Knifewear is the world's best Japanese kitchen knife store! We're run by a rag-tag band of retired cooks and chefs who love sharp tools. We specialize in handmade knives, cutting boards, sharpening stones, and all manner of other chef-tested kitchen gear.
You can order online at knifewear.com or visit our shops in Toronto, Calgary, Edmonton, Ottawa or Vancouver. Sharp Knives Rock!
A food safe alternative to ferric acid is coffee grounds. Lightly acid for etching but super food safe and easy to dispose of. Just takes a bit more time for the etching to develop.
Up date buy 500 knives and you can get a chance to win a Sushi robot it comes plug in model no Lithium batteries so house won't burn down during charging.
They definitely remove material. Best way to clean them is something like bar keepers friend and a green kitchen scrubby. Once they get dirty,they don't function the same till cleaned.
Great job But I find when knives or other tools becomes extremely sharp You need to keep them at a armed length away from people that don’t know how to use them Can become a danger to the person wielding it . Even if you were skilled .
Are there any wa style nakiri or bunka you would recommend under 150? I know that's a bit low for Japanese carbon steel, that's why I ask. Most of my knifes are around double that price or half of it so I want to see what I can get for that.
Watched all 3 videos right after recently deep diving into knife content and I'm so amazed hearing Kevin talk about the legends of the industries as his buddies and hearing his stories from before. More than that, you can tell how Kevin is just as much a great guy to be around as he is passionate about all knives and knifemaking! That Kevin used to work for St John's is just added awe in my eyes. Would love to meet him one day
I've never tried a gyuto due to already having a couple of reasonably nice chefs knives and being cheap. That being said, the santoku is what I'm reaching for whenever I'm cutting beef which is a solid 50% or more of my knife work in the kitchen.
I use a bench scraper at work for making spicy tuna or salmon mix. No need to dull my work knife to mince up scrapings. Easier to transfer to the bowl and then clean the cutting board.
Please let know when these are available! I've been wanting one si ce Kevin's collection video and I've been inquiring about them since the Tucci videos.
I almost never see people use the spine of the knife to move stuff. It seems like it would be intuitive but it's not very common and i almost always get weird looks when i do it. If you can do 2 things with 1 tool instead of 2, why not?
The cutting profiles are different. But both japanese and western knifes can be sharpened to whittle a strand of hair. Saying one is sharper for any knife you use in your kitchen is just wrong.
Hi, I would like to cite this video for research I am doing on cutting board materials and I was wondering what the name of the person in this video is? Such a cool video, I learned a lot :)
