{"id":5019,"date":"2021-08-08T21:18:49","date_gmt":"2021-08-08T20:18:49","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=5019"},"modified":"2021-08-08T21:18:49","modified_gmt":"2021-08-08T20:18:49","slug":"a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/","title":{"rendered":"The knives of Hungarian Hattori Hanzoja"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

What is a \u201cmosaic knife\u201d, why is the tip of a bread knife round and what does it look like when a piece of meat is \u201cdiced\u201d?<\/p>\n\n\n\n

In a conversation with master knife maker J\u00f3zsef Jeneses, you can also find out how to preserve the life of your chef's knife... <\/p>\n\n\n\n\n\n\n\n

Where did the story of J\u00f3zsi Jeneses and the knives come from? <\/h2>\n\n\n\n

It started with my wife, whose father had been in the knife trade since 1990. He invited me to come and work for him. So, with the help of my father-in-law and brother-in-law, I learned the trade for many years. Since my father-in-law is an old-fashioned man, I had apprenticeship and assistant time, I didn't touch anything in the beginning, especially not my clients' knives. Just practice, practice, practice, that was the basics. I could only sharpen it at the beginning, when my dexterity was so developed, then I started making knives. This is my first knife, twenty-two years old. It is still functional, but when I look at it professionally, I can see that my dexterity has changed considerably in twenty-two years, thank God. <\/p>\n\n\n\n

You're a big favourite among chefs as a master knife maker, how did you come to specialise specifically in chefs?<\/h2>\n\n\n\n

First Zoli Hajd\u00fa told me that he wanted to participate in a competition and it would be nice if I could prepare his knife.
My first question was, of course, how dense is it? He said he was leaving for the race in three days. The knife was ready and he was delighted to invite me to his first Bocuse competition, a national championship in Pest. I accepted the invitation and for the first time in my life I realised that it was possible to get excited in a cookery competition. It was a great experience, something clicked in me. Then Peti Pataki, the chef of the Ikon restaurant at the time, with whom I had a good relationship, invited me to Bocuse in 2016 as a knife maker and we stood at a stand. The boys were cooking in the small wooden house and I was there as a knife maker, that's when Tomi Sz\u00e9ll won his championship. There I was able to talk to quite a few big name chefs, some of whom I have been on very good terms with ever since.
That's where my love of kitchen knives started to turn for me, but until then I was making butcher knives,
hunting knives, cooking knives. I still make everything, of course, but a higher percentage of chef's knives and kitchen knives. When making custom knives, I always like to have either a personal or at least a phone conversation before emailing about the details.<\/p>\n\n\n\n

I have named you the Hanzo of knives in your native Hattori Hanzo...precisely because of the personalised nature of your knives...<\/h2>\n\n\n\n

I am proud to say that there are many good knife makers in Hungary, and in fact, Hungarians have nothing to be ashamed of in the world. I prefer a personal meeting, to get to know the knife a little better, to find out what the customer wants. For me, email and various exchanges of messages do not give as much.
It's interesting to me the style of the person. I often ask them to send me a picture of their favourite knife. I trust that the combination of his style and my expertise will result in a suitable and usable knife.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Working to order?<\/h2>\n\n\n\n

Currently only available to order, my stock is limited. And from the Damasteel exhibition
only one set remains.<\/p>\n\n\n\n

What you just mentioned, this large-scale exhibition was recently. Can you tell us a little bit about it?<\/h2>\n\n\n\n

Damasteel is a company with a very long history, I use their raw materials with great preference. I check their website regularly, so when they announced an online exhibition, I signed up immediately. There were twenty-one of us from all over the world who applied. This spring's online exhibition went quite well. Visitors were able to shop and video chat. I have a good relationship with the company, and I still think they have a very special commodity. <\/p>\n\n\n\n

Powder metallurgy steel is forged, forming different patterns.<\/p>\n\n\n\n

What kind of steel...?<\/h2>\n\n\n\n

Stainless steel damask with powder metallurgy steel. <\/p>\n\n\n\n

It's great that you are involved in such interactive things...<\/h2>\n\n\n\n

I tried it, I'm far away from the computer, I prefer face-to-face meetings, but as the world is now forced into the online space because of the epidemic, unfortunately, we couldn't figure it out.<\/p>\n\n\n\n

