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)

New Shigefusa Knives will come in soon

We will get in: 4 pieces of Shigefusa Santoku 165mm Kasumi Sweden pure carbon steel blade knives, and 1 piece of Shigefusa Santoku 165mm Kitaeji Sweden pure carbon steel knife on January 11. If you are interested in those knives, please send us e-mail at aframestokyo@yahoo.com Thank you.

49th. Food & New Products Show

We will have the booth in 49th Food & New Products Show at Blaisdell Exhibition Hall. I will bring in lots of cooking knives, sharpening stones, and razors. My Booth is #198 where is near by the front door. 10/18(Fri)----5:00PM to 10:00PM 10/19(Sat)---10:00AM to 9:00PM 10/20(Sun)---10:00AM to 5:00PM Please click here to see the Food and New Products Show website