Japanese Chef Knives

Cleaning knife blade with Comet cleanser

2011-11-03T07:10:00.002+09:00

http://www.youtube.com/user/aframestokyo#p/a/u/1/yLESpiD2lJs
http://www.youtube.com/user/aframestokyo#p/a/u/0/Io__NATwe8o

Most of Japanese chefs use Comet cleanser powder type or liquid type to remove stain and rust.

It does not work perfectly with just one time, but if we do it regularly, it works very well.

Putting on the blade on the cutting board, and make sure it is stable, and the blade edge is safe position, and pour Comet cleanser with sprinkle of water if you need it, and scrub the blade with thick soft dish washing sponge or thick towel.

Thick means preventing cut our fingers.

After scrub the one side of blade a couple minutes or some more, turning over and set the other side of knife blade on the cutting board, and make sure the blade is stable, and scrub the blade a couple minutes.

And then we can scrub the handle too, if we want it.

If the rust is worse, we can use rougher side of dish wash sponge too (blade might get scratches).

We should always be careful with the blade edge. The blade edge is always on the cutting board.

Next Shigefusa knives

2011-10-23T06:53:00.002+09:00

We will get next Shigefusa knives:

Mioroshi Kitaeji 255mm blade with wood cover

Mioroshi Kasumi 210mm blade

Kiritsuke Kitaeji 210 mm blade with wood cover

Fish knife Kasumi 180mm blackish finish blade

in a couple weeks.

If you are interested in above Shigefusa Knives, please contact to the website mail address.

Thank you.

Three of Shigefusa knives are coming in!

2011-08-10T05:46:00.001+09:00

http://yhst-27988581933240.stores.yahoo.net/shigefusa-mioroshi-240mm-kitaeji-blade-kn240.html
http://yhst-27988581933240.stores.yahoo.net/shigefusa-wagyuto-240mm-kasumi-blade-kn240.html

Shigefusa Knives are on the way!

2011-08-06T07:45:00.001+09:00

Shigefusa Mioroshi Deba Kitaeji 255mm, Kasumi Deba 165mm, and Wagyuto Kasumi 240mm are on my way.

They will be here in Hawaii in a couple days.

If you are interested in those knives, please contact at aframestokyo@yahoo.com

Tamahagane for Iwasaki Razors

2010-10-24T22:24:00.006+09:00

I also got a small piece of Tamahagane clot as souvenir from Iwasaki Razor Factory.

They told me that it was made in 1936.

Tamahagane is made by sand iron with three days and nights burn.
If the process successes, Tamahagane lump is there in the fire pit like this.
Of course, the lump is much bigger than my souvenir.

The Tamahagane lump has to be pounded so many times to be flat metal plate, and then it holds over so many times to make the product to be even quality.

Iwasaki Tamahagane Japanese Razor is approximately a double of price comparing with Sweden steel Iwasaki razor.

I have think over so many times so many ways: why is it?

Is it caused by Tamahagane steel cost?

Is it harder to sand it down to make the shape of razor?

Is it harder for forging process?

Mr. Mizuochi gave me one of tip to find out the answer indirectly.

He showed me about 50 of looked almost finished Tamahagane razors, but he told me that they have not been in forging process yet, and a half of them will not survive.
The half of them will be failed for forging process.

He is experiensced Japanese razor crafsman, but a half of them will be eliminated.

I guess that it is the one of the main reason what Tamahagane razor is a double of the price than Swden steel razor.

It looks very nice and they are almost ready to sell after put on the sharp edge, but he has to throw them away.
That is sad, and behind Iwasaki Tamahagane razor has that kinds of stories.

Actually, they do not want make Tamahagane razors, because the half of hard works are thrown away, but they have still Tamahagane steel, so they do not want to waste such a wonderful precious steel, so they decided to make Tamahagane razor little by little.
I went to there end of summer, and he waited for the temperature going down until fall season, because if the water temperature is too high, all Tamahagane razors are failed the forging process.
It is very sensitive process.

I asked one more question to Mr. Mizuochi.
Is Tamahagane razor harder to sharpening?
He told me that it is easy and smooth to sharpening.
I think HRC is high like 67 with Tamahagane razor, but it is not related with hardness and sharpening hard or easy.

If softer steel is easy to sharpening, we should try to sharpen shovel.
It is supposed to be very soft steel to protect from impact, but it is very hard to sharpening.

Tamahagane for Japanese sword, and Tamahagane for Japanese razor is different features.

Tamahagane for Japanese sword is cut protectors, and human meat, and human bone, so it should be strong for impact, and very sharp.

