Knifewear

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A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Not clickbait. Vancouver, BC Your dream knife just became more affordable! Knifewear holds one sale a year on our regular stock and this is it. The Masakage sale is happening at all locations, and knifewear.

Knifewear

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We can turn them around in hours, and we will give you a call when they're done! Before bringing us your knives, please clean them well and protect them with plastic blade guards or disposable materials such as newspaper. We hand sharpen knives on a series of water stones. For Western knives, we start with a grit waterstone and then refine the edge with grit. For Japanese blades, we continue refining the edge with grit, grit, grit, grit, 10, grit, and maybe even a 12, grit stone, depending on the type of steel and function of the knife. We also sell all the equipment needed for sharpening and maintenance at home. Check out the collection here.

Knifewear

We have a knife designed for every kitchen job imaginable, from fine delicate cuts to chopping through bones. Many of our blades are traditional Japanese designs, while some are hybrids of Japanese and European styles, made with Japanese steels and techniques. We also supplement the selection with some butchery knives from Spain and America, so you can find the exact blade that you're looking for. Whether you're looking for your first knife or your tenth, we've got the right one for you. The Ko Bunka is a smaller version of a Bunka. You nailed it! Santoku means "three virtues".

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At home, I use a Fujiwara blade that isn't a true honesuki—instead of a single bevel, it has an asymmetric bevel, which I chose because, at the time, I wasn't quite comfortable with the idea of sharpening a single-bevel blade. While unitaskers get a bad rap because they can only do one thing, there's something to be said for a tool whose sole purpose is to execute a single task better than any other. Feb 6, Use limited data to select advertising. And the honesuki truly excels at taking apart birds! Create profiles to personalise content. But it shouldn't be because I know for a fact that a whole lot of you out there eat a whole lot of chicken. Every detail of Masakage knives has been carefully thought out, from the materials used in both the blades and handles, to the overall shape and ergonomics. My argument is twofold: Buy a honesuki because it's a pleasure to use and because it both rewards and demands good technique. Community News See more from Community News. Learn about Serious Eats' Editorial Process. But that sharp, thin knifepoint is great for a lot of small meat-butchering tasks, like cutting a rack of lamb into chops or splitting up a rack of ribs, and that heel is good for Frenching the bones , too. The first one is self-explanatory.

We carry knives not found in any other shop in Canada.

A Japanese poultry knife or honesuki has a small, short, triangular-shaped blade that's heavy, rigid, and usually single-beveled. Community News Main Street. Straight to the Point A honesuki, or Japanese poultry knife, has a small, short blade that deftly breaks down chicken and other poultry. The wide heel gives you a lot of room on the knife edge to scrape flesh from bones, but it also can be used to make quick, deep cuts in the bird, as when you split the breast halves away from the breast bone. A Japanese poultry knife is designed for butchering chicken, duck, turkey, quail, and the like. The best examples I have for this are the joint that connects the drumstick to the thigh and the joints between the wing's drummette, flat, and tip: All of these joints can be separated using brute force, by pushing a knife blade through the connecting cartilage. Use profiles to select personalised advertising. Called a honesuki, the Japanese poultry knife is small, with a short blade that has a distinctive, triangular shape, and it is typically single-beveled. We independently evaluate all recommended products and services. We like the Tojiro 6-inch Honesuki Boning Knife. But that sharp, thin knifepoint is great for a lot of small meat-butchering tasks, like cutting a rack of lamb into chops or splitting up a rack of ribs, and that heel is good for Frenching the bones , too. The Masakage sale is happening at all locations, and knifewear. Masakage knives offer a wide range of price points and materials.