Let's talk a bit about knives. It's no secret that you're going to be making knives for me, I didn't have much of an idea of what exactly I wanted and you were super into it after getting to know me a little better. For chefs, what type of knife would you recommend, in general, what kind of knife is right for whom? What knife to use for what?<\/h2>\n\n\n\n

Let's stick to the chef's knife first. There are the European, German style, which tend to be thicker and more solid, and then there are the Japanese style chef's knives, which are usually oval or D-shaped in the handle.
The thickness of the material is also important, sometimes the thicker blade is a hot topic here at home, but fortunately we have stayed with the thinner one lately. In my opinion, it is much better for slicing than a solid, thick blade.<\/p>\n\n\n\n

I usually ask how tall the person is, because these are roughly the
workbenches are at the same height, so for a short person working with a blade wider than 50 mm is more tiring, as you are working from the shoulder. This is advice I have received from shorter chefs. A taller person can have a longer and wider blade.<\/p>\n\n\n\n

Shape-wise, there's the Japanese style with the slightly slammed front (it can be), not the classic chef's knife shape, as I like to say, not the \u201emovie knife\u201d that we usually see in horror movies as a chef's knife.<\/p>\n\n\n\n

Who's style is what may also depend on what fashion trend you're following. I think it's important that a thin blade cuts beautifully, whereas a thicker blade is more difficult to use, because a 3 mm blade will cut beetroot and radish, but it's harder to work with. If we're talking about vegetables, there's the shorter one, the santoku shape, the shapes of which are infinite, so there's no template. They're more for small vegetables, parsley, you can chop it beautifully. Some people like their edges to start straight and curve upwards. Some like it to curve straight on. For fish knives, there is very flexible, semi flex, but I've seen chef's fillet knives, it varies.<\/p>\n\n\n\n

As for the shape, I always stick to the tradition, that the boner is straight, a little thicker, the fillet is thinner, the tip is thinner, I always pay attention to these. There's the curved boner, and in terms of blade it can be rigid, semi flex and flex design.<\/p>\n\n\n\n

If you go into a little more detail and not just from the chef's knife point of view, but also break it down, you have the real classic kitchen knife, the paring knife, the slicer. I would stress that this is not the bread slicer, the tip of the bread slicer is always round, tradition says that you don't pierce bread. The bread slicer can be used with a serrated edge, but it can also have a plain, traditional edge. The steak knife is also a separate issue, a lot of people ask for a smooth edge because of the butt, which is supposed to be serrated, but very few people ask for it. For example, the minimum length of a slicing knife should be at least 25 cm in my opinion. If you are grilling, for example, it's OK if you can cut through the meat in one cut, it doesn't have that fringed \u201cdicic\u201d, the edge of the meat doesn't get so ragged from being pulled back and forth.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

They all have a function, I meet a lot of people and everyone wants to find the best one for them. There is a tradition of the shape of knives, why each one is shaped the way it is. For example, a small curved boner, if you're good at it, will bone a leg much quicker. The older generation prefers a straight boning knife, because for them it is accident-prone if it is curved. It is entirely up to the individual, there are now fewer and fewer traditional straight boners being used.<\/p>\n\n\n\n

Knife varieties:<\/p>\n\n\n\n

Decorating\/peeling knife
Small all-purpose kitchen knife between 8-11 cm
Boning
Curved boneless
Dismantling
Filleting
Slicer
Santoku,
Shorter and longer chef's knives<\/p>\n\n\n\n

Do you have a favourite chef's knife among the ones you've made? May I know whose it is?<\/h2>\n\n\n\n

The truth is, I like to personalise them all. That's why I like to have a few words with the person, because when I make them, I try to make it personal to them. That's why I'm glad I've reached the stage, so to speak, where I can only make to order, because in terms of shape, I don't care what I polish or make, because it's the customer who will use it, according to their needs. I don't want to name names, but of course I have friends and acquaintances whose feedback gives me pleasure and I can learn a lot from it.<\/p>\n\n\n\n

