{"title":"Nami Ukashi Knives","description":null,"products":[{"product_id":"sakai-takayuki-kenji-togashi-made-shirogami-2-300mm-mirror-finish-mizu-honyaki-ripple-mirror-sakimaru-takohiki","title":"Sakai Takayuki \/ Kenji Togashi Made Shirogami #2 Mizu-Honyaki Ripple Mirror 300mm Sakimaru Takohiki with Premium Triple-Ginmaki Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eExquisite Mizu-Honyaki Sashimi knife with a beautiful ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Mirror-polished and sharpened by none other than the renowned Sakai polisher\/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention to the superior quality of this Sakimaru Tokahiki. You can count on Master Togashi to deliver one of the best water Honyaki out of Sakai. This knife is paired with high-end triple-ginmaki ebony handle with buffalo horn kuchiwa\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyoumen (Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Buffalo Horn \u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Ebony\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 452mm\u003c\/li\u003e\n\u003cli\u003eWeight: 289g (10.19oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Back)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":36206113882269,"sku":"STS2YMRYG300GEBK","price":1695.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2YMRYG300GEBK001a.jpg?v=1610529317"},{"product_id":"sakai-takayuki-kenji-togashi-made-shirogami-2-300mm-mirror-finish-honyaki-fuji-mountain-full-moon-yanagiba-snakewood-buffalo-horn","title":"Sakai Takayuki \/ Kenji Togashi Shirogami #2 Mizu Honyaki Mt. Fuji with Full Moon Mirror 300mm Yanagiba with Premium Double Buffalo Horn Snakewood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eHard to find mirror-polished Mizu Honyaki Yanagiba with Mount Fuji full moon ripple hamon. Forged by legendary Sakai Honyaki master Kenji Togashi. Miror-polished and sharpened by renowned Sakai polisher\/sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite Mt. Fuji full moon ripple hamon. Master Togashi is one of them. This knife is paired with high-end double marble buffalo horn snakewood handle. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Mr. Kenji Togashi 富樫憲治\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMirror Polish \/ Sharpener: Mr. Hirotsugu Tosa 土佐廣次\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Snakewood\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Marble Buffalo Horn \u003c\/li\u003e\n\u003cli\u003eLength: 148mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 455mm\u003c\/li\u003e\n\u003cli\u003eWeight: 282g (9.95oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark (Back)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eShirogami #2\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (白二鋼)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eKenji Togashi 富樫 憲治\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eHirotsugu Tosa 土佐 廣次\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as \u003cmeta charset=\"UTF-8\"\u003eDentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":37503636471989,"sku":"STS2YMRYG300GSBB","price":1895.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2YMRYG300GSBB_001.jpg?v=1604912320"},{"product_id":"mizuno-tanrenjo-minamoto-akitada-honyaki-dx-aogami-2-ripple-300mm-yanagiba","title":"Mizuno Tanrenjo \/ Minamoto Akitada Honyaki DX Aogami #2 Ripple Yanagiba with Rosewood Marble Buffalo Horn Triple-Ginmaki Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Akitada Honyaki DX is the top of the line premium yanagiba from Mizuno Tanrenjo. Honyaki forged with pure Aogami #2 steel by top blacksmith Jun Mizuno, and hand sharpened by Tsutomu Minamiura, this knife has an exquisite honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge supported by Aogami #2 make this blade a winner of cutting performance. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Akitada 源昭忠\u003c\/li\u003e\n\u003cli\u003eWorkshop: Mizuno Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Jun Mizuno 水野 淳\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura \u003cspan data-mce-fragment=\"1\"\u003e南浦 力\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple (“\u003cem\u003eKawazukochoji\u003c\/em\u003e” \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e蛙子丁子\u003c\/span\u003e)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm \/ 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm \/ 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm \/ 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e145mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 425mm \/ 455mm\u003c\/li\u003e\n\u003cli\u003eWeight: 202g (7.13\") \/ 234g (8.25oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark (Front): In Japanese Kanji \"\u003cem\u003eNoritada Mizuno Made\u003c\/em\u003e\" (水野範忠)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eGratefully seen by Royalty\u003c\/em\u003e \u003cem\u003eTrademark Minamoto Akitada\u003c\/em\u003e\" (賜台覧 登録商標 源昭忠)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mizuno Tanrenjo 水野鍛錬所 \/ Minamoto Akitada 源昭忠\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEstablished in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003esuperior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Mizuno Tanrenjo","offers":[{"title":"270mm","offer_id":38282219618485,"sku":"MZA2YRXYG270GZBW","price":1329.