tag:blogger.com,1999:blog-3101980281470446262.post8627009539541094152..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Funayuki Knife, Multi-Layer Steel/舟行包丁 多層鋼Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3101980281470446262.post-238386200796246382016-11-17T12:31:53.693+09:002016-11-17T12:31:53.693+09:00Now you tell me! I love yuzu kosho.....well, I wi...Now you tell me! I love yuzu kosho.....well, I will have to lower my expectations now!okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-52016567497535216492016-11-17T07:41:19.452+09:002016-11-17T07:41:19.452+09:00okasan: OK then just put your precious Shigefusa s...okasan: OK then just put your precious Shigefusa santoku in a showcase and show it off to your friends and family!<br /><br />I would suggest that if you ever decide to use your Shigefusa, you get a much cheaper (2,000-3,000 yen) carbon steel knife first and feel comfortable dealing with a carbon steel knife and then start using your Shigefusa.<br /><br />You found a jar of kanzuri!? Lucky you! (Well, just between you and me, I prefer yuzu kosho to kanzuri (laugh).)Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-46343134051548571772016-11-17T02:30:31.954+09:002016-11-17T02:30:31.954+09:00I have thought about putting Shigefusa in a showca...I have thought about putting Shigefusa in a showcase (笑)!<br /><br />I am trading with my daughter, she is using my 昌景三徳包丁(Masakage) , it is a little lighter and is carbon steel clad with stainless steel. I think this is a better option for her as it is less maintenance than carbon steel.<br /><br />BTW, forgot to mention that I found a jar of かんずり kanzuri. With nabe season coming up I can't wait to give it a try. okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-84521485686036520442016-11-15T15:39:10.392+09:002016-11-15T15:39:10.392+09:00okasan: I didn't know you wanted to visit the ...okasan: I didn't know you wanted to visit the shop so badly. Yes, I remember your story all too well. That was close!<br /><br />I'm no expert on kitchen knives. I think this particular YouTube video provide the necessary information:<br />https://www.youtube.com/watch?v=tza5pymb5yg<br /><br />You may want to purchase these and other items:<br />http://hiro-shio.blogspot.jp/2012/07/whetstone-etc.html<br /><br />As a whetstone fixer, I would recommend getting a diamond whetstone:<br />http://hiro-shio.blogspot.jp/2010/12/diamond-whetstone-as-stone-fixer.html<br /><br />If you ever find it intimidating to treat a carbon knife on a daily basis, just put your Shigefusa knife in a showcase or something!<br /><br />(I wonder if the Shigefusa knife is for you or your daugher.)Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-52302257081342196632016-11-15T12:46:54.269+09:002016-11-15T12:46:54.269+09:00I have been wanting to visit Yoshizawa san's s...I have been wanting to visit Yoshizawa san's store for many years since reading about it from your blog. I intended to visit his store last time I was in Japan in 2011 but as you remember things didn't work out because of the tsunami! Finally I made it! It is kind of incredible. The day of the visit happened to be Halloween day, the traffic was not too bad in the afternoon; however, by the evening it was a completely different picture! <br /><br />The master piece he showed me was a very long knife, more like a sword! I think he said it took a year and a half to complete. <br /><br />I am a little nervous using the Shigefusa knife! Can you offer me suggestions as to how to properly take care of carbon steel knife? I was so excited with the knife and I forgot to look for a saya. I think I find one online.okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-74764679002063748832016-11-14T18:23:03.290+09:002016-11-14T18:23:03.290+09:00okasan: Just incredible! You went to the shop and ...okasan: Just incredible! You went to the shop and bought a Shigefusa knife!? Now that you own a Shigefusa carbon steel knife, I really hope you take a good care of it!!!<br /><br />I have never ordered a Shigefusa fuguhiki... Maybe Yoshizawa-san wanted to show you a Shigefusa's masterpiece.<br /><br />Tsubaki oil is traditionally used to treat knives (and human hair). I would suggest using edible vegetable oil instead.