{"title":"Satin Shiage Knives","description":null,"products":[{"product_id":"sakai-takayuki-by-ryky-aus8-gyuto","title":"\"Burrfection Knife\" Sakai Takayuki by Ryky AUS8 240mm Gyuto with Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is Ryky’s first custom-designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.\u003cbr\u003eOn top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki. \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, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\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: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: AUS8\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\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: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Walnut \/ Wenge \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black \/ White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 383mm\u003c\/li\u003e\n\u003cli\u003eWeight: \u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 139g (4.90oz)\u003c\/li\u003e\n\u003cli\u003eWalnut: 141g (4.97oz)\u003c\/li\u003e\n\u003cli\u003eWenge: 144g (5.08oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 158g (5.57oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\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) ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark (Back): Ryky 1 of 200 Launch Edition*\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n*Note: 200 knives are made for each handle type. \"1 of 200 Launch Edition\" is printed on every knife, meaning \"one of two hundred\" out of the same handle type.\u003cbr\u003e\n\u003cul\u003e\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\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\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":"Sakai Takayuki","offers":[{"title":"Teak \/ Black Buffalo Horn","offer_id":34541208797341,"sku":"ST8AZXXGY240GTBL","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Walnut \/ Black Buffalo Horn","offer_id":34541208764573,"sku":"ST8AZXXGY240GWBB","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Wenge \/ Black Buffalo Horn","offer_id":36308672381085,"sku":"ST8AZXXGY240GGBD","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ Black Buffalo Horn","offer_id":34507390681245,"sku":"ST8AZXXGY240GEBK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ White Buffalo Horn","offer_id":31852041175136,"sku":"ST8AZXXGY240GEBW","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ST8AZXXGY240GTBL_001a.jpg?v=1602482991"},{"product_id":"sakai-takayuki-by-ryky-blue-2-gyuto","title":"\"Burrfection Knife\" Sakai Takayuki by Ryky Blue #2 240mm Gyuto with Premium Ebony White Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is Ryky’s first custom-designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.\u003cbr\u003eOn top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki. \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, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\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: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 385mm\u003c\/li\u003e\n\u003cli\u003eWeight: 171g (6.03oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\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) ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark (Back): Ryky 1 of 200 Launch Edition*\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n*Note: 200 knives are made for each handle type. \"1 of 200 Launch Edition\" is printed on every knife, meaning \"one of two hundred\" out of the same handle type.\u003cbr\u003e\n\u003cul\u003e\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\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\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\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/68acRfAq7mI\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"White Buffalo Horn","offer_id":31852476563552,"sku":"STA2SXXGY240GEBW","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STA2SXXGY240GEBW001a.jpg?v=1614570978"},{"product_id":"mcusta-zanmai-hybrid-vg10-petty-with-pakkawood-handle","title":"Mcusta Zanmai \"Hybrid VG10\" Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai Petty has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The \u003c\/span\u003e\u003cspan\u003esolid monosteel\u003c\/span\u003e\u003cspan\u003e blade gives the knife a clean look, and the VG10 steel provides longer edge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3000V \/ HZ2-3001V \/ HZ2-3002V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 90mm (3.5\") \/ 110mm (4.3\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 25mm \/ 26mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \/ 2.0mm \/ 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm \/ 1.7mm \/ 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 115mm \/ 114mm \/ 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 215mm \/ 232mm \/ 273mm\u003c\/li\u003e\n\u003cli\u003eWeight: 78g (2.75oz) \/ 82g (2.89oz) \/ 91g (3.21oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\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":"Mcusta Zanmai","offers":[{"title":"90mm","offer_id":35360894288029,"sku":"ZMVGZXXPT90GPNK","price":148.0,"currency_code":"USD","in_stock":false},{"title":"110mm","offer_id":31853508657248,"sku":"ZMVGZXXPT110GPNK","price":167.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35360894320797,"sku":"ZMVGZXXPT150GPNK","price":183.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXPT90GPNK001a_5aac747a-9dee-455f-9f59-9b2a6b08d5e6.jpg?v=1689840040"},{"product_id":"mcusta-zanmai-supreme-t-vg10-gyuto-with-twisted-handle","title":"Mcusta Zanmai \"Supreme\" 240mm Gyuto with Twisted Handle","description":"\u003cp\u003e\u003cspan\u003eThe Zanmai Supreme T series is known for its refined polish, and the special twisted luxury handle made out pressed and laminated red Pakkawood with a phenol resin coating for superb handling and robustness. The thin profile of the Zanmai means the knife has a lighter handling and is a superb slicer knife in the kitchen. \u003c\/span\u003e\u003cspan\u003eZanmai knives have beautiful polish and unique finish, a result of merging Seki's blade making tradition with innovative technologies.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eSpec:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eArtisan: Marusho\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: VG10 Monosteel\u003c\/li\u003e\n\u003cli\u003eBlade Construction: San Mai\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Dark Red Pakkawood\u003c\/li\u003e\n\u003cli\u003eHandle Length: 151mm\u003c\/li\u003e\n\u003cli\u003eWeight: 215g (7.58oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"三昧\" and Mcusta Zanmai logo, and \"VG10 Steel. Made in Japan\" \u003c\/li\u003e\n\u003cli\u003eComes in a Zanmai wooden gift box\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":31883839471712,"sku":"ZMVGZXXGY240GPNR","price":329.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXGY240GPNR_001_4737c732-b760-42fc-9a49-af5fc73e803b.jpg?v=1668758340"},{"product_id":"mutsumi-hinoura-aogami-2-sujihiki-270mm-with-chestnut-handle","title":"Mutsumi Hinoura Aogami #2 \"Sentsuchi Hyakuren\" Sujihiki 270mm with Chestnut Handle","description":"\u003cp\u003eThis is a limited edition top-of-the-line \"Sentsuchi Hyakuren\" Hinoura Santoku with Aogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura with over 100 years of knife making history. Hinoura is known for their Kurouchi finish typically on white #2 steel, but this time Mutsumi-san has made a small batch of polished blades on blue #2, which are very unique to Hinoura collection and exceeds the \"Hyakuren\" collection as the top-of-the-line Hinoura. The blade has a fine brushed polish, and the charred chestnut handle adds a great character to the knife. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening. Once sold out, we do not expect another delivery of this collection for the next three years. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo, Niigata Perfecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Mutsumi Hinoura\u003c\/li\u003e\n\u003cli\u003eBrand: Hinoura Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujihiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\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-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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\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: 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 139mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 427mm\u003c\/li\u003e\n\u003cli\u003eWeight: 179g (6.31oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Sentsuchi Hyakuren\" literally \"Hammered a thousand times, and forged a hundred times\" (千鎚百煉)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Hinoura Hamono 日野浦 刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHinoura Hamono is a knife making workshop by Tsukasa Hinoura (\u003c\/span\u003e\u003cspan\u003e日野浦 司) \u003c\/span\u003e\u003cspan\u003e\u0026amp; Mutsumi Hinoura \u003c\/span\u003e\u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003e日野浦 睦)\u003c\/span\u003e\u003cspan\u003e, the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.