KAMATA

Knife type

Yanagiba knife

The Yanagiba knife is a type of traditional Japanese kitchen knife. Its name comes from its blade, …
Knife type

Noodle Cutting Knife

A Noodle Cutting Knife is a kitchen knife used primarily for cutting noodles. It is used in traditi…
Terminology

Kasumi Finishing

Kasumi jiage (haze finishing) is a polishing technique that imparts a distinctive pattern to the bl…
Terminology

Urasuki

Another characteristic of Japanese knives is that the back side of the blade is not perfectly flat,…
Handle material

Reinforced Wood

Reinforced wood is a material made from natural wood that has been treated with a synthetic resin o…
Handle material

Japanese bigleaf magnolia (Magnolia obovata)

Magnolia is sometimes used as a handle material for knives and blades. Its characteristics are as f…
Steel material

VG10

VG10 is widely known as a high quality knife and blade steel and has the following characteristics …
Steel material

Shirogami(white)

Shirogami is one of the steels used in traditional Japanese blade manufacturing and has unique char…
Knife type

Chinese Kitchen Knife

A Chinese knife is a kitchen knife used in traditional Chinese cooking, and is also commonly used i…
Knife type

Vegetable Cutting Knife

Nakiri bocho (菜切包丁) is a kitchen knife used mainly for cutting vegetables in Japanese cooking. As t…
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