Does a master knife maker have a bucket list? Or do you have a special desire in the trade that you haven't yet fulfilled?<\/h2>\n\n\n\n

Yes, and I really hope there will be many more. Some blades are misplaced, but it's always the order that counts. If I had a little more free time, I could come up with something that I haven't had time to create yet. I have blades in the box under the table right now that, if finished, would be a curiosity in the world.<\/p>\n\n\n\n

Now there's an innovation, I've made a tiny taste, a test blade, which a chef friend of mine gave me quite good feedback on and now I'm making three of them. It won't be the shape that matters, because that's almost all the same, but it will have a coating that will make the knife stick even more. It will be a coloured blade and I really hope it works. It's no secret, it has a ceramic coating. Steel knife with ceramic coating, experiments are underway...<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Do you think a knife is a dangerous thing? People have this stereotype... Should we be afraid of knives?<\/h2>\n\n\n\n

Depends on which side you grab :)! It's usually people who are used to a lifeless knife who cut their hand. When I sharpen knives for people I know, I put a sticking plaster on them for fun. If you use a blunt knife, you have more force, you get used to it and if you use the same force with a sharp knife, you don't have time to pull away and it's gone... I always suggest to start practicing your butt-knife on a worn knife. With a felt-tip pen, draw stripes along the blade perpendicular to the edge, from edge to point. While practising fencing, you will see where the felt-tip pen has worn off the blade, so you can adjust the angle of your hand, and the rest is a matter of practice.<\/p>\n\n\n\n

Attention chefs! How to preserve the life of your knife for longer?
Do this and don't do this with your knife!<\/h2>\n\n\n\n

To do list from J\u00f3zsi:<\/h2>\n\n\n\n

Don't lend it to me!<\/strong>
<\/p>\n\n\n\n

This is the first. That's the way it should be done in my opinion, I really like that about Japanese culture, that they don't have the idea of lending someone else their knife, but they don't touch it. This should be practiced at home, they use the knife functionally, there is no such thing as \"I'm closer and I use that one\", and this should perhaps be slowly forgotten. Anyway, I don't think you need very many knives to be able to do everything, I would say that with three or five knives at the most you can manage to feed a chef without any problems for a long time.<\/p>\n\n\n\n

You need to paint regularly!<\/strong>
Whatever steel we're talking about, everything will lose its edge. Bottoming should be almost a basic requirement, it's not really taught in schools anymore unfortunately.
A flat convex sharpening will last longer, and a bush or straight sharpening is like a scalpel, you can sharpen for a long time. You have to learn to sharpen it and it's good for a long time.<\/p>\n\n\n\n

Keep it in a case when shipping!<\/strong>
I had leather sheaths made for each knife. Leather on delivery, absolutely!<\/p>\n\n\n\n

As far as the materials are concerned, the spectrum is quite wide now, I think that even a basic knife steel can do much more than the old ones. There is a much wider choice.
For beginners, I wouldn't really recommend jumping into buying a very expensive knife until you know how to paint. This too has its degrees. With a fresh licence, don't get on a Kawasaki 1100 straight away, it's good to buy a scooter first, then a bigger one and you can slowly, gradually get there. If you order a custom knife, it really should last for decades. If you use the knives functionally and each one is used for what it's intended for, it should last for many years. <\/h4>\n\n\n\n