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":37581507559605,"sku":"MZA2YRXYG300GZBW","price":1429.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2YRXYG300GZBW001_c745086d-1c21-4975-b4ad-3d2dc87ef988.jpg?v=1691743106"},{"product_id":"mizuno-tanrenjo-minamoto-akitada-honyaki-dx-aogami-2-ripple-300mm-takohiki","title":"Mizuno Tanrenjo \/ Minamoto Akitada Honyaki DX Aogami #2 Ripple 300mm Takohiki","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Akitada Honyaki DX is the top of the line premium takohiki from Mizuno Tanrenjo. Honyaki forged with pure Aogami #2 steel by top blacksmith Jun Mizuno, and hand sharpened by Tsutomu Minamiura, this knife has an exquisite honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge supported by Aogami #2 make this blade a winner of cutting performance. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Akitada 源昭忠\u003c\/li\u003e\n\u003cli\u003eWorkshop: Mizuno Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Jun Mizuno 水野 淳\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura \u003cspan data-mce-fragment=\"1\"\u003e南浦 力\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple (“\u003cem\u003eKawazukochoji\u003c\/em\u003e” \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e蛙子丁子\u003c\/span\u003e)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 25mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 455mm\u003c\/li\u003e\n\u003cli\u003eWeight: 192g (6.77oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eGratefully seen by Royalty\u003c\/em\u003e \u003cem\u003eTrademark Minamoto Akitada\u003c\/em\u003e\" (賜台覧 登録商標 源昭忠)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mizuno Tanrenjo 水野鍛錬所 \/ Minamoto Akitada 源昭忠\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEstablished in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003esuperior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Mizuno Tanrenjo","offers":[{"title":"Default Title","offer_id":37582098104501,"sku":"MZA2YRXTH300GZBW","price":1249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2YRXST300GZBW005_78be18e4-44fd-4af7-953e-be9bd5591050.jpg?v=1691743116"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-ripple-240mm-gyuto-with-camphor-wood-buffalo-horn-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Ripple 240mm Gyuto with Camphor Wood Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRare mizu-honyaki gyuto with ripple hamon, hand-forged by legendary Sakai Honyaki master \u003c\/span\u003e\u003cspan\u003eKenji Togashi with shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa. Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with wa-handle made of camphor wood, with marble buffalo horn kuchiwa and triple ginmaki.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kenji Togashi 富樫 憲治\u003c\/li\u003e\n\u003cli\u003eSharpener: Hirotsugu Tosa 土佐 廣次\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Symmetrical Double-bevel\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Nami Ukashi (Ripple)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eMaterial: Camphor Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 209g (7.37oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本燒\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40551611269301,"sku":"STS2MRXGY240GJOW","price":1895.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STS2MRXGY240GJOW001_70d774a9-f372-4aa4-9827-cfd3f4b73fb2.jpg?v=1763456840"},{"product_id":"kenji-togashi-shirogami-2-mizu-honyaki-mirror-ripple-180mm-santoku-with-polished-navy-acrylic-handle","title":"Kenji Togashi Shirogami #2 Mizu-Honyaki Mirror Ripple 180mm Santoku with Polished Navy Acrylic Handle","description":"\u003cp\u003eRare Mizu-Honyaki Santoku with ripple hamon and so-kyomen (full mirror) , hand-forged by legendary Sakai Honyaki master Kenji Togashi with Shirogami #2 steel and sharpened by renowned Sakai sharpener Hirotsugu Tosa.Very few bladesmiths in Japan have the skill to make mizu-honyaki blades, not to mention the exquisite ripple hamon. Master Togashi is one of them. This knife is paired with a premium custom western-styled handle made of polished acrylic in navy color. Fitted with polished steel bolster and bottom cap, and mosaic pins for decorations. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Kenji Togashi\u003c\/li\u003e\n\u003cli\u003eSharpener: Mr. Hirotsugu Tosa\u003c\/li\u003e\n\u003cli\u003eDistributed by: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Navy\u003c\/li\u003e\n\u003cli\u003eBolster \/ Bottom Cap: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecoration: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 112mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 238g (8.40oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eShirogami #2 Togashi Made\u003c\/em\u003e\" (白二鋼 冨樫作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eKenji Togashi 富樫 憲治\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMaster Kenji Togashi is a legendary blacksmith in Sakai, and one of the few blacksmiths in Japan with the skills of forging quality honyaki blades. Since the start of his bladesmithing career in 1966, master Togashi has received numerous accolades including Dentō-Kugeishi. Master Togashi is renowned for his mastery of this now endangered blacksmithing skill. Master Togashi makes blades out of his own workshop in Sakai, along with his three sons. He makes blades mainly for Sakai Takayuki.