Korin Japanese Trading Company was founded in 1982 by Saori Kawano, a former waitress who knew the knives that the food service industry needed. While initially a B2B platform in Japan, the company opened its doors to retail clients in 2001 and later on expanded to the US. Today, its Manhattan branch houses its most extensive range of global knives.
The company is essentially a marketplace of Japanese knives, cutlery and tableware ranging from 50 to more than 3,000 USD - but its homegrown knives steal the show. Korin Japanese Trading Company creates more than 10 knife lines for all types of chefs - for professionals and even for children. It also does customization on select knives for left-handed chefs, a testament to its eye for detail and personal touch.
Korin Trading Company provides quality kitchen knives from Japan. Besides their own brand, they sell Masamoto, Misono, Glestain, and Suisin.
The company is a marketplace of Japanese knives, cutlery, and tableware. But it's homegrown blades steal the show. Korin Japanese Trading Company creates more than ten kitchen knife lines for all types of chefs - for professionals and even for children.
Korin Shiro-ko Kasumi, Korin Ginsan-ko, Korin Ao-ko Hongasumi, Korin Kaguya Wa, Korin X Masamoto, and Korin’s new line of Damascus knives to name some.
Best known for
Korin Japanese Trading Company is best known for its homegrown Japanese knives.
Korin Japanese Trading Company balances the versatility of high-carbon knives with low maintenance stainless steels. As such, the company combines Aogami I, Aogami II, and Shirogami I steels with a stainless or soft iron cladding, or uses high-carbon and stain-resistant steel variants such as Ginsan-ko, VG-10, AUS-8 and AUS-10.
Korin Japanese Trading Company uses classic Japanese wooden handles such as mahogany, magnolia and yew woods.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Korin Japanese Trading Company knives have a high hardness grade of 60-64 HRC and an edge of 12-15 degrees. As such, hone the knife at its original angle using the Japanese Approach. Note that some knives are single edged which would mean more honing at one side.
Regular honing removes the need for sharpening, which must only be done occasionally. A whetstone is the most recommended material for this purpose.
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