Japanese just like to be different :) http://www.kitchenworksinc.com/knives.html Carbon Steel If you have a handed-down knife that has a stained, black blade, then you probably have a carbon steel knife. Carbon steel is old-fashioned but it sharpens very easily, and to an extremely fine edge. It will rust and stain, but this does not in any way affect the knife's performance and can be avoided by keeping the knife clean and dry.
On 2/7/06, Kevin Graeme> wrote: > Hiromoto Knives are carbon steel clad in stainless except on the edge > http://www.chefknivestogo.com/hiromotoknives.html > > Another high-end knife from Japan is Ryusen Blazen > http://www.japanesechefsknife.com/RYUSEN.html > http://www.chefknivestogo.com/ryusenknives.html > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Message: http://www.houseoffusion.com/lists.cfm/link=i:5:196242 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
