tag:blogger.com,1999:blog-30890097878550163892024-03-21T06:08:22.310-09:00Aframes TokyoAokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-3089009787855016389.post-24813806051276793402020-06-15T19:51:00.001-09:002023-05-12T19:33:27.902-09:00Mizuno Axe 100mm blade w/ custom walnut handleThis is my YouTube channel and showing Mizuno Axe 100mm blade with custom walnut handle.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/8XsIqcPCytQ" width="320" youtube-src-id="8XsIqcPCytQ"></iframe></div><br /><div><br /></div>Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-62072972333248609422020-06-05T23:33:00.001-09:002023-05-12T19:49:21.162-09:00Iwasaki 45mm Swedish pure carbon steel KamisoriWe have waited for Iwasaki 45mm kamisori more than 2 years, and it is limited numbers, but they arrived.<br />
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I have <span style="-webkit-text-stroke-width: 0px; background-color: white; color: #777777; display: inline; float: none; font-family: inherit; font-size-adjust: none; font-size: 100%; font-stretch: inherit; font-style: inherit; font-variant-alternates: inherit; font-variant-caps: inherit; font-variant-east-asian: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-position: inherit; font-variant: inherit; font-weight: inherit; letter-spacing: normal; line-height: inherit; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Wisteria Handle version in the picture, and I have also without Wisteria Handle verison, so if you prefer to get without version, please let us know. They are the same price.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLZJP8fOdzac1NEMkCs3-GRWOZCyKX9XSNmILAit7gMla0rkYru8LdSHVMeUj1OstGgi1njyaO39umcbyxrVgna-2siAXzLZTrtdDTkMmrNN6BHdYcyIDt0ZWUFi8bkE_GQIXs6MQJvQ/s1600/yhst-27988581933240_2268_36390846.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="283" data-original-width="850" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLZJP8fOdzac1NEMkCs3-GRWOZCyKX9XSNmILAit7gMla0rkYru8LdSHVMeUj1OstGgi1njyaO39umcbyxrVgna-2siAXzLZTrtdDTkMmrNN6BHdYcyIDt0ZWUFi8bkE_GQIXs6MQJvQ/s320/yhst-27988581933240_2268_36390846.jpg" width="320" /></a></div>
<br /><br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-2801831692438823952020-05-11T20:30:00.003-09:002023-05-12T20:53:54.208-09:00Nishine Matagi Nagasa making video<div class="separator" style="clear: both; text-align: center;">
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I'm making bamboo sticks using Matagi Nagasa.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/zWrjwhFWYn4" width="320" youtube-src-id="zWrjwhFWYn4"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-70716667846529847152020-05-08T09:32:00.001-09:002020-05-08T09:32:48.607-09:00Composition of Awasedo (Suita, Tomae, Asagi) <div class="separator" style="clear: both; text-align: center;">
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One of my customer had a question what is in the stone, so I found it one of Japanese natural sharpening stone book in Japanese."Kyoto Tennen Toishino Miryoku"Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-78227440631790900982019-08-17T17:51:00.001-09:002019-08-17T17:51:07.500-09:00Tesshu Chinese Cleaver NO7 220mm VG10 Sanmai Uchi w/ Hawaiian Curly Koa Handle made by Mr. Shiraki<div class="separator" style="clear: both; text-align: center;">
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The bladet was made Feb., 2017 by Mr. Shiraki, but it has Japanese style tang, so I did not know how to make the handle, but now, I figure out how to make the handle, so I made the handle a month ago.Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-61040044437642035982018-12-02T15:32:00.002-10:002023-05-12T20:55:08.478-09:00Shigefusa Yanagiba 300mm Kitaeji Swedish steel blade knife arrived<div class="separator" style="clear: both; text-align: center;">
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It is getting harder and harder to come in. I think that I could get Shigefusa knives last December, so it is now once a year event, and it is just several pieces too.<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-21082961324279644942018-11-28T21:54:00.002-10:002018-11-28T21:54:23.521-10:00Shigefusa Deba 180mm Kasumi Swedish steel blade knife arrived<div class="separator" style="clear: both; text-align: center;">