Tamahagane for Japanese razor is really hard, super sharp, and the edge is not fall a part up to 1 micron world.

That is why Tamahagane for Japanese razor is not made the same method as Japanese sword, so they had to research and try and out lots of times.

Iwasaki Razor Hagane Across Section

2010-10-24T22:20:00.002+09:00

I visited Sanjo Seisakujo(Iwasaki razor factory) at Sanjo, Nigata about a month ago.
I talked with Mr. Shigeyoshi Iwasaki and Mr. Mizuochi several hours.
They taught me a lot of things at that time.
I am really grateful.
They also gave me two of across sections on the Iwasaki razors.

I just took some pictures for Iwasaki razor across sections.

All Iwasaki razors were about one inch longer than what we have.

It was cut across after forged process, because the tip side might be affected by heat more than middle of the blade.
It might be little too hard or little too soft, so it is made 1 inch longer and cut across every single Iwasaki razors after forged process.

There is two pieces of across section clots, and the across section one has thin skin like different color on the flat side.
Iit is Hagane, harder steel, Sweden steel.
It is super thin like 1/32" and it is welded on curve surface, so it is very hard skill to do.
If the welding surface is weaved little bit, when it is sharpened, the thin layer of Hagane will be gone, and then there is only Jigane is there, and it is not cutlery anymore after that.

That is why it is very hard skill to make Japanese razor, and in Japan, there are not too many guys who makes high quality Japanese style razor now.

Left Hand Japanese Razor by Machida Tadashi

2010-10-21T11:49:00.004+09:00

The the razor on the top side picture is left hand Japanese razor, and the second picture is the regular right hand Japanese razor.

Originally, Japanese razor is designed to use attaching bevel side on our face, and it is shaven by someone else for the person needs shave, so wife or family or barber shaves for the person who needs shave.

The person who shave can move right side and left side of the person who is shaven, so right hand razor is no problem at all, but now, we shave our bared ourselves, so if we are left hand, the left hand Japanese razor is easier to use.

It is very rare to see left hand Japanese razor anyway.

Please click here to see more pictures

Three of Shigefusa Knives are available now!

2010-08-25T01:23:00.006+09:00

Fortunately, I have got five of Shigefusa knives last week, and three of them are still available now.

http://yhst-27988581933240.stores.yahoo.net/shigefusa-wa-gyuto-santoku-style-kasumi-6-inch-16150.html

http://yhst-27988581933240.stores.yahoo.net/shigefusa-yanagiba-270mm-kitaeji-blade-kn270.html

http://yhst-27988581933240.stores.yahoo.net/shigefusa-wagyuto-210mm-kasumi-blade-kn210.html

Hawaiian KOA Tree, Young Tree

2010-05-28T06:33:00.003+09:00

In the pictures, there are two pieces of larger size leaves.
That is adult Koa leaf.
When they are young, they have smaller size leaf in the picture.

Tamahagane Iwasaki Western Razor

2009-12-17T18:55:00.003+09:00

Iwasaki Tamahagane Western Razor had been made for overcome western razor from Solingen Germany (At the time, Western Razor from Solingen, Germany was NO, 1 in their quality and quantity in the world).

Here is more detail for Iwasaki Razors

Iwasaki Razor 45mm Sweden Steel Blade Arrived

2009-12-15T18:28:00.003+09:00

I has been run out Iwasaki Razors but I just got Iwasaki 45mm straight razors with and without wood box Today.

Please click to see arrived Iwasaki Razors

NAKAYAMA Maruka Natural Whetstones

2009-12-10T13:50:00.004+09:00

We have got 11 of Nakayama Maruka Natural Whetstones for final sharpening for Razors
They are very hard to come by nowadays.

Here is the URL for the Nakayama Maruka

Here is the URL for the Nakayama Maruka

Japanese straight razor Kanetake 45mm white II steel blade

2009-11-22T17:51:00.004+09:00

Kanetaka Japanese Straight Razor 45mm White II Steel Blade

I just got 4 of 45mm and 2 of 50mm Kanetaka Japanese Straight Razor.

They have very sharp edge that is for sure.

Please click & see more detail for the razor here

Japanese chef knife Ikkanshi Tadatuna Petty Ebony Handle 2

2009-10-30T05:03:00.002+09:00

This one is
Ikkanshi Tadatsuna Petty Knife 180mm INOX Blade with Ebony Handle without white Line.

Please check it up more detail about the knife here!

Japanese chef knife Ikkanshi Tadatuna Petty Ebony Handle

2009-10-29T07:39:00.004+09:00

Ikkanshi Tadatuna 180mm INOX Blade Petty Knife with Ebony Handle with white line

Please check it up more detail about the knife here!

