#Knife #Knives #Cuchillo #Faca #Couteau #нож #ナイフ #刀#pisau #سكين Modern Knife Types / Blade Shapes For sources: http://sword-site.com/thread/1111/diagrams-modern-knife-types Sword-Site - The World’s...
Read history and background information on ESEE Knives, browse our list of the best ESEE knives, and check out our detailed ESEE Knife reviews on BladeReviews.com
13 3/4 inch overall. 9 inch blade. Fighting/Combat knife. AN-58 steel sawback bowie blade. Full tang. Checkered olive green ABS handles. Black finish Zamak steel guard, pommel, and trim. Inlay shield. Camouflage fabric belt sheath.This item requires approximately a 10 working day delivery time
Remember the Alamo.
Having looked around the web for decent starting points for making knives, I found a lack of free printable knife patterns, templates or any...
Item #05775406 The ZWILLING Pro Chef's Knife is the workhorse of the kitchen. Whether chopping, slicing, or dicing, the broad blade and comfortable, balanced size will quickly become the go-to knife for everyday tasks. This knife features: Curved bolster encourages cutting with improved precision, safety and comfort POM handle is durable and resilient Forged from a single piece of Special Formula High-Carbon NO STAIN stainless steel Ice-hardened blade starts sharper, stays sharper longer, and has superior resilience Precision-honed blade and laser-controlled edge ensures ideal cutting angle for sharpness and durability Full tang and handle are triple-riveted for superb stability Dishwasher safe, hand wash recommended Imported. DMS: 0727 556 38401-203
Expertly slice, dice, and chop with these knives backed by Germany-based Zwilling’s 280 years of knife expertise. Each is forged from a single piece of stainless steel and ice-hardened for unstoppable durability. They’re some of the most user-friendly knives on the market, if you ask us. Dishwasher safe (handwashing recommended). Stainless-steel blades. Black polymer handles. Forged from a single piece of stainless steel. Ice-hardened for durability. Curved bolsters.
A little ripper but not as small as you think at a length of 152mm or 6 inches! It is an essential knife in the kitchen. Like a nimble young roo the Petty knife is small yet packs a punch! But unlike a joey, this knife is no baby! Its size makes it easier for you to wield but as it is made with premium Japanese hard steel it is just as sharp and just as useful. Not to be confused with the paring knife, the Petty knife is a versatile workhouse and is often described as a smaller Chef’s Knife. However, it is so much more as due to its proportions it has a higher size:control ratio allowing you to carry out finer tasks like deboning a chicken. Use: Not to be overlooked, the Petty is one of the most used knives by professional chefs. Its name came from the French word ‘petite’ but its range of use is not at all small, the petty knife can be used for a wide range of tasks that requires more finesse and control. Due to its smaller size the Petty is often used for peeling or cutting fruit, trimming the fat off meat and even tasks like deboning chicken. Our Petty Knife has the same blade profile as the full sized Chef’s Knife so it can also be used for chopping methods like the rapid rocking technique. Its fine tip is ideal for coring fruit. Its shorter blade ensures finer wielding for tasks like removing the silverskin from tenderloins, skinning and slicing fish, and various off-board/in-hand cutting. The Australian Joeys: The term ‘joey’ refers to the young of any marsupial, however it’s most commonly used for a junior kangaroo or wallaby. Female kangaroos have one offspring at a time, at birth they are smaller than a cherry! But with true blue Aussie battler spirit, the little ripper will immediately crawl up its mother’s fur and into her pouch where it will spend the next eight months! The wonders of Mother Nature! As the joey grows its head and feet can often be seen hanging out of the pouch. When joeys are too young to get out of the pouch the mother roo will lick her pouch to remove dirt, urine (and other solids), what a sheila, that’s a true act of maternal love! This knife is small like an ankle-biter with a blade length of 152mm (6 inches). However, in truth like a joey is a compact bundle of muscle, its size is its power, due to its shorter length it is far more flexible and versatile than our Big Red Chef’s Knife. Joeys although small soon grow sharp claws to defend