{"title":"Knife Type · Yanagiba 柳刃包丁","description":null,"products":[{"product_id":"sakai-takayuki-nanairo-yanagiba","title":"Sakai Takayuki \"Nanairo\" Series Yanagiba","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe are excited to bring you Sakai Takayuki's innovative product of 2020, the new \"Nanairo\" series Yanagiba with an amazing selection of Echizen painted handles. This very affordable Yanagiba line is suitable as your first Yanagiba, or simply a colourful addition to your existing knife set. For professionals, this knife is great as a backup knife or a shared knife used in professional kitchens. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMade with INOX special steel, and hand sharpened, the Nanairo line crossovers with Echizen's traditional painting technique, but on a modern ABS Resin material to make a line of amazingly beautiful handles. Compared with traditional wood handles, these are painted with antibacterial paint, a timely product in today's health-conscious world.\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\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): INOX Special Stainless Steel\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \/ 240mm (9.4\") \/ 270mm (10.6\") \/ 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: 3.3mm\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: ABS Resin (Heat resistant to 90℃ \/ 194 ℉)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePaint: Antibacterial Paint (Echizen Technique)\u003c\/li\u003e\n\u003cli\u003eLength: 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 345mm \/ 375mm \/ 405mm \/ 435mm\u003c\/li\u003e\n\u003cli\u003eWeight: 158g (6.03oz) \/ 160g (5.64oz) \/ 207g (7.30oz) \/ 320g (11.29oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003cspan\u003e\" (堺孝行\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\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\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 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":"210mm \/ Green Tortoiseshell","offer_id":32055226925152,"sku":"ST8AZXXYG210GR14","price":209.0,"currency_code":"USD","in_stock":true},{"title":"210mm \/ Matt Ink Black","offer_id":32055226826848,"sku":"ST8AZXXYG210GR01","price":169.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Vintage Wood","offer_id":32055226794080,"sku":"ST8AZXXYG210GR02","price":169.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Vintage Ebony","offer_id":32055226302560,"sku":"ST8AZXXYG210GR03","price":169.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Pearl 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Gold","offer_id":32055228530784,"sku":"ST8AZXXYG270GR32","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Pearl Scarlet","offer_id":32055228498016,"sku":"ST8AZXXYG270GR33","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Pearl Navy","offer_id":32055229349984,"sku":"ST8AZXXYG270GR34","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Pearl Chartreuse","offer_id":32055228465248,"sku":"ST8AZXXYG270GR35","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Vintage Gold Ink","offer_id":32055228432480,"sku":"ST8AZXXYG270GR36","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Vintage Metal","offer_id":32055229251680,"sku":"ST8AZXXYG270GR37","price":229.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Ruby Tortoiseshell","offer_id":32055228399712,"sku":"ST8AZXXYG270GR38","price":229.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ 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Tortoiseshell","offer_id":32055231840352,"sku":"ST8AZXXYG300GR53","price":249.0,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Urumi Silver Stone","offer_id":32055231807584,"sku":"ST8AZXXYG300GR54","price":249.0,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Navy Tortoiseshell","offer_id":32055228203104,"sku":"ST8AZXXYG300GR55","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ST8AZXXYG270GR41_001a_fee86c5e-6cc0-4088-8d2f-dbcfd8460ec2.jpg?v=1733968409"},{"product_id":"masamoto-ks-shirogami-2-honkasumi-yanagiba","title":"Masamoto KS Shirogami #2 Honkasumi Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThe KS series is Masamoto's premium Hon-Kasumi Gyukuhaku-ko line. All knives in the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. This excellent shirogami steel yanagiba is finished with a refined kasumi finish. \u003cstrong\u003eFor right-handed use\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eModel Number\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 12.403233151183969%;\"\u003e210mm\u003c\/td\u003e\n\u003ctd style=\"width: 84.86452641165755%;\"\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003eKS0421\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 12.403233151183969%;\"\u003e240mm\u003c\/td\u003e\n\u003ctd style=\"width: 84.86452641165755%;\"\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003eKS0424\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 12.403233151183969%;\"\u003e270mm\u003c\/td\u003e\n\u003ctd style=\"width: 84.86452641165755%;\"\u003eKS0427\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"width: 12.403233151183969%;\"\u003e300mm\u003c\/td\u003e\n\u003ctd style=\"width: 84.86452641165755%;\"\u003eKS0430\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: \u003cspan\u003eYanagiba\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase\u003cspan\u003e (Kasumi)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eSingle Bevel (Right-handed)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eShirogami #2 (\u003c\/span\u003e\u003cspan\u003eGyukuhaku-ko \/ White #2\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane: Soft Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e62-63\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \/ \u003cspan\u003e270mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \/ 30mm \/ \u003cspan\u003e33mm \/ 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: 4.0mm \/ 4.0mm \/ \u003cspan\u003e4.2mm \/ 4.7mm\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: \u003cspan\u003eMarushinogi (\u003c\/span\u003eD-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eJapanese Magnolia (Ho Wood)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black \/ White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 130mm \/ 136mm \/ \u003cspan\u003e150mm \/ 160mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eWeight: 123g(4.34oz) \/ 143g(5.04oz) \/ \u003cspan\u003e179g (6.31oz) \/ 219g (7.73oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\" (登錄 正本 \u003cspan\u003e総本店\u003c\/span\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Masamoto Sohonten 正本 \u003cspan\u003e総本店\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMasamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well respected knives brands in Japan, with a well deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is \u003cb\u003enot\u003c\/b\u003e stainless steel, therefore you need to clean after use and keep dry to avoid rust. Patina will develop naturally on Shirogami steel. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eWood, 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\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\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\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"210mm (KS0421) \/ Black Buffalo Horn","offer_id":35336253079709,"sku":"MSS2KXXYG210DMBK","price":319.0,"currency_code":"USD","in_stock":false},{"title":"210mm (KS0421) \/ White Buffalo Horn","offer_id":39484635054261,"sku":"MSS2KXXYG210DMBW","price":349.0,"currency_code":"USD","in_stock":false},{"title":"240mm (KS0424) \/ Black Buffalo Horn","offer_id":35336253112477,"sku":"MSS2KXXYG240DMBK","price":339.0,"currency_code":"USD","in_stock":false},{"title":"270mm (KS0427) \/ Black Buffalo Horn","offer_id":39484635087029,"sku":"MSS2KXXYG270DMBK","price":379.0,"currency_code":"USD","in_stock":false},{"title":"270mm (KS0427) \/ White Buffalo Horn","offer_id":34786428616861,"sku":"MSS2KXXYG270DMBW","price":409.0,"currency_code":"USD","in_stock":false},{"title":"300mm (KS0430) \/ Black Buffalo Horn","offer_id":39484635119797,"sku":"MSS2KXXYG300DMBK","price":419.0,"currency_code":"USD","in_stock":false},{"title":"300mm (KS0430) \/ White Buffalo Horn","offer_id":34786454405277,"sku":"MSS2KXXYG300DMBW","price":449.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSS2KXXYG240DMBK001b_9ed02ae1-277c-49c9-bace-ed071542be73.jpg?v=1729051933"},{"product_id":"sakai-takayuki-shirokagami-shirogami-2-mirror-finish-yanagiba-with-buffalo-horn-handle","title":"Sakai Takayuki \"Shirokagami\" Shirogami #2 Mirror Finish Yanagiba with Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Sakai Takayuki \"Shirokagami (White Mirror)\" series is the premium Shirogami #2 series in Takayuki's line up. This hand-forged hand-grinded Yanagiba knife has a Shirogami #2 core steel for superb edge retention and the ability to achieve maximum sharpness. With Kanji hand-chiselled on an immaculate mirror polished blade and a beautiful Kasumi polish on the bevel, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. \u003c\/span\u003e\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): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eModel No.: 03304 \/ 03305\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\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\u003eKyoumen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\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 \/ 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.2mm \/ 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm \/ 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku Hanmaru (Half Rounded Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 140mm \/ 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 416mm \/ 448mm\u003c\/li\u003e\n\u003cli\u003eWeight: 175g (6.17oz) \/ 198g (6.98oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eSakai Takayuki White Mirror\u003c\/em\u003e\" (堺孝行 白鏡)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eSakai Takayuki Bespoke\u003c\/em\u003e\" (堺孝行 別誂)\u003c\/li\u003e\n\u003c\/ul\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\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":"270mm","offer_id":35970236809373,"sku":"STS2KMAYG270GMBK","price":589.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":35970236842141,"sku":"STS2KMAYG300GMBK","price":649.