Knives don't make you a better cook!<\/h4>\n\n\n\n

<\/h4>\n\n\n\n

<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

What is a \u201cmosaic knife\u201d, why is the tip of a bread knife round and what does it look like when a piece of meat is \u201cdiced\u201d? In a conversation with master knife maker J\u00f3zsef Jeneses, we also find out how you can keep your chef's knife as long as possible...<\/p>","protected":false},"author":14,"featured_media":5021,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[215],"tags":[243,194,244,211,245,246],"class_list":["post-5019","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interju","tag-alazat","tag-interju","tag-kes","tag-sef","tag-szakma","tag-tehetseg"],"yoast_head":"\nA k\u00e9sek magyar Hattori Hanzoja - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Kider\u00fcl mi is az a "mozis k\u00e9s", mi\u00e9rt g\u00f6mb\u00f6ly\u0171 a keny\u00e9rv\u00e1g\u00f3 k\u00e9s hegye \u00e9s milyen az, ha egy h\u00fas sz\u00e9t van "dikicselve"? Jeneses J\u00f3zsef k\u00e9smester\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A k\u00e9sek magyar Hattori Hanzoja\" \/>\n<meta property=\"og:description\" content=\"Kider\u00fcl mi is az a "mozis k\u00e9s", mi\u00e9rt g\u00f6mb\u00f6ly\u0171 a keny\u00e9rv\u00e1g\u00f3 k\u00e9s hegye \u00e9s milyen az, ha egy h\u00fas sz\u00e9t van "dikicselve"? Jeneses J\u00f3zsef k\u00e9smester\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-08T20:18:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1370\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"A k\u00e9sek magyar Hattori Hanzoja\",\"datePublished\":\"2021-08-08T20:18:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/\"},\"wordCount\":2622,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/j4-scaled-1.jpeg\",\"keywords\":[\"al\u00e1zat\",\"interj\u00fa\",\"k\u00e9s\",\"s\u00e9f\",\"szakma\",\"tehets\u00e9g\"],\"articleSection\":[\"Interj\u00fa\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/\",\"name\":\"A k\u00e9sek magyar Hattori Hanzoja - Matusz-Vad Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/j4-scaled-1.jpeg\",\"datePublished\":\"2021-08-08T20:18:49+00:00\",\"description\":\"Kider\u00fcl mi is az a \\\"mozis k\u00e9s\\\", mi\u00e9rt g\u00f6mb\u00f6ly\u0171 a keny\u00e9rv\u00e1g\u00f3 k\u00e9s hegye \u00e9s milyen az, ha egy h\u00fas sz\u00e9t van \\\"dikicselve\\\"? Jeneses J\u00f3zsef k\u00e9smester\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/j4-scaled-1.jpeg\",\"contentUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/j4-scaled-1.jpeg\",\"width\":2560,\"height\":1370},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Kezd\u0151lap\",\"item\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A k\u00e9sek magyar Hattori Hanzoja\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\",\"name\":\"Matusz-Vad Blog\",\"description\":\"Inspir\u00e1ci\u00f3s magazin a gasztron\u00f3mia szerepl\u0151i r\u00e9sz\u00e9re\",\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\",\"name\":\"Matusz-Vad Blog\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/cropped-Matusz_logo_teljes.jpg\",\"contentUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/cropped-Matusz_logo_teljes.jpg\",\"width\":801,\"height\":338,\"caption\":\"Matusz-Vad Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/MatuszVad\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/14790524\\\/admin\\\/\",\"https:\\\/\\\/www.facebook.com\\\/GourmetMarketPoweredByMatusz\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\",\"name\":\"Matusz-Vad\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g\",\"caption\":\"Matusz-Vad\"},\"description\":\"Partner a sikeres vend\u00e9gl\u00e1t\u00e1sban! 1994 \u00f3ta szolg\u00e1ljuk ki a magyar gasztron\u00f3miai piacot pr\u00e9mium min\u0151s\u00e9g\u0171 alapanyagokkal, kifejezetten vend\u00e9gl\u00e1t\u00f3egys\u00e9gek, hotelek \u00e9s profi s\u00e9fek ig\u00e9nyeire szabva. Az elm\u00falt \u00e9vtizedekben t\u00f6bb mint 10.000 el\u00e9gedett \u00fcgyfel\u00fcnket t\u00e1mogattuk megb\u00edzhat\u00f3 partnerk\u00e9nt.