themselves and forage for food. The Big Red Knives’ Petty Knife is the same but crafted with the same Japanese high-carbon VG-10 hard steel and sharped to the same razor-sharpness, this knife is an equal contender to slicing any tomato as its larger Big Red counterparts. A real trooper! JOEY FACT: Joeys is the name of the Australian Men’s Under 17 International Soccer team! Specs: Collection: Big Red Knives Manufacturer: Koi Knives Made in Australia with Japanese steel Blade steel: VG-10 Japanese hard steel core with Stainless Steel cladding Blade length: 152mm Handle wood: All local but varies from wood of olive trees, Shiraz grapevines from McLaren Vale (wine region of South Australia) to specially sourced wood Australian deserts. Handle length: 133mm Aussie Knives by Aussies: “That’s not a knife, THAT’S a knife” now we all know the memorable quote from Crocodile Dundee but his Bowie knife though good for hunting is not ideal for use in the kitchen. In fact, as far as Aussie knives made by Aussies go and in the words of our bladesmith Shannon “there’s nothing like it that exists.” We are a local Australian company of two, Shannon and Ramon. Our story began in the dry Adelaide Hills with our parents, Shannon’s father was a blacksmith and Ramon has an affinity with Japanese culture as his parents met in Japan. Combined with our love for knives, cooking and making things from local materials, we came up with a unique idea of making traditional Japanese knives with an Australian twist. Since then our company Koi Knives have been making knives for several years we have made a range of 12 Japanese knives. However, many have asked us to make a range of Western knives. Initially, we were hesitant as Western knives are made with softer steel, they tend to be less sharp and also blunt quicker. Where’s our true Aussie early settlers’ pioneering spirit we thought? This is not a challenge! This is an opportunity! We decided to give the idea a fair suck of the bottled sauce and a fair crack of the whip. From there we began designing and eventually crafting this new range. Instead of western steels, we stuck with a Japanese hard high-carbon VG-10 steel as the core of the knife but designed with a Western-style grip. Our knife shed as our HMS Endeavour, we hit the shores of our expedition with this new set of Aussie knives. The first and finest truly Australian knives are crafted here locally by your two local blokes. We sought to pay homage to our land and our native animals with this set. To create a truly unique and Australia product the shape and form of each knife was modelled after a specially chosen iconic native animal which we also emboss onto the steel at the end. Blade: The core of the blade is made entirely of VG-10 is a type of Japanese hard steel, it is cutlery-grade steel with a high carbon content containing 1% Carbon, 15% Chromium, 1% Molybdenum, 0.2% Vanadium, and 1.5% Cobalt. The ‘G’ in VG-10 stands for Gold, as an indicator of the premium standard of quality. This core is then sharpened to razor sharpness and then cladded with the same steel for protection and longevity. After this, we smelt three layers of sandblasted stainless steel on the top section of the blade for a gun-mental steel finish. The sandblasting also on a practical level provide micro air cavities which prevent vegetables from sticking to the blade while cutting. The final result is like the Australian landscape in a blade, from the scorching sands to shimmering shore: from the spine, the darker sandblasted steel tapers down from the grind line to reveal shiny stainless steel before a dancing line glints off the clad edge to the razor-sharp cutting edge. Handle: These Aussie knives are part of our Full Tang Clan. Full tang is when the steel of the blade runs all the way through the handle instead of Partial Tang where the steel might end partway through. Full tang allows for more force to be applied without a risk of the knife snapping at the bolster (the base where the blade transitions to the handle). Our knives are very sharp so less force would have to be applied in any case, however, we chose the full tang design in keeping with the aesthetics of Western knives and to set this collection apart from our Japanese Koi Knives. Functionality was designed into the handle with different grips in mind to fit ambidextrously and snugly in your hand. When using a "Handle In Hand Grip" the bevel contours seamlessly from fingers to