Does Knifewear have sales?

Does Knifewear have sales?

For those that know, the week-long Garage Sale is the most fun time to visit Knifewear. Over the years the event has grown to be legendary amongst chefs and knife aficionados, as well as with everyday people who love a deal as much as they love to cook.

Is Knifewear com legit?

Knifewear is a serious place for fixed blade Japanese knives, primarily for real and wanna be chefs. Plus there’s usually a tomato or potato around to seal the deal that you really are buying the best. Yes, they’re pricey, but that’s the value and integrity of a quality product.

Are Masakage knives good?

Crafted by master blacksmiths and in a range of beautiful styles and steels, Masakage knives blend outstanding quality with value for money. All Masakage knives are the result of care, attention and years of experience. As every Masakage knife is individually crafted, no two are the same.

Who makes Masakage knives?

Shibata-san
Takeshi Saji All Masakage Knives are handmade in Japan by blacksmiths chosen for their excellence. Shibata-san, Hiroshima’s top knife sharpener, selects and design these knives. All Masakage knives are hand sharpened by Shibata-san with his unique technique of using a different grit on each side of the blade.

What is a Masakage knife?

Masakage knives are designed by chefs, handmade by Master Blacksmiths and hand sharpened to give you the sharpest knife for your kitchen. Knives to fall in love with.

What is Masakage?

Masakage Knives was founded in 2007 by Takayuki Shibata, one of Japan’s best knife sharpeners. It was his goal to help the Master Blacksmiths of Takefu Knife Village showcase their talent and their mind-blowingly sharp knives. Each knife is made by hand and then sharpened by Shibata san himself.

What is a usuba knife?

The usuba is a traditional Japanese style knife designed specifically to cut vegetables. Japanese cuisine stresses the importance and beauty of seasonal ingredients, referred to as `shun. ‘ The literal translation of usuba is `thin blade.

What is a Honyaki knife?

Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of construction most often seen in kitchen knives (but also other tools) of forging a blade in technique most similar to the tradition of nihonto from a single piece of high-carbon steel covered with clay to yield upon quench a soft.

What is usuba good for?

The Usuba knife is best for cutting vegetables, especially for making thin sheet cuts of vegetables or for more delicate work such as kazari-giri (decorative cutting). Its sharp and exceptionally thin edge allows chefs to make precise cuts and slice through firm and dense vegetables without cracking them.

Can I use a nakiri knife to cut meat?

The flatness of the Nakiri’s blade means you can cut all the way through to the cutting board, without the rocking motion. The Nakiri also has a thinner blade, so it should not be used for tougher cuts, like butchering meat or cutting through thick vegetables.