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Japanese Chef's Knives and Knife Sharpening Stones from New York Mutual Trading Company. We have been the premier specialist for Japanese food, sake and restaurant supply distribution since 1926.
Please shop online at MTC KITCHEN (www.mtckitchen.com) and Visit our Manhattan showroom/store (711 3rd Avenue, New York, NY)!

Sharpening Stones
Shapton Sharpening Stone Set (#500, #2000, #16000 and holder)

This is a great value for those who want a complete set of Shapton stones- from fine to coarse grit. The Shapton glass stone is the essential sharpening tool for any professional or home cook serious about knife care. A synthetic stone with a high degree of uniform abrasion, the Shapton needs no soaking. Compared to other synthetic stones, it creates an edge faster and doesn’t wear down as quickly. So the Shapton glass stone makes shaping your knife easier and more convenient. And even when the abrasive surface becomes paper-thin, this stone still performs, thanks to its sturdy glass backing plate. Shapton glass stones are also engineered to produce no odor, unlike regular whetstones, which can leave an unpalatable odor on knives unless they’re carefully cleaned. This is a distinct advantage for cooks who need to quickly shape their knives in the heat of service.

The Shapton HR (High Resistance) glass stone series is suitable for both stain-resistant and carbon steel knives. Use the #500 to create a new, rough edge or fix small chips, the #2000 to create a cutting edge and the #16000 to polish and smooth out the edge. The #16000 is a great alternative to a steel because it is more gentle on your blade, and results in a more resilient edge.

The three stones slot into the field holder so you can take them with you anywhere.
›› Shop Shapton Sharpening Stone Set (#500, #2000, #16000 and holder)  @ MTCKitchen.com
Sharpening Stones

Shapton Sharpening Stone Set (#500, #2000, #16000 and holder)


This is a great value for those who want a complete set of Shapton stones- from fine to coarse grit. The Shapton glass stone is the essential sharpening tool for any professional or home cook serious about knife care. A synthetic stone with a high degree of uniform abrasion, the Shapton needs no soaking. Compared to other synthetic stones, it creates an edge faster and doesn’t wear down as quickly. So the Shapton glass stone makes shaping your knife easier and more convenient. And even when the abrasive surface becomes paper-thin, this stone still performs, thanks to its sturdy glass backing plate. Shapton glass stones are also engineered to produce no odor, unlike regular whetstones, which can leave an unpalatable odor on knives unless they’re carefully cleaned. This is a distinct advantage for cooks who need to quickly shape their knives in the heat of service.

The Shapton HR (High Resistance) glass stone series is suitable for both stain-resistant and carbon steel knives. Use the #500 to create a new, rough edge or fix small chips, the #2000 to create a cutting edge and the #16000 to polish and smooth out the edge. The #16000 is a great alternative to a steel because it is more gentle on your blade, and results in a more resilient edge.

The three stones slot into the field holder so you can take them with you anywhere.

›› Shop Shapton Sharpening Stone Set (#500, #2000, #16000 and holder) @ MTCKitchen.com

— 1 day ago

#Shapton  #sharpening stones  #whetstones  #knife sharpening 
Japanese Chef’s Knife

Meet the Takamura Blacksmiths at MTC Kitchen!!


Terukazu and Hideo Takamura will be visiting NYC (all the way from Fukui prefecture in Japan) from October 26th-29th.

October 26th-28th
Join us at StarChefs ICC! MTC Kitchen will have a booth there with Takamura Cutlery and Shapton. We will be offering free name engravings and you can come hone your knife sharpening skills with Harrelson Stanley of Shapton USA. We are especially excited about this year’s ICC since Chef Narisawa (an avid user of Takamura knives) will be presenting on the main stage.

October 29th
Terukazu and Hideo Takamura will be at MTC Kitchen (711 3rd Ave- entrance is on 45th between 2nd and 3rd Ave) from 1-6pm to answer any questions, offer tips on maintaining the razor sharp edge of Takamura knives, and offer free name engravings on your Takamura knives.

All participants will stand a chance to win one of three Takamura knives! Contact us at info@mtckitchen.com if you have any questions about this event.