\u003c\/span\u003e\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.\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":"Hinoura Hamono","offers":[{"title":"Default Title","offer_id":31980784025696,"sku":"HNA2SXXSH270VHBK","price":519.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/mXzkLJyZRBSqCezFd11Q_20200218_33_001.jpg?v=1584642115"},{"product_id":"mutsumi-hinoura-aogami-2-santoku-180mm-with-chestnut-handle","title":"Mutsumi Hinoura Aogami #2 \"Sentsuchi Hyakuren\" Santoku 180mm with Chestnut Handle","description":"\u003cp\u003eThis is a limited edition top-of-the-line \"Sentsuchi Hyakuren\" Hinoura Santoku with Aogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura with over 100 years of knife making history. Hinoura is known for their Kurouchi finish typically on white #2 steel, but this time Mutsumi-san has made a small batch of polished blades on blue #2, which are very unique to Hinoura collection and exceeds the \"Hyakuren\" collection as the top-of-the-line Hinoura. The blade has a fine brushed polish, and the charred chestnut handle adds a great character to the knife. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening. Once sold out, we do not expect another delivery of this collection for the next three years. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo, Niigata Perfecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Mutsumi Hinoura\u003c\/li\u003e\n\u003cli\u003eBrand: Hinoura Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\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-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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\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: 2.0mm\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: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 326mm\u003c\/li\u003e\n\u003cli\u003eWeight: 138g (4.86oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Sentsuchi Hyakuren\" literally \"Hammered a thousand times, and forged a hundred times\" (千鎚百煉)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Hinoura Hamono 日野浦 刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHinoura Hamono is a knife making workshop by Tsukasa Hinoura (\u003c\/span\u003e\u003cspan\u003e日野浦 司) \u003c\/span\u003e\u003cspan\u003e\u0026amp; Mutsumi Hinoura \u003c\/span\u003e\u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003e日野浦 睦)\u003c\/span\u003e\u003cspan\u003e, the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.\u003c\/span\u003e\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.\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":"Hinoura Hamono","offers":[{"title":"Default Title","offer_id":31980785336416,"sku":"HNA2SXXSK180VHBK","price":395.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/P33qKUcSJO8WwOkxndA6_20200218_29_001.jpg?v=1584642150"},{"product_id":"mutsumi-hinoura-aogami-2-petty-135mm-with-chestnut-handle","title":"Mutsumi Hinoura Aogami #2 \"Sentsuchi Hyakuren\" Petty 135mm with Chestnut Handle","description":"\u003cp\u003eThis is a limited edition top-of-the-line \"Sentsuchi Hyakuren\" Hinoura petty with Aogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura with over 100 years of knife making history. Hinoura is known for their Kurouchi finish typically on white #2 steel, but this time Mutsumi-san has made a small batch of polished blades on blue #2, which are very unique to Hinoura collection and exceeds the \"Hyakuren\" collection as the top-of-the-line Hinoura. The blade has a fine brushed polish, and the charred chestnut handle adds a great character to the knife. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening. Once sold out, we do not expect another delivery of this collection for the next three years. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo, Niigata Perfecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Mutsumi Hinoura\u003c\/li\u003e\n\u003cli\u003eBrand: Hinoura Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\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-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\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\")\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: 2.3mm\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: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eWeight: 81g (2.85oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Sentsuchi Hyakuren\" literally \"Hammered a thousand times, and forged a hundred times\" (千鎚百煉)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Hinoura Hamono 日野浦 刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHinoura Hamono is a knife making workshop by Tsukasa Hinoura (\u003c\/span\u003e\u003cspan\u003e日野浦 司) \u003c\/span\u003e\u003cspan\u003e\u0026amp; Mutsumi Hinoura \u003c\/span\u003e\u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003e日野浦 睦)\u003c\/span\u003e\u003cspan\u003e, the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.\u003c\/span\u003e\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.\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":"Hinoura Hamono","offers":[{"title":"Default Title","offer_id":31980785860704,"sku":"HNA2SXXPT135VHBK","price":289.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/GQt8Z1TrRDuDvmPrARcz_20200218_28_001.jpg?v=1584642408"},{"product_id":"sakai-takayuki-tokujyo-supreme-shirogami-2-deba-with-magnolia-buffalo-horn-handle","title":"Sakai Takayuki \"Tokujo Supreme\" Shirogami #2 Deba with Buffalo Horn Handle","description":"\u003cp\u003eThis is Takayuki's \"Tokujo Supreme\" line of deba, a hon-Kasumi line using White #2 steel, which is positioned as a premium line above the standard hon-Kasumi line with White #3 steel. \"Tokujyo Supreme\" white #2 deba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 03032\/ 03035 \/ 03036 \/ 03037\u003c\/span\u003e\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 #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon 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: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\") \/ 165mm (6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 50mm \/ 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 7.0mm \/ 7.0mm \/ 7.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 5.6mm \/ 5.9mm \/ 6.1mm\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: 123mm \/ 127mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 287mm \/ 308mm \/ 333mm\u003c\/li\u003e\n\u003cli\u003eWeight: 210g (7.41oz) \/ 234g (8.25oz) \/ 296g (10.44oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Both Side): 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":"105mm","offer_id":43989383151835,"sku":"STS2KXXDB105VMBK","price":229.99,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":32042879451232,"sku":"STS2KXXDB150VMBK","price":241.99,"currency_code":"USD","in_stock":false},{"title":"165mm","offer_id":32042879484000,"sku":"STS2KXXDB165VMBK","price":253.99,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":32042879516768,"sku":"STS2KXXDB180VMBK","price":279.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2KXXDB180VMBK4582226376207_001_b7e75897-2a39-4072-abae-9ef4054d6083.jpg?v=1678066525"},{"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":32055228858464,"sku":"ST8AZXXYG240GR18","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Pearl Scarlet","offer_id":32055228825696,"sku":"ST8AZXXYG240GR19","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Pearl Navy","offer_id":32055229153376,"sku":"ST8AZXXYG240GR20","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Pearl Chartreuse","offer_id":32055228760160,"sku":"ST8AZXXYG240GR21","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Vintage Gold Ink","offer_id":32055228727392,"sku":"ST8AZXXYG240GR22","price":199.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Vintage Metal","offer_id":32055229087840,"sku":"ST8AZXXYG240GR23","price":199.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Ruby Tortoiseshell","offer_id":32055229120608,"sku":"ST8AZXXYG240GR24","price":199.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Tortoiseshell","offer_id":32055228694624,"sku":"ST8AZXXYG240GR25","price":199.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Urumi Silver Stone","offer_id":32055228661856,"sku":"ST8AZXXYG240GR26","price":199.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Navy Tortoiseshell","offer_id":32055228792928,"sku":"ST8AZXXYG240GR27","price":199.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Green Tortoiseshell","offer_id":32055228366944,"sku":"ST8AZXXYG270GR42","price":229.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Matt Ink Black","offer_id":32055228596320,"sku":"ST8AZXXYG270GR29","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Vintage Wood","offer_id":32055229186144,"sku":"ST8AZXXYG270GR30","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Vintage Ebony","offer_id":32055228563552,"sku":"ST8AZXXYG270GR31","price":219.