palm. When using the "Pinch Grip" the smooth transition from handle to blade forms a great comfortable position to pinch the knife. One of the elements we are most proud of is our signature resin-infused handles crafted with local woods. Each handle is one of a kind and cannot be replicated. All the wood is sourced locally, typically in South Australia’s wine region and varies from the wood from olive trees to Shiraz grapevines, however we have even gathered Gidgee wood from the Simpson Desert. These handles are made with resin in a range of different colours, we feel very strongly about pairing certain colours to the animal that inspired the knife. Maintenance: After each use: Simply wipe down in warm soapy water, dry and place on a knife rack away from humidity. Job done! Long term maintenance: Big Red Knives are made with a VG-10 Japanese steel core and therefore has a higher carbon content than the average Western kitchen knives. This lends the knives their particular long lasting sharpness, however they also like to be kept dry when not in use and should not be exposed extensively to heat, hot water or ambient high humidity. They should most definitely never be put into the dishwasher or other such nonsense. Each knife was made with love, so please take care of them for us! Sharpening: Knives made with a VG-10 Japanese steel core are harder at the edge, this means less honing is needed but should instead be professionally sharpened and ideally with a whetstone. Depending on frequency of use, the knife may need to be sharpened by a professional every 3-6 months for most people. We have an extensive list of sharpeners we can recommend in every state if you’d like to contact us. Handle: Similarly, the handle was crafted with resin and coated with a polish that also should not be soaked in hot water. Extended exposure to hot water may damage the polish on the handle that is the protective shield for the wood and resin. Over the years, if the handle starts to look a bit dull a small amount of furniture polish may be used to buff back the shine. For more information on knife maintenance please see our page: https://www.koiknives.com/pages/maintenance
A showcase of some of the most beautiful custom pocket knives ever made. Only the best make this list. If you like knives, you will love these.
WORLDWIDE DELIVERY 5-10 DAYS! Height 10.6 inches (27 cm) length 8 inches (20 cm) Width 4 inches (10 cm) Thickness of wood 0.8 inches (2 cm) The knife hole is 6 mm wide The thickness of the partitions is 4 mm Knife block has 17 holes This knife block accommodates knives with blades height up to 9.64 inches (24.5 cm) and a width up to 2.36 inches (6 cm) We do custom orders according to your size and desires
Keep your knives safe during travel with this simple denim and vinyl knife roll. Here's a step by step guide (with pics!) to making your own knife roll.
Anyone who carries a small knife in their pocket or purse finds many situations when it comes in handy. With stable wood grips and two folding blades (1-1/2 and 2”) this small folder takes up very little space. Very well made yet inexpensive, it’s a real value. You’ll be glad you have it at hand. Two (for yourself and one to share) is even better. Product Specs/Dimensions Knife Length (in.) 6" Blade Length of Small Blade (in.) 1-3/4" Blade Length of Long Blade (in.) 2-1/8" Handle Length (in.) 4" Folded/Closed Length (in.) 3-5/8" Blade Material Stainless Steel Handle Material Pakkawood Individual Items 15T02.01 Garrett Wade Pocket Knife $19.00 Decrease Quantity Increase Quantity Subtotal: $19.00 Add to Wishlist Add to My Wishlist Create New Wishlist
See the story of the Rambo knife evolve through the course of four movies and 35 years in these photos. Includes rare looks behind the scenes.
This simple, sure technique for how to sharpen a knife requires only two inexpensive tools
Lawn Mower Blade to Custom Knife: Hi All, this is my first attempt at an Instructable so comments and advice are more than welcome. Now onto the project itself: I'm going to outline the steps I took in order to turn an old lawn mower blade into custom, "one of a kind" full tang Kni…
Buck Knives offers a variety of hunting knives made of quality materials. Our knives are constantly refined to improve the performance of hunters in the field.
Learn how to sharpen your knife like a pro with this in-depth tutorial. With patience and the right tools you’ll have a razor edge in no time.
