Japanese Folding Knives

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Japanese Knives

Japanese Traditional Pocket Knives; Folding Kiridashi Knife; Price List; Japanese Picnic Knife This knife with its wooden scabbard is perfect for the picnic basket.

Original Source: http://nihonzashi.com/knives.aspx

Amazon.com: japanese folding knife

Zenport K106 Grafting and Budding Folding Knife, Dual Edge Tip, 3-Inch Stainless Japanese Steel Blade

Original Source: http://www.amazon.com/s?ie=UTF8&keywords=japanese%20folding%20knife&page=1&rh=i%3Aaps%2Ck%3Ajapanese%20folding%20knife

Japanese Knives

Japanese Traditional Pocket Knives; Folding Kiridashi Knife; Price List; Japanese Picnic Knife This knife with its wooden scabbard is perfect for the picnic basket.

Original Source: http://nihonzashi.com/knives.aspx

Amazon.com: japanese folding knife

Zenport K106 Grafting and Budding Folding Knife, Dual Edge Tip, 3-Inch Stainless Japanese Steel Blade

Original Source: http://www.amazon.com/s?ie=UTF8&keywords=japanese%20folding%20knife&page=1&rh=i%3Aaps%2Ck%3Ajapanese%20folding%20knife

Japanese Knives

Japanese Traditional Pocket Knives; Folding Kiridashi Knife; Price List; Japanese Picnic Knife This knife with its wooden scabbard is perfect for the picnic basket.

Original Source: http://nihonzashi.com/knives.aspx


Rhino Folding Knife (Information Wanted)

This Rhino folding knife was given to me by some friends when I was 18. I cannot find out anything about the knife. I would really appreciate anything anyone…


xFrozen asked Does anyone know any recipes for Japanese food?

I need some recipes for a school multi-cultural festival. I am studying Japan and I need to know some recipes for food. I am very interested sushi, but I don’t care if I get any other recipes. Just tell me any good recipes.

And got the following answer:

I really love these recipes…enjoy!

Easy Japanese Salad

2 cucumbers
2 – 3 green onions
6 T vinegar
1 1/2 T sugar
6 T soy sauce
4 T vegetable or peanut oil
salt and pepper to taste
1 slice fresh ginger, shredded (optional)

Peel cucumbers and cut in half lengthwisse; with a spoon remove the seeds. With the slicing disk of a food processor or a knife, slice cucumbers into half-moon shapes. Place in a bowl, add sliced green onoins, and cover with a dressing made by combining all remaining ingredients. Cover and refrigerate for about an hour before serving. Serve on lettuce garnished with parsley or the green part of green onions.

Cylindrical Roll

Ingredients
12 cups of Sushi Rice
3 cups Crab Mix
3 cups Spicy Tuna Mix
1 pound Sashimi-grade Tuna
4 Japanese Cucumbers
2 Haas avocados
15 whole sheets nori (dried seaweed)
3 tablespoons white sesame seeds, toasted
1/2 cup wasabi
1 cup Shoyu (Japanese Soy Sauce)
1/2 cup Gari (pickled Ginger)

Directions
Place the nori shiny-side down in the palm of your hand, with the shorter side perpendicular to your fingers.

With your other hand, pick up a golf ball-size portion of rice and spread it evenly on the third of the nori closest to your thumb.

With your finger or the back of a spoon, rub 1/2 teaspoon of wasabi on the rice. Sprinkle on a light, even layer of sesame seeds.

Then stack the desired filling on top (Tuna, Crab mix, cucumbers, etc). Use your free hand, roll the nori into a cylindrical shape.

Fried Gyoza

5 oz Cabbage, chopped
6 oz Ground pork or beef (or
-combination of both)
2 tb Japanese soy sauce
1 tb Sesame oil
1 ts Mirin (Japanese rice wine)
-or sherry
1 Green onion, minced
1 ts Grated ginger
1 Dried black mushroom, soaked
-in 2 tb water
2 tb To 3 tb peanut oil
1/4 c Hot water
1 sm Pkg Gyoza skins (available
-at Oriental food stores)

—–DUNKING SAUCE—-
1/4 c Japanese soy sauce
1 ts Rice wine vinegar
1 ds Rayu or sesame oil

“Pot Stickers”

Cook cabbage in a small amount of boiling salted water until tender.
Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce,
sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage.
Refrigerate for 1 hour or more.