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Pearl 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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-hon-kasumi-gyokuhaku-ko-210mm-gyuto-ks3124-with-magnolia-buffalo-handle-and-masamoto-magnolia-saya-sheath","title":"Masamoto KS 240mm Gyuto (KS3124)","description":"\u003cp\u003eLittle introduction is needed for this highly sought-after gyuto from Masamoto. The KS series is Masamoto's premium Gyukuhaku-ko line. All knives in the the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. \u003c\/p\u003e\n\u003cp\u003eOptional Saya: the optional saya is custom made by Masamoto specifically for your knife, and is not a generic Masamoto saya. Because of this, the saya is snugly fitted, and no pin is needed to secure the saya. \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: Masamoto Sohonten\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: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (70\/30 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #2 (Gyukuhaku-ko \/ White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\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: 2.2mm\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: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 403mm\u003c\/li\u003e\n\u003cli\u003eWeight: 176g (6.20oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTrademark Masamoto Sohonten\u003c\/em\u003e\" (登錄 正本 総本店)\u003c\/li\u003e\n\u003cli\u003eOptional: Custom fitted Magnolia Saya (no pin needed!) made by Masamoto with Masamoto logo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Masamoto Sohonten 正本 総本店\u003c\/strong\u003e\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\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\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"No Saya \/ Black Buffalo Horn","offer_id":32142993522784,"sku":"MSS2ZXXGY240DMBK","price":399.95,"currency_code":"USD","in_stock":false},{"title":"No Saya \/ Marble Buffalo Horn","offer_id":38426107838645,"sku":"MSS2ZXXGY240DMBA","price":419.95,"currency_code":"USD","in_stock":false},{"title":"No Saya \/ White Buffalo Horn","offer_id":38426105708725,"sku":"MSS2ZXXGY240DMBW","price":429.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ Marble Buffalo Horn","offer_id":38426107871413,"sku":"MSS2ZXXGY240DMBA2","price":469.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ Black Buffalo Horn","offer_id":35285091451037,"sku":"MSS2ZXXGY240DMBK2","price":449.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ White Buffalo Horn","offer_id":45817025888475,"sku":"MSS2ZXXGY240DMBW2","price":479.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSS2ZXXGY240DMBK_001_bba37b41-572a-4d1f-b9ec-b1e5d6d21fd3.jpg?v=1733994501"},{"product_id":"tojiro-dp-vg10-210mm-kiritsuke","title":"Tojiro DP VG10 210mm Kiritsuke Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eTojiro’s most popular series. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-796\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKnife Type: Kiritsuke Gyuto\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 59-60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Laminated Composite Wood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 338mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\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":"Tojiro","offers":[{"title":"Default","offer_id":32156653846624,"sku":"TJVGSXXKT210WXSK","price":106.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXKT210WXSK_001a_10508401-330d-4889-8dc7-e2eb0bd62cb1.jpg?v=1726460073"},{"product_id":"tojiro-dp-vg10-180mm-chuka-bocho-cleaver","title":"Tojiro DP VG10 180mm Chuka Bocho","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Chuka Bocho (Japanese made Chinese Cleaver) is a special production run from Tojiro. Based on their regular (larger) F-921\/922 model, but made smaller to a 7 inch blade for easier handling. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. With a relatively high level of fit and finish, VG10 core steel, the DP series offers one of the best , if not THE best value at this price range.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-990\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Chuka Bocho\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 59-60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-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: 180mm (7.1\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 74mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Natural Wood\u003c\/li\u003e\n\u003cli\u003eLength: 102mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 282mm\u003c\/li\u003e\n\u003cli\u003eWeight: 340g (11.99oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003cbr\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":"Tojiro","offers":[{"title":"Default","offer_id":32156655878240,"sku":"TJVGSXXCC180WSXD","price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TJVGSXXCC180WSXD_001_7a3bf34b-eb34-4284-852f-9aecb7974ee5.jpg?v=1678108295"},{"product_id":"ryusen-blazen-sg2-gyuto","title":"Ryusen Blazen R2\/SG2 Gyuto","description":"\u003cp\u003eThe Blazen is Ryuzen's Super Gold II line, hand forged and polished to perfection using SG2 powder steel as core. The knife blade and handle have superb quality look to it, and SG2 steel is heat treated to 63 Rockwell.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThese knives are medium weight with great handling. Out of all knives Ryky tested so far, Ryusen actually makes the best western styled handle out of all the larger knife makers. With these hand forged SG2 blades, superb polish and an overall fine quality look, the Ryusen Blazen offers quite an unmatched value for a SG2 knife at this price point.\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: Ryusen Hamono\u003c\/li\u003e\n\u003cli\u003eModel No.: BZ-104 \/ BZ102\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: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\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 Length: 210mm (8.2\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm \/ 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 117mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 333mm \/ 400mm\u003c\/li\u003e\n\u003cli\u003eWeight: 196g (6.91oz) \/ 303g (10.68oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"Blazen Ryu\" (武礼禅 龍) ; \"Super Gold II Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark (Back): \"Ryusen Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Ryusen Hamono 龍泉刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHitoshi Masutani, the father of Ryusen founder, gained his recognition as the best blade polisher in 1948, after working for 47 years polishing knives. His son Hiroshi Masutani founded Ryusen Hamono in 1953. Hiroshi worked for 67 years sharpening knives at the company he founded, until his death in 2016. He has made Ryusen Hamono one of the leading knife makers in Japan. Hiroshi and his sons (3rd generation Masutani), pushed the boundary of traditional knife making skills by inventing new thermal treatment, blade polishing, press and welding techniques in order to bring new possibilities to blades. Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs in France.\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":"Ryusen Hamono","offers":[{"title":"210mm","offer_id":32289099022432,"sku":"RYR2SXXGY210WPSK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":35614251417757,"sku":"RYR2SXXGY270WPSK","price":469.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/RYR2SXXGY210WPSK_001.jpg?v=1597127693"},{"product_id":"sukenari-zdp-189-santoku-180mm-with-wenge-buffalo-handle","title":"Sukenari ZDP-189 Santoku 180mm with Wenge Buffalo Handle","description":"\u003cp\u003eMany knife enthusiasts have Sukenari ZDP-189 in their wishlists, but the top range ZDP-189 is often quite expensive. \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBeautifully grinded and extremely thin behind the edge, the cutting performance of this knife is simply sensational. \u003c\/span\u003eWe have decided to add this ZDP-189 Santoku with a simple polished finish, which brings down the cost but not the cutting performance. By removing finishes that do not contribute to knife performance, this Sukenari santoku is both affordable and extremely high performing. Production is extremely limited, and wait time is on average one year once sold out.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Toyama-shi, Toyama Prefecture\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eCore Steel Type: ZDP189 \u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eJigane Finish: Polished\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness Level: 67-68 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7\") \/ Actual 185mm\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 2.6mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa Material: Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle Length: 134mm\u003c\/li\u003e\n\u003cli\u003eWeight: 151g (5.32oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Trademark Sukenari ZDP-189\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout ZDP-189 Steel\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eZDP-189 is a super steel from Hitachi, with extremely high carbon and chromium content. The steel can achieve superbly high hardness, enabling some artisans to harden the knife to up to 67HRC. ZDP-189 knives are pricier compared with knives of same style and finish but with a lesser steel. These knives could retain sharpness much longer, but require more experience when it comes to sharpening. Burrfection Store does \u003cspan\u003enot\u003c\/span\u003e recommend sharpening beginners to buy this knife as their first knife.