article: Watanabe Original Knife and Cutting Board
![渡利オリジナル包丁・まな板](http://ginzawatari.shop/cdn/shop/articles/34F5BB4A-66BE-40C7-A593-E6643D958387_1_201_a.jpg?v=1621825325&width=1477)
Watanabe Original Knife and Cutting Board
We would like to introduce Ginza Watari's original knives and cutting boards that have been commercialized.
The concept behind both knives and cutting boards is to have tools that we use in our day jobs be used at home.
(As all products are handmade) Depending on the production situation, reservations are required for limited quantities, but if you are interested, please purchase from the URL below.
First, let me introduce the kitchen knife.
■Table of Contents
1. Willow Blade 270mm Silver Steel
I will start by introducing the yanagiba knife. All three knives were made in collaboration with Suishin , a knife manufacturer that I use regularly. These knives are 270 mm, 9-inch Ginsan yanagiba knives.
Ginsan is a type of stainless steel, and I was unsure whether to use a steel knife or a stainless steel knife, but I thought it would be easier to use a kitchen knife that doesn't rust if you use it at home, so I decided to use Ginsan. I chose this steel material.
The performance of a knife is largely determined by the hardness and tenacity of the steel, and the harder the knife, the sharper it will be.
What stickiness means is the persistence of sharpness. Generally speaking, the more you use a knife, the harder it becomes to cut.
The stronger the stickiness, the slower it will break. In other words, a knife with strong stickiness means that it will cut well for a long time.
However, the question of whether the harder and more tenacious it is is better is a delicate question.
No matter how hard or how sticky a knife is, it will eventually become uncut. Also, if the knife is too hard or sticky, you may not be able to sharpen the knife.
With this in mind, I believe that among the stainless steel types, Ginsan is a steel suitable for making kitchen knives, so this time I have planned a Ginsan knife.
What is the length (size) of the blade?
Some people may think that 9 sun (= about 270 mm) is a little short.However, this is due to Mr. Suishin's technical ability, and since the length is short, it is possible to cut with the weight of the Yanagiba knife.
Suishin makes knives with the balance of length and weight that I really like.
This is something you won't know unless you hold it in your hands, but the knife is made so that you can easily pull sashimi with its thick feel.
I think this Yanagiba is a good choice for home use, considering its length, steel, and balance.
■ Click here for more details and to purchase ↓↓↓
Willow Blade 270mm Gin San Steel
2. Boat trip 165mm White #2 steel
Here's what I'd like to introduce next. At first glance, it may look like a small Deba knife.
This is a knife called 'shirogami' boat-shaped with a 165mm steel blade.
Earlier, when I was using Yanagiba, I said that it would be better to use a knife that doesn't rust, but this knife is made of steel and will rust.
There is a bit of a reason for this.
When I originally ask Mr. Suishin to lend me a knife, I only ask for a blank (shirogami) knife.
So, is there a knife that you actually use for work that is convenient for cutting thin small fish? When I asked him about it, Mr. Suishin told me that he had a knife called ``Funegyo'' with a thinner blade, and asked if I would be interested in trying it out.
After that, I had it custom made and have been using it as my favorite knife.
With this background in mind, we are introducing steel products. (We can also prepare this boat using Ginsanko, which does not rust.)
What is convenient about traveling by boat?
What makes it convenient is that it is extremely thin.
Difference between Deba knife and Yanagiba knife
I imagine these two knives to be used for cutting fish, from the round shape to the fence.
What is a Deba knife?
As I'm sure you all know, Deba knives are thick enough to handle rough use, such as splitting the head of a fish.
What is boating?
This is the knife that I often use in my videos, and compared to the Deba knife, this knife is completely thinner. (They look similar)
The thickness is different between a deba knife and a yanagiba knife
It's shaped like a Deba knife, and it's easy to see when you look at it from above, but I find the thinness of it quite easy to use.
This knife receives an overwhelming number of inquiries in the comments section of YouTube.
Why is boat travel so useful?![](https://tabetemoraitai-ryouriha-arunodesuga.com/wp-content/uploads/2021/05/397ac41aae73244fc97d585736b409b1.jpg)
Sushi restaurants often handle small fish and shellfish such as horse mackerel, shellfish, and yellowfin tuna.
At that time, I felt that when using a Deba knife, it was very thick, making it difficult for the knife to come through when removing the bone.
So, this time, I consulted Mr. Suishin, and he told me that he would be able to commercialize the boat that I had custom-ordered, so I ended up selling it.
What is different from other boat trips?![](https://tabetemoraitai-ryouriha-arunodesuga.com/wp-content/uploads/2021/05/c8c40d34741d7693cbafa88f3c2adce8.jpg)
Anyway, it's easy to clean the fish. Also, I think the blade is weak because it's thin, but I can easily cut through flounder, sea bream, and other fish that weigh about 2 kg.
I'm probably
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