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2KMAYG300GMBK001a.jpg?v=1610530758"},{"product_id":"nigara-anmon-aogami-2-yanagiba-300mm-with-ebony-buffalo-horn","title":"Nigara \"Anmon\" Aogami #2 Kurosome Damascus Yanagiba","description":"\u003cp\u003e\u003cspan\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" Yanagiba is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The fit and finish of this knife are simply second to none - from fluidly polished choil to \u003c\/span\u003e\u003cspan\u003ethe amazingly unique Damascus steel that wraps around the spine and even extends to the backside of the knife (reaching the hazakai)\u003c\/span\u003e\u003cspan\u003e, not to mention beautiful grind and smooth tapering. The cladding has an almost pearl-mosaic like appearance which is extremely unique. P\u003c\/span\u003e\u003cspan\u003eaired with a premium Hachikaku (\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003ectagonal) handle made of ebony wood and buffalo horn, this “Anmon” Yanagiba \u003c\/span\u003e\u003cspan\u003eis truly an amazing knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\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\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240\u003cspan data-mce-fragment=\"1\"\u003emm (9.4\") \/ 270mm (10.6\") \/ \u003c\/span\u003e300mm (11.8\") \/ 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm \/ 38mm \/ 39mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: \u003cmeta charset=\"utf-8\"\u003e4.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e4.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e4.0mm \/ 4.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm \/ 3.5mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ 3.8mm\u003cmeta charset=\"utf-8\"\u003e \/ 3.8mm\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\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e14\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e5\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e145mm \/ \u003c\/span\u003e148mm \/ 152mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 390\u003cspan data-mce-fragment=\"1\"\u003emm \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e426mm \/ \u003c\/span\u003e455mm \/ 491mm\u003c\/li\u003e\n\u003cli\u003eWeight: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e227g (8.01oz) \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e276g (9.74oz) \/ \u003c\/span\u003e267g (9.42oz) \/ 311g (10.97oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\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":"240mm \/ Ebony with Triple-Ginmaki","offer_id":42793878257883,"sku":"NRA2KDEYG240GEOK","price":719.0,"currency_code":"USD","in_stock":true},{"title":"270mm \/ Ebony with Triple-Ginmaki","offer_id":42793878290651,"sku":"NRA2KDEYG270GEOK","price":799.0,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Ebony with Triple-Ginmaki","offer_id":39967558992053,"sku":"NRA2KDEYG300GEOK","price":849.0,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Ebony with Triple-Ginmaki","offer_id":39967570722997,"sku":"NRA2KDEYG330GEOK","price":929.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2KDEYG300GEOK001_387e4b5e-2bae-4ebe-8dc7-e65c25070742.jpg?v=1720062747"},{"product_id":"sakai-takayuki-sho-ryu-vg10-honyaki-270mm-yanagiba-with-wenge-buffalo-horn-handle-and-saya","title":"Sakai Takayuki \"Sho-Ryu\" VG10 Honyaki 270mm Yanagiba with Wenge Buffalo Horn Handle and Saya","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki \"Sho-Ryo\" (昇竜) yanagiba is hand-forged with entirely VG10 stainless steel, having gone through the Honyaki process, and Takayuki's superb grinding and sharpening. Fitted with a hachikaku (octagonal) dense wenge wood handle with buffalo horn, this knife comes with a matching high-end saya by Takayuki made with the same wenge wood.\u003c\/span\u003e\u003cbr\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\u003eModel No.: 00201\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: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane: VG10 (Honyaki Treated)\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 32mm\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: 3.6mm\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: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 417mm\u003c\/li\u003e\n\u003cli\u003eWeight: 205g (7.23oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark\u003c\/span\u003e: A Dragon ; \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eTrademark Sakai \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTakayuki\u003c\/em\u003e \u003cspan\u003e\" (登録 堺孝行) ; \"VG-10 Honyaki Takayuki\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIncludes Custom fitted Wenge Saya with Hand Chiseled Mark In Japanese Kanji \"\u003cem\u003eSakai Takayuki\u003c\/em\u003e\" (堺孝行)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\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\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 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":36004699275421,"sku":"STVGYXXYG270GGXD","price":622.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STVGYXXYG270GGXD006a.jpg?v=1610529099"},{"product_id":"sukenari-sg2-yanagiba-with-ebony-buffalo-ginmaki-handle","title":"Sukenari R2\/SG2 Mirror Yanagiba with Ebony Handle","description":"\u003cp\u003eSukenari is one of the few workshops capable of making traditional Japanese knives using high-tech powder steels. For those who appreciate the beauty of good Yanagiba knives, including the exceedingly “shiny” slices they are capable of cutting due to their extremely refined sharp edges and superb edge geometry. This Sukenari is one of them — not only you’ll love how it cuts, you’ll also love the exquisite kyomen (mirror) finish which is a hallmark of high-end craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Toyama-shi, Toyama Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sukenari\u003c\/li\u003e\n\u003cli\u003eCraftsman: Nobuo Hanaki\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): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\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 Length: 240mm (9.4\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Kyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm \/ 33mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm \/ 4.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm \/ 3.6mm\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: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn \/ Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eOptional Ginmaki: Nickel Silver (x1) \/ \u003cspan data-mce-fragment=\"1\"\u003eNickel Copper (x3)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 388mm \/ 424mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eEbony: 181g (6.38oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEbony with Ginmaki: 194g (6.84oz) \/ \u003c\/span\u003e223g (7.87oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eEbony with Resin Kuchiwa: 203g (7.16oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark Sukenari SG2\u003c\/em\u003e\" (登録 佑成 SG-II)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003ePowdered Steel\u003c\/em\u003e\" (粉末鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sukenari 佑成\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSukenari (佑成) is a small artisan knife maker based in Toyoma city of Japan. Established in 1933 by Fijikichi Hanaki, Sukenari became famous in Japan for its Honyaki forged knives, one of the hardest forging techniques. Now in the hands of 3rd generation Hanaki - Mr. Nobuo Hanaki, Sukenari is continually pushing the envelope of chef knives while committed to the finest tradition of Japanese knife making. Today Sukenari is known for its work with various super steel.\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\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\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 the 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":"Sukenari","offers":[{"title":"240mm \/ Ebony","offer_id":37943095296181,"sku":"SNR2KMXYG240GEBK","price":699.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Ebony with Ginmaki","offer_id":36572564783261,"sku":"SNR2KMXYG240GENK","price":749.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Ebony with Ginmaki","offer_id":36572564816029,"sku":"SNR2KMXYG270GENK","price":799.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Ebony with Resin Kuchiwa","offer_id":42199107731675,"sku":"SNR2KMXYG240GEPW","price":749.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/SNR2KMXYG270GEBK001b_5c8ad5bb-4775-4bef-aec7-1b7466df1099.jpg?v=1733988790"},{"product_id":"akitada-hontanren-aogami-yanagiba","title":"Mizuno Tanrenjo \/ Minamoto Akitada \"Hontanren\" Aogami #2 Yanagiba","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWe are pleased to offer this knife with a white buffalo horn handle. White buffalo horn handles from Mizuno Tanrenjo are increasingly difficult to obtain, and we are really pleased with the beautiful white buffalo horn on this knife. Photos shown are of the actual knife.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a yanagiba from Mizuno Tanrenjo's \"Akitada Hontanren\" range - a relatively more affordable line compared to their Honyaki range. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno, and sharpened by extremely experienced sharpener Tsutomu Minamiura, this yanagiba knife has superb grinds that are exceedingly smooth, with kasumi finishes and excellent polish. The Aogami blade benefits from Mizuno's outstanding heat treatment skills, ensuring superior edge retention. With the hardness of the steel, the sharpener was able to create an exceedingly thin edge, ensuring outstanding cutting performance. \u003c\/span\u003e\u003cbr\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: Mizuno Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Jun Mizuno\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.9mm \/ 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm \/ 3.0mm\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: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 140mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 414mm \/ 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 150g (5.29oz) \/ 192g (6.77oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eTrademark Akitada Blue Steel\u003c\/em\u003e\" (登録商標 源昭忠 青鋼)\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 \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\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":37045776285877,"sku":"MZA2KAXYG270DMBW","price":395.