A decent knife is half the work in the kitchen.
I have been using Watanabe’s santoku, gyoto, nakkiri and petty knives with great pleasure, and this summer seemed the perfect moment to ask Mr Shinichi to make me two less common knives.
After some research and quite a few mails discussing the topic, we decided on a Sabaki and a Negikiri.
ImageUploadedByTapatalk1409480588.795801.jpg
The sabaki is180mm, is made in blue steel and its handle is made of chestnut wood. The handle is octagon shaped with a buffalo horn ferrule.
ImageUploadedByTapatalk1409480518.940024.jpg
The sabaki is as I understood an angular boning knife. Sabaki just means butchery or meat breakdown (says zknives.com), and it is used for separating meat from bones. It is a strong and sturdy knife, used to cut meat away from the bone, but not for cutting through bones.
This sabaki is immensely sharp; it cut through its box when I layer it down for the picture. I am very pleased with it. At 18 cm, is is manoeuvrable yet a noticeable size. It will take away some of the heavier work from my santoku.
Upon browsing Watanabes site (it is kind of hybrid these days, with the old charming site gradually being replaced by a new, more flashy site ) I found this large nakkiri style knife.
It turned out to be an ‘east style‘ kurouchi higashigata negikiri, negikiri being a dedicated long onion cutting knife. It is a less common type of nakkiri. I had never heard of it, and had to use some google-fu to learn more about it, and still am curious to learn if there is a western style also.
ImageUploadedByTapatalk1409480544.500105.jpg
A big, black hammered 240mm blue steel, with the same chestnut handle that I have on all my Watanabe knives. If I recall correctly, higashigata refers to the square point on the knife.
It is an interesting knife to say the least. Big as it is, my gf has been able to produce near perfect julienne rettich with ease. I have only sliced a couple of shallots with it, and it is a pleasure to use indeed. When winter comes, I can see this negikiri become the tool of choice for my sauerkraut projects.
ImageUploadedByTapatalk1409480574.198145.jpg
The good things in life do not seem to come cheap these days, but I think I have found two masterpieces that will last me for decades to come. My other Watanabe knives are years old, and I have never had to do anything than some work on the waterstones to keep them sharp.
I have been using Watanabe’s santoku, gyoto, nakkiri and petty knives with great pleasure, and this summer seemed the perfect moment to ask Mr Shinichi to make me two less common knives.
After some research and quite a few mails discussing the topic, we decided on a Sabaki and a Negikiri.
ImageUploadedByTapatalk1409480588.795801.jpg
The sabaki is180mm, is made in blue steel and its handle is made of chestnut wood. The handle is octagon shaped with a buffalo horn ferrule.
ImageUploadedByTapatalk1409480518.940024.jpg
The sabaki is as I understood an angular boning knife. Sabaki just means butchery or meat breakdown (says zknives.com), and it is used for separating meat from bones. It is a strong and sturdy knife, used to cut meat away from the bone, but not for cutting through bones.
This sabaki is immensely sharp; it cut through its box when I layer it down for the picture. I am very pleased with it. At 18 cm, is is manoeuvrable yet a noticeable size. It will take away some of the heavier work from my santoku.
Upon browsing Watanabes site (it is kind of hybrid these days, with the old charming site gradually being replaced by a new, more flashy site ) I found this large nakkiri style knife.
It turned out to be an ‘east style‘ kurouchi higashigata negikiri, negikiri being a dedicated long onion cutting knife. It is a less common type of nakkiri. I had never heard of it, and had to use some google-fu to learn more about it, and still am curious to learn if there is a western style also.
ImageUploadedByTapatalk1409480544.500105.jpg
A big, black hammered 240mm blue steel, with the same chestnut handle that I have on all my Watanabe knives. If I recall correctly, higashigata refers to the square point on the knife.
It is an interesting knife to say the least. Big as it is, my gf has been able to produce near perfect julienne rettich with ease. I have only sliced a couple of shallots with it, and it is a pleasure to use indeed. When winter comes, I can see this negikiri become the tool of choice for my sauerkraut projects.
ImageUploadedByTapatalk1409480574.198145.jpg
The good things in life do not seem to come cheap these days, but I think I have found two masterpieces that will last me for decades to come. My other Watanabe knives are years old, and I have never had to do anything than some work on the waterstones to keep them sharp.
New Watanabe blades
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