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While Opinel is often equated with high-quality kitchen-prep knives, the origins of the company rest in wood-handled pocket knives: perfect for the gardene
The Nesmuk Folder is an ultra-minimal pocket knife, it features no seams or exposed screws, simply a 3.3-inch blade made from a special stainless steel, and a handle crafted from molded piano lacquer, or, optionally, from hammered silver, or wood. Th
¡InnovaGoods viene en tu ayuda para cocinar de forma fácil y divertida ofreciéndote las mejores novedades para tu cocina, como Afilador de Cuchillos Pro V Sharvy InnovaGoods Kitchen Cookware! ¡Descubre una amplia gama de productos de calidad que destacan por su funcionalidad, eficacia e innovador diseño! Un eficaz afilador manual con diseño en forma de V que permite pulir y afilar todo tipo de cuchillos (hoja lisa, hoja de sierra, japonés, etc.). Su uso es muy sencillo y según el ángulo, se consigue un afilado grueso o fino. Además, en pocas pasadas el resultado es óptimo, logrando fácilmente un acabado profesional que prolonga la vida útil de los cuchillos. Material: ABS Silicona carburo Diseño innovador y funcional Tipo: afilador manual Doble función: pulido y afilado Base antideslizante con silicona Afilado grueso o fino según el ángulo Afilado óptimo en pocas pasadas Acabado profesional Apto para todo tipo de cuchillos Uso cómodo, sencillo y seguro Ligero y manejable Fácil de transportar y guardar Medidas aprox.: 9,5 x 9,4 x 5,5 cm Packaging y manual en 24 idiomas (inglés, francés, español, alemán, italiano, portugués, holandés, polaco, húngaro, rumano, danés, sueco, finés, lituano, noruego, esloveno, griego, checo, búlgaro, croata, eslovaco, estonio, ruso, letón)
It's time to sharpen your knife skills.
Japanese kitchen knives have developed from simple, heavy blades (similar to Deba), which come in many well-thought-out forms used for precisely determined tasks. The great classic trio are Deba, Usuba and Yanagiba, which are especially useful for traditional Japanese cuisine. But, we will start with the knives that are most commonly used, and continue with more task-specific knives. GYUTO (Chef's knife) Japanese version of a Western-style main kitchen knife (chef's knife). The major difference between a Japanese multi-purpose knife and its European version, a French or a German knife, is in a thinner blade. Japanese version is usually made of harder steel and is double-bevel. There are Gyuto knives with European and with Japanese handle, the latter are known as wa-gyuto. Gyuto knives were originally designed for cutting larger pieces of beef, which is where their name came from – it literally means “a cow sword”. The dimensions of Gyuto knives range between 150-390mm, but the most frequent ones are between 210-270mm long. The thickness of the blade is usually between 1.5-5mm. Discover Gyuto knives SANTOKU (Multi-Purpose) Multi-purpose Japanese knife, it literally means a 'knife of three virtues' – it is used for vegetables, fish and meat. Santoku is also known as santuko in some parts of Europe. Its full name is santoku-bocho or bukabocho. The knife can have a Japanese or a European handle. The usual length ranges between 165-180mm, and it is almost always double-bevel. View our Santoku knives BUNKA (Multi-Purpose) With its typical functionality, the Bunka Bano-Bocho design is intended for versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade, and a thin tip for precise work with food.Due to its multi-purpose functionalities, especially in our Western cuisine, Bunka blade type was selected when we were designing our very first Japanese knife. We named the knife ZDP-189 Bunka and we're proud to say it is our bestselling knife, receiving great feedback from both professional chefs and home cooks. Go To Bunka knives NAKIRI & USUBA (Vegetable knife) NAKIRI: A rectangular thin blade designed for cutting vegetables, similar to Usuba, only much thinner and mostly intended for home use. Nakiri translates as knife for cutting greens. The knife can have a Japanese or a European handle. The usual length ranges between 165-180mm and it is almost always double-bevel. USUBA: A rectangular thin blade designed for cutting vegetables. Compared to Nakiri, Usuba is chisel ground and has a classic Japanese handle. Azumagata usuba or Kakugata usuba (“kaku” means “square”) are longer Japanese names for a classic Japanese knife for cutting vegetables. Usuba knives are different in the form of the tip of the blade, which can be rectangular or semicircular. Kamagata usuba has a semicircular tip of the blade and it originates in the Kansai region. To sum up, Usuba knives vary according to their tips, which are useful for cutting different kinds of vegetables. Discover Nakiri& Usuba knives PETTY (Paring/Utility knife) Petty knife, sometimes also referred to as paring or utility, is a smaller version of the Gyuto (Chef's knife), and is used for all sorts of delicate tasks where a larger knife would be unwieldy. Petty knives are used for peeling, paring, decorating, cutting out cores of apple quarters, removing eyes from potatoes, etc. It is a knife that should be in everyone's kitchen. Its usual length is between 120-150mm. View our Petty knives YANAGIBA Traditional Japanese knife with a long and thin blade, which was originally used for cutting thin slices of raw fish - yes, sushi! 😃 Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade. Typical Yanagiba knives are between 240-360mm long and, according to some chefs, can be used for different kitchen tasks which require precision. Some distinguishing features of Yanagiba knives are a Japanese handle and a chisel ground blade with an extremely small angle. The expression “yanagiba” in Japan means “a willow”, as the blade of the knife resembles a willow leaf. Some similar blades include: Takobiki, which is used to prepare sashimi in areas surrounding Tokyo, Fugubiki is a thinner, flatter version of Yanagiba used for preparing Fugu fish - the deadly blowfish, a specialty in Japan that can only be prepared in a certain way to be eatable. Go To Yanagiba knives DEBA A heavy, classic Japanese knife for rougher tasks. It was originally designed for cutting and filleting fish and chicken. Deba knives are usually 165-210mm long and up to 9mm thick. They are chisel ground and usually have a Japanese handle. Although Deba knives certainly look like they could cut through the fish/meat bones, we shouldn't use them for that as the blade is still sensitive to chipping. For cutting bones a Cleaver is your best tool. There are several kinds of Deba knives: Hon-deba is the real deba, the thickest and the heaviest version of deba, Ko-deba is a smaller deba, suitable for small fish, Kanisaki-deba is a special deba, used for cutting crabs and in particular lobsters, Yo-deba is a deba with a European handle, Miroshi-deba is used for filleting fish (“miroshi” in Japanese means “filleting”, these kinds of deba knives are thinner and longer). Discover Deba knives CHINESE CLEAVER Cleaver represents a Chinese version of the main kitchen knife. Its thin, sharp blade was originally designed for cutting vegetables, but it can be used for any cooking tasks. Cleaver is called chukabocho in Japanese. MEAT CLEAVER A meat cleaver is a large knife that varies in its shape, but usually resembles a rectangular-bladed hatchet. It's not a common tool in a traditional Japanese kitchen, but in the Western world it is largely used as a kitchen or butcher knife and mostly intended for splitting up large pieces of soft bones and chopping through thick pieces of meat. The resilience of withstanding repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below is accomplished by using a softer, tougher steel and a thicker blade because a harder steel or thinner blade might fracture or buckle under hard use. *** Still not sure what type of Japanese knife is for you? We prepared a quick, 5-steps quiz that will help you choose a perfect knife based on your cooking skills and type of food you prepare most often. Take the quiz now. Questions? Care to share your experience with Japanese knives with us? Shoot us an email at [email protected].
Med dette manuelle diamantstrygestål fra Richardson Sheffield kan du holde dine knive ultraskarpe. Med et par hurtige bevægelser kan du gøre dine knive skarpere, end de nogensinde har været. Dette diamantstrygestål er også ideelt til at fjerne grater og uregelmæssigheder fra knivbladets kant.
Here's a look behind what drives the men of Bloodroot Blades—and a closer look at their custom knife-making business
The only thing more dangerous than a sharp a knife is a dull one. Here is How to Sharpen a Pocket Knife so it is always ready for action!
