{"title":"Kaishin Knives","description":null,"products":[{"product_id":"kaishin-saku-shirogami-2-kamagata-usuba-w-octagonal-magnolia-handle","title":"Kaishin-Saku Shirogami #2 Kamagata Usuba","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a kamagata Usuba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 usuba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kamagata Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ \u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e80\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e7.1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\") \/ 210mm (8.3\") \/ \u003cmeta charset=\"utf-8\"\u003e225mm (8.6\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 45mm \/ 49mm \/ 54mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 4.3mm \/ 4.4mm \/ 4.9mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.7mm \/ 3.8mm \/ 4.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e135\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e144\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e320\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e357\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 380mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz) \u003cspan data-mce-fragment=\"1\"\u003e\/ 200g (7.05oz) \/ 249g (8.78oz) \/ 330g (11.64oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin Made\u003c\/em\u003e\" (魁心作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"165mm","offer_id":38156510068917,"sku":"NMS2KAXUK165GMBK","price":229.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":38156510101685,"sku":"NMS2KAXUK180GMBK","price":259.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":38156510167221,"sku":"NMS2KAXUK210GMBK","price":339.0,"currency_code":"USD","in_stock":false},{"title":"225mm","offer_id":38166897098933,"sku":"NMS2KAXUK225GMBK","price":379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2KAXUK180GMBK001.jpg?v=1609873082"},{"product_id":"kaishin-thin-series-ginsan-wa-gyuto","title":"Kaishin \"Thin Series\" Ginsan (Silver #3) Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eThis \"thin series\" wa-gyuto is a \"laser\" knife, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe grind is quite smooth, \u003c\/span\u003e\u003cspan\u003ewith good thinness\u003c\/span\u003e\u003cspan\u003e behind-the-edge and quality sharpening matching the price range of this series\u003c\/span\u003e\u003cspan\u003e. The polish is done to a higher standard than most \u003c\/span\u003e\u003cspan\u003eother knives of this cost, so the knife is very enjoyable to use.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMore importantly, Kaishin's magnolia wood handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of \u003c\/span\u003e\u003cspan\u003esuperb\u003c\/span\u003e\u003cspan\u003e value for money.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003ePremium Handle Option: \u003c\/strong\u003eFor a premium look, go for Sugi Fuki-urushi handle which is made by experienced Japanese urushi artisans with the finest sugi wood of Japan. Paired with the best blonde buffalo horn, this handle takes many hours to make by hand with the skilled labor of repeatedly applying lacquer with a cotton cloth to showcase the beautiful grains of Sugi wood. It is supplied in very limited quantity. \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-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): 46mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm \/ 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e2.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e2\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \/ Sugi with Wiped Urushi\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blond\/Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 140mm \/ 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 364mm \/ 392mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith Magnolia Handle: 156\u003c\/span\u003eg (5.50oz) \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e163\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eg (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e5.75\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eoz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eSugi \u003cmeta charset=\"utf-8\"\u003eHandle: 178\u003c\/span\u003eg (6.28oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cem\u003eGinsan\u003c\/em\u003e\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"210mm \/ Magnolia","offer_id":38156593889461,"sku":"NMG3SXXGY210GMBA","price":237.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Magnolia","offer_id":38156602507445,"sku":"NMG3SXXGY240GMBA","price":254.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Sugi Fuki-urushi","offer_id":38166745645237,"sku":"NMG3SXXGY210GXBA","price":337.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Magnolia","offer_id":45373558849755,"sku":"NMG3SXXGY270GMBA","price":409.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NMG3SXXGY240GMBA001_c6d02225-c76c-455a-b266-881332d928f1.jpg?v=1713511501"},{"product_id":"kaishin-thin-series-ginsan-165mm-wa-santoku","title":"Kaishin \"Thin Series\" Ginsan (Silver #3) 165mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eThis \"thin series\" wa-santoku is a \"laser\" knife, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe grind is quite smooth, \u003c\/span\u003e\u003cspan\u003ewith good thinness\u003c\/span\u003e\u003cspan\u003e behind-the-edge and quality sharpening matching the price range of this series\u003c\/span\u003e\u003cspan\u003e. The polish is done to a higher standard than most \u003c\/span\u003e\u003cspan\u003eother knives of this cost, so the knife is very enjoyable to use.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMore importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of \u003c\/span\u003e\u003cspan\u003esuperb\u003c\/span\u003e\u003cspan\u003e value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\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: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eBlond\/Marble\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 131mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 137g (4.83oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156669288629,"sku":"NMG3SXXSK165GMBA","price":215.