2008年12月20日土曜日

Aritsugu 240mm Wa Gyuto White Buffalo Bolster





I just uploaded Aritsugu A-Style 240mm Blade Wa Gyuto Knife Today.
Usually, my Aritsugu knives are brown or cream color Buffalo bolster, but this one has cream color plus white line on the back side of the bolster.
I think it is very rare color.


Please click here to see my Japanese knives website!


Recently, Japanese Yen/ U.S. Dollar currency exchange rate is quickly changed.
My stocks before the currency rate was changed are still old rate(price) which means cheaper rate, but Newer stocks which bought in a couple months have been effected on the prices by the currency rate obviously.
That is what I can not do anything.
I hope Japanese Yen will be weeker and U.S. Dollar gets back stronger, then I will price down the knives along to the currency rate.

2008年10月26日日曜日

Real MATAGI Knife Matagi Nagasa





Please click here to see more pictures



MATAGI NAGASA Knife 210mm Blade Fukuro Nagasa Handle with Wild Akita Japanese Cedar wood cover.



MATAGI is groups of superman of hunters in Japan for 600years of their history.
They hunt bear, rabbit, dear, boar, and etc, even they do it without gun.
MATAGI NAGASA is a reliable knife which they carry it anywhere they go in mountains.
They say as long as we have MATAGI NAGASA Knife, we can survive wherever we go.
The handle is forged steel with a hollow in the middle.
It can put a wood rod into the hollow hole, and put a pin in the side of a small hole, then it can use it for a spear.
It was proved to hunt bear, dear, and boar with the spear.
Of course, it is for taking a part bear, dear, and boar with just the knife.
It can be Haken to climb up mountain.
The blade of the knife is made of Yasuki Hagane which is the same steel of Japanese sword.
Yasuki Hagane is controlled by Hitachi Metal Co. after World War II, but MATAGI NAGASA knife is used old stock from before WWII.
It is totally different steel from after WWII.
No one else can get it commercially now, unless one melts down steel products before WWII for recycle.
It is very precious value steel.
The wood cover is made for put on waist with strong strings.
The wood is made out of Akita Wild Japanese Cedar that is one of highest quality Japanese cedar.
Wild Japanese Cedar will not get in several years, because it will be prohibited to cut down wild one.
The wood cover is decollated with pretty cherry skins.
The back of wood cover can use it for cutting board.
The Japanese Cedar also has antibacterial effect.
The blacksmith, Mr. Nishine is the forth generations of taking over the works to make MATAGI NAGASA Knife.


http://www.aframestokyo.com/index.html


Here is our knife website!

2008年10月19日日曜日

Ikkanshi Tadatuna Japanese Chef Knives 240mm



Finally, I recieved Ikkanshi Tadatuna Japanese chef knives from Japan.
I just update the first one on my website.
It is 240mm White Steel Wa Gyuto.
It is very thin blade compareing with the others brand.
Thin blade is harder to make but the performance of the knife is higher.


Here is more Ikkanshi knives coming up
http://www.aframestokyo.com/index.html

Japanese Cooking Utensil Pull-Out Can (Nuki Kan)


There is so many of cool cooking utensils in Japan.
I have been impressed so many times by those Japanese cooking utensils, when I worked in Japanese restaurant.
This one was the first and one of most impressed cooking utensil for me.
It is a simple but it works well.
It looks like a square stainless steel can, but it has double layered and outside layer is just regular can, but the inner layer can pull out like the second picture, so we can use it for liquid going to be harder later on like jelly.



Here is more cooking utensils (most likely Japanese chef knives)

2008年10月9日木曜日

Ikkanshi Tadatuna Japanese Chef Knives


They are Ikkanshi Tadatuna chef knives!
I will get Ikkanshi Tadatsuna Chef Knives soon.
Please check it out my website!



Awataguchi Ikkanshi Tadatsuna Japanese Sword

I just found Ikkanshi Tadatsuna Japanese Sword picture
on the website right below.
Please scroll down the page, and then you can see the picture of the sword.
It has super clear beautiful ripple line on the blade, and their swords were very famous about wonderful metal-carving.

http://www.tsuruginoya.com/mn1_3/f00019.html

I will get Ikkanshi Tadatsuna Japanese Chef Knives soon.
Please check it out my website below;


http://www.aframestokyo.com/index.html

High End Japanese Knife Ikkanshi Tadatsuna

Very Fortunatly, we will have Ikkanshi Tadatsuna knives.
I guess no one else carry Ikkanshi Tadatsuna knives in U.S. market.

The original Japanese Iron Chef, Rokusaburo Michiba loves to use Ikkanshi Tadatsuna knives.

They have been inherited from 4 hundreds years of Japanese Sword making skills from Awataguchi Ikkanshi Tadatsuna who is very famous Japanese sword maker 4 hundreds years ago.