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":37045776318645,"sku":"MZA2KAXYG300DMBW","price":429.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2KAXYG300DMBW001a_50d61499-b67c-48fd-8c3f-fd9c40e9e94d.jpg?v=1672466373"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-300mm-yanagiba-with-ebony-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus 300mm Yanagiba with Ebony Buffalo Horn Handle","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with carbon steel, heat-treated to 61-62 HRC, hand-grinded and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. Installed on a premium custom ebony handle with black buffalo horn kuchiwa, this knife offers incredible cutting smoothness, well-balanced handling and a stunning look. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 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\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 6.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 5.6mm\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)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 325mm\u003c\/li\u003e\n\u003cli\u003eWeight: 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for a carbon steel), it is not 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":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":37416855470261,"sku":"YYA2KDMYG300GEBK","price":459.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMYG300GEBK_001.jpg?v=1604457589"},{"product_id":"nigara-gin-3-anmon-yanagiba-270mm-with-premium-ebony-double-ginmaki-handle","title":"Nigara \"Anmon\" Ginsan (Silver #3) Mirror Migaki Damascus Yanagiba with Ebony Double-Ginmaki Handle","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" yanagiba knife is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. \u003c\/p\u003e\n\u003cp\u003eThe fit and finish of this knife are simply second to none - from fluidly polished choil to mirror-like smooth spine, not to mention beautiful grind and smooth tapering. With Gin3 (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this \u003cspan data-mce-fragment=\"1\"\u003eyanagiba\u003c\/span\u003e much easier to maintain. The mirror polish is simply stunning and the Damascus pattern nothing like we've ever seen. It's simply mesmerizing. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eWe felt that with such a stunning knife, it is only fitting to pair it with a high-end handle. This knife has a highly polished ebony double-full-buffalo double-ginmaki handle installed. It's a very costly handle but we think you'll appreciate the result.  \u003c\/span\u003e\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: 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)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 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\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 360mm (14.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm \/ 41mm \/ 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm \/ 4.4mm \/ 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm \/ 4.1mm \/ 4.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eLuxury Custom Handle\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\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 \/ Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 146mm \/ 146mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 160mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 423mm \/ 456mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 522mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 245g (8.64oz) \/ 311g (10.97oz)\u003cspan data-mce-fragment=\"1\"\u003e \/ 378g (13.33oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\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":"270mm","offer_id":37429631746229,"sku":"NRG3KDMYG270GENK","price":839.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":40866848800949,"sku":"NRG3KDMYG300GEOK","price":899.0,"currency_code":"USD","in_stock":false},{"title":"360mm","offer_id":42830111277275,"sku":"NRG3KDMYG360GEOK","price":1069.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRG3KDMYG270GEBK001_76c56c77-d656-4d62-bc41-4365a5ad33f8.jpg?v=1666603024"},{"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-dx-aogami-1-yanagiba","title":"Mizuno Tanrenjo \/ Minamoto Akitada DX Aogami #1 Yanagiba","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis Yanagiba from Mizuno Tanrenjo's \"Minamoto Akitada DX\" range - the top of the line of non-Honyaki knives. Made of the very refined Aogami #1 core steel, which provides even better edge retention than Aogami #2. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno using Awase construction, and sharpened by extremely experienced sharpener Tsutomu Minamiura, the grinds on this Yanagiba are exceedingly smooth, with a beautiful Kasumi polish. \u003cspan data-mce-fragment=\"1\"\u003ePaired 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: Awase (Kasumi)\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 #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6) \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm \/ 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm \/ 3.2mm\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 \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 422mm \/ 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 206g (7.27oz) \/ 231g (8.15oz)\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\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 #1\u003c\/strong\u003e (Blue #1) 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":37582231929013,"sku":"MZA1KAXYG270GZBW","price":629.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":37582247755957,"sku":"MZA1KAXYG300GZBW","price":699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA1KAXYG300GZBW001_a7cb33ad-2948-4f9e-b611-88ae1fe1868e.jpg?v=1691743139"},{"product_id":"nigara-anmon-aogami-2-240mm-yanagiba-with-wenge-handle","title":"Nigara \"Anmon\" Aogami #2 Kurosome Damascus 240mm Yanagiba","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" Yanagiba is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The incredibly unique Damascus steel wraps around the spine and even extends to the backside of the knife (reaching the hazakai), adding aesthetic value to the beautiful grind and smooth tapering. The cladding has an almost pearl-mosaic like appearance which is extremely unique. This “Anmon” Yanagiba is truly an amazing knife.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 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\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\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: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm\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: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 376mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara\u003c\/em\u003e\" (二唐)\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 the Tsugaru clan in the early Edo period, Nigara Hamono has passed down know-how 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 a keen interest 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 know-how 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 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\/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":37773438714037,"sku":"NRA2KDEYG240GGBK","price":649.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRA2KDEYG240GGBK001.jpg?v=1607106027"},{"product_id":"minamoto-kanemasa-b-series-yanagiba","title":"Minamoto Kanemasa \"B-Series\" Shirogami #3 Yanagiba","description":"\u003cp\u003eThis is an entry-level Yanagiba from Seki Kanetsune, forged with Shirogami #3 (white #3) carbon steel, with a kasumi polish on the soft iron cladding. For a yanagiba of this low price range, it's not really about fit and finish. Being an entry-level knife, the maker has put a coating of lacquer above shinogi line to reduce rusting on the hira (flat). The coating is for function only therefore aesthetic quality should not be expected. Instead, you get the consistently high standard of heat-treatment offered by Kanatsune, a good entry point to carbon steel with Shirogami #3, and reasonable thinness behind-the-edge. This is a solid entry-level yanagiba for the price.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Kanemasa (part of Kanetsune Seki)\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 (\u003cspan\u003eKasumi)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSingle Bevel (Right-handed)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\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: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm(10.6\") \/ 300mm (11.8\")\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \/ 33mm \/ 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.6mm \/ 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm \/ 3.2mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 136mm \/ 141mm \/ 147mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm \/ 411mm \/ 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 140g (4.94oz) \/ 168g (5.93oz) \/ 204g (7.20oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eKanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eShirogami #3\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e (white #3) 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 style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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\/span\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":"Seki Kanetsune","offers":[{"title":"240mm","offer_id":37794588262581,"sku":"KSS3KAXYG240DMPK","price":89.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":37794588295349,"sku":"KSS3KAXYG270DMPK","price":119.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":37794588328117,"sku":"KSS3KAXYG300DMPK","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXYG240DMPK001_bd21ac81-df0f-4d9a-9338-4cbf1f4ea8a7.jpg?v=1685692684"},{"product_id":"sakai-takayuki-kairyo-kasumitogi-yanagiba","title":"Sakai Takayuki \"Kairyo-Kasumitogi\" Yanagiba","description":"\u003cp\u003eThe \"Kairyo-Kasumitogi\" series is an improved version of the original \"Kasumitogi\" series from Sakai Takayuki. Hand-forged with the affordable Kigami steel (Yellow steel), clad with soft iron and heat-treated to 60 HRC, this ultra-affordable Yanagiba line is suitable as your first Yanagiba. For professionals, this knife is great as a backup knife or a shared knife used in professional kitchens. \u003cstrong\u003eAvailable in both right-handed and left-handed version.