Edan, der Messer-Messie

30/06/2025

Sometimes I get the urge to use a knife I rarely reach for—one that’s mostly in my collection for the joy of owning it (or maybe just for hoarding’s sake). This time, it was the Hankotsu, also known as the Honesuki Maru, from Kanehide‘s Bessaku Series. What I love about Masahiro is their lineup of less conventional blades, like the Atama Otoshi, Atamatori, and Chosaku, to name a few.

While the edge retention on this Hankotsu isn’t quite on par with something like VG10, it’s still a breeze to sharpen, which makes it a pleasure to maintain.

I used it to trim meat off the bone for a dish called Chinese braised pork hock/knuckles, following Chef John’s method. I steamed it for about 3 hours to finish it off. Back home in the Philippines, we call this dish Patatim.

06/06/2025

NKD (Old stock) kiya 150 mm Deba. I bought it for wifey, because she’s the fish eater of the 2 of us. Got it from bay seller „Samurai Spirit“ for lo-lo! I made the first cut with it on Donkey Salami. The smell made me gag. But curiosity was stronger. Tastes like made in heaven but Satan made poopoo on it.

02/05/2025

The Gyuto knife is a quintessential Japanese kitchen knife, renowned for its versatility, precision, and sleek design. The word "Gyuto" (牛刀) literally translates to "cow sword," reflecting its original purpose as a butcher's knife designed for cutting large cuts of beef. Over time, however, the Gyuto has evolved into a multi-purpose chef’s knife, similar in function to the Western chef’s knife but with distinctive Japanese craftsmanship.

Origins and Evolution
The history of the Gyuto knife dates back to the late 19th and early 20th centuries, a time when Japan began opening up to Western influences after centuries of isolation. During this period, Western cooking methods and ingredients, particularly meat, became more common in Japanese cuisine. In response, Japanese blacksmiths adapted the Western chef’s knife design to suit their own forging techniques and aesthetic sensibilities, giving rise to the Gyuto.

Unlike traditional Japanese knives that are often single-beveled (sharpened on one side), the Gyuto is double-beveled, allowing for greater versatility and making it easier for chefs accustomed to Western knives to adopt. Typically, a Gyuto has a thinner blade and harder steel than its Western counterparts, which enables it to maintain a sharper edge for longer periods. Its lighter weight and balanced feel also offer enhanced control for precision slicing, chopping, and dicing.

Modern Use and Significance
Today, the Gyuto is a staple in both professional and home kitchens, valued by chefs around the world. Its design continues to be refined, with variations in blade length, curvature, and steel composition. Some versions are handcrafted by skilled Japanese artisans using centuries-old sword-making techniques, turning each knife into a functional piece of art.

In summary, the Gyuto knife is more than just a kitchen tool—it is a symbol of the fusion between Eastern tradition and Western culinary practices. Its enduring popularity speaks to its exceptional performance and the deep craftsmanship embedded in its steel.

19/04/2025

When people think of Japanese knives, the Gyuto often comes to mind first. Its versatility and Western-inspired design have made it a favorite in kitchens around the world. However, the true pinnacle of Japanese blade craftsmanship lies in the elegant and specialized Yanagi, or Yanagiba. This single-beveled slicing knife, traditionally used in preparing sushi and sashimi, embodies the precision, tradition, and artistry of Japanese culinary culture in a way that the Gyuto simply cannot.

The Yanagi is designed with a singular purpose: to make clean, smooth cuts through raw fish in a single, uninterrupted stroke. Its long, slender blade glides through delicate proteins without tearing the flesh or crushing the cellular structure—essential for preserving both flavor and presentation. In Japanese cuisine, where texture and visual aesthetics are as important as taste, this level of precision is paramount.

Unlike the Gyuto, which is a general-purpose knife modeled after the Western chef’s knife, the Yanagi is unapologetically specialized. This specialization reflects the Japanese philosophy of mastery—crafting a tool so perfectly suited to its task that it becomes an extension of the chef’s hand. With its single-bevel edge, razor-sharp tip, and graceful profile, the Yanagi isn't just a knife—it’s a statement of dedication to the art of cooking.

Moreover, the Yanagi represents a deeper cultural heritage. Its production is a nod to the traditions of sword-making, often involving skilled artisans who treat each blade as a unique work of art. While the Gyuto may be more practical for everyday tasks, it lacks the soul and singular elegance of the Yanagi. The Yanagi isn’t trying to do everything—it strives to do one thing perfectly.

In conclusion, while the Gyuto might win in terms of all-around utility, it’s the Yanagi that best captures the essence of Japanese knife-making. Its precision, beauty, and cultural significance elevate it above the rest. For those who value craftsmanship and culinary artistry, the Yanagi is not just the best Japanese knife—it’s the most iconic.

Photo: Some of the Yanagi in my personal knife collection.

17/04/2025

Blood sacrifices were made

16/04/2025

03/04/2025

Mit Jing Ché – Ich gehöre jetzt zu seinen/ihren Top-Fans! 🎉