Slippery Rock! Katana is a great gathering place for family, friends, and business professionals, offering hibachi, Chinese cuisine and sushi. Welcome to Katana, which conveniently located at 223 Grove City Rd.Starting with swords, then rifles after the Portuguese introduced them, and then eventually sushi knives- Sakai, to this day, is known for their high-quality metalwork. Having all of the best blacksmiths of Japan living in one place, it’s no wonder that Sakai became famous for their work. after one of Japan’s emperors died and decreed that a temple be built in his name.Īfter the temple was complete (many years before his death), many of the blacksmiths settled around Sakai permanently. Sakai has been known for their metalwork since 500 A.D. In Japan, there is one region that is world-renowned for its metalwork- Sakai City. Specific rules and procedures put into place and secrets of the trade passed on by personal exposure- Creating sushi knives is no exception. As such, the majority of sword craftsmen turned their business towards crafting sushi knife cutlery.Īs with every art form in Japan, there are hundreds of years of accumulated knowledge and experience that are passed down from master to apprentice. During the modernization of Japan (19th century), carrying Samurai swords became illegal. The techniques of handcrafting sushi knives date back to the 14th century-with many of the techniques (from swordsmiths) going back as far as 1000 years ago. In my experience, seeing that gap leads to the blade becoming completely unseated over time. The blade needs to be completely seated within the handle when you purchase your knife. If you order a knife and you can see a gap between where the neck ends and the collar begins (this is the bone or horn cap on the handle), send it back. The main reasoning for this is to secure the blade to the handle and add more balance to the weight of the blade. Traditional Japanese knives use a partial tang or a “rat tail.” This means that the metal from the blade is tapered down and surrounded by the handle. However, unless you are planning to go into combat or use your knife to pry open your car door (please don’t), you don’t need a “full tang.” In fact, there are some chefs that argue that a full tang knife has higher sanitation risks! There are several styles of knives that have a full tang with two pieces of the handle riveted onto it these are typically seen in European knives. Previously I thought that a full tang was the only way to go. Full tang runs the entire length of the handle whereas half tang does not. There are full tang knives and half tang knives. The tang refers to the metal portion of the handle that runs down the length. The last unique trait of sushi and sashimi knives (which can also be seen in Japanese Katana) is the Tang. The handles are made with various types of wood and usually a bone cap towards the top. This was to make using the knife for long periods of time more comfortable. Traditionally, the handle was shaped with a “D” cross-section. Left-handed knives are usually custom-made and more expensive.Īnother unique quality of the knives is the handle. It is rumored that most sushi knives are right-handed because it is better to cut fish with, whereas left-handed knives are better for cutting shellfish. The flat edge is there so that food doesn’t stick to the knife. These knives are sharpened so that only one side holds the cutting edge and the other side remains flat. One unique trait of sushi and sashimi knives is their single beveled edge.
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