How to Make Japanese Kitchen Knives Last Longer - Hasu-Seizo
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Investing in high-quality knives is an important investment for all chefs. However, what’s even more important is performing proper maintenance to ensure your Japanese knives can serve you for the years to come. We share helpful tips on how to make your Japanese knives last longer..
Hasu Seizo is a family-owned business who offers authentic Japanese knives. Our family is the manufacturer of the Sakai Takayuki brand in Osaka. The best place to buy handcrafted Japanese chef knives. Free U.S. delivery for orders over $150.
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Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.
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Hasu-Seizo - Anything in mind for the stocking gifts? It is handy to have small folding knife in your pocket! This traditional Japanese folding knife, Higonokami was established in Japan in 1896.
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A Sabaki knife is also known as a boning knife. This knife is used for cutting around joints, bones and through cartilage. The Sabaki is a regional Japanese kitchen knife based around the Fukui prefecture. The Sabaki is useful on beef, pork, chicken or fish and can easily separate meat from bones. PLEASE NOTE: This knife is a single bevel blade and designed for right handed individuals.
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The Sakai Takayuki Nakiri Knife - 180mm features a hygenic stainless steel blade and handle. Japanese chef knife, Japanese kitchen knives.
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