Full bloom of Jacaranda flowers

New type of knife case

The hard case has special feature to hold the blade. The blade is not moved by pressure from the both side of the sponge pad. The logic of the case is like; If we put on a blade in the middle of a telephone book, and binding it, the blade does not move from the pressure by the both side of the phone book pages. Or we see sometimes martial art master without a sword fights against an opponent with sword, he binds the sword blade with hands, and twist the sword, and taking it away from the opponent hands. I have tried to make cooking hard case for over 7 years, and it is very hard to get great idea to make the cooking knife hard case for years, because it must be friendly and easy on the blade edge (no damage on the edge), of course, safety to carrying the case is always the first priority, and universal size, and not too expensive the cost (possible to make it), and good looking, and more. All things comes in one case is very hard, and I had got this idea a year ago, and I tried to make proto type with my father who makes case or bag for his entire life (he has owned a small case making company for over 60 years in Japan) many times, and finally, my father made realistic new type (I guess) of the cooking knife hard case. Of course, the knife does not move in the case even shaking the case very hard, and it is hard case, so it is not able to bend the case itself unless hundreds pounds of weight on the case.

Japanese Cucumber

It is still middle of spring time in Hawaii, but it is already getting hot now. Japanese cucumber is summer season plant, but it is good harvest season already.

Hawaiian Chili Paper

Usually, the black birds look like cardinal called bulbul loves to eat chili paper here in Hawaii (Oahu), so it is hard to survive, and this one was also bite-off when it was small, but there were a couple of leaves still remained, so it survived, and it has lots of Hawaiian chili paper on it now. It is tiny, but one piece of the chili paper is more than hot enough to me to float in a bowl of soup without eating the chili paper. If I bite it in mistake, it is not super crazy hot, but it is very hot for sure.

Tesshu Mizu Honyaki Wagyuto 240mm blue II steel blade w/ snake wood handle

Tesshu Mizu Honyaki 240mm blue II steel blade w/ double water buffalo bolster Snake wood handle

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

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)