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<a href="https://www.aframestokyo.com/shigefusa-deba-kasumi-180mm-swedish-pure-carbon-steel-bl180.html">https://www.aframestokyo.com/shigefusa-deba-kasumi-180mm-swedish-pure-carbon-steel-bl180.html</a>Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-68571706923624467832018-11-11T17:01:00.002-10:002023-05-12T20:55:44.533-09:00Shiraki Yanagiba Mizu Honyaki 300mm Blue I steel blade w/ silver inlay ebony handle<div class="separator" style="clear: both; text-align: center;">
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-86499800741304544362018-08-17T11:57:00.002-09:002018-08-17T11:57:50.024-09:00Takami Chiyozuru style Kamisori<div class="separator" style="clear: both; text-align: center;">
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<br /><a href="https://www.youtube.com/watch?v=3KvYLPGdNbY">https://www.youtube.com/watch?v=3KvYLPGdNbY</a><br />
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It is a special order to Takami Tanzo (Chiyozuru style Rentetsu (wrought iron) / White I steel blade Kamisori<br />
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Chiyozuru means Chiyozuru Korehide who is the one of the most famous and admired carpentry cutlery blacksmith in last century. <br />
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His cutleries are mostly seen in museums.<br />
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I asked to Mr. Amano (Takami Tanzo co.) several years ago to make one kamisori like he made.<br />
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It has been over years, and finally, he made one like this for me.<br />
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It is kind of large size kamisori, but it is extremely brilliant look.<br />
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Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-7335891335745894112018-05-28T15:51:00.000-09:002018-05-28T15:59:46.539-09:00Iwasaki Kamisori Straight Razor <div>
Kamisori and straight razor are different things, but some Japanese straight raozrs and Iwasaki Kamisori have single bevel kamisori style straight razors.</div>
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I have seen those mixed razors in Tosho, and Tomobo, and some other makers.</div>
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I have also seen the same style in Iwasaki razors sometimes, but I was not sure what they had made by Iwasaki or someone else had modified it from original kamisori.</div>
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However, I saw the same style blade recently in new condition, and I saw the same style blades at Iwasaki factory, so they had made by Iwasaki (single bevel kamsori with straight razor shank and tang).<br />
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Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-61682373197761708162018-04-16T09:43:00.003-09:002018-04-16T10:08:30.191-09:00Super Razor S-41 73mm Phoenix & Bohler Steel Japanese Straight Razor<div class="separator" style="clear: both; text-align: center;">
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<br />
I have seen thousands of Japanese straight razors that are mostly made before 1980, because those Japanese straight razor makers had closed their business decades ago.<br />
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They have lots of variety, lots of makers, and lots of questions, because we do not have any collector's guide book or researchers to teach us.<br />
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This straight razor is probably what I have never seen before, and it looks high quality razor, and it is used the steel from foreign country on purpose.<br />
It is also hardly seen the blue half transparent scale.<br />
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<a href="https://www.aframestokyo.com/super-razor-s41-73mm-phoenix-amp-bohler-steel-japanese-straight-r4173.html" target="_blank">https://www.aframestokyo.com/super-razor-s41-73mm-phoenix-amp-bohler-steel-japanese-straight-r4173.html</a>Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-64115058701297861512017-10-02T11:25:00.000-09:002017-10-02T11:25:10.314-09:00Ikkanshi Tadatsuna Catalog<div class="separator" style="clear: both; text-align: center;">
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-36289799280875164852017-09-19T09:24:00.002-09:002017-09-19T09:24:55.453-09:00Tesshu Chef Knife Gyuto SG2 custom handle series<a href="http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-steel-snake-wood-handle-g2102.html" target="_blank">http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-steel-snake-wood-handle-g2102.html</a><br />