Hawaiian Koa & Burl Maple Knife Stand

2009-08-19T06:57:00.004+09:00

No one sell what I want, so I just made it.

I used Hawaiian Koa and burl maple and birds eye maple.
I used Moribashi(metal chopsticks) stand for Ivory.

On the front panel of burl maple, there is one small spot that looks a bird flying.

Here is more pictures

HAMON: Ripple lines of Japanese Knife

2009-07-27T05:56:00.005+09:00

I always bought expensive knives even it is not suitable my skills.
I have really enjoyed work with those knives in restaurants where I used to work.

Japanese Samurai cleans up and takes care of his sword, and then he watch ripple lines, line of the blade, and mirror finish of the blade with the beauty, awe, and tranquil carefully, and then he think back on his mind.

How was Today?
Did I deal the thing very good Today?
Did I make wrong?
Am I walking a right track on my life right now?
Am I right person to have such a wonderful sword?
Is my mind clean and clear like the sword, and no cloud in my mind?

It is not religion but it might be close to philosophy.

When I have worked in restaurants with most of times, I have had with Ikkanshi Tadatuna knives which are more expensive than famous & high quality Masamoto knife.

Those Ikkanshi Tadtuna knives are over qualify my skills at that time.

Whenever I screwed up sharpening the knives (try & try but still dull edge coming out) or slicing Sashimi did not come out nice or peeling Daikon radish came out not even thickness, I felt the knife is so junk, but I thought back on little while, and then it is not cause of the knife. I must be something wrong on the somewhere on the whole processes or needs more practices.

To have high quality knife, we can’t just point on the knife making a reason that we can’t do it well.

It gives us time to think about it again to make it solve the problems.

Aritsugu Muki Knife 3 15/16 inch (99mm)

2009-05-14T16:33:00.004+09:00

What a cute knife it is!

Please click here to see more pictures

Sharpening blade edges

2009-02-12T03:01:00.003+09:00

The pictures of the knife is my first knife that I bought 24 years ago.
It was nearly 200 dollars at that time.

I had worked many restaurants as a bath boy and a waiter,and kitchen helper, but I was not a chef or a line cook yet, so it was not suitable knife to me, but I really want it even though I did not know how to sharpen the blade edge.

I was Fisheries college student, and I had to move northan fisherman's village near by the college 400 miles away from my parent house in Tokyo.
I did not find even a place to live, but I bought the professional level of the chef knife, and aluminium pots, and flying pan.
I just put them in my car and drove to the village for 10 hours, and my life without living with parrent was started.

I was so fun surfing everyday, and cooking fresh fish everyday,and, fisherman's boat everyday, and of course, I went school everyday.

Remember! My study was about fish, fish, and fish every day, except for little bit of chemistry, and physics, math, English, and German classes, so sutdying about fish is so fun to me.
It was just like kid playing ground or kid going picnic.

After graduated college, Most of times, I had worked in restaurants,and I used the knife a lot.
I guess the knife was 270mm when it was new, but it is 225mm now.
I have sharpened the blade so many times, and I did not know how to sharpen the blade at the begining, so I had to try to sharpen the blade so many different ways until I get it.

The tip of the blade was broken a couple times in kitchen too.
It made me feel so sad when the blade tip was broken.

I had learned how to use knife a lot from the knife.
It was nearly $200 24 years ago, but it is very reasonable price, because it has taught me a lot.
If it was $50 knife, I guess I gave away someone else, or I do not know where it is right now, or even I do not remember I had it.

Some people have mentioned me about the knives which I have sold are not hard to sharpen or hard to get sharp edges.
I have heard of peopel have talked about it in knife forum or the others websites.

Of course, I do not sell cheap stainless steel knife with soft blade, and what I sell is hard blade for professional, so it takes at least one hour to get sharp edge.

It is a safty reason for the knife or avoiding accident that sends the knife without sharp blade edge, and etc,.
Some of the brands knives are already sharpened by the manufactures.

If someone do not know how to sharpen the blade edge,the person should not buy from me, because the person have to sharpen the blade after dull the blade anyway.

However, I am always welcome a person who do not know how to sharpen the blade as I did not know how to sharpen my first knife.

I do also service to sharpen the blade without any cost.
I also do service to sharpen the blade for knives which were purchased from us with no cost.

If you think that knives purchased from us are dull, please send them back to us.
I will sharpen the blade for you.
Thank you.