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMG3SXXSK165GMBA001.jpg?v=1609875028"},{"product_id":"kaishin-thin-series-ginsan-wa-petty","title":"Kaishin \"Thin Series\" Ginsan (Silver #3) 135mm Petty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis \"thin series\" wa-petty knife is a \"laser\" knife, hand-forged, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003cmeta charset=\"utf-8\"\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003cmeta charset=\"utf-8\"\u003eThe grind is quite smooth, with good thinness behind-the-edge and quality sharpening matching the price range of this series. The polish is done to a higher standard than most other knives of this cost, so the knife is very enjoyable to use. More importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of superb value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\")\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: 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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eBlond\/Marble\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 269mm\u003c\/li\u003e\n\u003cli\u003eWeight: 61g (2.15oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156669976757,"sku":"NMG3SXXPT135GMBA","price":134.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMG3SXXPT135GMBA001_d3c8d46f-e30b-4248-9b13-00ab8d7fc78a.jpg?v=1668682673"},{"product_id":"kaishin-thin-series-aogami-super-wa-petty","title":"Kaishin \"Thin Series\" Aogami Super 135mm Petty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eThis \"thin series\" wa-petty is a \"laser\" knife, hand-forged, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen, using \u003cmeta charset=\"UTF-8\"\u003eAogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The grind is quite smooth, with good thinness behind-the-edge and quality sharpening matching the price range of this series. The polish is done to a higher standard than most other knives of this cost, so the knife is very enjoyable to use. More importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of superb value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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 Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\")\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: 2.1mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blond Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 270mm\u003c\/li\u003e\n\u003cli\u003eWeight: 60g (2.12oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Super\u003c\/em\u003e\" (青紙スーパー)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\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\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156749897909,"sku":"NMASSXXPT135GMBA","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMASSXXPT135GMBA001_80c05e0e-3caa-4f3a-b80d-69cbafd15ee4.jpg?v=1668682629"},{"product_id":"kaishin-thin-series-aogami-super-165mm-wa-santoku","title":"Kaishin \"Thin Series\" Aogami Super 165mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis \"thin series\" wa-santoku is a \"laser\" knife, hand-forged, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen, using \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The grind is quite smooth, with good thinness behind-the-edge and quality sharpening matching the price range of this series. The polish is done to a higher standard than most other knives of this cost, so the knife is very enjoyable to use. More importantly, Kaishin's magnolia wood handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of superb value for money.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePremium Handle Option: \u003c\/strong\u003eFor a premium look, go for Sugi Fuki-urushi handle which is made by experienced Japanese urushi artisans with the finest sugi wood of Japan. Paired with the best blonde buffalo horn, this handle takes many hours to make by hand with the skilled labor of repeatedly applying lacquer with a cotton cloth to showcase the beautiful grains of Sugi wood. It is supplied in very limited quantity. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: 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 Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\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: 2.5mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \/ Sugi with Wiped Urushi\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blond Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 311mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith Magnolia\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eHandle: \u003c\/span\u003e130g (4.59oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eSugi \u003cmeta charset=\"utf-8\"\u003eHandle\u003cmeta charset=\"utf-8\"\u003e: 1\u003c\/span\u003e38g (4.87oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Super\u003c\/em\u003e\" (青紙スーパー)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\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\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":"Nakamura Hamono","offers":[{"title":"Magnolia","offer_id":38156754157749,"sku":"NMASSXXSK165GMBA","price":199.0,"currency_code":"USD","in_stock":false},{"title":"Sugi Fuki-urushi","offer_id":38166749544629,"sku":"NMASSXXSK165GXBA","price":309.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMASSXXSK165GMBA001_096a88f4-2ded-413d-ad23-d58ca341d585.jpg?v=1676269956"},{"product_id":"kaishin-thin-series-aogami-super-wa-kiritsuke","title":"Kaishin \"Thin Series\" Aogami Super Kiritsuke Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis \"thin series\" kiritsuke gyuto is a \"laser\" knife, hand-forged, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen, using \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The grind is quite smooth, with good thinness behind-the-edge and quality sharpening matching the price range of this series. The polish is done to a higher standard than most other knives of this cost, so the knife is very enjoyable to use. More importantly, Kaishin's magnolia handle comes with a marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of superb value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke\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 Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm \/ 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 140mm\u003cmeta charset=\"utf-8\"\u003e \/ 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 365mm \/ 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 146g (5.15oz) \/ 171g (6.03oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Super\u003c\/em\u003e\" (青紙スーパー)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\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\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":"Nakamura Hamono","offers":[{"title":"210mm","offer_id":38156759990453,"sku":"NMASSXXKT210GMBA","price":236.