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Japanese l’EPICURE knives In France as in Japan, cooking is an art!
Henry Viallon, ironmaster and craftsperson had to create for aesthetes a line of knives with an exceptional quality edge, more than Great Food tools range !
« Passionate of Damascus blades and in admiration of the Japanese knives quality, but also loving cooking, it seemed obvious to me to create a line dedicated to great chefs combining the beauty of Damascus steel in the quality of a resisting unique edge. The production of these knives itself was not a major problem, only the quality of the steel used for the edge did not satisfy me. Having worked with Japanese Masters in 1991, I could appreciate their expertise and knowledge developed on very different steels and their specificities, which makes me turn to the "Empire of the Rising Sun" to conduct out my project. Today I am pleased with the aesthetic qualities of this range, but also and above all, the behavior and the ease of sharpening the exceptional thread of those knives. I just had to find a name, remembering a maxim of Epicurus (Greek Philosopher 341 to 270 BC) that I try to apply to myself, and so, in honor of the wise man, I decided to give his name. " » « The desire to live is not rational, if our life is perfect, our fulfillment in life every day will be nothing more if we are immortal. So the leading quality of life is the quality of happiness, not the quantity. »
The blade is composed of a damask 32 layers envelope, the core, essential element of the knife is made of VG 10 steel with a hardness from 60 to 61 HRC. The Channel, micarta, pleasant to the touch, was chosen for its high impact resistance and the dishwasher.
The range consists of only 3 knives, all great chefs will tell you that this is enough ..
Alpha : Slicer, the most used of all with an almost universal feature. Beta : Slicing, for parraga and cutting meat and fish. Omega : Office, by its size, essential in cooking, but found its place nicely on the table. » TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives » SANTOKU/BUNKA | YANAGIBA-SASHIMI-SUSHI | DEBA | NAKIRI/USUBA | CHEF/GYUTO | PETTY | BREAD | SLICING | LEFT-HANDED | CERAMIC | BOXES
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 » Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! » Le Damas ou L'Art du feu et de l'acier Gilles Bongrain » Manuel de fabrication du damas Jean-Luc Soubeyras <13> |
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