2014年12月3日水曜日

Shigefusa Wagyuto Kasumi 240mm and 270mm Swedish Steel Blade Arrived.

It has been for a long time to see Shigefusa Wagyuto probably since I stopped ordering Shigefusa. I just received one of each Shigfefusa 240mm and 270mm Kasumi Swedish pure carbon steel blade with wood cover Yesterday. Of course, they are not someone's orders, so they are fist come first serve. If you are interested in those knives, please send me e-mail at aframestokyo@yahoo.com Please click here to see more pictures Please click here to see more pictures

2014年11月21日金曜日

Japanese Single Bevel Blade Knife

There might be many issues and Pro & Con either Double Edge Blade and Single Bevel Blade. There are so much things describing about them, and it is very hard to organize the history, how they work, and talking about the feature of the each blades, so I will describe little by little whatever comes out in my mind. At the beginning, I will share you with my experiences from childhood. I am born and raise in Japan until graduated collage, and I am left hand person, so I had always confused how to use scissors and right hand set-up single bevel edge knife. I remember that I got big cut on my index finger during cutting apple, and I had several stitch on the finger, when I was 4 or 5 years old. The stitches are still on my right hand index finger. I also recall the doctor office and the suture is so soar and cried a lot. During entire my childhood age, and early adulthood like 20 years old age, I thought that I love to make something, but I am a very clumsy person, because I am not good at writing and drawing (I am write and draw right hand, not original left hand) and I cannot even cut straight with utility knife whatever I cut. I started on working restaurants 20 years old as part time job, and after that, I have worked so many restaurants, but I always had had troubles with cutting not like everybody else. Especially, the time using right hand set-up single bevel edge knife with my left hand. However, I realized that I had used wrong knife(right hand set-up) with wrong side of the hand (left hand). ******The right hand set-up single bevel edge slightly move to the left side, when we want to cut or slice straight down, and the left hand set-up single bevel edge slightly move to the right hand side, when we want to cut or slice straight down.******** Therefore, we should try to cut or slice little bit off the line of straight down to outer side, and then we are able to cut or slice straight. Why is it set-up like that? The double bevel edge always goes straight to cut or slice, and it works easy. Why do we need the single bevel edge? (to be continued)