{"title":"Shirogami #3 Knives","description":null,"products":[{"product_id":"minamoto-kanemasa-b-series-mioroshi-deba","title":"Minamoto Kanemasa \"B-Series\" Shirogami #3 Kurouchi Kasumi Mioroshi-Deba","description":"\u003cp\u003e\u003cspan\u003eMioroshi-Deba is the knife to go when you needed something that is sharp for cutting, long for slicing and tough enough to get through small fish bones. In the bustling Tsukiji market, fish wholesalers do not have the luxury of switching knives all the time, and Mioroshi-Deba is the one knife to go. Hand-forged using Shirogami #3 high carbon steel as core, cladded with soft iron, this knife is specially designed for serious professionals who handle larger fish. \u003cstrong\u003eFor right-handed 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): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Mioroshi-Deba\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;\"\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:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ \u003cspan\u003e240\u003c\/span\u003e\u003cspan\u003emm (9.4\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 5.9mm \/ 6.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.9mm \/ 5.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 142mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 364mm \/ 396mm\u003c\/li\u003e\n\u003cli\u003eWeight: 287g (5.04oz) \/ 336g (11.85oz)\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;\"\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;\"\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":"210mm","offer_id":35201614774429,"sku":"KSS3KKADB210VMPK","price":165.95,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35202355134621,"sku":"KSS3KKADB240VMPK","price":209.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KKADB210VMPK001_337cf9c8-2337-4290-a94b-0c13a15548f1.jpg?v=1685692745"},{"product_id":"mizuno-tanrenjo-minamoto-akitada-honyaki-shirogami-2-mirror-ripple-gyuto","title":"Mizuno Tanrenjo \/ Minamoto Akitada Honyaki Shirogami #3 Mirror Ripple Gyuto with Rosewood Marble Buffalo Horn Double-Ginmaki Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis Akitada Honyaki double-mirror ripple hamon gyuto is from Mizuno's 2nd most premium line (after the Honyaki DX). Honyaki forged with pure Shirogami #2 steel by top blacksmith Jun Mizuno, and hand sharpened by Tsutomu Minamiura, this knife has a superb level of fit and finish with mirror-polish on both sides, and an exquisite honyaki ripple hamon line that is both unique and aesthetically amazing. The beautiful thin grind and thinness behind-edge supported by Shirogami #3 make this blade a winner of cutting performance. But more importantly, it's a darn good looking knife! Paired with a premium custom double-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: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\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\u003eKyomen (Mirror) - Both Sides\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRipple (“\u003cem\u003eKawazukochoji\u003c\/em\u003e” \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e蛙子丁子\u003c\/span\u003e)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3) \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm \/ 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm \/ 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \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: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 363mm \/ 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 201g (7.09oz) \/ 258g (9.10oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark (Front): In Japanese Kanji \"\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eNoritada Mizuno Made\u003c\/em\u003e\" (水野範忠作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e (Back)\u003c\/span\u003e: 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\u003c\/h3\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\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 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":"210mm","offer_id":37535674269877,"sku":"MZS2YRMGY210GZBW","price":1159.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":37535674302645,"sku":"MZS2YRMGY240GZBW","price":1339.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MZS2YRMGY240GZBW001a_33100886-75fb-4f12-9385-501482dc7591.jpg?v=1691743094"},{"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":"honsho-kanemasa-g-series-unagi-saki","title":"Honsho Kanemasa \"G Series\" Shirogami #3 Unagisaki","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eUnagi-Saki is the knife to go when you need to cut and fillet eel. The pointy tip of the knife is designed to be pushed into the eel’s body near its head, then you slide along to open up the whole eel. This knife from Kanetsune’s “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The single-beveled blade is paired with a short Marugata (Oval-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa. The diagonal cut at the bottom of the handle allows the knife to fit better in hand. \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): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-52 \/ G-53\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kanto Unagisaki\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 #3 (White #3)\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-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm \/ 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm \/ 5.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.3mm \/ 4.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 95mm \/ 99mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 281mm \/ 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz) \/ 207g (7.30oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\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\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\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":"165mm","offer_id":38361345491125,"sku":"KSS3KAXGT165VMBK","price":189.9,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":38361345523893,"sku":"KSS3KAXGT180VMBK","price":209.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXGT165VMBK001.jpg?v=1611740791"},{"product_id":"honsho-kanemasa-g-series-240mm-sushikiri","title":"Honsho Kanemasa \"G Series\" Shirogami #3 240mm Sushikiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe half-circle-shaped blade of Sushikiri allows you to cut futomaki rolls into smaller pieces without crushing the rice and ingredients. Not to be confused with Sashimi knives, the Sushikiri is a specialty knife designed to cut futomaki rolls of Kansai area (e.g. Osaka). This Sushikiri in the “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The blade is paired with a Marugata (Oval-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa.\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: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-60\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sushikiri\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: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel \/ middle): 68mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\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: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 387mm\u003c\/li\u003e\n\u003cli\u003eWeight: 385g (13.58oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\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\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\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":"Default","offer_id":38361372131509,"sku":"KSS3ZAXSS240VMBK","price":449.