<a href="http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-pink-ivory-handle-g2102.html" target="_blank">http://www.aframestokyo.com/tesshu-chef-knife-210mm-sg2-pink-ivory-handle-g2102.html</a><br />
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We recently received SG2 petty knife, santoku, 210mm chef knife, and 240mm chef knife.<br />
They are western style handle with metal bolster.<br />
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They do not comes with wooden portion, so I have to make it and finish it (lots of works), but I can pick the materials and install it, so we can make custom handles.<br />
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We have also core blue II steel cladding blades with petty knife, santoku, and 210mm chef knife.<br />
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-38705627151894115572017-09-05T12:34:00.000-09:002017-09-05T12:34:14.784-09:00Matagi Nagasa MakingI found this video clip from youtube Mr. Nishine is very skillful blacksmith. Especially please look at how he makes the handle:<br />
<br /><a href="https://www.youtube.com/watch?v=b7Bc7miMT48" target="_blank">https://www.youtube.com/watch?v=b7Bc7miMT48</a><br />
<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-39452987498787557082017-07-04T12:08:00.001-09:002017-07-04T12:08:23.140-09:00Meat slicing knives that probably we will never get them again.<div class="separator" style="clear: both; text-align: center;">
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They are probably 240mm blade and 300mm blade (sorry I have not measured them yet).<br />
They were made as steak knife (slicing meat and tap on the bump on the spine to make the meat softer.<br />
One of the knife was placed the order decades ago to the cutlery store in Japan, so the owner of the store had placed the order a couple of more pieces in case of the chef might place the order another.<br />
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The knife looks like weapon, so the owner of the store scares to sell it in Japan. It might be indicted by law in Japan, so I am so lucky to get them. <br />
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It was made skillful blacksmith who made it from the single piece steel from the blade, and the hilt, and tang. No welding the bolster. Classic style. I was told it was water quench blade. The handle looks like Makassar ebony. The owner of the store told me that they are very expensive at the time.<br />
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The blacksmith is gone, so we cannot place the order again.<br />
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-12432823320418962922017-03-17T11:03:00.001-09:002017-03-17T11:03:34.378-09:00I will be Hawaii Great Gun ShowI will have a booth at Hawaii Historic Arms Association Great Gun Show on March 18 and March 19<br />
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I have lots of used cooking knives (over 50 pieces), so I will sharpen them and bring them there to sell, and more items.<br />
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Lots of gun collectors and knife collectors will be there for people those who are interested in those things. It should be very fun show to talk to them.<br />
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-2247701908162408532017-02-23T11:46:00.002-10:002017-02-23T11:52:21.644-10:00Yoshihide left &right hand kiridashi w/ Hawaiian koa handle & shealth<div class="separator" style="clear: both; text-align: center;">
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The steel is used the same as Shigefusa Swedish steel (Sandvik carbon steel, probably around 1.5% carbon content).<br />
Hawaiian Koa wooden handle & sheath.<br />
In cooking knife world, they are just left hand right hand knives, but in woodworking world, we need the both of them does not matter right hand person or left hand person.<br />
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If we are right hand person with the right hand kiridashi, and trying to scrape the wood, the blade edge bites deeper and deeper unless we change into the angle to be outer side of the wood.<br />