Place a scant teaspoon of mixture on each gyoza skin. Moisten edges
with cornstarch and water, fold over and seal. Crimp edges with a
fork. Cover bottom of a large non-stick skillet (electric is good)
with oil. Brown the gyoza over medium heat (350 degrees) turning
frequently. Add 1/4 c water to skillet- let, cover and steam on low
heat 7 minutes. Stir often to prevent sticking. Remove cover, raise
heat and cook for 2 minutes until crisp.

Place sauce on table in small individual bowls. Gyoza may be prepared
in advance or frozen. Lay them in a single layer on a greased cookie
sheet, and cover with greased paper. Thaw before cooking.

Curry Rice

INGREDIENTS:
4 cups steamedJapanese rice
2 onion
2 potatoes
2 carrot
1/4 lb Japanese curry roux
3 1/2 cups water
1/2 lb pork
PREPARATION:
Cut potatoes, carrots, and pork into bite-sized pieces. Slice onions. Heat a deep pan and saute the onion until brown. Add pork, potatoes, and carrots in the pan and saute together. Add water in the pan and bring to a boil Turn the heat down to low and cook for 40-50 min. Add potatostarch and water mixture in the soup to thicken. Add curry roux and simmer for 10 min. Serve the curry over steamed rice.

Alek D asked what is the difference between a forged knife and stamped knives?

i know you can get a forged knife and a stamped. is there any other way to have a knife made? and whats the best way?

And got the following answer:

A Forged knife is made by folding steel over and over in a heat process, a stamped one is simply stamped out of a sheet of metal and given a sharp side. Having one made would cost the earth. The Japanese are frantic about their knives, they are big on forged, try and find a kitchenware store that stocks a good range and go buy one and try it, make sure the handle is good and the knife feels right in your hand, good luck, happy chopping.

jaymax173 asked How did people get fires hot enough to melt there metal and heat treat it back in the day?

The asians even had to get carbon hot enough to fold into swards.

And got the following answer:

The japanese used large clay furnaces with bellows, filled with a mixture of iron ore and charcoal, which was burned to make the heat and also supplied the carbon for the steel mixture. This wasn’t hot enough to actually melt the metal, but it did mix the iron and carbon to make steel, which was then pulled out, sorted according to carbon content, and used for knives and swords.

Nova did an documentary about that a few years ago. Pretty interesting.

http://www.youtube.com/watch?v=jWK-Gzyl6y8

neneko asked Where can I take classes on how to make Japanese Desserts in NYC?

I would love to learn to formally make Japanese pastries and desserts but I can’t seem to find any classes. Any suggestions?

And got the following answer:

you dnt have to .. i can give you a japanese dessert recipes ..

japanese cheesecake
Ingredients

1 (3 ounce) package cream cheese
1/4 cup milk
2 egg yolks
1/4 cup white sugar, divided
2 egg whites
1/3 teaspoon cream of tartar
3 tablespoons all-purpose flour
1 1/2 tablespoons cornstarch

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.

jar12ro asked What is the best knife (ie. folding or fixed) for under 30-40 dollars?

I’m looking for an EDC knife in either fixed or folding style. I like Japanese blades, large blades (think Cold Steel AK-47) and just general good looks. It doesn’t have to be wonderful, just reasonably good quality. I have a Benchmade HK 14100 Snody and I just want something else that I can just bash around that isn’t that expensive.

And got the following answer:

I’m going to put a list of a few knives I like here:
Folders:
http://www.bladehq.com/item–Boker-Magnum-MW-Micarta–7315
http://www.bladehq.com/item–Gerber-Traverse-Drop–7922
Fixed:
http://www.bladehq.com/item–Cold-Steel-The-Spike–6324
http://www.bladehq.com/item–Gerber-Warrant-Tactical–7382

What my next knife purchase will be:
OTF:
http://www.bladehq.com/item–Schrade-Assisted-Opening–4769

I hope that helps :)
Good Luck!

Gray fox asked Which is the better knife from cold steel?

I’m in the market for a solid camp/hunting knife and I’ve narrowed my choices down to two knives from cold steel. The Recon 1 tanto partially serrated folding knife. or the partially serrated tanto gunsite knife. I’ve been reading reviews and watching their official videos and I can’t decide which is better for long term hard use. Any suggestions would be greatly appreciated.

And got the following answer:

Buy a tanto bladed knife, and you may as well buy a knife with no tip. The tip is designed to penetrate, not to cut. It is angled all wrong. You would be better off with a clip point, drop point, or skinning type knife, at least you would have a knife where you can use the whole blade.