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3ZAXSS240VMBK001.jpg?v=1611740980"},{"product_id":"honsho-kanemasa-g-series-180mm-mukimono","title":"Honsho Kanemasa \"G Series\" Shirogami #3 180mm Mukimono","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA Mukimono has a relatively thin spine and a diamond-shaped blade, which make this knife especially suitable for carving vegetables in Japanese dishes. This Mukimono in the “G Series” is hand-forged with Shirogami #3 steel, heat-treated to 60-61 HRC and a Kasumi finish is added to the grind. The blade is paired with a Marushinogi (D-shaped) handle made of Japanese Magnolia wood and a Buffalo Horn Kuchiwa. \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): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: G-61\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kanto Mukimono\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 #3 (White #3)\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-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\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: 3.8mm\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: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 316mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHonsho Kanemasa\u003c\/em\u003e\" (本匠兼正)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eYasuki Hagane\u003c\/em\u003e\" (安来鋼)\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\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\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":"Default Title","offer_id":38361381404853,"sku":"KSS3KAXUM180DMBK","price":209.9,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS3KAXUM180DMBK001_c23ee19a-1d90-4036-9bbb-3c57173eb21a.jpg?v=1685692766"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-240mm-gyuto","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel, heat-treated to 63 HRC. The knife has excellent fit and finish with an elegant brushed finish and an exquisite Honyaki ripple Hamon line that’s visually pleasing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.\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: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple \u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\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: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ Tsukajiri:\u003c\/span\u003e Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\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\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 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":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":39349359673525,"sku":"IDS3YRXGY240GZNW","price":949.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRXGY240GZNW001_b4954205-3f5a-4a87-a3b1-ef8d75c8d75e.jpg?v=1691742141"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-mt-fuji-full-moon-ripple-mirror-240mm-gyuto-with-blue-stablized-wood-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Mt. Fuji with Full Moon Mirror 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite \u003cmeta charset=\"utf-8\"\u003eMount Fuji full moon ripple hamon that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium wa-handle made of \u003cmeta charset=\"utf-8\"\u003eblue stabilized wood with triple nickel copper ginmaki\u003c\/span\u003e\u003cspan\u003e.\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: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 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)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium 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: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin Honyaki\u003c\/em\u003e\" (堺北辰 本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\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\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 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":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40079317893301,"sku":"IDS3YRFGY240GLOU","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240GLOU001_c48bf45b-e4a3-4188-83c4-1e9fde51c957.jpg?v=1669051330"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-full-mirror-240mm-gyuto-with-blue-stablized-wood-white-resin-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Mt. Fuji with Full Moon Mirror 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite \u003cmeta charset=\"utf-8\"\u003eMount Fuji full moon ripple hamon that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium wa-handle made of \u003cmeta charset=\"utf-8\"\u003eblue stabilized wood and \u003cmeta charset=\"utf-8\"\u003eimitation-ivory with triple nickel copper ginmaki\u003c\/span\u003e\u003cspan\u003e.\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: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 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)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium 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)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 239g (8.43oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin Honyaki\u003c\/em\u003e\" (堺北辰 本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\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\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 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":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40079321006261,"sku":"IDS3YRFGY240GLPW","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240GLPW001_2d2712d7-d44c-4d82-8820-77b36c902bc1.jpg?v=1669051342"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-mirror-240mm-gyuto-with-stabilized-wood-polished-lime-green-acrylic-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple Mirror 240mm Gyuto with Stabilized Wood \/ Polished Lime Green Acrylic Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Honyaki ripple Hamon line that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium western-styled handle \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emade of polished lime colored acrylic and stabilized wood, with mosaic pins as decoration.\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: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 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\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\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: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cmeta charset=\"utf-8\"\u003ePolished Acrylic\u003cmeta charset=\"utf-8\"\u003e \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Lime Green \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Butt: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 270g (9.52oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eSakai Hokushin (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺北辰) is a line of products created by Ikeda Tanrenjo workshop.\u003c\/span\u003e\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\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 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":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40129886683317,"sku":"IDS3YRFGY240CM01","price":1945.