Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
knife
|
| gptkbp:associatedWith |
gptkb:Japanese_cuisine
|
| gptkbp:availableIn |
various styles
|
| gptkbp:culturalSignificance |
part_of_Japanese_heritage
|
| gptkbp:design |
traditional_Japanese_aesthetics
|
| gptkbp:famousFor |
culinary arts
|
| gptkbp:features |
sharp edge
comfortable handle durable blade |
| https://www.w3.org/2000/01/rdf-schema#label |
Seki knives
|
| gptkbp:knownFor |
high-quality craftsmanship
|
| gptkbp:ledTo |
online retailers
specialty kitchen stores |
| gptkbp:maintenance |
requires regular honing
requires proper storage |
| gptkbp:material |
high-carbon steel
|
| gptkbp:notableFeature |
gptkb:Miyabi
gptkb:Masamoto gptkb:Kikuichi gptkb:Katsumoto gptkb:Kagekiyo Global Kanzan Katsuhiko Katsura Kuroda Shun Katsumura Katsushige Katsunobu Katsunori Katsutaka Suisin Yoshihiro KAI Katsuhira Kurosaki Katsuharu Katsuhide Katsuhisa Tojiro |
| gptkbp:origin |
gptkb:Seki_City,_Japan
|
| gptkbp:priceRange |
varies widely
|
| gptkbp:producedBy |
various artisans
|
| gptkbp:relatedTo |
other_Japanese_knives
|
| gptkbp:suitableFor |
home cooks
professional chefs |
| gptkbp:technique |
forging
tempering sharpening |
| gptkbp:traditions |
over 800 years
|
| gptkbp:type |
gptkb:Japanese_knife
|
| gptkbp:usedFor |
culinary_purposes
|