\u003c\/p\u003e\n\u003ch3\u003eAbout Sukenari 佑成\u003c\/h3\u003e\n\u003cp\u003eSukenari (佑成\/すけなり) 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 continuing pushing the envelop 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\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sukenari","offers":[{"title":"Default","offer_id":34560454262941,"sku":"SNZDSXXSK180GGBB","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SNZDSXXSK180GGBB_001.jpg?v=1591471538"},{"product_id":"tojiro-vg10-kurouchi-tsuchime-165mm-nakiri","title":"Tojiro DP VG10 Kurouchi Tsuchime 165mm Nakiri with Magnolia Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Nakiri from Tojiro combines tradition of Kurouchi and Tsuchime finishes with innovative clear coating. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. With a good level of fit and finish, VG10 core steel, this Nakiri offers great values at this price range.\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame-Sanjo, Niigata Prefecture, Japan\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No: F-1113\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel (Clear coating)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTsuchime (Hammered)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 165g (5.82oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan\" \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\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 polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003cbr\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":"Tojiro","offers":[{"title":"Default Title","offer_id":34560898039965,"sku":"TJVGSTKNK165DMPK","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSTKNK165VMPK_001_1e3558ef-9771-40a8-803e-6d95020ea92a.jpg?v=1733990101"},{"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":"tojiro-dp-vg10-240mm-gyuto","title":"Tojiro DP VG10 240mm Gyuto","description":"\u003cp\u003eTojiro’s most popular series. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWinner of Good Design Award \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Tsubame-Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003eModel No.: F-809\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: VG10 Core \/ Cobalt Alloy Cladding\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Polished\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60 +\/-1\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eOverall Length: 365mm\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 2.2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Laminated Composite Wood\u003c\/li\u003e\n\u003cli\u003eWeight: 240g (8.46oz)\u003c\/li\u003e\n\u003cli\u003eMarking: Tojiro logo, \"DP | Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eTojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer \u003c\/span\u003e\u003cspan\u003egreat value for the price\u003c\/span\u003e\u003cspan\u003e. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash and dry with soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":34888284373149,"sku":"TJVGSXXGY240WXSK","price":129.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXGY240WXSK_001_2da5c61d-d3f1-40c2-bd81-d30645baeca1.jpg?v=1731392886"},{"product_id":"tojiro-dp-vg10-gyuto","title":"Tojiro DP VG10 210mm Gyuto","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTojiro’s most popular series. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range. \u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eWinner of Good Design Award\u003c\/strong\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-808\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKnife Type: Gyuto\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 59-60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \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: 1.9mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Laminated Composite Wood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 339mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\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":"Tojiro","offers":[{"title":"Default Title","offer_id":34888329035933,"sku":"TJVGSXXGY210WXSK","price":101.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXGY210WXSK_001_f5b11f58-47c9-4faa-a6ae-ec187fe6f0bd.jpg?v=1737539983"},{"product_id":"sugimoto-cm-carbon-alloy-steel-165mm-nakiri","title":"Sugimoto CM Special Alloy Steel 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis hand-forged, handcrafted Nakiri from Sugimoto has a good level of fit and finish, and more importantly, cuts smoothly due to its beautifully grinded blade. The contrast between the brushed steel and the kasumi finish is very pleasing on the eye. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.\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: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: CM8016\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Special Carbon Alloy Steel (Rust-resistant)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-64 est. HRC\u003cbr\u003e\n\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\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\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: 2.1mm\u003cbr\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)\u003cbr\u003e\n\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: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\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\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default","offer_id":34912844447901,"sku":"SMXXSAXNK165DMPB","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXXSAXNK165DMPB_001.jpg?v=1594119355"},{"product_id":"sugimoto-high-end-line-carbon-steel-150mm-petty","title":"Sugimoto \"High-end Line\" Carbon Steel 150mm Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis \"high-end line\" Sugimoto petty has a hand ground 70\/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high end carbon steel, and carefully hand-crafted with their traditional knife making techniques. This is a high performance petty designed for professional chefs who love carbon steel knives.\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: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 2015\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003cbr\u003e\n\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 (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 est. HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 28mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 105mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 262mm\u003c\/li\u003e\n\u003cli\u003eWeight: 91g (3.21oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tsukiji Tokyo 2015 Made in Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\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\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default","offer_id":34952988426397,"sku":"SMXCMXXPT150WPSK","price":179.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXCMXXPT150WPSK_001.jpg?v=1594120016"},{"product_id":"sugimoto-high-end-line-carbon-steel-gyuto","title":"Sugimoto \"High-end Line\" Carbon Steel Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis \"high-end line\" Sugimoto gyuto has a hand-ground 70\/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high-end carbon steel, and carefully hand-crafted with their traditional knife-making techniques. This is a high-performance gyuto designed for professional chefs who love carbon steel knives.\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: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 2121 \/ 2124\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\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 (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 est. HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\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): 43mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 338mm \/ 371mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz) \/ 229g (8.08oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tsukiji Tokyo\" ; \"2121\" \/ \"2124\" ; \"Made in Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\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\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"210mm","offer_id":34957661044893,"sku":"SMXCMXXGY210WPSK","price":169.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":34957676019869,"sku":"SMXCMXXGY240WPSK","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXCMXXGY210WPSK_001.jpg?v=1594136042"},{"product_id":"sugimoto-super-french-knife-210mm-gyuto","title":"Sugimoto \"Super French Knife\" 210mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Sugimoto gyuto from \"Super French Knife\" series has a hand-ground 70\/30 blade, and a good level of fit and finish. The knife is made with Sugimoto's special alloy steel, and hand-crafted with their traditional knife-making techniques. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.