<br /><br />And, yes, a compact little store, as you say, and it's basically a carpenter tool shop.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-72174101118072676552016-11-14T15:57:42.691+09:002016-11-14T15:57:42.691+09:00ただいま!I finally made it to Yoshizawa Riko 吉沢利工 in ...ただいま!I finally made it to Yoshizawa Riko 吉沢利工 in Shibuya, what a compact little store. I spoke with the shop owner and inquire about the Shigefusa knife, he happened to have 2 in the window display, one is a santoku kurouchi 165mm 重房三徳包丁黒打and a nakiri kurouchi 165mm 重房菜切り黒打. I decided to go for the former as you suggested being more versatile, I also mentioned to the shop owner (forgot to ask him for his business card)that I learnt about his shop from you. After learning that he immediately went to the back and brought out a fuguhiki (?)knife that you had ordered, at least that's how I interpreted with my limited Japanese! So far I am very happy with the knife, it is a little heavier than my existing one. I like the rustic look and the weight of this knife. He suggested that I use tsubaki oil on the knife after each use. Tsubaki 椿 oil is very common in Japan but not where I am, can I use vegetable oil or mineral oil instead? okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-58870152941738946352016-10-18T21:45:12.863+09:002016-10-18T21:45:12.863+09:00If I were to present my daughter a kitchen knife f...If I were to present my daughter a kitchen knife for the first time, I would choose a stainless steel 165-mm santoku knife with an integral handle, like this one:<br />http://www.kai-group.com/store/products/detail/253<br />together with a sharpener.<br /><br />Can you imagine what kitchen knife I bought for my son when he started to live alone in an apartment in Tokyo? A bannou (万能, versatile) knife I bought at a 100-yen shop! I was quite certain that it would serve the purpose for the time being. Of course, I am willing to buy him a better one (2,000-5,000 yen) if he asks me to. <br />Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-480970995916332342016-10-18T20:18:47.796+09:002016-10-18T20:18:47.796+09:00okasan: Thank you for your compliment, but I'm...okasan: Thank you for your compliment, but I'm not so knowledgeable about kitchen knives as you may think I am.<br /><br />I still enjoy my 210 mm funayuki, particularly when cutting long vegetables, and I also enjoy my 165 mm Shigefusa nakiri. My wife, on the other hand, uses the Global santoku and the 100 mm stainless steel petty knife. I assume your daughter is like my wife (sorry if I'm mistaken). That's why I would recommend a stainless steel one.<br /><br />The stainless santoku I mentioned above <br />http://www.utihamono.com/houcho/san-s.html<br />is unique in that the blade is made of stainless steel but the edge is made of carbon steel called Yasuki hagane.<br />安来 鋼(やすきはがね)の白鋼<br />And, it's hand made although it doesn't look like hand made...<br />I don't know of any other knife that has such a construction.<br /><br />Another suggestion I'd like to make is, why not forget about hand made knives?<br />A stainless steel Global santoku is a great option, so are many other santoku, such as Seki Sonroku of Kai Corporation:<br />https://www.amazon.co.jp/%E8%B2%9D%E5%8D%B0-%E3%80%90%E5%90%8D%E5%88%80%E3%81%AE%E6%A5%B5%E3%81%BF-%E3%82%B7%E3%83%AA%E3%83%BC%E3%82%BA%E3%80%91-165mm-AB-5100/dp/B000XKQV3W/ref=sr_1_1?s=home&ie=UTF8&qid=1476754631&sr=1-1&keywords=%E8%B2%9D%E5%8D%B0+%E4%B8%89%E5%BE%B3%E5%8C%85%E4%B8%81<br /><br />I don't know of any good kitchen knife maker in Sakai. Well-known makers include Ikeda Hamono and Aoki Hamono:<br />http://www.aoki-hamono.co.jp/<br />Sakai is famous for producing kitchen knives for professional chefs, so you may find difficulty finding the right knife for a young chef at an affordable price.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-71420246101450235192016-10-17T17:07:08.215+09:002016-10-17T17:07:08.215+09:00Thank you for the warm welcome! Your comment is ve...Thank you for the warm welcome! Your comment is very helpful. I particularly like the knife you got from 打ち刃物because of the price point for a beginner cook. I haven't done much research on knifes elsewhere because you are my 'go to'reference. I didn't know Sakai City is the largest kitchen knife producer, now I am on a mission. Is there a particular reputable shop you can suggest? My friend's husband owns a 居酒屋, I would assume he should know where to go; however, I wouldn't mind visiting a shop myself. I will take up on your suggestion and get a stainless steel santoku knife, would that be hand made?