The Unagisaki Hocho Knife is a well-known manufacturer of traditional Japanese knives. This family owned and operated company began inashi in the year 1815. A great number of skilled blacksmiths and skilled workers form this company. These workers are continuously made aware of the latest techniques and skills necessary to create masterpieces that are recognized around the world as some of the best Japanese knives. The knives are often crafted with traditional patterns and include unique blades with different types of patterns and styles. All products are made from high quality hardwoods and blades are precision heat treated and sealed with the proper wax for optimal performance.
The main feature of the Unagi knife is the unique Santoku knife sharpening system that is used to give each blade its individual edge. Each blade is cut at a particular angle to make it sharp. Santoku is Japanese terminology that translates to mean “custom made” or “shaped according to desire.” This is what makes the company so stand out among all other Japanese knives manufacturers.
Unlike other Japanese knives companies, the makers of the Unagi do not just use standard cutting equipment to make their blades razor sharp. They use their very own specialized Japanese knife sharpener which is called the honyaki. The honyaki is a specialized tool that is specially formed to shape a customer’s specific type of Japanese knife. The honyaki is a complex piece of equipment and only a handful of companies in the world have the ability to use it effectively.
For years, the makers of the Unagi knives have been trying to perfect the blade making process known as deba bocho. What is deba bocho? It is the process of carving or sculpting a piece of wood with sand, polishing it and finally shaping it into the proper size and shape. This is the most difficult part of making a traditional Japanese katana. Only a few companies in Japan have mastered the process of making a good deba bocho. This is why the makers of the Unagi have put so much effort into making sure that their blades are sharpened by the honyaki.
Unagi is a traditional Japanese kitchen knife that was created during the Edo Period (from 1601 to 1700). Although the knives were designed to be used for cutting vegetables, they also were used for other tasks such as defecating, preparing food and for gathering wild mushrooms. It is said that the Unagi was first used as a tool for food preparation in the Edo period because the honyaki was hard to make with just a few people. After a while, the demand for these versatile knives increased and the company began producing them. The Unagi Company has been making knives ever since.
Unagi knives can either be handmade or manufactured by using molds. Although most of their honyaki blades are forged knives, some of them are made from different steels including carbon steel, yellow iron and even steel. Even though the majority of the honyaki blades are forged, it is still possible for a maker to find a diamond-shaped unagisaki in his or her inventory.
These two types of honyaki knives differ in many ways. Forged knives are stronger and have a much longer life than their Japanese counterpart. The Japanese knives, on the other hand, are more practical when it comes to storage. It is best for cooks who are always in a rush. With a Japanese version, the blade does not need to be sharpened regularly because of its unique mechanism.
Forged knives that are sold in the market today often come with a wood handled bolster. Although they are commonly used for cutting food, they can also be used for chopping onions or garlic. This makes them perfect for those who have a sensitive palate. In addition, it is easy to sharpen and clean Unagi knives. If a chef wants to create beautiful presentations of his or her dishes, then he or she should invest in one of these exquisite cutlery.