Hiro‘s Blog
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How can I prevent my knife getting rusty after each use?
Posted on July 18 2016
I sometimes get question from customers that the knife starts get rusty right after using them and wondering if it is normal to getting rusty so easily. Answer for the question is that the traditional Japanese carbon steels such as Blue Steel and White Steel are really easy getting to...
Sukenari announced release of Sukenari Knives R2/SG2 New Series
Posted on July 16 2016
R2/SG2 is Takefu Special Steel Company’s steel and HRC is 65 – 64. Blade has razor sharp cutting edge and good retention Sukenari is known for ZDP189 and making knives for Hitachi Steel Company. However, ZDP189 is priced very high and it is not easy to purchase by everyone. Instead,...
Japanny.com will be attending to the Trade Show in Hawaii on July 13-14, 2016
Posted on July 12 2016
We are happy to announce that Japanny.com will be attending to the Hawaii Lodging, Hospitality & Foodservice Expo 2016. And it is going to be a first time to attending the trade show. This one is going to be Business 2 Business trade show and for the all food and...
Follow us on Instagram: japanny_best_japanese_knives
Posted on July 07 2016
Japanny Best Japanese Knife
We love the authentic Japanese chef knives which is very functional and beautiful!! Have a look at http://www.japanny.com
https://www.instagram.com/japanny_best_japanese_knives/
Takefu’s Legendary Blacksmith: Anryu Katsushige
Posted on June 28 2016
Master Anryu was awarded for the Traditional Craftsmanship Distinguished Service last autumn. He has been manufacturing forged cutlery for over 50 years, and one of real legend. Since his work is very thorough and with care, it is not possible to create a large amount but each knife is...
Picking Right Sharpening Stones for your Japanese Chef Knives
Posted on June 17 2016
Knife blade need to be sharpen by Sharping Stone. Frequency of sharpening as for Japanese professional chef is daily, however in basic, please sharpen when you feel that knife’s sharpness become dull. At least, we suggest to sharpen a knife once a month. Sharpening stones are consisting of 3 types ...
Recommendation of Japanese Chef Knife
Posted on June 10 2016
Received the message saying ‘I want to buy one or a set of knives. But I want to know most precious knives not as price tag but its history and profession on knife making. What brands can you recommend to me?‘ When I recommend knives to customer, I always imagine about the...
Is there a difference in slicing with a single bevel or double bevel knives?
Posted on June 07 2016
Received an interesting question from a customer. 'Hi just wanted to know more information. Is there a difference in slicing with a single bevel or double bevel knives? I'm a left handed person' There are differences between single bevel and double bevel knives. Especially if you are a left handed,...
Nakiri, Deba and Gyoto Japanese chef knives can cut "soft" bones?
Posted on June 03 2016
One of often asked customer's inquiries, we have 'For Nakiri, Deba and Gyoto knives, can they be used to cut "soft" bones such as fish and chicken rib cages?' Deba is originally designed to behead and fillet fish. Its thickness, and often a more obtuse angle on the back of...
What kind of material is best Japanese Knife for acidic vegetables?
Posted on June 03 2016
I sometimes receive s question saying - I often work with acidic vegetables such as tomatoes. Any special recommendation in choosing a knife? For strong acidic vegetables, Japanese traditional high carbon steel gets rusty quite easily. I recommend knives made by semi stainless steel. Popular semi stainless are VG10, R2/SG2,...
’Do you sell Japanese Sushi/Sashimi chef knife for left handed users?
Posted on June 01 2016
I often receive a question from our customer saying ’Do you sell Japanese Sushi/Sashimi knife for left handed users? ’ In Japan, especially Sushi Chef is trained to cut with right hand by force, thus there are no demand of Sushi/Sashimi knife for left handed in market. However there are...
Sukenari Hongasumi Shiroko (White Steel No.2) Japanese Chef Knife Series
Posted on May 30 2016
Sukenari’s Shiroko New Series is available now! "Traditional Technique and Mind...." Sukenari Co., Ltd. is a specialized maker of professional cooking knives. Since its foundation in 1933, Sukenari is highly trusted and evaluated.’Hongasumi’ cooking knife (rated as top professional cooking knife) using Japanese Sword manufacturing technology. Shiroko means White Steel...
****【Hiro’ s Japanese Chef Knife Product Request Corner 】****
Posted on May 26 2016
This is our brand new corner where customer can request knives and accessories! Are you wondering something like…. I want longer blade I looked for a particular knife but I could not find, help me … I want Sheath (Saya) with my type of color, like Pink…. I want pockets...
Best Selling Japanese Chef Knife Series Ranking!
Posted on May 24 2016
I know that picking the best knife is sometimes difficult and often wonder which knives are popular, have been used by professional chefs and rated well by users. Iseya I series’ VG10 Stain-Resistant Steel provides sharpness and Damascus 33 Layers is beautiful looks. Handle is Japanese style (D Shape) and...