Cold steel makes some great knives, but buy the right knife for your purpose. Tanto bladed knives are fighting or self-defense knives, and like 90% of the Jeeps out there, are not used for the proper purpose. BTW, if you research Japanese knives, their tanto do not have armor-piercing tips.

I like Cold Steel’s Carbon V knives the best, if it is available in a model to your liking, and if you can keep it clean and well oiled.

Heidi asked How do I know a ceramic knife is good or bad?

I want to buy a ceramic knife, but i don’t know how to choose. Who could help me?? Thanks!

And got the following answer:

I assume you want ceramic knife for a kitchen use?

There are two major types of ceramics used in blades, Zirconium Oxide and Zirconium Carbide. Zirconium carbide is more dense and tougher material, in short better than Zirconium oxide. Typically, Zirconium carbide blades are black and Oxide are white, although I see nothing that could prevent any maker to color either one in any color. Thus, its best to ask or check the specs and trust the maker.
Other than that, choice is determined with usual knife selection criteria, whatever works for you.

I’ve used/tested several ceramic knives and in my opinion, ceramics is not ready for now to be a knife blade material.

Based on Kyocera(they’re the leader in that area) kitchen knife – http://zknives.com/knives/kitchen/ktknv/misc/kyoceraok45.shtml
YopshiBlade ceramic santoku -
http://zknives.com/knives/kitchen/ktknv/misc/ybstk118.shtml
And Boker ceramic folder – http://zknives.com/knives/folding/hiend/bokercd.shtml
use/sharpening and info exchange with other knife enthusiasts:

1) Ceramic knives can’t get as sharp as quality steel. I have extensive collection of various sharpening equipment, including Japanese whetstones, ceramic and diamond sharpeners. I hand sharpen all of my knives, including ceramics. Like I said, ceramic never gets as sharp as the good steel, and second, the effort spent on sharpening ceramics isn’t worth the little extra edge holding you get from it.

2) Factory edge on ceramic knives is not as sharp as ceramic can be. So far, every single ceramic knife I’ve had, I did sharpen better than the stock edge. I mention this because majority of the people rely on factory edges and sharpening services when buying ceramic knives and it’s not even getting full potential out of the knife edge.

3) Too brittle. Aside from the breakage issues which I haven’t ever experienced, but it’s easily possible, the real issue is the edge microchipping, which dulls the edge severely and really fast.
All that talk about ceramic never needs sharpening is not how things work out in real life. Yes, ceramics is much harder than the steel, even the best steel, but because it doesn’t have enough strength the edge which is a lot thinner, or at least supposed to be thinner than the whole blade chips easily.
I was using ceramic knives exclusively for soft vegetables, always on custom end-grain wood board and still, the blade suffered from chipping. I could see that very well a simple loupe.
Even when you wash those veggies thoroughly, there’s always a good chance small particles of dirt or sand are still on them, especially if you work with potatoes, leeks and such. And that’s how it chips.
On plastic boards things get much worse, because the board itself causes more chipping.

So, contrary to the dealers claims, ceramic knives do blunt, and the irony is, it can happen faster than with the steel knives. Speck of dirt that will chip the ceramic edge will probably bend the steel or chip it, but steel is very easy to fix, ceramics isn’t. Most of the people simply can’t sharpen them at home, and sending expensive knives back and forth every 3-4 months simply isn’t an option, at least not to me.

Even with very delicate and careful use, at best in my experience ceramic outlasted steel (Japanese kitchen knives, high hardness) probably twice at best. Time spent to sharpen those ceramics is 3-4 times greater compared to steel, if not more.

So, as much as I like exotic steels and blade materials, ceramics for today is a poor choice for the kitchen knives. May be good for a letter opener, but not in the kitchen.

If you still want to try it out, then I suggest not to buy a set, buy a single knife, test it and then do as you wish. Sets are a bad idea for any blade material anyway, you will get more than one knife that isn’t really needed.

jaymax173 asked How did people get fires hot enough to melt there metal and heat treat it back in the day?

The asians even had to get carbon hot enough to fold into swards.

And got the following answer:

The japanese used large clay furnaces with bellows, filled with a mixture of iron ore and charcoal, which was burned to make the heat and also supplied the carbon for the steel mixture. This wasn’t hot enough to actually melt the metal, but it did mix the iron and carbon to make steel, which was then pulled out, sorted according to carbon content, and used for knives and swords.

Nova did an documentary about that a few years ago. Pretty interesting.

http://www.youtube.com/watch?v=jWK-Gzyl6y8