Tamahagane Blade! Iwasaki Razor

2009-02-08T15:27:00.004+09:00

I have got Iwasaki Razor Tamahagane Blade by Sanjo Seisakujo.
This is not for sale.
It is not easy to get Tamahagane and make Tamahagane blade razor.
Tamahagane is a very famous steel for made Japanese Sword as you might know.

Mr. Iizuka who makes Shigefusa knife had been an apprentice in Sanjo Seisakujo(Mr.Shigeyoshi Iwasaki) for 10 years, and then Mr.Iizuka wanted to be Japanese cooking kinfe blacksmith, so Mr. Shigeyoshi Iwasaki introduced Mr. Iizuka to Mr.Munenori Nagashima who makes Japanese sword and Kasumi knife.
Mr. Iizuka became an apprentice again to learn how to make knives to Mr. Nagashima before starting own business Shigefusa.

Sanjo Seisakujo was established by Mr. Shigeyoshi Iwasaki's father, Mr. Kousuke Iwasaki who is a very famous researcher for old Japanese sword and revival.
His life is everything related with Japanese sword.
He wanted revival Tamahagane which is used Japanese sword that is NO.1 steel in the world for blade.
He wanted to research old national treasure swords, and concealed documentations, so he went to Tokyo university which is NO.1 school in Japan, and got bachelor's degree with literature and maser degree.
Actually, he researched national class of treasure swords and concealed documentations, and then he went to the same school again NO.1 in Japan with engineering major in metallography.
He got bachelor’s science and master degree with metallography too.

He graduated two major bachelor and master for just wanted to be true his dream to make Japanese sword (Tamahagane blade).

Then he established Sanjo Seisakujo which makes world famous Iwasaki Razor.
He had kept on research steel for blade, and he has influenced a lot to Sanjo steel industry in Nigata, Japan, and has also influenced to steel industry in Japan a lot.

Please click here to see more pictures

White Bolster! Aritsugu Kamagata Usuba knife

2009-02-07T19:52:00.004+09:00

I just uploaded Aritsugu Kamagata Usuba 180mm Blade Blue II Steel Knife Today.
Usually, my Aritsugu knives are brown or cream color Buffalo bolster, but this one has cream color plus white color on the bolster.
I think it is very rare color.

Please click here to see my Japanese knives website!

Aritsugu 240mm Wa Gyuto White Buffalo Bolster

2008-12-20T12:07:00.005+09:00

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.

Real MATAGI Knife Matagi Nagasa

2008-10-26T17:31:00.005+09:00

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!

Ikkanshi Tadatuna Japanese Chef Knives 240mm

2008-10-19T02:38:00.002+09:00

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)

2008-10-19T02:19:00.003+09:00

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)

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

Ikkanshi Tadatuna Japanese Chef Knives

2008-10-09T18:10:00.003+09:00

They are Ikkanshi Tadatuna chef knives!

I will get Ikkanshi Tadatsuna Chef Knives soon.

Please check it out my website!

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

Awataguchi Ikkanshi Tadatsuna Japanese Sword

2008-10-09T18:04:00.006+09:00

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

2008-10-09T17:03:00.005+09:00

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

2008-10-09T16:32:00.003+09:00

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

Japanese chef knife Japanese Sword

2008-09-07T22:10:00.001+09:00

http://jp.youtube.com/watch?v=LtvBySwZ678

http://jp.youtube.com/watch?v=sv5uIlSErB4&feature=related
http://jp.youtube.com/watch?v=ufz-BdmM3jE&feature=related

http://jp.youtube.com/watch?v=L5ecWawUfCs&feature=related

The video clips from U tube.
I just found some video clips about Japanese sword.
http://www.aframestokyo.com/index.html
Please check it out my website!It is all about Japanese Chef Knives.

Japanese chef knife skills with cucumber

2008-08-09T19:39:00.003+09:00

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

2008-08-09T19:08:00.004+09:00

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.

One of a best case for Japanese Chef Knives

2008-06-20T20:09:00.006+09:00

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

The boxes of Uni!!!

2008-01-24T01:25:00.000+09:00

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!

Loading to the truck and cart, Tokyo blue sky!

2008-01-04T17:55:00.000+09:00

Watch Out!!! Tsukiji Carts

2008-01-04T17:38:00.000+09:00

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.

Maguro Bochos

2007-12-06T20:12:00.002+09:00

More Maguro Bochos

I think the time is to go home.

It is fish market so it opens very early in the morning like 4am or 5am and closed market 2pm or 3pm.

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

Please check it out my website!

It is all about Japanese Chef Knives.