\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: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 7421\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\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 (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Special Carbon Alloy Steel (Rust-resistant)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-64 est. HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003cbr\u003e\n\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: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 337mm\u003c\/li\u003e\n\u003cli\u003eWeight: 141g (4.97oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tokyo Japan 7421\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\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\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default Title","offer_id":34958478573725,"sku":"SMXXMXXGY210WPSK","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXXMXXGY210WPSK_001.jpg?v=1594140136"},{"product_id":"kanetsune-seki-kc-120-aogami-2-gyuto","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese gyutos from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \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: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-122 \/ KC-121\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: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-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\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm \/ 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2mm \/ 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 115mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 335mm \/ 373mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz) \/ 228g (8.04oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\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\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. 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 Aogami Super core. 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":35139158704285,"sku":"KSA2SAXGY210WPSK","price":176.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35139127378077,"sku":"KSA2SAXGY240WPSK","price":183.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXGY210WYSK001_dccd09ca-5af7-4115-9f65-8c6c013131c7.jpg?v=1670575431"},{"product_id":"honsho-kanemasa-e-series-150mm-honesuki","title":"Honsho Kanemasa \"E-Series\" 150mm Honesuki","description":"\u003cp class=\"p1\"\u003e\u003cspan\u003eThese honesuki (boning knives) from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such as those in a busy professional kitchen.\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: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (90\/10 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: SK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\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: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 117mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 266mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.60oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \"\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\" (本匠兼正作)\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\u003cspan style=\"font-weight: 400;\"\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIt 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 90\/10 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 90\/10.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35200887488669,"sku":"KSK4ZXXHS150WPSK","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/KSK4ZXXHS150WPSK001_313c6063-8e82-4b9b-91e0-772da68f935e.jpg?v=1733382298"},{"product_id":"honsho-kanemasa-e-series-180mm-santoku","title":"Honsho Kanemasa \"E-Series\" 180mm Santoku","description":"\u003cp\u003e\u003cspan\u003eThese Santokus from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such as those in a busy professional kitchen.\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: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-762\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003e Double Edged (80:20 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSteel Type: \u003c\/span\u003eSK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: \u003cspan\u003e In Japanese Kanji \"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\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\u003cspan style=\"font-weight: 400;\"\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eIt 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\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80\/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80\/20.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35200943292573,"sku":"KSK4ZXXSK180WPSK","price":99.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXSK180WYSK001.jpg?v=1595877189"},{"product_id":"honsho-kanemasa-e-series-gyuto","title":"Honsho Kanemasa \"E-Series\" Gyuto","description":"\u003cp\u003eThese Gyuto knives from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such those in a busy professional kitchen.\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.: KC-742\/743\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: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (80\/20 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: SK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ \u003cspan\u003e240\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e9.4\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 123mm \/ 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 334mm \/ 368mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz) \/ 210g (7.41oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\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\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80\/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80\/20.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35201115422877,"sku":"KSK4ZXXGY210WPSK","price":99.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35202346647709,"sku":"KSK4ZXXGY240WPSK","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXGY210WYSK_001.jpg?v=1596769438"},{"product_id":"honsho-kanemasa-e-series-petty","title":"Honsho Kanemasa \"E-Series\" Petty","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThese petty knives from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such as those in a busy professional kitchen.\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: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-748\/749\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble Edged (80\/20 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSteel Type: \u003c\/span\u003eSK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ \u003cspan\u003e150\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e5.9\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.5mm \/ 1.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.3mm \/ 1.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 105mm \/ 106mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 231mm \/ 256mm\u003c\/li\u003e\n\u003cli\u003eWeight: 62g (2.19oz) \/ 67g (2.36oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\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\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80\/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80\/20.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"120mm","offer_id":35201174700189,"sku":"KSK4ZXXPT120WPSK","price":61.99,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35202351988893,"sku":"KSK4ZXXPT150WPSK","price":64.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXSK120WYSK_001_59a8a100-6ff9-4518-8be6-b56e09e393d3.jpg?v=1685692725"},{"product_id":"kanetsune-seki-kc-200-santoku-180mm","title":"Seki Kanetsune \"KC-200 Series\" VG10 Santoku 180mm","description":"\u003cp\u003e\u003cspan\u003eThe blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.\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: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-203\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetal Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster\u003c\/span\u003e: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 118mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 297mm \u003c\/li\u003e\n\u003cli\u003eWeight: 171g (6.03oz) \u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\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\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. 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\n\u003cbr\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35201606877341,"sku":"KSVGSDXSK180WRSK","price":139.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSVGSDXSK180WRSK001.jpg?v=1596769430"},{"product_id":"masamoto-ks-usuba","title":"Masamoto KS Shirogami #2 Honkasumi Kanto Usuba","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 usuba 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\u003e180mm\u003c\/td\u003e\n\u003ctd\u003eKS0618\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e195mm\u003c\/td\u003e\n\u003ctd\u003eKS0619\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003ctd\u003eKS0621\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e225mm\u003c\/td\u003e\n\u003ctd\u003eKS0622\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ch3\u003e\n\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\n\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\u003eKnife Type: Kanto Usuba\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: 180mm (7.1\") \/ 195mm (7.7\") \/ 210mm (8.3\") \/225mm (8.