<br />okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-55103013300562779002016-10-17T06:18:36.931+09:002016-10-17T06:18:36.931+09:00okasan: Well, actually, since you say you have a f...okasan: Well, actually, since you say you have a friend in Osaka, I would suggest asking him/her to get a perfect knife for your daughter. Sakai city, the largest kitchen knife producer in Japan, is located in Osaka!!!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-74481573752888311832016-10-16T19:33:30.432+09:002016-10-16T19:33:30.432+09:00okasan: First of all, welcome to Japan!
I would r...okasan: First of all, welcome to Japan!<br /><br />I would recommend a pointed blade one, not a rectangular blade one, because the former is more versatile.<br /><br />飯塚重房 黒打剣型包丁<br /> 五寸 (刃渡 約150㎜) 13,200円<br /><br />Attention: Yoshizawa Riko is closed on every Sunday and every third Saturday. <br />BESIDES, you can never be sure that that particular knife is in stock unless you confirm with the shop. Shigefusa knives are so hard to come by these days.<br /><br />In addition, I would not recommend a carbon steel knife in the first place, because it requires meticulous care.<br /><br />I would suggest getting a stainless steel santoku knife, like these:<br />http://www.utihamono.com/houcho/san-s.html<br /><br />This particular shop says here<br />http://www.utihamono.com/info/guide-soryo.html<br />that they can ship a product on the day you place an order, provided that it's in stock and you place the order by noon on a weekday.<br /><br />在庫のある商品は、月~土お昼12時までのご注文は、即日出荷可能です<br /><br />It also says that the shipping fee is 800 yen.<br /><br />If you need any more information, just let me know.<br />Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-61238141392215398312016-10-16T16:26:51.136+09:002016-10-16T16:26:51.136+09:00I am re-reading all your knife posts, as I am goin...I am re-reading all your knife posts, as I am going to Japan next week. I will be in the Shibuya area and I am thinking of dropping by 吉沢利工 and checking out the 重房黒打菜切り either 150mm or 160mm. But then I read about your review about the 舟行包丁 also sounds interesting as an everyday knife. Do you still enjoy it? I checked out their website and the price is very reasonable. I assume it is a hand made knife. I won't be able to visit the store and seems like most people just order online. If I read it correctly they can ship out the next day after payment? Would you know how many delivery day to Osaka because I have a friend there? I wanted to get a knife for my daughter; she has been wanting a hand made knife, which one would you recommend for a young cook? okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-50261450257425050872015-02-19T20:58:10.065+09:002015-02-19T20:58:10.065+09:00Yubun: Thanks for your comment. I sharpened the fu...Yubun: Thanks for your comment. I sharpened the funayuki tonight, and cut a tomato. I found it was as sharp as my Shigefusa nakiri and petty. I'm really glad about that.<br /><br />Well, I had thought about ordering a 21-cm Shigefusa kitaeji gyuto, but I knew it would cost more than 80,000 yen...<br />This particular funayuki knife is a really a good substitute.<br /><br />Do you know what I'm going to do with this knife? I'm going to sharpen it to a 8:2 (right:left) ratio, to make it a truly all-purpose knife (which can be used as a yanagiba and a usuba, too)!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-31280496190186542722015-02-19T20:36:48.698+09:002015-02-19T20:36:48.698+09:00The Funayuki has a interesting profile and I may n...The Funayuki has a interesting profile and I may need to try that next. I'm sure once you sharpen it it'll perform well for you. One of my favorite knife was the first knife I got from Watanabe about 10 years ago. It was a no frill kurouchi santoku but I'm alway amaze at how well it cuts once I sharpen it. Enjoy the new knife!Yubunnoreply@blogger.com