KAMATA

Knife type

Slicer

A slicer is a knife with a thin, narrow blade. This makes the knife especially suited for cutting a…
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Terminology

Strain Removal

Strain Removal" refers to the process of removing distortion and strain from the blade caused by fo…
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Terminology

Tsuchime

Tsuchime" refers to the fine hammered pattern that remains on forged blades in the manufacture of k…
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Knife type

Edo SAKI

Edo sakiki is a type of knife used to cut eels into pieces. It is also usually referred to as an "e…
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Knife type

Hamo Cutting Knife

Hamo no kiri bocho is a traditional Japanese knife used mainly to cut a fish called hamo (鱧, or ham…
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Terminology

Forging

Forging" refers to one of the key steps in the knife and blade manufacturing process when forging a…
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Terminology

Mirror Finish

Mirror finishing is one of the polishing techniques applied to kitchen knives and blades. This fini…
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Handle material

Walnut

Walnut (walnut) is a wood sometimes used for knife handles and has the following characteristics …
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Handle material

Senna siamea

Senna siamea is a type of wood used for knife handles. The following are the characteristics of Sen…
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Knife type

Yanagiba knife

The Yanagiba knife is a type of traditional Japanese kitchen knife. Its name comes from its blade, …
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SlicerStrain RemovalTsuchimeEdo SAKIHamo Cutting KnifeForgingMirror FinishWalnutSenna siameaYanagiba knife

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