Variety of Lineup to select from, Not to Miss MIYAKO AUS-8A Japanese Chef Knife Series
Posted on May 19 2016
[MIYAKO 33 LAYER DAMASCUS AUS-8A JAPANESE CHEF KNIFE Series] Miyako knives are made to represent the splendor of classic Japanese knives. Damascus steel, which is highly prized in Syria is used to craft these beautiful cutlery. To achieve a subtle luster, matte finish is applied after polishing and razor sharp...
Affordable, Compact, Razor Sharpe, Never make you disappointed owing Japanese Chef Knife!
Posted on May 13 2016
[Iseya VG10 33 Layer Damascus Japanese Chef's Small Santoku Knife-135mm] Japanese knives from Iseya are of course hand-made and crafted from quality blades of forged Damascus steel. The 33-layer Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade and...
Introduction of Talented Japanese Chef Knife Craftsman Part 3: Shigeki Tanaka
Posted on May 10 2016
- Shigeki Tanaka - Young skilled craftsman. To see how he hammers the material into the shape of knives easily is an expansive spectacular. His passion for knife-making is as hot as heated iron. Shigeki Tanaka has gained his knife-making skill through training in Takefu, Fukui. He has been creating...
Popular Japanese Chef Knife Ranking-Part 1
Posted on May 05 2016
We often receive request from customers for our recommendation, or we select suitable knives for particular customers for their purpose of use. We get ideas of popular knives from the sales and also valuables customers review. I would like to share [Gyuto Chef Knife] ranking today. If Gyuto is popular,...
Young yet Talented Japanese Chef Knife Craftsmen - Yu Kurosaki
Posted on April 29 2016
I want to introduce you one of the young blacksmith today. -Yu Kurosaki - Yu Kurosaki is a young talented blacksmith well known in Japan by producing very unique blade design. He has so much passion making new knife all the time, and I am so happy with his thinking of...
Japanese Chef Knife Making Video Gallery Part 4 – Takeshi Saji
Posted on April 26 2016
Takeshi Saji is a famous Japanese-style knife maker. He makes one of the best Japanese knives by using traditional technique and combining it with his unique knife designs. This what gives his knives that adorable custom-made feeling. You can feel that from this video for sure!
https://www.youtube.com/watch?v=_mG5d94mzqQ
Another element which makes Japanese Chef Knives top of the world 'ZDP-189'
Posted on April 23 2016
<This is Sukenari's latest sword looking knife with ZDP-189.> Sukenari ZDP189 3 Layer Sujihiki Japanese Chef Knife 270MM ZDP-189 is Japanese-manufactured stainless blade steel that has recently gained acclaim in the knife industry as one of the hardest, highest performing blade steels available on the market today. Using powdered metallurgy...
New Arrival from Katsushige Anryu -Master Blacksmith -
Posted on April 21 2016
Who doesn’t want this beauty? ANRYU VG10 DAMASCUS SUJIHIKI JAPANESE CHEF KNIFE 270MM "Iron is alive, it can live and it can die depending on the blacksmith" Knife making is in Anryu san's blood. His family started as knives makers in the early 1870's. He is a fourth generation knife...
Very cool custom handles for Japanese Chef Knives
Posted on April 19 2016
Usually, there is Japanese style and western style handle are used on Japanese knives. For Western style, Plywood is mainly used. Besides there are custom handle can be manufactured by some maker using such as iron woods and sneak woods. Which is your favorite? Will share more information I get...
New Arrival!! YAMAMOTO VG10 BLACK DAMASCUS GYUTO JAPANESE CHEF KNIFE
Posted on April 19 2016
- Nao Yamamoto - Born in 1979. After serving Masami Asai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Asai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen...
Online shopping is complicated and insecure…?
Posted on April 18 2016
You may have many questions and concerns, such as How do I pay for the knives and if it's secure tying my credit card number....How long is it going to take to get the knife...Is the package traceable...Do I have to pay VAT and import tax when I receive the...
The Edge of Japanese Chef Knife blade is chipped. Why? What can do??
Posted on April 18 2016
We sometime hear from customer that his blade is chipped, and what the best way to fix is. The best thing is obviously avoid your blade get chipped by wrong way of using. Most of reasons for chipped or nicked blade can be, Strong power was added from the side...
Japanese Chef Knife Making Video Gallery Part 3 – Sakai Takayuki
Posted on April 18 2016
Hand forging a Japanese Sashimi knife of Sakai Takayuki by Master Doi Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology that create these knives remain unchanged. This is also the...