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However, if we are right hand person and using left hand kiridashi, it is easier to shallower scraping.<br />
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Therefore, we need the both the left hand & right hand kiridashi, if we have detail wood work.<br />
<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-42466362455137252422017-01-27T14:56:00.001-10:002017-01-27T14:56:50.255-10:00Tesshu Chinese Cleaver white II steel & VG10 steel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XD65RYD3sKzzuIpbTPunteHIAcCEOTFQPjAb1IzlQP1G1glFzX0PEe4qAR0egfx8nAgOjp6qqL06eWf8cG2uFiN4nNp1oY2q1ll7I1zgxboGxxRj1lZVXvOvApnLpON5Hxr-_-vfTu0/s1600/111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XD65RYD3sKzzuIpbTPunteHIAcCEOTFQPjAb1IzlQP1G1glFzX0PEe4qAR0egfx8nAgOjp6qqL06eWf8cG2uFiN4nNp1oY2q1ll7I1zgxboGxxRj1lZVXvOvApnLpON5Hxr-_-vfTu0/s320/111.jpg" width="240" /></a></div>
I have got Tesshu Chinese Cleaver white II steel blades and VG10 steel.<br />
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It comes out Japanese style nakago type tangs, and Chinese cleaver is heavy blade, so it is normally used western style handle.<br />
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I guess I have to make it with hidden tang with pin to hold the tang or making the center hole all the way to the end, and bent the end of the tang on the grip end.<br />
<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-83958744375451037652016-12-08T09:06:00.001-10:002016-12-08T11:01:29.220-10:00Slicing finger nail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2RzHv_fFjGdWwmLHnA5tq1goLo94XZNtibuBRCtq1PFpKiH29xeBIVx5sQ-VHRxOn9bQu1Fao-fnin8FH-9TceafdXIXH-v5sdf7M_W3UGLqonrqfNyGDJEq_atPY4ytSA0hP3vSMCk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2RzHv_fFjGdWwmLHnA5tq1goLo94XZNtibuBRCtq1PFpKiH29xeBIVx5sQ-VHRxOn9bQu1Fao-fnin8FH-9TceafdXIXH-v5sdf7M_W3UGLqonrqfNyGDJEq_atPY4ytSA0hP3vSMCk/s320/1.jpg" width="320" /></a></div>
I was doing very thin slice of green onion, and my finger nail was sliced off instead of the green onion.<br />
I was very lucky, and the small portion of the finger nail is totally came off, and it is kind of soar, but no blood came out.<br />
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I usually do not sharpen too much, but this yanagiba is often used as natural medium grit and fine grit stone try-out exams, so it was very sharp.<br />
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I have experienced cutting my finger tips very deeply like almost cutting through 1/4 or 1/3 of fingers several times, and every times, I felt I do not want to work this job (cook) anymore, and I also thank God to give us finger nails. If we do not have finger nails, it is much easier to reach the finger bone or cut it off.<br />
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I have never seen someone lost the finger during the jobs, but I have heard many sushi chefs lost fingers, and they left their jobs, because sushi chef does not have a finger making sushi in front of customers making scare the customers. It sounds joking, but it is serious story.<br />
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The most of people cut off fingers have done with cutting frozen ingredients.<br />
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It is slippery and hard, so we should leave a half day or over night in refrigerator or if we do not have time, use running water or micro oven to be at least making it little softer.<br />
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It is good thing to put on clean towel between cutting board and the frozen ingredient to prevent the slip.<br />
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One of my boss used to always tell me "do not sharpen the knife all the time".<br />
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"Try to cut the ingredient by guts or fighting spirit"<br />
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He had sharpened his honyaki yanagiba once 2 or 3 months. <br />
It is hard to understand, but if I translate it, we should cut it by technique and concentration, etc. If we sharpen it, we have to sharpen really good.<br />
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Once we cut finger deeply with very sharp blade, it is hard to stop the breeding for at least a half an hour, so we cannot stand in front of the customers until stop it.<br />