\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/en\\\/author\\\/marketing\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The knives of Hungarian Hattori Hanzoja - Matusz-Vad Blog","description":"Find out what a \"mosaic knife\" is, why the tip of a bread knife is round and what it's like when a piece of meat is \"diced\". Master knife maker J\u00f3zsef Jeneses","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.matusz-vad.hu\/en\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/","og_locale":"en_GB","og_type":"article","og_title":"A k\u00e9sek magyar Hattori Hanzoja","og_description":"Kider\u00fcl mi is az a \"mozis k\u00e9s\", mi\u00e9rt g\u00f6mb\u00f6ly\u0171 a keny\u00e9rv\u00e1g\u00f3 k\u00e9s hegye \u00e9s milyen az, ha egy h\u00fas sz\u00e9t van \"dikicselve\"? Jeneses J\u00f3zsef k\u00e9smester","og_url":"https:\/\/blog.matusz-vad.hu\/en\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/","og_site_name":"Matusz-Vad Blog","article_publisher":"https:\/\/www.facebook.com\/MatuszVad","article_published_time":"2021-08-08T20:18:49+00:00","og_image":[{"width":2560,"height":1370,"url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","type":"image\/jpeg"}],"author":"Matusz-Vad","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Matusz-Vad","Estimated reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#article","isPartOf":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/"},"author":{"name":"Matusz-Vad","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/person\/4cdae7d2e14be40387f16888b3fd0318"},"headline":"A k\u00e9sek magyar Hattori Hanzoja","datePublished":"2021-08-08T20:18:49+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/"},"wordCount":2622,"commentCount":0,"publisher":{"@id":"https:\/\/blog.matusz-vad.hu\/#organization"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","keywords":["al\u00e1zat","interj\u00fa","k\u00e9s","s\u00e9f","szakma","tehets\u00e9g"],"articleSection":["Interj\u00fa"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/","url":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/","name":"The knives of Hungarian Hattori Hanzoja - Matusz-Vad Blog","isPartOf":{"@id":"https:\/\/blog.matusz-vad.hu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#primaryimage"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","datePublished":"2021-08-08T20:18:49+00:00","description":"Find out what a \"mosaic knife\" is, why the tip of a bread knife is round and what it's like when a piece of meat is \"diced\". Master knife maker J\u00f3zsef Jeneses","breadcrumb":{"@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#primaryimage","url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","contentUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","width":2560,"height":1370},{"@type":"BreadcrumbList","@id":"https:\/\/blog.matusz-vad.hu\/a-kesek-magyar-hattori-hanzoja-jeneses-jozsef-interju\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Kezd\u0151lap","item":"https:\/\/blog.matusz-vad.hu\/"},{"@type":"ListItem","position":2,"name":"A k\u00e9sek magyar Hattori Hanzoja"}]},{"@type":"WebSite","@id":"https:\/\/blog.matusz-vad.hu\/#website","url":"https:\/\/blog.matusz-vad.hu\/","name":"Matusz-Vad Blog","description":"Inspirational magazine for gastronomy professionals","publisher":{"@id":"https:\/\/blog.matusz-vad.hu\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.matusz-vad.hu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/blog.matusz-vad.hu\/#organization","name":"Matusz-Vad Blog","url":"https:\/\/blog.matusz-vad.hu\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/logo\/image\/","url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/09\/cropped-Matusz_logo_teljes.jpg","contentUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/09\/cropped-Matusz_logo_teljes.jpg","width":801,"height":338,"caption":"Matusz-Vad Blog"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/MatuszVad","https:\/\/www.linkedin.com\/company\/14790524\/admin\/","https:\/\/www.facebook.com\/GourmetMarketPoweredByMatusz"]},{"@type":"Person","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/person\/4cdae7d2e14be40387f16888b3fd0318","name":"Matusz-Vad","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/secure.gravatar.com\/avatar\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/711e64b4c034ecdd628472773aaf1bb0b64df42d0004e6d8f8edc9599da76d34?s=96&d=mm&r=g","caption":"Matusz-Vad"},"description":"Partner for successful hospitality! Since 1994, we have been serving the Hungarian gastronomic market with premium quality ingredients, specifically tailored to the needs of catering establishments, hotels and professional chefs. Over the decades we have supported more than 10.000 satisfied customers as a reliable partner.","url":"https:\/\/blog.matusz-vad.hu\/en\/author\/marketing\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/08\/j4-scaled-1.jpeg","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/5019","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/comments?post=5019"}],"version-history":[{"count":0,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/5019\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media\/5021"}],"wp:attachment":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media?parent=5019"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/categories?post=5019"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/tags?post=5019"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}