Shirakawago – World Heritage of Japanese Style Village
Posted on April 14 2016
Shirakawago is a village with old style houses. It is acknowledged as one of the World Heritage, surrounded by mountains in Gifu prefecture, just in the center of Japan. Its feature is houses with a rafter roof (a construction method used in architecture in which a principal rafter is used...
Japanese Cherry Blossom was blooming a weekend …
Posted on April 13 2016
Probably, when blooming Sakura is most beautiful season in Japan. After long cold winter, Sakura is a tree to make us feel a change of season. There were cherry blossom everywhere, people are enjoying Bento and drinks under the Sakura tree. It is not illegal to drink liquors in public...
Very traditional Japanese looking knife roll !!
Posted on April 08 2016
Oh, I am feeling so proud to introduce you our new product - very traditional Japanese looking knife roll - which is designed to hold four knives with Saya sheath on the knives so that you can carry knives safely. Each bag is hand sawn with Love. Have a look,...
Japanese Chef Knife Making Video Gallery Part 2 – Takayuki Iwai
Posted on March 30 2016
Takayuki Iwai knives are made all by hands; he doesn’t use machines for mass production as he deeply believes that machine-made knives are less superior to those that are handmade. For Takayuki Iwai, it is quality first. You can see the process of knife making from this powerful video. Watch...
World‘s famous blacksmith Saji Takeshi
Posted on March 26 2016
Mr. Saji‘s “creative power” is second to none and always with full of energy to create new knife. Since he was creating custom knives, he is a rare blacksmith to apply handles used in custom creation to kitchen knives’ handle, such as ironwood, deer horn, cow‘s bone to name some....
The greatest moments of doing business
Posted on March 25 2016
Our business is to sell Japanese knives worldwide and while doing business, we have a great opportunity to know numerous customers thru Internet. Most of our communications are by email or chat, and when receive messages saying a word of satisfaction - ‘I received a great product, thank you ‘...
Three-Star Michelin Chef Martin Merasategui has to Merasategui’s comments on Japanny.com
Posted on March 24 2016
Currently we have many customers worldwide, and it gives us to make pleasant encounter. One of recent grateful encounter was that Spain’s Three-Star Michelin Chef Martin Merasategui shared video about us on his Facebook. It is in Spanish, so we could not understand but we imagine that he must be...
Very Japanese Looking Knife Rolls will be available soon.
Posted on March 21 2016
What about having the knife roll when you carry your knives? How if the knife roll have print like Sushi, Sake etc., - a Japanese taste? It will make you exited for sure! There are many knife rolls available in the market but those a very simple design and not...
Japanese Chef Knife Making Video Gallery Part 1 -Shigeki Tanaka
Posted on March 20 2016
Today, I would like to introduce how Japanese knives are made. Blacksmith first of all, start making shape from steel lot by using belt hammer only with his hand touch sense. This video will take you to the Japanese handmade knives’ world and great eye opener to feel craftsmen’s soul....
Good news for buyers living in the States, Minimum value increased to $800！
Posted on March 18 2016
According to the official source of the States, since March 11, custom tax allowance for individual importation had increased from $200 to $800. When purchase item from overseas, importation tax is one of taxes due. Therefore this is a great news for the US residents. I believe that purchasing from...
[Frequently asked questions] Do you ship to my country?
Posted on March 17 2016
![[Frequently asked questions] Do you ship to my country?](http://cdn.shopify.com/s/files/1/1041/0210/articles/DHLBig_{width}x.jpg?v=1458205195)
![[Frequently asked questions] Do you ship to my country?](http://cdn.shopify.com/s/files/1/1041/0210/articles/DHLBig_800x.jpg?v=1458205195)
One of most frequently asked question is ’do you ship to my country? ’And answer is absolutely yes. As delivery methods, we offer Japan Post Standard, Japan Post Express and DHL Express. Delivery area by Japan Post and DHL are widely covered and we had never experience that we...
Sukenari - the best Japanese chef knife made of ZDP189
Posted on March 16 2016
I would like to introduce one of our new products from Sukenari. Sukenari is a specialized maker of professional cooking knives. Since its foundation in 1933, Sukenari is highly trusted and evaluated on ’Honyaki’ cooking knife (rated as top professional cooking knife) using Japanese Sword manufacturing technology. Sukenari manufactures knives...
How long Japanese Knives can be used?
Posted on December 15 2015
Like other knives, or any other tools, it is important to maintain your knives. There are many ways to maintain, just to sharpen knives or complex maintenance method to keep knife as brand new. More you maintain, longer you can use knives in good condition. In fact, it is...
Fascination of Japanese Knives-Authentic Japanese Chef Knife
Posted on October 28 2015
Nakiri Knife When to use Japanese Knives? You can use anytime you want. I would like to say, that’s the best for you and for your satisfaction when you own your knife. There are various kinds of knife types, means obviously there should be reasons when each knife type was...
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