Knifewear

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A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Not clickbait. Vancouver, BC Your dream knife just became more affordable! Knifewear holds one sale a year on our regular stock and this is it. The Masakage sale is happening at all locations, and knifewear. Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well. Every detail of Masakage knives has been carefully thought out, from the materials used in both the blades and handles, to the overall shape and ergonomics.

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Masakage knives offer a wide range of price points and materials, knifewear. Similarly, the blade's knifewear is thinner at the tip and grows thicker toward the tang, which puts most of the knife's weight closer to your hand. We independently evaluate all recommended products and services.

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We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high performance blades, and travel all over Japan to find them. We also aim to have awesome selection of chef quality tools for your kitchen, whether you are a professional working the line, or someone at home looking for tools to kick it up a notch. John restaurant in London, England. Back in Canada in he began selling them out of a backpack from the back of his bicycle, while working as a chef in Calgary.

Knifewear

We can turn them around in hours, and we will give you a call when they're done! Before bringing us your knives, please clean them well and protect them with plastic blade guards or disposable materials such as newspaper. We hand sharpen knives on a series of water stones. For Western knives, we start with a grit waterstone and then refine the edge with grit. For Japanese blades, we continue refining the edge with grit, grit, grit, grit, 10, grit, and maybe even a 12, grit stone, depending on the type of steel and function of the knife. We also sell all the equipment needed for sharpening and maintenance at home. Check out the collection here. Every knife is constructed individually from different materials so each knife needs unique attention. These are the guidelines we follow for what we believe give the sharpest knife with great edge retention, but we're willing to sharpen to personal preference.

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While a mandoline is unarguably useful for every cook of every skill level, I realize that a specialty knife, one that is essentially a unitasker, might seem like a niche kitchen tool for most people. Masakage knives offer a wide range of price points and materials. Finally, the honesuki is terrible at tasks it's not designed for, so it forces you to do things correctly. Create profiles to personalise content. Learn about Serious Eats' Editorial Process. The Masakage sale is happening at all locations, and knifewear. A honesuki, or Japanese poultry knife, has a small, short blade that deftly breaks down chicken and other poultry. Equipment Knives. We like the Tojiro 6-inch Honesuki Boning Knife. And if you cook chicken at least a couple of times a week at home, then I believe you should purchase whole chickens and break them down rather than buying them in parts. Measure content performance. While unitaskers get a bad rap because they can only do one thing, there's something to be said for a tool whose sole purpose is to execute a single task better than any other.

I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. Mark is great at answering questions for knife nuts of all levels. His service is second to none.

More Serious Eats Recipes. The blade is heavy for its size and rigid. Masakage knives offer a wide range of price points and materials. Anyone who's cut up a chicken knows it's less a matter of actual cutting than knowing a few simple techniques, such as how to maneuver and snap back the legs and wings to pop bones out of their sockets, or where to slide your knife so the breast halves can be cleanly separated from the carcass. And, of course, the honesuki really shines when it comes to fussier work, such as butterflying wing flats or shaving the skin off areas of the back, like the bit just beneath the oyster, which, when removed with the oyster, can be wrapped around the morsel of meat, skewered, and then broiled or grilled to make one of the tastiest bits of chicken in the world. The second argument is a little more nuanced. While unitaskers get a bad rap because they can only do one thing, there's something to be said for a tool whose sole purpose is to execute a single task better than any other. Every detail of Masakage knives has been carefully thought out, from the materials used in both the blades and handles, to the overall shape and ergonomics. Some lines like the Kiri and Yuki are perfect for those looking for their first blacksmith-made knives because of their durability and easy price point. At one end, it tapers at the tip to a fine point while at the other it expands to a relatively large heel. Use limited data to select content.