I will get Ikkanshi Tadatsuna Japanese Chef Knives soon.
Please check it out my website below;

http://www.aframestokyo.com/index.html

Sakimaru Takohiki Knife by Monzaburo


After waiting for a couple months, I have finally got Custom made MONZABURO Sakimaru Takohiki 330mm Knife.
It is so beautiful on the blade and handle.
The back side of blade has wonderful ripple line, and the front side of blade has also nice Hongasumi line all the way tip of blade edge to the end of the blade edge.

There is more pictures right below:



http://www.picturetrail.com/sfx/album/view/20709232

Please check it out my website below;

http://www.aframestokyo.com/index.html

2008年8月9日土曜日

Japanese chef knife skills with cucumber

http://jp.youtube.com/watch?v=gpdC2oGxZiE&feature=related

The video clip from U tube.
Just one cucumber becomes lots of different variety of shapes for presentations.


http://www.aframestokyo.com/index.html
Please check it out my website!
It is all about Japanese Chef Knives.

Katsuramuki Japanese chef knife skill

http://jp.youtube.com/watch?v=3HDro-KP9Wo

I have found above video clip from U tube.

It is called Katsura Muki.
It is basic motion to peel vegitables in Japanese way.
After peel the vegitables like a piece of paper, slicing like very thin like thread, and they are for garnish for Sashimi or other presentations of dish.
It is als cut wide and using for wrap up something else.
So many usages are possible for vegitable Katsuramuki with your creations.

http://www.aframestokyo.com/index.html
Please check it out my website!
It is all about Japanese Chef Knives.

2008年6月20日金曜日

One of a best case for Japanese Chef Knives


http://www.aframestokyo.com/index.html
If you are interested in Japanese Chef Knives, please click to see my website above URL

I have cloth chef knife case.
I used it for over 15 years.
It is all right but it is kind of messy and I do not feel good using it.
It costed me about $50.
It was little expensive to me back in 15 years ago.
My father has own company for over 50 years to make all kinds of cases and bags.
His company makes a fancy black chef knife hard case.
I can get it from my father company, but it is little too fancy to me and too big to me to take it to work place.
That is why I had looked for knife case that is long enogh, and strong, and easy to carry, and etc. for a long time.
Last year, I finally found one of my co-worker sushi chef had this tackle box by Craftman.
It looks really good size for a long knives.
If you have 13 inch blade knife.
It could be 0ver 19 inch total length.
This case fits up to 21 inch.
They have also one size smaller case, if you do not need long one like this.
In the picture, the case has 13 inch Yanagi, 12 inch American chef knife, Usuba, Ai-Deba, and petty knife.
There is much more space that you can see in the picture.
It may fit 5 more knives or something else.
It has handle out side of tackle box, and it's got double layers wall to make the tackle box stronger and lighter.
It is originally for tools so it is heavy duty.
I can not find any problems on this tackle box, and most wonderful thing is price.
It is very reasonable price for knife case.
I had been looking for hardwear stores in Honolulu to find something to be better knife case than this one, but I could not find anything like this case.
I also went to many of Japanese chef knife stores in Japan too.
http://www.aframestokyo.com/index.html
If you are interested in Japanese Chef Knives, please click to see my website above URL

2008年1月24日木曜日

The boxes of Uni!!!


It is not too bad about $30 for a box of Uni.

It is almost the same price as U.S. whole sale price.

When we eat uni at sushi bar, it looks it is so marked up, but if one order 2 pieces of Uni is $8.00,

it is even after sold 4 orders(8 pieces). $8X 4 orders=$32

I guess one tray can make 8 to 10 orders so it just mark up twice so it is not too much marked up. However, it depend on how much on Uni on the Uni sushi.

Some Sushi chefs put it on little bit, and some guy put it on a lot.

I used to live in northan part of Japan, Iwate Prefecture.

My friend is fisherman so he brought Bowl of fresh Uni sometimes, and we just get ramen size bowls and put on steamy rice on the bowl as much as we want and then, put over super fresh Uni until the rice can't see from the top.

What else we need is soysouce and wasabi.

We did not need any other garnish.

It is just so sweet. No backup taste or unique Uni smell with fresh Uni.

It has just ocean flavor and natural sweetness.

That was one of happiest moment with eating something!

I need the moment one more time again!

2008年1月4日金曜日

Loading to the truck and cart, Tokyo blue sky!


Watch Out!!! Tsukiji Carts


If you plan to visit Tsukiji Fish Market in Tokyo, there is one thing you have to remind all the time. That is the carts in the pictures.
It can drive fast like motor cycle and can go anywhere even if you walk very narrow pass,
It comes in there, if there is wide enough to go through.
They drive very rough and do not care much about pedestrians, so we have to be careful of those carts all the time in Tsukiji Fish Market.
They are taking care of fresh fish and it is working time for them. They have to rush all the time. They are not coming for sightseeing either.