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 44mm \/ 49mm \/ 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm \/ 3.7mm \/ 4.2mm \/ 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0mm \/ 3.3mm \/ 3.6mm \/ 4.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan style=\"font-weight: 400;\"\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 Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 137mm \/ 143mm \/ 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 324mm \/ 344mm \/ 364mm \/ 380mm\u003c\/li\u003e\n\u003cli\u003eWeight: 180g (6.35oz) \/ 184g (6.49oz) \/ 250g (8.82oz) \/ 332g (11.71oz)\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\u003cul\u003e\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\u003cp\u003e\u003cb\u003eCutting Surface: \u003c\/b\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\u003cp\u003e\u003cb\u003eSharpening: \u003c\/b\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"180mm (KS0618)","offer_id":35234768224413,"sku":"MSS2KXXUS180DMBK","price":324.95,"currency_code":"USD","in_stock":false},{"title":"195mm (KS0619)","offer_id":35234769436829,"sku":"MSS2KXXUS195DMBK","price":364.95,"currency_code":"USD","in_stock":false},{"title":"210mm (KS0621)","offer_id":35234771271837,"sku":"MSS2KXXUS210DMBK","price":419.95,"currency_code":"USD","in_stock":false},{"title":"225mm (KS0622)","offer_id":35234772222109,"sku":"MSS2KXXUS225DMBK","price":519.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MSS2KXXUS210DMBK_001_decf3991-aec9-4a43-b177-e96d49b340d9.jpg?v=1686638580"},{"product_id":"masamoto-ks-kamagata-usuba","title":"Masamoto KS Shirogami #2 Honkasumi Kamagata Usuba","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 kamagata usuba 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\u003e180mm\u003c\/td\u003e\n\u003ctd\u003eKS0718\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e195mm\u003c\/td\u003e\n\u003ctd\u003eKS0719\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003ctd\u003eKS0721\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kamagata Usuba\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\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: 180mm (7.1\") \/ 195mm (7.7\") \/ 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 47mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm \/ 4.3mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm \/ 3.9mm \/ 4.0mm\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\u003e\u003cspan\u003eD-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eJapanese Magnolia (Ho Wood)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 136mm \/ 139mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 324mm \/ 341mm \/ 362mm\u003c\/li\u003e\n\u003cli\u003eWeight: 176g (6.21oz) \/ 233g (8.22oz) \/ 248g (8.75oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e \u003cem\u003eMasamoto\u003c\/em\u003e \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\u003cul\u003e\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\u003cp\u003e\u003cb\u003eCutting Surface: \u003c\/b\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\u003cp\u003e\u003cb\u003eSharpening: \u003c\/b\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"180mm (KS0718)","offer_id":35234793816221,"sku":"MSS2KXXUK180DMBK","price":344.95,"currency_code":"USD","in_stock":false},{"title":"195mm (KS0719)","offer_id":35234794340509,"sku":"MSS2KXXUK195DMBK","price":384.95,"currency_code":"USD","in_stock":false},{"title":"210mm (KS0721)","offer_id":35234816655517,"sku":"MSS2KXXUK210DMBK","price":438.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MSS2KXXUK195DMBK001.jpg?v=1595781508"},{"product_id":"sakai-takayuki-tokujo-supreme-shirogami-2-165mm-usuba-with-buffalo-horn-handle","title":"Sakai Takayuki \"Tokujo Supreme\" Shirogami #2 165mm Usuba with Buffalo Horn Handle","description":"\u003cp\u003eThis is Takayuki's \"Tokujo Supreme\" line of usuba, a hon-Kasumi line using Shirogami #2 steel, which is positioned as a premium line above the standard hon-Kasumi line with Shirogami #3 steel. \"Tokujyo Supreme\" white #2 usuba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \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, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 03062\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kanto Usuba\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: 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: 165mm (6.5\")\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: 3.9mm\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\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: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 296mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Both Side): 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":"Default Title","offer_id":35275727863965,"sku":"STS2KAXUS165DMBK","price":238.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STS2KAXUS165DMBK001a.jpg?v=1610528992"},{"product_id":"misono-molybdenum-petty","title":"Misono Molybdenum Steel Series Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 534 \/ 531 \/ 532 \/ 533\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 80mm (3.1\") \/ 120mm (4.7\") \/ 130mm (5.1\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 20mm \/ 25mm \/ 28mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.5mm \/ 1.6mm \/ 1.7mm \/ 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.3mm \/ 1.4mm \/ 1.5mm \/ 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 98mm \/ 98mm \/ 98mm \/ 98mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 185mm \/ 222mm \/ 235mm \/ 258mm\u003c\/li\u003e\n\u003cli\u003eWeight: 57g (2.01oz) \/ 68g (2.40oz) \/ 72g (2.54oz) \/ 76g (2.68oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\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. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"80mm","offer_id":35276439290013,"sku":"MO41ZXXPT80WPSK","price":69.0,"currency_code":"USD","in_stock":false},{"title":"120mm","offer_id":35276439322781,"sku":"MO41ZXXPT120WPSK","price":71.0,"currency_code":"USD","in_stock":false},{"title":"130mm","offer_id":35276439355549,"sku":"MO41ZXXPT130WPSK","price":75.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35276439388317,"sku":"MO41ZXXPT150WPSK","price":81.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXPT120WPSK001b.jpg?v=1604299797"},{"product_id":"misono-molybdenum-santoku","title":"Misono Molybdenum Steel Series Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 583 \/ 581\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 160mm (6.3\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \/ 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 108mm \/ 112mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 274mm \/ 303mm\u003c\/li\u003e\n\u003cli\u003eWeight: 137g (4.83oz) \/ 151g (5.33oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\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. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"160mm","offer_id":35276442173597,"sku":"MO41ZXXSK160WPSK","price":149.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":35276442206365,"sku":"MO41ZXXSK180WPSK","price":169.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXSK180WPSK001a.jpg?v=1684159115"},{"product_id":"misono-molybdenum-gyuto","title":"Misono Molybdenum Steel Series Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 511 \/ 512 \/ 513\u003c\/span\u003e\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:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41mm \/ 43mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 1.9mm \/ 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 1.7mm \/ 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 109mm \/ 112mm \/ 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \/ 335mm \/ 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 138g (4.87oz) \/ 153g (5.40oz) \/ 231g (8.15oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\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. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"180mm","offer_id":35276447842461,"sku":"MO41ZXXGY180WPSK","price":96.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":35276455968925,"sku":"MO41ZXXGY210WPSK","price":101.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35276456001693,"sku":"MO41ZXXGY240WPSK","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXGY240WPSK001a.jpg?v=1604297187"},{"product_id":"misono-molybdenum-steel-series-145mm-honesuki-maru-type","title":"Misono Molybdenum Steel Series 145mm Honesuki (Maru-type)","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 542\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki (Maru-type)\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 145mm (5.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 111mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 264mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\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. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"Default Title","offer_id":35276465537181,"sku":"MO41ZXXHS145VPSK","price":108.