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Especially, really busy time, over control the orders, it is happened.<br />
In that situation, it is mentally screwed up before cutting fingers. <br />
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It is going to be very big trouble after cut the finger, so I think that at sushi bar, we need the sashimi knife that is sharp, but not cut into the finger by light touch or hit.<br />
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When I had worked sushi restaurant in Ikebukuro, Tokyo about over 20 years ago, there are so many sushi chefs work in the sushi restaurant, because the restaurants had several different locations.<br />
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One of sushi chef probably age 60 years old or older is very popular sushi chef among customers, but his yanagiba is stainless steel cheap Yanagiba, and it was very dull edge, but he is very charming and very fun to talk with him, so he was popular, but young chefs laughed at his knife.<br />
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He did not care for how dull the knife, and he sliced the fish with the dull knife more like slicing as sharp edge knife.<br />
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Recently, I worry about many people or retailers showing how sharp the blade edge to slicing tomato or round onion as sharpened extremely sharp edge, but even $20 cheap knife can make very sharp.<br />
More important thing is how long it lasts, and how easy to sharpen.<br />
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Be careful your fingers during using sharp edge knife!<br />
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Yes, I will so. <br />
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Thank you. <br />
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-73298962228847811122016-09-30T21:42:00.000-09:002016-10-01T00:07:28.209-09:00Masashi Kobo is looking for helper<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5wYIq4059CuTrkgOnee1hfQWkDYcBu-kph14oGFdZ_kfZ9o7_MQGNc27riPX85738kGvMqoJ8_Hx9QHLfOstlU6GBtDpeA9c4T1IFFHosydppz54fjjCchgWSd79DOcmhyphenhyphenyhPu3pIe4/s1600/masashi-kobo-kensaki-takohiki-damascus-270mm-white-ii-steel-knife-4.gif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5wYIq4059CuTrkgOnee1hfQWkDYcBu-kph14oGFdZ_kfZ9o7_MQGNc27riPX85738kGvMqoJ8_Hx9QHLfOstlU6GBtDpeA9c4T1IFFHosydppz54fjjCchgWSd79DOcmhyphenhyphenyhPu3pIe4/s320/masashi-kobo-kensaki-takohiki-damascus-270mm-white-ii-steel-knife-4.gif.jpg" width="320" /></a></div>
Masashi Kobo is established in 2013.<br />
<br />
Mr. Masashi Yamamoto had worked Yoshikane as one of three blacksmith until December 2012.<br />
His older brother took over Yoshikane business, and Mr. Masashi Yamamoto started on his own business (Masashi Kobo) from the scratch.<br />
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It has been about three years now, and my orders has made over 8 months ago, but I have not got them yet, so his business is so busy, and he needs a helper to make productive volume larger.<br />
He is looking for someone under 30 years old. I guess that it will take many years to be a blacksmith, and younger person learns faster and stronger (blacksmith is very hard work).<br />
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Mr. Masashi Yamamoto is able to make lots of variety knives, and he makes from scratch like forge welding the soft iron and the steel.<br />
He is also sharpening wheel whetstones to hand sharpening.<br />
His finish of the blade is also very beautiful.<br />
If we want to be a blacksmith, I guess that he is the one to learn.<br />
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Overall, he is very skillful blacksmith.<br />
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If I am still 20 something years old, definitely, I want to learn from him.<br />
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I guess that we cannot get working visa as an apprentice in Japan, but if someone is able to stay and work in Japan legally, it is great place to learn the blacksmith skill.<br />
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If you really want to get the job, please let me know it.<br />
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I will let him know it. <br />