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eAbout \u003c\/strong\u003e\u003cstrong\u003eHirotsugu Tosa 土佐 廣次\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBorn in 1948, Mr. Hirotsugu Tosa started his sharpener apprenticeship under his father at age 19. Mr. Tosa is renowned for his mirror finishing works on Aogami and Shirogami blades, as well as his exquisite edge grinding and polishing skills. He was recognised as Dentō-Kugeishi in 1996 for his artisan craftsmanship. Mr Tosa is the inhouse master of mirror polishing at Sakai Takayuki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42462164943067,"sku":"STS2MRMSK180CM01","price":1899.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2MRMSK180CM01001.jpg?v=1644900912"},{"product_id":"nakagawa-hamono-vg10-mirror-330mm-yanagiba","title":"Nakagawa VG10 Mirror 330mm Yanagiba","description":"\u003cp\u003eThis Yanagiba is handcrafted by Satoshi Nakagawa using VG10 stainless steel core and clad in stainless steel. With Kanji engraved on the back side of the blade, the front side of the blade is mirror-polished with the beautiful Kasumi polish on the bevel. This knife is a beautiful piece for those not only looking for practical sharpness, but also high aesthetic value in the knife. Paired with a premium triple-ginmaki marble buffalo horn ebony wa-handle. \u003cstrong\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Ebony\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 152mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 485mm\u003c\/li\u003e\n\u003cli\u003eWeight: 294g (10.37oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNakagawa Made VG10\u003c\/em\u003e\" (中川作 VG10)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa Hamono 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSatoshi Nakagawa (中川悟志) is a relatively young knifemaker based in the famous city of Sakai in Japan. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木健一), one of the very best blacksmiths in Japan. As master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Hamono.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakagawa Hamono","offers":[{"title":"Default Title","offer_id":42863091679451,"sku":"NGVGKMAYG330GEOW","price":619.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGVGKMAYG330GEOW001.jpg?v=1653902633"},{"product_id":"nakagawa-honyaki-shirogami-3-ripple-mirror-yanagiba","title":"Nakagawa Honyaki Shirogami #3 Ripple Mirror Yanagiba","description":"\u003cp\u003eThis exquisite Mizu-Honyaki mirror-polished Yanagiba is handcrafted by master \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSatoshi Nakagawa using Shirogami #3. \u003cmeta charset=\"utf-8\"\u003eWith Kanji engraved on the back side of the blade, the front side of the mirror-polished blade features a beautiful ripple hamon line as well as kasumi polish on the bevel. \u003cstrong data-mce-fragment=\"1\"\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 36mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 3.7mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm \/ \u003cspan data-mce-fragment=\"1\"\u003e3.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e2\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Ebony\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e145\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 418mm\u003cspan data-mce-fragment=\"1\"\u003e \/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e448\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 216g (7.62oz)\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 221\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eg\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e(7.80oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNakagawa Made\u003c\/em\u003e\" (中川作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa Hamono 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eSatoshi Nakagawa (中川悟志) is a relatively young knifemaker based in the famous city of Sakai in Japan. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木健一), one of the very best blacksmiths in Japan. As master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Hamono.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakagawa Hamono","offers":[{"title":"270mm","offer_id":42863109013723,"sku":"NGS3YRMYG270GEOK","price":999.0,"currency_code":"USD","in_stock":true},{"title":"300mm","offer_id":42863109046491,"sku":"NGS3YRMYG300GEOK","price":1199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGS3YRMYG270GEOK001_a7d959ac-87b4-4a9c-ba17-90b7e15881a0.jpg?v=1691743032"},{"product_id":"akiharu-mizuno-aogami-2-mizu-honyaki-dx-full-mirror-ripple-210mm-usuba","title":"Akiharu Mizuno Aogami #2 Mizu-Honyaki DX Full Mirror Ripple 210mm Usuba","description":"\u003cp\u003eThis is a mizu-honyaki (water Honyaki) Usuba forged by Mizuno's 3rd generation master, late Akiharu Mizuno, and mirror-polished and hand-sharpened by legendary sharpener Tsutomu Minamiura. This knife has an exquisite honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge supported by Aogami #2 make this blade a winner of cutting performance. Paired with a premium custom triple ginmaki rosewood wa-handle with marble buffalo horn kuchiwa. \u003cstrong\u003eOnly one available. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eComes with a decorative wooden box and a certificate of authenticity.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Akitada 源昭忠\u003c\/li\u003e\n\u003cli\u003eWorkshop: Mizuno Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Akiharu Mizuno 水野 昭治 (水野 貞昭)\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura 南浦 力\u003c\/li\u003e\n\u003cli\u003eKnife Type: Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 354mm\u003c\/li\u003e\n\u003cli\u003eWeight: 279g (9.84oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eSadaaki Mizuno Made\u003c\/em\u003e\" (水野 貞昭作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eGratefully seen by Royalty\u003c\/em\u003e \u003cem\u003eTrademark Minamoto Akitada\u003c\/em\u003e\" (賜台覧 登録商標 源昭忠)\u003c\/li\u003e\n\u003cli\u003eComes with a Decorative Wooden Box (Paulownia Box) and Certificate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mizuno Tanrenjo 水野鍛錬所 \/ Minamoto Akitada 源昭忠\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose superior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Mizuno Tanrenjo","offers":[{"title":"Default Title","offer_id":42942627610843,"sku":"MZA2MRFUS2103RDGZOW","price":3479.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2MRFUS2103RDGZOW001_5139aa0b-736f-4fcd-b5cf-3f09eab41772.jpg?v=1691742726"},{"product_id":"genkai-masakuni-mizu-honyaki-shirogami-2-ripple-mirror-300mm-sakimaru-takohiki","title":"Genkai Masakuni Mizu-Honyaki Shirogami #2 Ripple Mirror 300mm Sakimaru Takohiki","description":"\u003cp\u003eNot merely made knives with Honyaki (Monosteel), Genkai Masakuni is one of the very few blacksmiths in Japan who masters the skills of water-quenching over oil-quenching. Although oil-quenching (Abura-Honyaki) ensures stable production, the sharpness and strength tend to be inferior to those \u003cmeta charset=\"utf-8\"\u003eknives done by Mizu-Honyaki (Water-quenched), which is also why this Sakimaru Takohiki is brought to a whole new level of hardness at nearly 65 HRC. Not only the blade is polished to mirror-like, it comes with a wavy ripple along the 300mm body. Extremely rare, sought-after and precious.\u003cstrong\u003e Only ONE available. Designed for r\u003c\/strong\u003e\u003cb\u003eight-handed use.\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Karatsu, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eDirected by : Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Genkai Masakuni 玄海 正国\u003c\/li\u003e\n\u003cli\u003eSharpener: Nori Igarashi 五十嵐 宣\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple (Ayanami Hamon 綾波刃紋)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eEbony\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan\u003eEbony\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 453mm\u003c\/li\u003e\n\u003cli\u003eWeight: 453g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eComes with a Certificate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Genkai Masakuni 玄海 正國\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA top-tier craftsman who is known as the \"legendary blacksmith\" who devotes himself every day to mastering Mizu-Honyaki. Highly respected by top chefs and Michelin-starred Japanese restaurants owners in Japan, Mr. Masakuni now \u003cmeta charset=\"utf-8\"\u003eonly accept orders from people he knows. Huge efforts need to be made to bring a handful of his knives out of Japan.\u003c\/p\u003e\n\u003ch3\u003eAbout Mizu-Honyaki 水本焼\u003c\/h3\u003e\n\u003cp\u003eMizu-Honyaki is the highest level of Japanese knife making, involving a differential heat treatment achieved by applying clay mud on spine and hira of the blade before heating and water quenching. Very few blacksmiths have the skills of making quality mizu-honyaki, and the failure rate is very high as any tiny crack during the heat treatment forfeits the entire blade. A fine mizu-honyaki is always costly due to the scarcity of blacksmiths and high failure rate.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":43681400684763,"sku":"GMS2MRMST300GEOW","price":1559.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/GMS2MRMST300GEOW001.jpg?v=1676455861"},{"product_id":"nigara-honyaki-shirogami-1-cloudy-mount-fuji-300mm-kiritsuke-yanagiba","title":"Nigara Mizu-Honyaki Shirogami #1 \"Cloudy Mount Fuji\" 300mm Kiritsuke Yanagiba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Cloudy Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Shirogami #1 steel is known for its exceptional purity and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this. Paired with a beautiful black ebony handle with blue dyed pakka wood handle kuchiwa.