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240CM01001.jpg?v=1622779670"},{"product_id":"sakai-takayuki-kasumitogi-shirogami-3-kubota-engraved-yasaka-pagoda-deba","title":"Sakai Takayuki \"Kasumitogi\" Shirogami#3 Michiko Kubota Engraved \"Yasaka Pagoda\" Deba","description":"\u003cp class=\"p1\"\u003eThis Deba by Sakai Takayuki is handcrafted using Shirogami #3 steel, heat-treated to 59-61 HRC. Featured on the front of the blade is a beautiful Yasaka Pagoda engraving created by Sakai master engraver Ms. Michiko Kubota. The blade is paired with an oval-shaped wa-handle made of Japanese ho-wood, with a Kuchiwa made of resin. \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): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eEngraver: Ms. Michiko Kubota\u003c\/li\u003e\n\u003cli\u003eKnife Type: Deba\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 #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 59-61 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: 180mm (7.1\") \/ 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 56mm \/ 59mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 7.4mm \/ 8.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 6.0mm \/ 7.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-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 \/ 141mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 330mm \/ 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 340g (11.99oz) \/ 433g (15.27oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eSakai Takayuki\u003c\/em\u003e\" (堺孝行)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"Kubota \u003cem\u003eEngraved\u003c\/em\u003e\" (彫金 窪田)\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\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 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":"180mm","offer_id":40727217537205,"sku":"STS3KGXDB180VMPK","price":719.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":40727217569973,"sku":"STS3KGXDB210VMPK","price":799.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STS3KGXDB180VMPK001.jpg?v=1729820763"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-mirror-210mm-gyuto-with-ironwood-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple Mirror 210mm Gyuto with Ironwood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Honyaki ripple Hamon line that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium western-styled handle \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emade of desert ironwood, with mosaic pins as decoration.\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: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 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\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\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: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 344mm\u003c\/li\u003e\n\u003cli\u003eWeight: 243g (8.57oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eSakai Hokushin (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺北辰) is a line of products created by Ikeda Tanrenjo workshop.\u003c\/span\u003e\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\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 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":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":41291897340085,"sku":"IDS3YRMGY210WISB","price":1725.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRMGY210WISB001.jpg?v=1635934296"},{"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":"nakagawa-honyaki-shirogami-3-ripple-mirror-210mm-kiritsuke-gyuto","title":"Nakagawa Honyaki Shirogami #3 Ripple Mirror 210mm Kiritsuke Gyuto","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Nakagawa Honyaki Shirogami #3 Ripple Mirror 210mm Kiritsuke Gyuto exemplifies the pinnacle of refined Japanese cutlery, marrying exquisite craftsmanship with elegant design. Its razor-sharp blade, forged from premium Shirogami #3 steel using the traditional honyaki technique, showcases a captivating ripple mirror finish that not only enhances visual allure but also ensures unparalleled cutting precision. The kiritsuke-style blade offers versatile performance, effortlessly handling delicate slicing and intricate dicing with grace. Complementing this masterful blade, the ebony wood handle is expertly wrapped with triple-ginmaki rings, delivering a sophisticated aesthetic while providing a balanced, comfortable grip. Designed for the discerning professional chef, this knife elevates culinary artistry through its perfect fusion of form and function.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\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: 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\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8\u003cspan\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: 138\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 351\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 227\u003cspan\u003eg\u003c\/span\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e(8.01oz)\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEngraved Mark(Front): In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eEngraved Mark(Back): 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":"Default Title","offer_id":42943788220635,"sku":"NGS3YRMKT210GEOK","price":995.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGS3YRMKT210GE3K001_15fa5b4b-ea7f-4cf2-828b-f6e2708c5dbb.jpg?v=1691743042"},{"product_id":"hatsukokoro-nakagawa-shirogami-3-honyaki-mirror-ripple-210mm-kiritsuke-gyuto","title":"Hatsukokoro \/ Nakagawa Shirogami #3 Honyaki Mirror Ripple 210mm Kiritsuke Gyuto","description":"\u003cp\u003eThis is so far the highest end model from Hatsukokoro, showcasing the pinnacle of Japanese craftsmanship from Nakagawa Hamono. It features eye-catching full mirror polishing and an elegant ripple finish on the blade. The choil and spine are expertly ground for optimal aesthetics, and the edge is precision-sharpened for flawless laser cutting.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nakagawa Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNami Ukashi (Ripple)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 200mm (7.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 348mm\u003c\/li\u003e\n\u003cli\u003eWeight: 175g (6.17oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark \u003c\/em\u003e\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (\u003cmeta charset=\"utf-8\"\u003e登録 初心)\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Back): In Japanese Kanji \"\u003cem\u003eNakagawa Made\u003c\/em\u003e\" (中川作)\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa Hamono 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSatoshi Nakagawa (中川 悟志) is a relatively young knifemaker based in the famous city of Sakai in Japan. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木 健一), one of the very best blacksmiths in Japan. As master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Hamono.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45863422427355,"sku":"HKS3YRMKT210GTBK","price":729.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKS3YRMKT210GTBK001.jpg?v=1721795784"}],"url":"https:\/\/burrfectionstore.com\/en-ca\/collections\/steel-shirogami-3.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}