Eventually, the river dried up and all that remained was 渋色 shibuiro a dull, rusty color. The first theory states that in the past – think “time immemorial” – there used to be a river that passed through the valley. Both seem plausible at first glance if you’re familiar with the area or the Tōkyō landscape in general. There are two theories based on the local geography. Today I hope to prove to you all how weird this really is. And for you lovers of 方言 hōgen dialects, there’s even a crazy regional component to question. Also, even with all the research I’ve done and all the cool stories I’ve uncovered, in the end, this one is still a total freaking mystery. When I first came to Japan, I spent a lot of time in the area and would often wonder “What the hell does Shibuya mean?” Because the 漢字 kanji are really strange. You see of all the crazy place names in Edo-Tōkyō, Shibuya is definitely in the Top 5 for weirdest. This was also the place where I came up with the idea for JapanThis!. It was in a Shibuya sushi shop where Steve-O snorted wasabi and threw up on the counter. Pretty much every television drama, movie, anime, and manga set in Tōkyō probably has at least one scene here. Whatever the method, keep the edge from touching anything else.The famous ギャル gyaru 2 fashion scene of the late 90s/early 2000s started in Shibuya (and boy, do I have some stories to tell!). The good-ol’ counter top block can keep knives at the ready and protected.This will keep the edge from contacting the wood first. Be sure to put it back spine first, then roll it onto the blade face. A convenient wall magnet made with wood is a great way to show off your knives.A simple blade cover will do the trick if you keep knives in a drawer or travel case. Protect the edge for your safety and to avoid edge damage.If it’s still not coming off try baking soda and water mixed into a paste or a product called Barkeeper’s Friend. The scrubby side of a sponge can do the trick. Simply treat them with some food safe mineral oil or beeswax. Wood handles may dry out over time and exposure to water.After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately.Listen to the knife! If you can hear the edge making a “tink” sound on the cutting board, change what you are doing. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Scraping the knife edge sideways will dull or damage the edge. The edge of your knife works best sliding forwards or backwards.Plastic can be fine too, but certainly not glass, granite or bamboo. Your cutting surface is the biggest culprit of dulling your knife.
If you wouldn’t chew it with your own teeth, don’t cut it. Cutting frozen food is especially bad because the cold will make hard steel even more brittle. No olive pits, bones, lobster shells, woody stems or parmesan rinds. Only cut food you can bite through with this knife.Maintain the good habit of drying off your knife. Over time, the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. But this comes with a trade-off It will rust if you let it. It’s easy to get sharp and stays sharp a very long time. Wa (Japanese) Handle, Octagon magnolia wood handle with black pakka wood collarĬarbon steel is an awesome material to make knives out of. Shirogami #2 (White Carbon Steel)core with Carbon Steel Cladding Since the blade is not stainless it requires a lot more care, and is ideal for someone who seriously cares for their tools. Shirogami (white) carbon is pretty darn great- super easy to sharpen, takes a brilliantly sharp edge, and patinas beautifully. Combined with the white (magnolia) and black (pakka wood) octagon handle, this knife is visually striking with a superb forward balance. To achieve this, look the blacksmith uses a hammer with a raised ‘X’ on the face, paired with the sexy look of their hand manipulated Damascus finish. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.Ībout Masakage Shimo -Dubbed Shimo (frost), these 'cool' blades are said to resemble frost on a window. Santoku is usually found in 160mm - 190mm lengths. The virtues or problems are slicing, dicing and mincing. Santoku means 'Three Virtues' or 'To solve Three Problems'. About the Shape - This is also a multi purpose knife, but with a slight vegetable bias.
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