\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): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Kikutaka (Part of Sakai Takayuki)\u003c\/li\u003e\n\u003cli\u003eModel No.: 07003 \/ 07004 \/ \u003cspan data-mce-fragment=\"1\"\u003e07003L \/ 07004L\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Kigami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ \u003cmeta charset=\"utf-8\"\u003e270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 32mm \/ 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm \/ 3.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm \/ 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 139mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 377mm \/ 413mm\u003c\/li\u003e\n\u003cli\u003eWeight: 151g (5.33oz) \/ 180g (6.35oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Kikutaka\u003c\/em\u003e\" (堺菊孝)\u003c\/li\u003e\n\u003c\/ul\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;\" data-mce-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\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. 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":"270mm","offer_id":38170238025909,"sku":"STK2KAXYG270DMPK","price":99.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":38170237993141,"sku":"STK2KAXYG240DMPK","price":85.0,"currency_code":"USD","in_stock":false},{"title":"240mm (Left-handed)","offer_id":43587670933723,"sku":"STK2KAXYG240DMPKL","price":139.0,"currency_code":"USD","in_stock":true},{"title":"270mm (Left-handed)","offer_id":43587670966491,"sku":"STK2KAXYG270DMPKL","price":149.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STK2KAXYG240DMPK001_35c930e0-8d29-42d1-813b-56efa887821a.jpg?v=1734056693"},{"product_id":"kaishin-akatsuki-aogami-2-kyomen-finish-yanagiba-w-saya","title":"Kaishin \"Akatsuki\" Aogami #2 Mirror Yanagiba with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Yanagiba from Kaishin's \"Akatsuki\" series is hand-forged with Aogami #2 core steel for superb edge retention. \u003cmeta charset=\"utf-8\"\u003eWith Kanji hand-chiselled on a mirror polished blade, a beautiful Hon Kasumi polish on the bevel and \u003cmeta charset=\"utf-8\"\u003ean exquisite honyaki ripple hamon line on the back of the blade, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. \u003cstrong data-mce-fragment=\"1\"\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue#2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\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 Finish:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33\u003cspan data-mce-fragment=\"1\"\u003emm \/ 35mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: \u003cspan data-mce-fragment=\"1\"\u003e4.0mm \/ 4.3mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.6mm\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: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e141\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420\u003cspan data-mce-fragment=\"1\"\u003emm \/ 459mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 188g (6.63oz) \/ 220\u003cspan data-mce-fragment=\"1\"\u003eg (7.76oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin Akatsuki\u003c\/em\u003e\" (魁心暁)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eEngraved mark (Back): In Japanese Kanji \"\u003ci\u003eAogami Steel\u003c\/i\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e(青鋼)\u003c\/li\u003e\n\u003cli\u003eIncludes Custom fitted \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMagnolia\u003c\/span\u003e Saya\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\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.\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":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361548718261,"sku":"NMA2KMAYG270GMBK","price":469.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361562841269,"sku":"NMA2KMAYG300GMBK","price":489.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMA2KMAYG300GMBK007.jpg?v=1611742724"},{"product_id":"kaishin-saku-shirogami-2-yanagiba-w-octagonal-magnolia-handle","title":"Kaishin-Saku Shirogami #2 Yanagiba","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a Yanagiba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 yanagiba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33\u003cspan data-mce-fragment=\"1\"\u003emm \/ 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: \u003cspan data-mce-fragment=\"1\"\u003e4.4mm \/ 4.2mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.7mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.5mm\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: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e140\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 415\u003cspan data-mce-fragment=\"1\"\u003emm \/ 455mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 199g (7.02oz) \/ 229\u003cspan data-mce-fragment=\"1\"\u003eg (8.08oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin Made\u003c\/em\u003e\" (魁心作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\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":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361556680885,"sku":"NMS2KAXYG270GMBK","price":279.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361562579125,"sku":"NMS2KAXYG300GMBK","price":319.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2KAXYG270GMBK001.jpg?v=1641958960"},{"product_id":"yoshihiro-ao-kasumi-aogami-2-240mm-yanagiba-with-japanese-lacquer-saya-handle","title":"Yoshihiro \"Ao-Kasumi\" Aogami #2 240mm Yanagiba with Urushi Handle and Maki-e Art (Unryu) Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Yoshihiro Yanagiba is handcrafted by \u003cmeta charset=\"utf-8\"\u003eIgarashi Nori using Aogami #2 steel, and heat-treated to 61-62 HRC for superb edge retention. With a great fit and finish and a Kasumi polish, the blade is paired with an Octagonal wa-handle made of Japanese Magnolia wood coated with Urushi. \u003c\/span\u003e\u003cspan\u003eC\u003c\/span\u003e\u003cspan\u003eomes with a \"Unryu\" (Cloud Dragon) Maki-e Art Saya. \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: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Igarashi Nori 五十嵐 宣\u003cbr\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm\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: 3.0mm\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: Japanese Magnolia (Ho Wood) coated with Urushi\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 378mm\u003c\/li\u003e\n\u003cli\u003eWeight: 142g (5.01oz)\u003c\/li\u003e\n\u003cli\u003eComes with Unryu \u003cmeta charset=\"utf-8\"\u003e雲竜(Cloud Dragon) Maki-e Art Saya \u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (Front): In Japanese Kanji \"\u003cem\u003eGoh Umanosuke Yoshihiro Made\u003c\/em\u003e\" (郷右馬允義弘造) ; “\u003cem\u003eBlue Steel\u003c\/em\u003e” (青鋼)\u003c\/li\u003e\n\u003cli\u003eMark (Back): In Japanese Kanji \"\u003cem\u003eHand-forged\u003c\/em\u003e\" (本鍛練) ; \" \u003cem\u003eGuaranteed\u003c\/em\u003e\" (保証)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro 義弘 \/ Yamawaki Hamono 山脇刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\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.\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":38369500496053,"sku":"YWA2KAXYG240GMXR","price":699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWA2KAXYG240GMXR007.jpg?v=1612748575"},{"product_id":"nigara-anmon-ginsan-silver-3-damascus-migaki-330mm-yanagiba-with-premium-ebony-ginmaki-handle","title":"Nigara \"Anmon\" Ginsan (Silver #3) Migaki Damascus 330mm Yanagiba with Ebony Ginmaki Handle","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" Yanagiba knife is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The fit and finish of this knife are simply second to none - from fluidly polished choil to mirror-like smooth spine, not to mention beautiful grind and smooth tapering. While the front of the knife has an awestriking handforged Damascus, the back of the blade has a sophisticated brushed polish. With Gin3 (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this yanagiba much easier to maintain. The Damascus pattern is like nothing we've ever seen. It's simply mesmerizing. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe felt that with such a stunning knife, it is only fitting to pair it with a high-end handle. This knife has a highly polished ebony buffalo ginmaki handle installed. It's a very costly handle but we think you'll appreciate the result.  \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: 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)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 330mm (13\")\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: 5.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eLuxury Custom Handle\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Premium Ebony \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\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 (x1) \/ Nickel Copper (x3)\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: 344g (12.13oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\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":"Premium Ebony Buffalo Horn Ginmaki","offer_id":39458919645365,"sku":"NRG3KDXYG330GENK","price":1009.0,"currency_code":"USD","in_stock":false},{"title":"Ebony Buffalo Horn Triple Ginmaki","offer_id":39731903758517,"sku":"NRG3KDXYG330GEOK","price":1029.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRG3KDXYG330GEOK001_78279ba6-c203-4724-94f2-17c5444c7a0c.jpg?v=1691742961"},{"product_id":"nigara-anmon-ginsan-silver-3-kurosome-damascus-330mm-yanagiba","title":"Nigara \"Anmon\" Ginsan (Silver #3) Kurosome Damascus Yanagiba","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Kurosome Damascus finish on this \"Anmon\" Yanagiba is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The fit and finish of this knife are simply second to none - from fluidly polished choil to the amazingly unique and ultimately refined Damascus steel that wraps around the spine, not to mention beautiful grind and smooth tapering. With Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain.\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"UTF-8\"\u003eThe level of polishing has gone up even further in the last few years, and these \"Anmon\" knives have to be seen to be truly appreciated. You'll be mesmerized.\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): 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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 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\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270\u003cspan data-mce-fragment=\"1\"\u003emm (10.6\") \/ 300mm (11.8\") \/ \u003c\/span\u003e330mm (13\") \/ 360mm (14.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm \/ 39mm \/ 39mm\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \/ 43mm\u003cmeta charset=\"utf-8\"\u003e \/ 43mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.9mm \/ 4.1mm \/ 4.4mm\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \/ 4.7mm\u003cmeta charset=\"utf-8\"\u003e \/ 5.2mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm \/ 3.9mm \/ 4.3mm\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \/ 4.4mm \/ 4.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e4\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\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"utf-8\"\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 Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e145mm \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e145mm \/ \u003c\/span\u003e153mm \/ 160mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 388mm \/ 422mm \/ \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e452mm \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e489mm \/ \u003c\/span\u003e530mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz) \/ 279g (9.84oz) \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \/ 325g (11.46oz) \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \/ 351g (12.38oz) \u003c\/span\u003e\/ 374g (13.19oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\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":"240mm","offer_id":40866221162677,"sku":"NRG3KDEYG240GEOK","price":719.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":42799110881499,"sku":"NRG3KDEYG270GEOK","price":799.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":42799110914267,"sku":"NRG3KDEYG300GEOK","price":849.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":39732407009461,"sku":"NRG3KDEYG330GEOK","price":929.0,"currency_code":"USD","in_stock":false},{"title":"360mm","offer_id":40097993064629,"sku":"NRG3KDEYG360GEOK","price":1009.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRG3KDEYG330GEOK001_3f7e4d51-2e12-4d3f-9b99-b0ad56611d38.jpg?v=1691742978"},{"product_id":"yoshihiro-gin3-mirror-330mm-yanagiba-with-ironwood-handle","title":"Goh Umanosuke Yoshihiro Ginsan (Silver #3) Mirror 330mm Yanagiba with Ironwood Handle with Saya","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Yoshihiro Yanagiba is handcrafted by \u003cmeta charset=\"utf-8\"\u003eIgarashi Nori using Ginsan steel, and heat-treated to 61-62 HRC for superb edge retention. The mirror-polished blade features a sophisticated hon kasumi polish, and is fitted with a rectangular western styled handle made of desert ironwood. Comes with a saya made of Japanese Ho-wood. \u003cstrong\u003eOnly one available.\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: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Igarashi Nori 五十嵐 宣\u003cbr\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 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\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\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: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.8mm\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: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Silver\u003c\/li\u003e\n\u003cli\u003eLength: 136mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 471mm\u003c\/li\u003e\n\u003cli\u003eWeight: 329g (11.61oz)\u003c\/li\u003e\n\u003cli\u003eComes with Magnolia Saya \u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (Front): In Japanese Kanji \"\u003cem\u003eGoh Umanosuke Yoshihiro Made\u003c\/em\u003e\" (郷右馬允義弘造)\u003c\/li\u003e\n\u003cli\u003eMark (Back): \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIn Japanese Kanji \"Silver ; Guarantee\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" (白銀 保証)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro 義弘 \/ Yamawaki Hamono 山脇刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\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":39967611551925,"sku":"YWG3KMAYG330WISB","price":1299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWG3KMAYG330WISB001.jpg?v=1620371357"},{"product_id":"akiharu-mizuno-honyaki-dx-aogami-2-full-mirror-ripple-270mm-yanagiba","title":"Akiharu Mizuno Aogami #2 Mizu-Honyaki DX Full Mirror Ripple 270mm Yanagiba","description":"\u003cp\u003eThis is a mizu-honyaki (water Honyaki) Yanagiba 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 faux ivory 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: 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: 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 \u003c\/li\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\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\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: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\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: 417mm\u003c\/li\u003e\n\u003cli\u003eWeight: 191g (6.74oz)\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":40098397356213,"sku":"MZA2YFMYG270GZRW","price":2639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2YFMYG270GZRW001a_c94f711a-00fb-446a-abca-2e606c17ddf2.jpg?v=1672470273"},{"product_id":"akiharu-mizuno-tantetsu-goma-aogami-2-honyaki-dx-full-mirror-ripple-330mm-yanagiba","title":"Akiharu Mizuno \"Tantetsu Goma\" Aogami #2 Mizu-Honyaki DX Full Mirror Ripple 330mm Yanagiba","description":"\u003cp\u003eThis \"Tantetsu Goma\" (鍛鉄降魔) mizu-honyaki yanagiba was made in 1995 (the 7th year of the Heisei era) to celebrate the 123th anniversary of Mizuno Tanrenjo. The knife was 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.\u003c\/p\u003e\n\u003cp\u003eComes with a wooden box and a certificate of authenticity.\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\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 (Sadaaki Mizuno 水野 貞昭)\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura 南浦 力\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: 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: 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\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: 3.4mm\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: 160mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 501mm\u003c\/li\u003e\n\u003cli\u003eWeight: 304g (10.72oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eTantetsu Goma\u003c\/em\u003e\" (鍛鉄降魔) ; \"\u003cem\u003eSadaaki Mizuno Made\u003c\/em\u003e\" (水野 貞昭作)\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\u003e\u0026gt;We 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":40551448740021,"sku":"MZA2YFMYG330GZBW","price":3479.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2YFMYG330GZBW001a.jpg?v=1626803258"},{"product_id":"akiharu-mizuno-tantetsu-goma-shirogami-2-honyaki-double-side-mirror-ripple-360mm-yanagiba","title":"Akiharu Mizuno \"Tantetsu Goma\" Shirogami #2 Honyaki Double-Side Mirror Ripple 360mm Yanagiba","description":"\u003cp\u003eThis \"Tantetsu Goma\" (鍛鉄降魔) mizu-honyaki yanagiba was made in 1995 (the 7th year of the Heisei era) to celebrate the 123th anniversary of Mizuno Tanrenjo. The knife was 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 Shirogami #2 make this blade a winner of cutting performance. Paired with a premium custom triple ginmaki rosewood wa-handle with marble buffalo horn kuchiwa.\u003c\/p\u003e\n\u003cp\u003eComes with a wooden box and a certificate of authenticity. \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\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 (Sadaaki Mizuno 水野 \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e貞昭)\u003c\/span\u003e\n\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: 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\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 360mm (14.2\")\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: 4.3mm\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\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: 160mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 533mm\u003c\/li\u003e\n\u003cli\u003eWeight: 342g (12.06oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \u003cmeta charset=\"utf-8\"\u003e\"\u003cem data-mce-fragment=\"1\"\u003eTantetsu Goma\u003c\/em\u003e\" (鍛鉄降魔) ; \"\u003cem\u003eSadaaki Mizuno Made\u003c\/em\u003e\" (水野 貞昭作)\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\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\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":"Mizuno Tanrenjo","offers":[{"title":"Default Title","offer_id":40551455588533,"sku":"MZS2YFMYG360GZBW","price":3429.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZS2YFMYG360GZBW001a.jpg?v=1626803327"},{"product_id":"tateo-myojin-sk-high-carbon-steel-yanagiba","title":"Tateo Myojin SK High Carbon Steel Yanagiba","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Yanagiba\u003cspan data-mce-fragment=\"1\"\u003e is\u003c\/span\u003e hand-forged with \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSK \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel by Tateo Myojin-san, and heat-treated to 60-61 HRC. The Kasumi-polished blade offers excellent edge retention as well as sharpening pleasure. The blade is paired with a wa-handle made of Japanese Ho Wood with Kuchiwa made of Resin. \u003cstrong\u003eAvailable in both right-handed and left-handed version.\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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eCraftsman: \u003cspan data-mce-fragment=\"1\"\u003eTateo Myojin\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Left \/ Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): SK \u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\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\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm (10.6\") \/ 300mm (11.8)\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm \/ 34mm \/ 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.6mm \/ 4.