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<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-78119056694155946292016-07-27T09:06:00.001-09:002016-07-27T09:06:41.043-09:00Dragon Fruit flower bud<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBkNAt4I99RWtse0er3eFAfenbwxAiElTXziL2IBYEVDbS84fRvuIGGXyy7VOv8-7JdZNGByZPJQG0ldRDFAXOtZoF6GNBWfpF1fQ6EbbmB5_z7O5jHXpenRURoWeF2fYc0dkntjfOnE/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBkNAt4I99RWtse0er3eFAfenbwxAiElTXziL2IBYEVDbS84fRvuIGGXyy7VOv8-7JdZNGByZPJQG0ldRDFAXOtZoF6GNBWfpF1fQ6EbbmB5_z7O5jHXpenRURoWeF2fYc0dkntjfOnE/s320/2.jpg" width="240" /> </a></div>
Two years ago, I got some pieces of branches of dragon fruit (without root) from my ex-boss who owned Izakaya restaurant in Honolulu. The flower bud is getting bigger now, and it had last year too, but it fell apart before opened the flower. Hopefully, it will get fruit in this time.Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-36934764630382329132016-06-23T09:56:00.001-09:002016-06-23T09:56:30.171-09:00A huge tree<div class="separator" style="clear: both; text-align: center;">
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I do not know even the name of the tree, but it is very common tree in Hawaii.<br />
It is a huge and wide tree. The roots come down from the branches and getting wider and wider.<br />
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If it is in neighborhood, kids always would play around there. I guess that it is too big for own yard.<br />
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It was a hot day afternoon, but it was very cool under the tree. Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-73623924548653773972016-06-18T07:00:00.002-09:002016-06-18T07:00:18.283-09:00Beech Wood Cover for Aritsugu Santoku Japanese Chef Knife<div class="separator" style="clear: both; text-align: center;">
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I have got beech lumber from my ex-boss who is cabinet maker a couple months ago, and he told me that it should be great wood for cooking knife handle and wood cover, so I tried to make it.<br />
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It is heavy wood like hard maple (hard wood). It might be little heavier than even hard maple.<br />
It is hard wood, so it is not easy to cut and sand, but it is clean look and it is easy to keep on accurate shape, and it is very nice wood pattern. I love it all.<br />
<br />Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-15422989492796693632016-06-10T15:07:00.001-09:002016-06-10T15:09:38.463-09:00Shobu Suita Japanese natural sharpening stone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoONPz-Z-3MMwZ9kdtAdyARvAi-IW_RA4m72RCC7nWteoMg-p0wcvduX9QNTjsGXS8RbVe3OfND1eP83Xe9FouFpyIAgC4T8ECsgCXJHNYMYURbI3qoiBI9VKB9rROY2kyMcRD8O6JN5A/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoONPz-Z-3MMwZ9kdtAdyARvAi-IW_RA4m72RCC7nWteoMg-p0wcvduX9QNTjsGXS8RbVe3OfND1eP83Xe9FouFpyIAgC4T8ECsgCXJHNYMYURbI3qoiBI9VKB9rROY2kyMcRD8O6JN5A/s320/8.jpg" width="320" /></a></div>
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<a href="http://aframestokyo.com/index.html" target="_blank">http://aframestokyo.com/shobu-suita-japanese-natural-stone-1188g--21188210.html</a><br />
I have got this Shobu kiita as Shobu iromono (kiita), but to check it out the four sides of layers, it has suita layers that might be included in renge or momiji.Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0tag:blogger.com,1999:blog-3089009787855016389.post-30730657682286623442016-06-05T09:58:00.002-09:002016-06-05T09:58:36.834-09:00Japanese Chef Knife Tesshu Wa Gyuto 240mm blue II steel blade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcp9CBznnKoEVGHC2vxLbi_IGIahYiRQ-eVJHhWiVlGxXLcUZxBLk06f_oJdVSt9wYsCTekHFq182SekgQK2lN5dWd2yp-VUCBxKZesv7fZjy3_E-uS6yy_PNhjw5dPP9sm0xOfN79Qk/s1600/412544414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcp9CBznnKoEVGHC2vxLbi_IGIahYiRQ-eVJHhWiVlGxXLcUZxBLk06f_oJdVSt9wYsCTekHFq182SekgQK2lN5dWd2yp-VUCBxKZesv7fZjy3_E-uS6yy_PNhjw5dPP9sm0xOfN79Qk/s320/412544414.jpg" width="320" /></a></div>
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<a href="http://aframestokyo.com/tesshu-wa-gyuto-240mm-blue-ii-steel-rosewood-chef-kn240.html">http://aframestokyo.com/tesshu-wa-gyuto-240mm-blue-ii-steel-rosewood-chef-kn240.html</a><br />
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It is double bevel blue II steel blade. Aokihttp://www.blogger.com/profile/08435183213908781321noreply@blogger.com0