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Cloudy Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 290mm (11.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blue Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 449mm\u003c\/li\u003e\n\u003cli\u003eWeight: 254g (8.95oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eShirogami #1\u003c\/b\u003e\u003cspan\u003e (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44168860336347,"sku":"NRS1YRXKY300GEWU","price":2499.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRS1YRXKY300GEWU001.jpg?v=1705978834"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-300mm-yanagiba","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 300mm Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 290mm (11.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 259g (9.16oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44322813116635,"sku":"NRA2YRXYG300GEWV-1","price":2899.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXYG300GEWV-1001.jpg?v=1706076933"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-330mm-sakimaru-takohiki","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 330mm Sakimaru Takohiki","description":"\u003cp\u003e\u003cspan\u003eThis exceptional sakimaru takohiki knife features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Eteched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 323mm (12.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 5.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 152mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 485mm\u003c\/li\u003e\n\u003cli\u003eWeight: 297g (10.47oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44367995568347,"sku":"NRA2YRXST330GEWV","price":2599.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXST330GEWV001.jpg?v=1698288707"},{"product_id":"nigara-mizu-honyaki-shirogami-1-mount-fuji-330mm-yanagiba","title":"Nigara Mizu-Honyaki Shirogami #1 \"Mount Fuji\" 330mm Yanagiba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Shirogami #1 steel is known for its purity and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this. Paired with a beautiful black ebony wood handle with a blue dyed pakka wood handle kuchiwa.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Eteched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 321mm (12.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blue Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 487mm\u003c\/li\u003e\n\u003cli\u003eWeight: 307g (10.8oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eShirogami #1\u003c\/b\u003e\u003cspan\u003e (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44759040229595,"sku":"NRS1YRXYG330GEWU","price":2299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRS1YRXYG330GEWU001_7497c8f7-be4d-4ef9-a565-3f738c9a506a.jpg?v=1705655485"},{"product_id":"nigara-mizu-honyaki-shirogami-1-mount-fuji-and-moon-330mm-yanagiba","title":"Nigara Mizu-Honyaki Shirogami #1 \"Mount Fuji and Moon\" 330mm Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Shirogami #1 steel is known for its purity and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this today. Paired with a beautiful black ebony wood handle with a blue dyed pakka wood handle kuchiwa.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e(heel-to-tip)\u003c\/span\u003e: 322mm (12.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blue Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 489mm\u003c\/li\u003e\n\u003cli\u003eWeight: 264g (9.31oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eShirogami #1\u003c\/b\u003e\u003cspan\u003e (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44759084466395,"sku":"NRS1YRXYG330GEWU-M","price":2299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRS1YRXYG330GEWU-M001_a99b7abb-0776-4060-a6f0-73f95e806d67.jpg?v=1720062734"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-300mm-yanagiba-2","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 300mm Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 290mm (11.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 246g (8.68oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44778078601435,"sku":"NRA2YRXYG300GEWV-2","price":1999.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXYG300GEWV-2001.jpg?v=1706068964"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-300mm-yanagiba-3","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 300mm Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eRipple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 290mm (11.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 251g (8.85oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44778079191259,"sku":"NRA2YRXYG300GEWV-3","price":2899.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXYG300GEWV-3001_92804735-9fd2-4070-b095-8e7a844f21b4.jpg?v=1763303314"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-300mm-yanagiba-4","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 330mm Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Eteched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 320mm (12.