Maguro Knife

2007-12-06T19:47:00.001+09:00

I am so sorry that the pictue looks not good. There is very busy place so I did not want to stop and take a pictures to avoid getting scolding or killed by the knife.
Just kidding but it is very serious place.
All pictures in Tsukiji are just keep walking and took a shots, so some of them are not nice shots.
I apologize for it.
I went back to Japan a couple weeks ago, and I visited Tsukiji Fish Market where is the largest fish market in the world.
There are auction places for professional buyers, and thousands of wholesale fish markets for fish markets and restaurants. There are also lots of small fish markets and restaurants outside of Tsukiji Fish Market too.
There are not only selling fish, they also sell mega tons of vegetables for wholesale in the same site.
The place in the picture is one of wholesale fish market deal with only Tuna.
This Maguro looks oily and fresh.
He has Maguro Bocho(knife) which is much longer than Sashimi knife.
It is for slice Maguro fillet with one stroke.

That is why I guess it has a longer blade like Samurai Sword, not for killing people.

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Please check it out my website!
It is all about Japanese Chef Knives.

Female Papaya

2007-12-06T19:29:00.001+09:00

Female Papaya Tree

2007-12-06T18:59:00.000+09:00

I have planted the papaya tree on the picture over a year ago.

I wanted a Papaya tree closest place from house door, when I want to eat it.

I might be a lazy guy.

I do not want to eat it every day, but sometimes I crave to eat it so hard, because Papaya from my yard is so sweet and jucy. I can not shat down my desire sometimes.

It was redy to pick the fruits soon, but I realized it is female Papaya tree.

Female Papaya tree is more like ball shape than male Papaya.

Male Papaya is one we can see in the market looking like more oval shape.

Female Papaya is less sweetness than male Papaya, and the inside of Papaya is more hollowed than Male one. It means less place to eat.

That is why it is very rare to find in the market.

I need it when I make sea turtle with Papaya for decoration sometimes, but

Most people prefer male one cause of the taste.

However , we do not know until the fruit is getting bigger, so some peopel plants two of Papaya nursery tree same place and cut down one of it, when they get fruits, in case of one of them are female.

I feel so bad but it is going to be good manure.

Vanilla on the stone wall

2007-12-06T18:34:00.000+09:00

I started growing vanilla plant a couple years ago.

I tried to find best place for the plants, but I could not find it and the plant had been getting die.

I finally found really good place after trial and error a year ago.

They look healty now, do they?

They are on the stone wall and The shade provides from a big lytchi tree.

Vanilla plant is like beans plant that they need the place leans on like ivy.

They need also shade and little bid dry soil.

I heard they grow under big tree in wild.

They produce 3 to 5 inches black beans.

That is my hope.

Apple in the back yard

2007-12-06T18:05:00.001+09:00

Japanese Parsimmon & Apple might not be rare fruits in the region where has four seasons, but here is semitropical zone Hawaii.
I live in mountain side of Oahu. This place is high altitude.
Here is lots of rain and cool weather. This place does not need air conditioning system in the summer. I use fan several times in a year, when this place is really hot by south wind.
It is cold most of the night even though it is in summer.
I love this place and the weather because I feel like I live in the country side of Japan.
That is why those plants that grow in the temperate zone are here and get gruits.

Japanese Parsimmon in the back yard

2007-12-06T17:59:00.000+09:00

Japanese Parsimmon and Yuzu

2007-12-01T19:02:00.001+09:00

The both of the fruits were from our yard. Every one knows the left side one is Japanese Parsimmon.
The right side one looks a small citrus fruit. That is called Yuzu in Japanese. We, Japanese enjoy the scent of Yuzu on the skin with many kinds ways.
We peel the skin and chop it up and put in soup or put on the top of hot or cold dishes just like lemon zest.
We also put lots of whole Yuzu in a hot bath and we also enjoy the scent and extract to the bath from Yuzu. I think it is good for our skin. Yuzu is the one of the smell that we remember nostalgia to Japan.
Old says, Peach and chestnut three years, Parsimmon is eight years, and stupid Yuzu is 13 years. It talks about how long takes the each of trees need to get fruits from seeds.
It was almonst right. The both of them took the fruits about 10 years.
I had cut parsimmon once on the way of 10 years, so it took little bit more.
They almost make me crazy to wait for getting fruit for 10 years.

Aframes Tokyo Website just started!

2007-11-12T09:19:00.000+09:00

Aloha!
Husband & I live in Hawaii.
We just started new shop for Japanese chef knives.
My husband used to be Sushi chef over 10 years and he likes collecting high quality knives. There are many artisan spirit knife builder in Japan. We will try to introduce the high quality authentic & Custom chef knives to USA.

Mahalo!