Perfect Partner for your Larch Wood Kitchen Cutting Board
Larch Wood is now pleased to offer our customers an amazing assortment of Japanese Kitchen Knives. Renowned for their craftsmanship, stunning highly functional designs and most of all long-lasting sharpness our collection will make the perfect addition to a Larch Wood end grain cutting board.
The knives we carry at LarchWoodCanada.com:
Fujimoto knives are the future of Japanese knife making, due to the efficiency and modern approach used by their makers. The knives are all created by master craftspeople in the city of Sanjo. Each individual in the line of production focuses on a specific skill that they have been mastering for years.
This efficient method means that Fujimoto knives are some of the most technically consistent, reliable and affordable hand-crafted blades that you can buy.
The Fujimoto Nashiji achieves a great balance in knife making, extremely high performance, along with minimal maintenance. The Aogami #2 (#2 blue Steel) carbon steel core of the blade has been clad (wrapped) in stainless steel. This allows you to get the performance of traditional high-carbon steel, but only the edge of the knife requires the extra attention and drying that carbon steel asks of you, not the whole knife.
The finish on this line is called nashiji, named for its resemblance to the skin of an Asian pear. The scorched chestnut handles offer a classic rustic look, and the scorched finish on the wood lends durability to the handle.
The Hammer Tone is the premium Fujimoto line, with its striking good looks and sexy shine. The Hammer Tone name comes from the freshly forged look and the X-shaped hammer marks on the carbonized “kurochi” surface. The octagonal walnut handle accents the blade’s look and fits perfectly into any size of hand. This gives the blade an overall light feeling and forward balance.
The core steel is SLD stainless steel, which was originally designed by Hitachi for cutting other steels. It holds an edge as well as a carbon steel but is much easier to care for.
Miyabi combines Japanese artistry and German precision in crafting their knives. Zwilling from Germany saw the popularity of Japanese knives expanding world- wide and purchased two Japanese knife factories in the city of Seki. Seki served as the sword-making center of Japan. Swords were slowly banned during the mid-19th century Meiji Restoration period in an attempt to modernize Japan. The results were that many swordsmiths turned their focus to producing knives for the kitchen instead of the battlefield. Today these specialty-steel blades are crafted by a combination of traditional hand tools and modern machinery.
Miyabi’s Intricate knife-making method incorporates time-honored techniques, premium steel and innovative hardening processes. Each blade is touched by the hands of skilled artisans, ensuring beauty and top quality.
The Premium MIYABI Birchwood is a work of culinary art. A blade forged from SG2 steel is guaranteed to work exceptionally well. Originally designed as a tool steel, SG2 needs to be tough to perform for its intended use and can achieve a surgical precision. For a hard steel, SG2 is relatively easy to sharpen, and this is due in part to the great work that Miyabi does to forge a very thin blade. In this blade, the steel has been layered to create an effect known as “Damascus”, which not only looks beautiful, but also makes a better cutting edge.
What really ties this knife together is the D shaped Birchwood handle, made to nest perfectly in your hand. The Karelian (Masur) Birch is a highly prized material used for many purposes including a Faberge Egg.
This affordable DP collection has been designed to fulfil every culinary need. Beautiful, understated design, scalpel-sharp and easy to re-sharpen, these knives are stainless, rugged and easy to maintain. Many cooking students and people who know knives purchase these knives as a great introduction to Japanese knives.
VG-10 has the highest recommendations in the production of knives by authorities, such as the British Steel Confederation, C.A.T.R.A and the Solingen Institute of Steel in Germany. It cuts awesome, stays sharp for a long time, and is not impossible to re-sharpen – unlike some other hard stainless steels.
These knives are finished with a Western-style eco-wood handle. Eco-wood is made with recycled wood dust, recycled wood chips and silicone This type of handle is very rugged; I would say they are virtually indestructible. The handle is fixed to the tang with three rivets for strength and durability.
Tojiro’s knife factory is located in Niigata City. This is an area famous for producing the finest sake in Japan and a traditional centre for tool and knife forging.