›› Shop Takamura Japanese Knives and ›› Shapton Sharpening Stones
@
MTCKitchen.com

— 1 day ago

#kitchen knives  #Japanese knives  #Chef's Knife  #Takamura Cutlery  #Japanese cutlery  #Shapton  #Sharpening stones  #Whetstones 
Japanese Chef’s Knife
Sakai Takayuki Inox Yanagi 27cmAoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don’t want to work with a delicate knife.

The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron.

The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat. Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and patés.
›› Shop Sakai Takayuki Inox Yanagi 27cm  @ MTCKitchen.com
Japanese Chef’s Knife

Sakai Takayuki Inox Yanagi 27cm


Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust-resistant and not as brittle, so more suitable for cooks who don’t want to work with a delicate knife.

The blade is actually made in the traditional style of the kasumi, but by layering Inox steel and soft stain-resistant steel instead of carbon steel and soft iron.

The anti-bacterial handle ensures hygiene standards, and is ideal for cooks who butcher fish or meat. Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and patés.

›› Shop Sakai Takayuki Inox Yanagi 27cm @ MTCKitchen.com

— 3 weeks ago

#yanagi knife  #kitchen knives  #Japanese knife  #Japanese knives 
Japanese Chef’s Knife
Takamura Hana Damascus HSPS Santoku 16.5cmThe Hana series represents the best of Takamura Cutlery.

This lavish knife has a High Speed Powdered Steel (HSPS) core. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different materials.

By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously.

The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.

Echizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through effortlessly. 

The santoku is a cross between a nakiri and gyuto, chef’s knife. It is a multipurpose knife that can cut meat, fish, vegetables and fruit.

›› Shop Takamura Hana Damascus HSPS Santoku 16.5cm  @ MTCKitchen.com
Japanese Chef’s Knife

Takamura Hana Damascus HSPS Santoku 16.5cm


The Hana series represents the best of Takamura Cutlery.

This lavish knife has a High Speed Powdered Steel (HSPS) core. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different materials.

By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously.

The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.

Echizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through effortlessly.

The santoku is a cross between a nakiri and gyuto, chef’s knife. It is a multipurpose knife that can cut meat, fish, vegetables and fruit.

›› Shop Takamura Hana Damascus HSPS Santoku 16.5cm @ MTCKitchen.com

— 1 month ago with 1 note

#Japanese knife  #Japanese knives  #santoku  #Takamura Cutlery  #japanese cutlery  #santoku knife  #kitchen knife  #chef's knife  #chef's knives  #chef knife 
Japanese Kitchen Knives
KNIVES UNDER $150

Find good quality at affordable prices at MTC Kitchen’s Japanese knives under $150. It starts as low as $16 for Ginga Chef’s Knife.

Japanese Kitchen Knives

KNIVES UNDER $150


Find good quality at affordable prices at MTC Kitchen’s Japanese knives under $150. It starts as low as $16 for Ginga Chef’s Knife.

— 1 month ago

#Japanese knife  #Japanese cutlery  #kitchen knife  #kitchen knives  #santoku  #yanagiba  #gyuto  #nakiri 

			The 21st New York Mutual Trading 
			Japanese Food and Restaurant Expo
			Largest Showcase Of Japanese Food, Sake, & Specialty Supplies
			Saturday, October 4th, 2014
			Metropolitan Pavilion
			125 W. 18th Street, New York, NY 10011 (Between 6th and 7th Avenues)REGISTER HERE!
			*All attendees must be 17 years of age or older.

The 21st New York Mutual Trading
Japanese Food and Restaurant Expo

Largest Showcase Of Japanese Food, Sake, & Specialty Supplies

Saturday, October 4th, 2014

Metropolitan Pavilion
125 W. 18th Street, New York, NY 10011 (Between 6th and 7th Avenues)
REGISTER HERE!
*All attendees must be 17 years of age or older.

— 1 month ago

#food expo  #Japanese food  #Japanese food expo 
To Shop a Japanese Knife, Japanese Plates, Restaurant Supplies or Equipment, Visit our online store, MTC Kitchen (www.mtckitchen.com)
To Learn About Sake and Japanese Food Culture, or/and See Our Products Information, Browse NYMTC.COM! For Wholesale, Bulk Japanese Sake, Shochu, Japanese Foods and Beverages, or Any Questions, Please Submit Inquiry or Call Us at 201-806-1827.