article: Watanabe Original Knife and Cutting Board
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.
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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?
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?
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
So, here is a 165mm white #2 steel boat-shaped knife. The third item I would like to introduce is a 230mm gyuto with a very stylish pattern. When asked how I would like people to use this knife, it is a knife for household use. This is the knife that I came up with because I was wondering what kind of knife could handle all meat, vegetables, and fish with one knife. What is this pattern? It is made of a steel material called Damascus. This knife is made of stainless steel called V-gold, with nickel layered around it. One of the characteristics of Damascus steel is that the blade is very sturdy. Compared to ordinary household knives, it is a durable, powerful knife that can cut for a much longer time. What's great about it is that it's a knife with a solid weight to it . I believe that you can experience cutting food using the knife's own weight, which is difficult to do with a regular knife, so my third knife is a 230mm Damascus beef knife. Finally, let me introduce the cutting board. This cutting board was designed in collaboration with Miyoshino Kitchen, a manufacturer in Nara Prefecture that I also work with at my shop. This product is made with particular attention to three points: (1) material, (2) construction, and (3) size. What material is it? Speaking of materials, it is a cutting board made of cypress. There are various types of wood used for cutting boards, such as paulownia and ginkgo, but I believe that cypress has the highest quality in terms of aroma and strength. So, this time, I had the opportunity to make a cypress cutting board. Among cypress trees, cypress from Yoshino in Nara Prefecture is said to be of high quality. >Horyuji Temple, the world's oldest wooden structure, is said to have been made using Yoshino cypress. Speaking of the construction, this cutting board is made from a single piece of wood. Normal wooden cutting boards are often made from several pieces of wood spun and grafted together, but this cutting board is a single cutting board cut from raw wood. Grafted wood cutting boards that use adhesives tend to break at the joints of the wood. A single board is a cutting board with relatively few such possibilities. Lastly, I would like to introduce the size of this cutting board.This cutting board has a standard of 470 mm x 290 mm and a thickness of 30 mm. The reason why I wanted to make it this size is because it is large enough to complete everything with just one cutting board. What I mean by that is that when I set down a Yanagiba knife, it is important to me that the entire length from the handle to the tip of the knife fit together in one piece. If the width is short, you will inevitably end up with something like this, with the tip sticking out of the cutting board, which can be a bit uncomfortable, and you will have to proceed with your work. Also, if the height (vertical) is low, the workspace becomes narrow when placing a knife. I chose this size because I think it would be best to complete the work on a single cutting board. The reason why we recommend wooden cutting boards instead of plastic ones is that wooden cutting boards go very well with knives. (Not only the sound and scent) I feel that the biggest advantage is that it is knife-friendly. As you use the knife, it becomes increasingly difficult to cut it. It is said that the cause of this is not the food itself but the plastic cutting board. If you use a good knife, use a good cutting board, and the longer the knife cuts, the fewer times you need to sharpen it, and the longer you can use the knife. I believe that good tools are those that can be used for a long time. Cutting board (single board of Yoshino cypress) I introduced three knives and one type of cutting board from Wataritoku products. All products may be made to order depending on the situation, but you can purchase them from the URL below. Please buy it and try it. Add official LINE account as friend here Here are the original set products from Watanori. (Please note that multiple discounts cannot be used together.)
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3. Cow knife 230mm V Gold No.10
What is Damascus?
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4. Cutting board (single board of Yoshino hinoki cypress)
What is Yoshino Hinoki?
How is a cutting board made?
Why the size?
Why wood instead of plastic?
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summary
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