or “Hongasumi”. Such a knife has just aesthetic value without the above benefit of the sandwich structure. More expensive multi-layer (more than three-layer) knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Though, you should be careful of retailers that claim their knives are honyaki. These knives are designed for precision slicing of sashimi.. You’ll want to look out for a knife suitable for professional chefs who have been looking for fine Yanagiba or Deba Bocho, but less maintenance than traditional high carbon made Bocho.. A knife like this Yoshihiro Yanagi Sashimi knife, which has a rosewood handle for extra comfort and precision when cutting. Sashimi Knife. This one has highest wear resistance and lowest toughness. I have had a sashimi knife for a while now and it makes a big difference when cutting super thin slices of fish. SK Steel series Solid performer as a cutlery steel. Because ink on the newspaper contains some oil to prevent from rust. There are several styles of knives that have a full tang with two pieces of the handle riveted onto it; these are typically seen in European knives. Specific rules and procedures put into place and secrets of the trade passed on by personal exposure- Creating sushi knives is no exception. The blade of a Honyaki knife is hard, so it retains its sharpness for a long time; however, they are prone to chipping and difficult to sharpen. Most sushi knives are made of high-carbon steel (not stainless steel). They are primarily for professional chefs and are the highest quality traditional Japanese knives. The good thing is that once you get a hang of the Santoku knife, you can use the skills with many other knives as well. if ((navigator.userAgent.indexOf('iPhone') > 0 && navigator.userAgent.indexOf('iPad') == -1) || navigator.userAgent.indexOf('iPod') > 0 || navigator.userAgent.indexOf('Android') > 0) { Sports Furi. As a general rule of thumb, a Yanagiba will be the only knife that you will need (other than the knives you already own). One of our customers gave us a question, ” I am looking for non stainless, that is a full carbon knife. (2) Western Style Knives (generally double-edged) In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine. You won't believe how delicious it is until you try it. //