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm \/ 3.0mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e240mm \/ 270mm: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003e300mm : Marugata (Oval-shaped)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 133mm \/ 139mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 377mm \/ 413mm \/ 452mm\u003c\/li\u003e\n\u003cli\u003eWeight: 140g (4.94oz) \/ 183g (6.46oz) \/ 220g (7.76oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTosa Forged\u003c\/em\u003e\" (土佐鍛錬) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. 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":"Myojinriki Seisakusho","offers":[{"title":"240mm","offer_id":40569364840629,"sku":"MJK4KAXYG240DMPK","price":69.95,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":40569370640565,"sku":"MJK4KAXYG270DMPK","price":89.95,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":40569370673333,"sku":"MJK4KAXYG300VMPK","price":119.95,"currency_code":"USD","in_stock":false},{"title":"300mm (Left-handed)","offer_id":40569370706101,"sku":"MJK4KAXYG300VMPKL","price":169.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJK4KAXYG270DMPK001.jpg?v=1627461434"},{"product_id":"yoshihiro-yauji-aogami-2-mirror-damascus-330mm-yanagiba-with-ironwood-handle","title":"Yoshihiro Yauji Aogami #2 Mirror Damascus 330mm Yanagiba with Ironwood Handle","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with carbon steel, heat-treated to 61-62 HRC, hand-grinded and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. Installed on a premium custom desert ironwood handle, this knife offers incredible cutting smoothness, well-balanced handling and a stunning look. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 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\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\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): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 464mm\u003c\/li\u003e\n\u003cli\u003eWeight: 275g (9.70z)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\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\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":"Yoshihiro Yauji","offers":[{"title":"Default Title","offer_id":41291894980789,"sku":"YYA2KDMYG330WISB","price":739.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YYA2KDMYG330WISB001.jpg?v=1635934347"},{"product_id":"tateo-myojin-shirogami-2-yanagiba","title":"Tateo Myojin \"Naru\" Shirogami #2 Yanagiba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. This Yanagiba is hand-forged by Tateo Myojin with Shirogami #2 core steel, clad in soft iron and heat-treated to 60-61 HRC. The Kasumi-polished blade offers pretty good edge retention as well as sharpening pleasure. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003c\/span\u003e\u003cstrong\u003eFor right-handed 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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Tateo Myojin\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\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\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 35mm \/ 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm \/ 3.9mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.2mm \/ 3.3mm \/ 3.4mm\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: 145mm \/ 145mm \/ 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 422mm \/ 453mm \/ 493mm\u003c\/li\u003e\n\u003cli\u003eWeight: 228g (8.04oz) \/ 261g (9.21oz) \/ 318g (11.22oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"270mm","offer_id":42187938889947,"sku":"MJS2KAXYG270GZOW","price":319.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":42187938922715,"sku":"MJS2KAXYG300GZOW","price":349.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":42187938955483,"sku":"MJS2KAXYG330GZOW","price":379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXYG300GZOW001_10b6d339-67a9-45f5-a64a-ef9b08d84b0e.jpg?v=1691742002"},{"product_id":"nakagawa-hamono-aogami-1-330mm-yanagiba","title":"Nakagawa Aogami #1 330mm Yanagiba","description":"\u003cp\u003eThis Yanagiba is handcrafted by Sakai blacksmith Satoshi Nakagawa using Aogami #1 steel core with soft iron cladding. With a higher carbon content than Aogami #2, Nakagawa-san was able to heat-treat the blade to a hardness level of 61-63 HRC, enabling superior edge retention. The blade has very good fit and finish, with the soft iron cladding wrapped around the spine to create an exquisite ripple pattern on the back. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle.\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 \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eUchihamono\u003c\/span\u003e\n\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): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 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\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\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: 5.1mm\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: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 491mm\u003c\/li\u003e\n\u003cli\u003eWeight: 340g (11.99oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNakagawa Made Blue #1\u003c\/em\u003e\" (中川作 青一鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa \u003cspan\u003eUchihamono\u003c\/span\u003e 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eSatoshi Nakagawa (中川 悟志) is a well known blacksmith based in the famous city of Sakai near Osaka. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木 健一), one of the very top blacksmiths in Japan. After 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 Uchihamono.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) 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 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":"Default Title","offer_id":42197020704987,"sku":"NGA1KAXYG330GEOW","price":679.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGA1KAXYG330GEOW001.jpg?v=1639732957"},{"product_id":"yoshihiro-yauji-aogami-2-damascus-yanagiba-with-teak-buffalo-horn-handle","title":"Yoshihiro Yauji Aogami #2 Damascus Yanagiba","description":"\u003cp\u003eThis Yanagiba is hand-forged with Aogami #2 steel, cladded with soft iron, heat-treated to 61-62 HRC, hand-ground and hand-sharpened by the young and aspiring artisan Mr. Yoshihiro Yauji. Yoshihiro’s exceptional attention to detail is showcased in the elegant Damascus Kyomen (mirror) finish and Kasumi polish. The Damascus jigane wrapped around the core to the back of the knife (Jiai area) in this awase-construction knife, which is exquisite. The choil is so well polished that it's mirror reflective. It’s worth noting that Mr. Yoshihiro Yauji does forging, grinding, finishing, and sharpening, all by himself. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 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\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 36mm \/ 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm\u003cspan data-mce-fragment=\"1\"\u003e \/ 3.4mm \/ 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.1mm \/ 3.1mm\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: Teak \/ Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black \/ 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: 144mm \/ 147mm \/ 150mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420mm \/ 452mm \/ 490mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 164g (5.78oz) \/ 178g (6.28oz) \/ 214g (7.55oz)\u003c\/li\u003e\n\u003cli\u003eRosewood: 201g (7.09oz) \/ 243g (8.57oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHiro\u003c\/em\u003e\" (寛)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\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\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":"Yoshihiro Yauji","offers":[{"title":"240mm \/ Teak","offer_id":46343908327643,"sku":"YYA2KDMYG240GTBK","price":319.99,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Teak","offer_id":42299251556571,"sku":"YYA2KDMYG270GTBK","price":349.99,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Rosewood","offer_id":42863660335323,"sku":"YYA2KDMYG270GZOW","price":379.99,"currency_code":"USD","in_stock":false},{"title":"300mm \/ Teak","offer_id":42299251589339,"sku":"YYA2KDMYG300GTBK","price":419.99,"currency_code":"USD","in_stock":false},{"title":"330mm \/ Teak","offer_id":42299251622107,"sku":"YYA2KDMYG330GTBK","price":539.99,"currency_code":"USD","in_stock":true},{"title":"330mm \/ Rosewood","offer_id":42863660368091,"sku":"YYA2KDMYG330GZOW","price":569.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YYA2KDMYG270GTBK001_d5991b17-6a2e-43af-b857-69becac26d10.jpg?v=1733992234"},{"product_id":"nigara-kasumi-ginsan-silver-3-mirror-270mm-yanagiba","title":"Nigara \"Kasumi\" Ginsan (Silver #3) Mirror 270mm Yanagiba","description":"\u003cp\u003eExquisite handcrafted Yanagiba by \u003cmeta charset=\"utf-8\"\u003ecraftsman \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsuyoshi Yoshizawa, forged using Ginsan \u003cmeta charset=\"utf-8\"\u003e(Silver #3) steel core \u003c\/span\u003ewith mirror finish on both sides. With Ginsan steel\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eyou get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003cmeta charset=\"utf-8\"\u003eThe fit and finish of this knife are amazing - from fluidly polished choil and spine to the elegant Kasumi finish on the front of the blade. The beautiful grind and tapering \u003cmeta charset=\"utf-8\"\u003eensure a very smooth cutting 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): 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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\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: 3.6mm\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\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\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\u003eDivider:\u003cspan\u003e Ebony\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420mm\u003c\/li\u003e\n\u003cli\u003eWeight: 254g (8.96oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\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":42793833234651,"sku":"NRG3KMAYG270GEOK","price":509.