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 489mm\u003c\/li\u003e\n\u003cli\u003eWeight: 296g (10.4oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44778079224027,"sku":"NRA2YRXYG330GEWV","price":2899.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXYG330GEWV001.jpg?v=1706081924"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-300mm-kiritsuke-yanagiba","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 300mm Kiritsuke Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a gentle kurosome progress to enhance the appearance of the hamon line. The result is a magnificent Fuji Mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurosome\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 286mm (11.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Violet Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 449mm\u003c\/li\u003e\n\u003cli\u003eWeight: 248g (8.74oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":44778562683099,"sku":"NRA2YRXKY300GEWV","price":1999.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXKY300GEWV_001.jpg?v=1784566202"},{"product_id":"nigara-shirogami-1-honyaki-240mm-gyuto-with-volcano-stabilized-wood-handle","title":"Nigara Shirogami #1 Honyaki 240mm Gyuto with Volcano Stabilized Wood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA testament to Nigara's pinnacle Honyaki process with Shirogami #1 steel. The blade showcases a striking muddy yellow hue complemented by a beautifully fiery cloud hamon line - a result of intricate process involving the exquisite honyaki treatment paired with expert metallurgy of Nigara Hamono especially its deep knowhow on color etching. Expertly tapered grinding ensures one of the smoothest cuts you'll ever experience. Paired with a Volcano eruption pattern stabilized-wood handle, this knife is both immensely charming and highly appealing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Symmetrical Double-bevel\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #1\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 227mm (8.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Eteched)\u003c\/li\u003e\n\u003cli\u003eColor Etched \/ Oxidation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Stabilized Wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 386mm\u003c\/li\u003e\n\u003cli\u003eWeight: 227g (8.01oz)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eShirogami #1\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003enot\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":45742907654363,"sku":"NRS1YEXGY240GLXR","price":2499.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRS1YEXGY240GLXR001_17cc9d2c-4d39-46ba-8a2b-2c13c194e2a6.jpg?v=1718616902"},{"product_id":"hatsukokoro-nakagawa-shirogami-3-honyaki-mirror-ripple-210mm-kiritsuke-gyuto","title":"Hatsukokoro \/ Nakagawa Shirogami #3 Honyaki Mirror Ripple 210mm Kiritsuke Gyuto","description":"\u003cp\u003eThis is so far the highest end model from Hatsukokoro, showcasing the pinnacle of Japanese craftsmanship from Nakagawa Hamono. It features eye-catching full mirror polishing and an elegant ripple finish on the blade. The choil and spine are expertly ground for optimal aesthetics, and the edge is precision-sharpened for flawless laser cutting.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 200mm (7.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 348mm\u003c\/li\u003e\n\u003cli\u003eWeight: 175g (6.17oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark \u003c\/em\u003e\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (\u003cmeta charset=\"utf-8\"\u003e登録 初心)\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Back): In Japanese Kanji \"\u003cem\u003eNakagawa Made\u003c\/em\u003e\" (中川作)\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa Hamono 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSatoshi Nakagawa (中川 悟志) is a relatively young knifemaker based in the famous city of Sakai in Japan. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木 健一), one of the very best blacksmiths in Japan. As master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Hamono.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45863422427355,"sku":"HKS3YRMKT210GTBK","price":729.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKS3YRMKT210GTBK001.jpg?v=1721795784"},{"product_id":"yoshihiko-akitomo-honyaki-ripple-aogami-2-175mm-santoku","title":"Yoshihiko Akitomo Honyaki Ripple Aogami #2 175mm Santoku","description":"\u003cp\u003eIntroducing the Aogami #2 Honyaki Santoku, a masterpiece of Japanese cutlery crafted by the esteemed bladesmith Yoshihiko Akitomo. This exceptional knife embodies the pinnacle of culinary artistry, featuring a premium Aogami #2 steel blade adorned with an exquisite ripple hamon line—a testament to traditional Japanese sword-making techniques. The blade's remarkably thin profile, evident in the choil shot, ensures unparalleled precision and effortless performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiko Akitomo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiko Akitomo\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\u003cbr\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 175mm (6.