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXHS145VPSK001a_27e61c85-7d75-4148-917b-7603156b8417.jpg?v=1666263412"},{"product_id":"misono-molybdenum-sujihiki","title":"Misono Molybdenum Steel Series Sujihiki","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 521 \/ 522 \/ 523\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujihiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm (10.6\") \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 38mm \/ 40mm \/ 41mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.1mm \/ 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \/ 1.7mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 112mm \/ 112mm \/ 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368mm \/ 394mm \/ 439mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (4.87oz) \/ 169g (5.40oz) \/ 224g (8.15oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\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. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"240mm","offer_id":35276467994781,"sku":"MO41ZXXSH240WPSK","price":169.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":35276468027549,"sku":"MO41ZXXSH270WPSK","price":199.0,"currency_code":"USD","in_stock":true},{"title":"300mm","offer_id":35276468060317,"sku":"MO41ZXXSH300WPSK","price":249.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXSH300WPSK001a_c35f15b7-5293-45ac-866e-a170876709bd.jpg?v=1694357158"},{"product_id":"kanetsune-seki-kc-120-aogami-2-santoku-165mm","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 165mm Santoku","description":"\u003cp\u003eThese santokus from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \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: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-123\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\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: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\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: 292mm\u003c\/li\u003e\n\u003cli\u003eWeight: 162g (5.71oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\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\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. 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 Aogami Super core. 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":"Default Title","offer_id":35278457897117,"sku":"KSA2SAXSK165WPSK","price":125.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXSK165WYSK001_f8f69e59-5a1e-4f60-a1e8-7652375d520b.jpg?v=1685692490"},{"product_id":"kanetsune-seki-kc-120-aogami-2-petty-150mm","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 150mm Petty","description":"\u003cp\u003eThese petty knives from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \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: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-124\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 105mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 261mm\u003c\/li\u003e\n\u003cli\u003eWeight: 85g (3.00oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\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\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. 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 Aogami Super core. 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":"Default","offer_id":35329747353757,"sku":"KSA2SAXPT150WPSK","price":89.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXPT150WYSK001_713329b8-7618-42fe-907d-51d72cfbb9f9.jpg?v=1670575387"},{"product_id":"masamoto-vg-gyuto","title":"Masamoto VG Series Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70\/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: VG5021 \/ VG5024\u003c\/span\u003e\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: \u003cspan\u003eMonosteel (Stamped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eHyper Molybdenum \u003c\/span\u003e\u003cspan\u003eVanadium Stainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\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): 47mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Duracon® POM\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 114mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 327mm \/ 369mm\u003c\/li\u003e\n\u003cli\u003eWeight: 174g (6.14oz) \/ 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): \"\u003cem\u003eHyper-Molybdenum-Vanadium\u003c\/em\u003e\"\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"210mm (VG5021)","offer_id":35476766851229,"sku":"MS1AZXXGY210WRSK","price":186.99,"currency_code":"USD","in_stock":false},{"title":"240mm (VG5024)","offer_id":35476766883997,"sku":"MS1AZXXGY240WRSK","price":218.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MS1AZXXGY210WRSK001a_ab4ea479-93f3-41b0-a198-e512cb04cd22.jpg?v=1729051901"},{"product_id":"masamoto-santoku-vg5218","title":"Masamoto VG Series 180mm Santoku","description":"\u003cp\u003e\u003cspan\u003eThe knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70\/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: VG5218\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel (Stamped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eHyper Molybdenum \u003c\/span\u003e\u003cspan\u003eVanadium Stainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Duracon® POM\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 299mm\u003c\/li\u003e\n\u003cli\u003eWeight: 166g (5.86oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): \"\u003cem\u003eHyper-Molybdenum-Vanadium\u003c\/em\u003e\"\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"Default Title","offer_id":35476936556701,"sku":"MS1AZXXSK180WRSK","price":179.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MS1AZXXSK180WDPK001.jpg?v=1596553616"},{"product_id":"masamoto-vg-petty","title":"Masamoto VG Series Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70\/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: \u003cmeta charset=\"utf-8\"\u003eVG6312 \/ VG6315\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel (Stamped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eHyper Molybdenum \u003c\/span\u003e\u003cspan\u003eVanadium Stainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm \/ 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \/ 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm \/ 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan\u003e-shaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Duracon® POM\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 106mm \/ 107mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 234mm \/ 265mm\u003c\/li\u003e\n\u003cli\u003eWeight: 81g (2.86oz) \/ 105g (3.70oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): \"\u003cem\u003eHyper-Molybdenum-Vanadium\u003c\/em\u003e\"\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWash and dry with a soft sponge, and safely store after use. 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"120mm","offer_id":36196732797085,"sku":"MS1AZXXPT120WRSK","price":127.95,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35477090664605,"sku":"MS1AZXXPT150WRSK","price":133.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MS1AZXXPT150WDPK001a_2b5685a1-8283-4a42-af04-503451e2ab6c.jpg?v=1686638559"},{"product_id":"masamoto-honesuki-vg5614","title":"Masamoto VG Series 145mm Honesuki","description":"\u003cp\u003e\u003cspan\u003eThe knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70\/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: VG5614\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel (Stamped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eHyper Molybdenum \u003c\/span\u003e\u003cspan\u003eVanadium Stainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 145mm (5.7\")\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: 2.4mm\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\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Duracon® POM\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 270mm\u003c\/li\u003e\n\u003cli\u003eWeight: 175g (6.17oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): \"\u003cem\u003eHyper-Molybdenum-Vanadium\u003c\/em\u003e\"\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\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"Default Title","offer_id":35477157740701,"sku":"MS1AZXXHS145WRSK","price":185.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MS1AZXXHS145WRSK001.jpg?v=1596554359"},{"product_id":"masamoto-ct-series-gyuto","title":"Masamoto CT Series Gyuto","description":"\u003cp\u003eMasamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70\/30 double-bevel edge and hand-sharpened to perfect sharpness.  The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: CT5021 \/ CT5024\u003c\/span\u003e\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: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Japanese High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\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): 46mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan\u003e-\u003c\/span\u003e\u003cspan\u003eS\u003c\/span\u003e\u003cspan\u003ehaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Red \u003cspan\u003eSandalwood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 118mm \/ 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 339mm \/ 370mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz) \/ 212g (7.48oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): In Japanese Kanji \"\u003cem\u003eThe Best\u003c\/em\u003e\" (最上)\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"210mm (CT5021)","offer_id":35483109327005,"sku":"MSXCZXXGY210WDCB","price":169.99,"currency_code":"USD","in_stock":false},{"title":"240mm (CT5024)","offer_id":35483366424733,"sku":"MSXCZXXGY240WDCB","price":184.