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRG3KMAYG270GEOK001_5a5edacc-6caa-46c2-99da-8a93e18e8c96.jpg?v=1666603121"},{"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-270mm-yanagiba","title":"Akiharu Mizuno Aogami #2 Mizu-Honyaki DX Full Mirror Ripple 270mm Yanagiba","description":"\u003cp\u003eThis is a mizu-honyaki (water Honyaki) Yanagiba 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: 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: 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: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm\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: 2.2mm\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: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 416mm\u003c\/li\u003e\n\u003cli\u003eWeight: 174g (6.14oz)\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":42942898864347,"sku":"MZA2MRFYG2703RDGZOW","price":3019.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZA2MRFYG2703RDGZOW001_b7eaf9e4-2f65-4511-9f8e-9dc598552622.jpg?v=1691742699"},{"product_id":"akiharu-mizuno-shirogami-2-mizu-honyaki-double-side-mirror-ripple-270mm-yanagiba","title":"Akiharu Mizuno Shirogami #2 Mizu-Honyaki Double-Side Mirror Ripple 270mm Yanagiba","description":"\u003cp\u003eThis is a mizu-honyaki (water Honyaki) Yanagiba forged by Mizuno's 3rd generation master, late Akiharu Mizuno. This knife has a honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge shows the amazing skill of this late blademaster who has won numerous awards during his lifetime. Made decades ago, this blade was stored in the Mizuno family's workshop and has only been made available by the 5th generation Nanako Mizuno, as a token of thanks to Burrfection Store's commitment to the relationship with Mizuno Tanrenjo.\u003c\/p\u003e\n\u003cp\u003eComes with a wooden box and a certificate of authenticity. Japanese calligraphy on the box says \"Mizuno Tanrenjo. Minamoto Akitada, Honyaki Yanagiba Nine-Sun. 3rd Generation Bladesmith, Sadaaki Mizuno Made.\" With the personal seal of the late Akiharu Mizuno-san stamped on it. Box shows ageing due to long time storage. \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\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 (Sadaaki Mizuno 水野 貞昭)\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 #2 (White #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\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\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: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\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 (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 418mm\u003c\/li\u003e\n\u003cli\u003eWeight: 175g (6.17oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSadaaki Mizuno Made\u003c\/em\u003e\" (水野 貞昭作)\u003c\/li\u003e\n\u003cli\u003eComes with a Decorative Wooden Box (Paulownia Box) and a 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\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":"水野 昭治","offers":[{"title":"Default Title","offer_id":42942914068699,"sku":"MZS2MRMYG2703RDGZOW","price":2649.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZS2MRMYG2703RDGZOW001_f1d6fb20-1b6d-43a2-b6e3-8e99b6181781.jpg?v=1691742686"},{"product_id":"nakagawa-shoshin-aogami-1-damascus-330mm-yanagiba-with-lignum-vitae-handle-and-saya","title":"Nakagawa Aogami #1 Damascus 330mm Yanagiba with Lignum Vitae Handle and Saya","description":"\u003cp\u003eThe Nakagawa Aogami #1 Damascus 330mm Yanagiba is a true work of art. Forged with premium Aogami #1 steel, the blade features a stunning damascus pattern, ensuring both strength and sharpness. The 330mm blade is perfect for precise, delicate slicing. Its Lignum Vitae handle offers durability and comfort, while the included saya provides protection, making this knife a functional and beautiful addition to any kitchen.\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): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\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: 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm\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: Lignum Vitae\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 154mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 492mm\u003c\/li\u003e\n\u003cli\u003eWeight: 295g (10.41oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNakagawa Made Blue #1\u003c\/em\u003e\" (中川作 青一鋼)\u003c\/li\u003e\n\u003cli\u003eIncludes Custom fitted Lignum Vitae Saya\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\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) 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 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\/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":43107997122779,"sku":"NGA1KDXYG330GXNK","price":1399.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGA1KDXYG330GXNK007.jpg?v=1664147963"},{"product_id":"yu-kurosaki-aogami-2-330mm-yanagiba-with-ebony-white-buffalo-horn-handle","title":"Yu Kurosaki Aogami #2 Mirror 330mm Yanagiba with Ebony Triple-Ginmaki Handle","description":"\u003cp\u003eYu Kurosaki eventually extends his production to Yanagiba. In contrast to the other work of him, this knife does not have a fancy Tsuchime (hammered finish). Instead, it goes with a clean mirror finishing for this willow leaf knife. Built with Aogami #2, a reliable companion for filleting and cutting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003cbr\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 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) Like\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13\")\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: 3.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm\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\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 154mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 496mm\u003c\/li\u003e\n\u003cli\u003eWeight: 311g (10.97oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003cbr\u003e\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":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":43677177381083,"sku":"YUA2KMAYG330GEBK","price":799.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YUA2KMAYG330GEOK001_aa6c153a-c694-42b6-bc4c-0bea1763af17.jpg?v=1782549314"},{"product_id":"sakai-takayuki-itsuo-doi-homura-guren-aogami-2-kurouchi-tsuchime-300mm-yanagiba","title":"Sakai Takayuki \/ Itsuo Doi \"Homura Guren\" Aogami #2 Kurouchi Tsuchime 300mm Yanagiba","description":"\u003cp\u003eThe \"Homura Guren\" knives are handcrafted by Sakai master blacksmith Itsuo Doi. Using Aogami #2 as core steel, clad in soft iron, the blade was heat-treated to 62-63 HRC for superb edge retention. The beautiful distal tapering and edge geometry ensure a superb cutting performance, and the Kurouchi Tsuchime finish gives this knife a characterful accent. The wa-handle is made of burnt Japanese Oak wood, coated with Urushi. Every knife is engraved with personal seal of Itsuo Doi.\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\u003eCraftsman: Mr. Itsuo Doi 土井逸夫\u003c\/li\u003e\n\u003cli\u003eModel No.: 01188\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Soft Iron\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 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\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 300mm (11.8\")\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: 4.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4mm\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: Burnt Japanese Oak with Urushi\u003c\/li\u003e\n\u003cli\u003eLength: 141mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 452mm\u003c\/li\u003e\n\u003cli\u003eWeight: 227g (10.41oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eHomura\u003c\/em\u003e\" (焔) and \u003cspan data-mce-fragment=\"1\"\u003eItsuo Doi seal\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark \u003cspan data-mce-fragment=\"1\"\u003e(Back)\u003c\/span\u003e:\u003cspan\u003e \u003c\/span\u003eIn Japanese Kanji \"Sakai Takayuki Blue #2 Steel\" (堺孝行 青二鋼)\u003c\/li\u003e\n\u003c\/ul\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;\" data-mce-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\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. 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 #2 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 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":43681185726683,"sku":"STA2SKTYG300GXXB","price":419.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/01188-003-Rev_a74a11f8-ab36-4f41-898a-ee5ff5b5414c.jpg?v=1711589833"},{"product_id":"nigara-onikoroshi-troll-killer-aogami-2-damascus-330mm-yanagiba","title":"Nigara \"Onikoroshi (Troll Killer)\" Aogami #2 Damascus 330mm Yanagiba","description":"\u003cp\u003eWith more than 100 layers of Damascus as well as the blackened blade, the \"Onikoroshi\" demonstrates a mysterious yet charming appearance. Heat treated to 64 HRC with Aogami #2 (Blue #2), the painstaking efforts needed to forge a Yanagiba is comparable to a knife in Honyanki construction.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003cbr\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 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\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13\")\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: 5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.3mm\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: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 492mm\u003c\/li\u003e\n\u003cli\u003eWeight: 373g (13.16oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\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\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\u003eSharpening:\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":43681457373403,"sku":"NRA2KOKYG330GEOW","price":2594.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRA2KOKYG330GEOW001_d7a23b5c-8adb-43c3-9c51-34cc8adec7e1.jpg?v=1694436943"},{"product_id":"nakagawa-shoshin-aogami-2-mirror-yanagiba-with-ebony-double-ginmaki-handle","title":"Hatsukokoro \/ Nakagawa Aogami #2 Mirror Yanagiba with Ebony Double-Ginmaki Handle","description":"\u003cp\u003eThis Hatsukokoro \/ Nakagawa Yanagiba features a stunning mirror polish finish and Aogami #2 steel, providing a combination of beauty and precision. The perfect fit-and-finish of this knife will create razor-sharp edges for an effortless slicing experience.  \u003c\/p\u003e\n\u003cp\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: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003cbr\u003e\n\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-\u003cspan data-mce-fragment=\"1\"\u003egr\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eoun\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ed\u003c\/span\u003e, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eMirror finish\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm \/ 35mm \/ 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm \/ 4.5mm \/ 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm \/ 3.8mm \/ 3.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony \u003c\/li\u003e\n\u003cli\u003eKuchiwa : Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e145mm\u003c\/span\u003e \/ 145mm \/ 160mm\u003c\/li\u003e\n\u003cli\u003eOverall Length: 420mm \/ 451mm \/ 495mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eWeight: 231g (8.14oz) \/ 261g (9.2oz) \/ 311g (11.0oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"Trademark Hatsukokoro\" (登録 初心)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eNakagawa Made Blue\u003c\/em\u003e\" (中川作 青鋼)\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\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 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":"270mm","offer_id":44044544704731,"sku":"NGA2KMAYG270GEOK","price":509.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":44044544737499,"sku":"NGA2KMAYG300GEOK","price":549.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":44044544770267,"sku":"NGA2KMAYG330GEOK","price":589.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGA2KMAYG270GEOK001_017fadae-11dd-4b19-a22e-ca6630267505.jpg?v=1687938378"},{"product_id":"nigara-aogami-2-shirogami-2-coreless-colored-damascus-230mm-yanagiba-with-violet-stabilized-wood-handle","title":"Nigara Aogami #2 \/ Shirogami #2 Coreless Colored Damascus 230mm Yanagiba with Violet Stabilized Wood Handle","description":"\u003cp\u003eThis Yanagiba showcases the superiority of Japanese craftsmanship. Unlike ordinary Damascus, coreless Damascus\u003cspan data-mce-fragment=\"1\"\u003e is more durable and sharper due to its exceptionally even crystal structure, creating a visually-appealing textured pattern on the blade that is beyond one's imagination. \u003c\/span\u003eThe handle is made of stunning violet-stabilized wood, offering a comfortable grip and a touch of elegance. Ideal for slicing and filleting, this Yanagiba knife is sure to deliver excellent results time after time. Invest in the best with this exceptional knife and enjoy the superior quality of coreless damascus steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\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: Coreless Damascus \u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2) \u0026amp; Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: Unknown\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes: Colored Damascus\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 230mm (9.1\")\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: 4.1mm\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\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Violet\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 391m\u003c\/li\u003e\n\u003cli\u003eWeight: 206g (7.26oz)\u003c\/li\u003e\n\u003cli\u003eAbout Nigara Hamono 二唐刃物\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\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\u003eSharpening:\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":44158637572315,"sku":"NRA2S2KDPYG230GLOP","price":1799.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRA2S2KDPYG230GLOP001.jpg?v=1687495073"},{"product_id":"nigara-aogami-2-shirogami-2-twisted-coreless-damascus-230mm-yanagiba-with-camphor-wood-handle","title":"Nigara Aogami #2 \/ Shirogami #2 Twisted Coreless Damascus 230mm Yanagiba with Camphor Wood Handle","description":"\u003cp\u003eThis Yanagiba showcases the superiority of Japanese craftsmanship. Unlike ordinary Damascus, coreless Damascus\u003cspan data-mce-fragment=\"1\"\u003e is more durable and sharper due to its exceptionally even crystal structure, creating a visually-appealing textured pattern on the blade that is beyond one's imagination. \u003c\/span\u003eThe handle is made of stunning camphor wood with white buffalo horn kuchiwa, offering a comfortable grip and a touch of elegance. Ideal for slicing and filleting, this Yanagiba knife is sure to deliver excellent results time after time. Invest in the best with this exceptional knife and enjoy the superior quality of coreless damascus steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\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: Coreless Damascus\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2) \u0026amp; Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: Unknown\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes: Damascus\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 230mm (9.1\")\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: 4.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.8mm\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: Camphor Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 386m\u003c\/li\u003e\n\u003cli\u003eWeight: 222g (7.83oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nigara Hamono 二唐刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\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\u003eSharpening:\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":44163299999963,"sku":"NRA2S2CDAYG230GJOW","price":1799.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2S2KDAYG230GJOW_001.png?v=1764480484"},{"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-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-aogami-2-migaki-twisted-mirror-damascus-270mm-yanagiba-with-ivory-blue-stabilized-wood-handle","title":"Nigara Aogami #2 Migaki Twisted Mirror Damascus 270mm Yanagiba with Ivory \/ Blue Stabilized Wood Handle","description":"\u003cp\u003eTwisted Damascus is renowned for its intricate production process; it is crafted by twisting two or more types of steel together instead of by layering and folding like regular Damascus steel. This results in a strikingly unique pattern.\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: 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): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\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\u003eDamascus \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: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eLuxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Resin (Ivory-effect)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420mm\u003c\/li\u003e\n\u003cli\u003eWeight: 229g (8.07oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\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\/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 pit\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\u003eSharpening:\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":44784227516635,"sku":"NRA2KDMYG270GLPU","price":799.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRA2KDMYG270GLPU001.jpg?v=1706156116"},{"product_id":"hatsukokoro-yoshihiro-yauji-aogami-2-mirror-damascus-yanagiba","title":"Hatsukokoro \/ Yoshihiro Yauji Aogami #2 Mirror Damascus Yanagiba","description":"This shiny Yanagiba, a result of the partnership between Hatsukokoro and Yoshihiro Yauji, boasts a charming mirror finish and striking Damascus pattern. The knife's grinding on spine and choil is meticulously and expertly done, ensuring the utmost comfort. The hand-chiseled signature adds another element of exquisite craftsmanship to this outstanding Japanese blade. It is delivering top quality at the most modest price you can imagine.\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eT\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshihiro Yauji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshihiro Yauji\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 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\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 257mm (10.11\") \/ 287mm (11.2\") \/ 323mm (12.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm \/ 36mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm \/ 3.8mm \/ 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm \/ 2.6mm \/ 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm \/ 150mm \/ 152mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 419mm \/ 456mm \/ 494mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz) \/ 184g (6.49oz) \/ 235g (8.29oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark:\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\u003cspan\u003e\" (登録 初心\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro Yauji 弥氏 良寛\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIt is not rare that a person’s childhood experiences had an influence on one’s career choice. It certainly is the case with Mr. Yoshihiro Yauji. Born in 1983, Yauji-san developed an interest in DIY as a child, and he gradually fell in love with tools made of steel. He found a very special connection with knives because knives in his own words \"represent the starting point of mankind\" (人間の原点). \"From the Stone Age, human-beings started using knives to cut trees and eventually led to the development of civilization\", said Yauji-san. In 2003, Yauji-san became an apprentice of Master Hideo Kitaoka, who is considered one of the best artisans in Japan. After more than 15 years of training, Yauji-san finally started making knives independently in 2019. It’s worth noting that he does forging, grinding, finishing, and sharpening, all by himself.\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\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":"270mm","offer_id":45127054164187,"sku":"HKA2KDMYG270GTBK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":45127054196955,"sku":"HKA2KDMYG300GTBK","price":379.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":45127054229723,"sku":"HKA2KDMYG330GTBK","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2KDMYG270GTBK001.jpg?v=1712287411"},{"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-ca\/collections\/knife-type-yanagiba.oembed?page=3","provider":"Burrfection Store","version":"1.0","type":"link"}