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003cmeta charset=\"utf-8\"\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 329mm\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 133g (4.69oz)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiko Akitomo 秋友 義彥\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAkitomo Hamono, a family-owned business, boasts a rich history spanning three generations. The current master blacksmith, Yoshihiko Akitomo, born in 1944, learned the craft from his father and assumed leadership as the third-generation head in 1964. In 1995, the workshop developed its signature \"Kougase-zukuri\" (甲伏せ造り) method, driven by a desire to create unique, high-quality blades. This technique, inspired by traditional Japanese sword-making, involves wrapping steel around an ultra-soft iron core, resulting in blades with exceptional flexibility and durability.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiko Akitomo","offers":[{"title":"Default Title","offer_id":46071452631259,"sku":"YAA2YRXSK175GWBK","price":389.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YAA2YRXSK175GWBK001_3d8d6d43-85f4-4be1-a5f8-dec9f0718834.jpg?v=1727160183"},{"product_id":"yoshihiko-akitomo-honyaki-ripple-aogami-2-gyuto","title":"Yoshihiko Akitomo Honyaki Ripple Aogami #2 Gyuto","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIntroducing the Aogami #2 Honyaki Gyuto, a masterpiece of Japanese cutlery crafted by the esteemed bladesmith Yoshihiko Akitomo. This exceptional knife embodies the pinnacle of culinary artistry, featuring a premium Aogami #2 steel blade adorned with an exquisite ripple hamon line—a testament to traditional Japanese sword-making techniques. The blade's remarkably thin profile, evident in the choil shot, ensures unparalleled precision and effortless performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiko Akitomo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiko Akitomo\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\u003cbr\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 46mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm \/ 1.8\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e138\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 361mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 39\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e8\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 154g (5.43oz)\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 194\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eg\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e(6.84oz)\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiko Akitomo 秋友 義彥\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAkitomo Hamono, a family-owned business, boasts a rich history spanning three generations. The current master blacksmith, Yoshihiko Akitomo, born in 1944, learned the craft from his father and assumed leadership as the third-generation head in 1964. In 1995, the workshop developed its signature \"Kougase-zukuri\" (甲伏せ造り) method, driven by a desire to create unique, high-quality blades. This technique, inspired by traditional Japanese sword-making, involves wrapping steel around an ultra-soft iron core, resulting in blades with exceptional flexibility and durability.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshihiko Akitomo","offers":[{"title":"210mm","offer_id":46071452664027,"sku":"YAA2YRXGY210GWBK","price":429.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":46071452696795,"sku":"YAA2YRXGY240GWBK","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YAA2YRXGY210GWBK001_74a5eb5d-9011-43be-87da-798c53fec5b1.jpg?v=1727149063"},{"product_id":"nigara-mizu-honyaki-aogami-2-mount-fuji-270mm-yanagiba-with-mahogany-triple-ginmaki-buffalo-horn-handle","title":"Nigara Mizu-Honyaki Aogami #2 \"Mount Fuji\" 270mm Yanagiba with Mahogany Triple-Ginmaki Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan\u003eThis exceptional yanagiba knife features a stunning \"Mount Fuji\" hamon line on the blade as the result of the exquisite Mizu-honyaki treatment. The blade then went through a meticulous partial mirror polish to enhance the aesthetic and the prominence of the hamon ripple. The result is a magnificent Fuji mountain ripple that is visible on both sides of the blade. The Aogami #2 steel is known for its exceptional hardness and edge retention. There are only a handful of blacksmith in Japan who could make quality mizu-honyaki blade like this, especially when paired with harder steel like the Aogami #2. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi Ripple Finish (Mount Fuji)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 260mm (10.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Mahogany Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 141mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 422mm\u003c\/li\u003e\n\u003cli\u003eWeight: 222g (7.83oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46152554709211,"sku":"NRA2YRXYG270GYBK","price":1999.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2YRXYG270GYBK001.png?v=1764480157"}],"url":"https:\/\/burrfectionstore.com\/en-au\/collections\/finish-nami-ukashi.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}