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSXCZXXGY210WDCB001b_7948deb1-b27b-4c08-9a38-391e22e62c2f.jpg?v=1729052013"},{"product_id":"masamoto-santoku-ct5218","title":"Masamoto CT Series 180mm Santoku","description":"\u003cp\u003e\u003cspan\u003eMasamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70\/30 double-bevel edge and hand-sharpened to perfect sharpness.  The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: CT5218\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Japanese High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan\u003e-\u003c\/span\u003e\u003cspan\u003eS\u003c\/span\u003e\u003cspan\u003ehaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Red \u003cspan\u003eSandalwood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 168g (5.93oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): In Japanese Kanji \"\u003cem\u003eThe Best\u003c\/em\u003e\" (最上)\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\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"Default Title","offer_id":35483539308701,"sku":"MSXCZXXSK180WDCB","price":163.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MSXCZXXSK180WDCB001a_3d87f1a1-ceca-4de8-b612-c28b41a3f093.jpg?v=1673954958"},{"product_id":"masamoto-ct-petty","title":"Masamoto CT Series Petty","description":"\u003cp\u003e\u003cspan\u003eMasamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70\/30 double-bevel edge and hand-sharpened to perfect sharpness.  The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip. \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: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: CT6312 \/ CT6315\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Japanese High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 27mm \/ 27mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.6mm \/ 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.3mm \/ 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-S\u003cspan\u003ehaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Red Sandalwood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 105mm \/ 105mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 235mm \/ 261mm\u003c\/li\u003e\n\u003cli\u003eWeight: 78g (2.75oz) \/ 85g (3.00oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): In Japanese Kanji \"\u003cem\u003eThe Best\u003c\/em\u003e\" (最上)\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"120mm (CT6312)","offer_id":35483728838813,"sku":"MSXCZXXPT120WDCK","price":99.99,"currency_code":"USD","in_stock":false},{"title":"150mm (CT6315)","offer_id":35483749974173,"sku":"MSXCZXXPT150WDCK","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSXCZXXPT120WDCK001a_fcc74fca-2d68-4463-b37d-dbc521dadaea.jpg?v=1729051999"},{"product_id":"masamoto-honesuki-ct5614","title":"Masamoto CT Series 145mm Honesuki","description":"\u003cp\u003e\u003cspan\u003eMasamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70\/30 double-bevel edge and hand-sharpened to perfect sharpness.  The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip. \u003cbr\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): \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\u003eModel No.: CT5614\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Japanese High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 145mm (5.7\")\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: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan\u003e-\u003c\/span\u003e\u003cspan\u003eS\u003c\/span\u003e\u003cspan\u003ehaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Red \u003cspan\u003eSandalwood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 272mm\u003c\/li\u003e\n\u003cli\u003eWeight: 148g (5.22oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): In Japanese Kanji \"\u003cem\u003eThe Best\u003c\/em\u003e\" (最上)\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 the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\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\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"Default Title","offer_id":35495638859933,"sku":"MSXCZXXHS145WDCB","price":159.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MSXCZXXHS145WDCB001_c9fd44cc-8849-4fc0-968a-ebcaca1feaac.jpg?v=1686628692"},{"product_id":"mcusta-zanmai-hybrid-vg10-gyuto","title":"Mcusta Zanmai \"Hybrid VG10\" Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Zanmai gyuto has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The solid monosteel blade gives the knife a clean look, and the VG10 steel provides longer edge retention. The unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3005V \/ HZ2-3007V\u003c\/span\u003e\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:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\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): 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm \/ 2.2mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 129mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 351mm \/ 387mm\u003c\/li\u003e\n\u003cli\u003eWeight: 181g (6.38oz) \/ 212g (7.48oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, 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\u003cb\u003eSharpening: \u003c\/b\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":"Mcusta Zanmai","offers":[{"title":"210mm","offer_id":37694147068085,"sku":"ZMVGZXXGY210GPNK","price":243.0,"currency_code":"USD","in_stock":true},{"title":"240mm","offer_id":35511986258077,"sku":"ZMVGZXXGY240GPNK","price":304.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ZMVGZXXGY240GPNK001a_b7d00fdc-a4a8-4c5b-a942-1e20ac270c07.jpg?v=1733800913"},{"product_id":"mcusta-zanmai-hybrid-vg10-180mm-santoku","title":"Mcusta Zanmai \"Hybrid VG10\" 180mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai santoku has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The \u003c\/span\u003e\u003cspan\u003esolid monosteel\u003c\/span\u003e\u003cspan\u003e blade gives the knife a clean look, and the VG10 steel provides longer edge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3003V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal) \u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 324mm\u003c\/li\u003e\n\u003cli\u003eWeight: 163g (5.75oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\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":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35512853299357,"sku":"ZMVGZXXSK180GPNK","price":217.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXSK180GPNK001b.jpg?v=1604460156"},{"product_id":"mcusta-zanmai-hybrid-vg10-sujihiki","title":"Mcusta Zanmai \"Hybrid VG10\" Sujihiki","description":"\u003cp\u003e\u003cspan\u003eThis Zanmai sujihiki has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The \u003c\/span\u003e\u003cspan\u003esolid monosteel\u003c\/span\u003e\u003cspan\u003e blade gives the knife a clean look, and the VG10 steel provides longer edge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3010V \/ HZ2-3011V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujihiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \/ 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 130mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 379mm \/ 416mm\u003c\/li\u003e\n\u003cli\u003eWeight: 159g (5.61oz) \/ 190g (6.70oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\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":"Mcusta Zanmai","offers":[{"title":"240mm","offer_id":35513446236317,"sku":"ZMVGZXXSH240GPNK","price":304.0,"currency_code":"USD","in_stock":true},{"title":"270mm","offer_id":35513492537501,"sku":"ZMVGZXXSH270GPNK","price":340.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXSH240GPNK_001.jpg?v=1681282211"},{"product_id":"mcusta-zanmai-hybrid-vg10-nakiri","title":"Mcusta Zanmai \"Hybrid VG10\" 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai nakiri has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The \u003c\/span\u003e\u003cspan\u003esolid monosteel\u003c\/span\u003e\u003cspan\u003e blade gives the knife a clean look, and the VG10 steel provides longer edge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \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\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3008V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 308mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\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":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35514374815901,"sku":"ZMVGZXXNK165GPNK","price":234.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXNK165GPNK001a.jpg?v=1604460072"}],"url":"https:\/\/burrfectionstore.com\/en-gb\/collections\/finish-satin.oembed?page=13","provider":"Burrfection Store","version":"1.0","type":"link"}