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":38167645683893,"sku":"NMASSXXKT240GMBA","price":286.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMASSXXKT210GMBA001_1ce1d878-ec0c-47b3-9fc2-0ee841ae31e5.jpg?v=1668682661"},{"product_id":"kaishin-thin-series-aogami-super-wa-gyuto","title":"Kaishin \"Thin Series\" Aogami Super Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis \"thin series\" wa-gyuto is a \"laser\" knife, hand-forged, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen, using \u003c\/span\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAogami Super core steel, heat-treated to 64 HRC for extraordinary edge retention. The grind is quite smooth, with good thinness behind-the-edge and quality sharpening matching the price range of this series. The polish is done to a higher standard than most other knives of this cost, so the knife is very enjoyable to use. More importantly, Kaishin's magnolia wood handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of superb value for money.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003ePremium Handle Option: \u003c\/strong\u003eFor a premium look, go for Sugi Fuki-urushi handle which is made by experienced Japanese urushi artisans with the finest sugi wood of Japan. Paired with the best blonde buffalo horn, this handle takes many hours to make by hand with the skilled labor of repeatedly applying lacquer with a cotton cloth to showcase the beautiful grains of Sugi wood. It is supplied in very limited quantity. \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e (9.4\")\u003c\/span\u003e\n\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: 2.5mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e2.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ 2\u003cmeta charset=\"utf-8\"\u003e.2mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \/ Sugi with Wiped Urushi\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 140mm \/ \u003cspan data-mce-fragment=\"1\"\u003e140mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 367mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e 399mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eWith Magnolia Handle :147g (5.19oz) \/ 173g (6.10oz)\u003c\/li\u003e\n\u003cli\u003eSugi with Wiped Urushi: 169g (5.96oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Super\u003c\/em\u003e\" (青紙スーパー)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\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\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":"Nakamura Hamono","offers":[{"title":"210mm \/ Magnolia","offer_id":38156773228725,"sku":"NMASSXXGY210GMBA","price":229.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Magnolia","offer_id":38156784009397,"sku":"NMASSXXGY240GMBA","price":255.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Sugi Fuki-urushi","offer_id":38166822191285,"sku":"NMASSXXGY210GXBA","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMASSXXGY240GMBA001_364b01b3-db40-429b-b1ae-8af9bea70679.jpg?v=1676269943"},{"product_id":"kaishin-shirogami-2-kurouchi-petty-w-octagonal-rosewood-red-ferrule-handle","title":"Kaishin Shirogami #2 Kurouchi Petty with Rosewood Handle","description":"\u003cp\u003e\u003cspan\u003eHandcrafted with Shirogami #2 core steel, the Kaishin Kurouchi series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade \u003c\/span\u003eFinishes:\u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm \/ 33mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm \/ 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e2.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e0\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Red W\u003cspan data-mce-fragment=\"1\"\u003eood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 115mm \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e15\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 273mm \/ 283mm\u003c\/li\u003e\n\u003cli\u003eWeight: 95g (3.35oz) \/ 98g (3.46oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"135mm","offer_id":38156858065077,"sku":"NMS2SKAPT135GSWR","price":205.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":38156871041205,"sku":"NMS2SKAPT150GSWR","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2SKAPT135GSWR001_5d084fa8-d88f-4a96-93b7-c310c08c0fb4.jpg?v=1676269968"},{"product_id":"kaishin-shirogami-2-kurouchi-165mm-santoku-w-octagonal-rosewood-red-ferrule-handle","title":"Kaishin Shirogami #2 Kurouchi 165mm Santoku with Rosewood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKurouchi\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade \u003c\/span\u003eFinishes:\u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (3.5\")\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: 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Red W\u003cspan data-mce-fragment=\"1\"\u003eood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 128\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 317mm\u003c\/li\u003e\n\u003cli\u003eWeight: 157g (5.54oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156882346165,"sku":"NMS2SKASK165GSWR","price":179.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2SKASK165GSWR001_338074c0-f06a-4d51-86af-a3402079ea77.jpg?v=1668682682"},{"product_id":"kaishin-shirogami-2-kurouchi-165mm-nakiri-w-octagonal-rosewood-red-ferrule-handle","title":"Kaishin Shirogami #2 Kurouchi 165mm Nakiri with Rosewood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKurouchi\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade \u003c\/span\u003eFinishes:\u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Red W\u003cspan data-mce-fragment=\"1\"\u003eood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 128\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 315mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156892700853,"sku":"NMS2SKANK165GSWR","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2SKANK165GSWR001.jpg?v=1609877834"},{"product_id":"kaishin-shirogami-2-kurouchi-gyuto-w-octagonal-rosewood-red-ferrule-handle","title":"Kaishin Shirogami #2 Kurouchi 210mm Gyuto with Rosewood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKurouchi\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade \u003c\/span\u003eFinishes:\u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.0\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Red W\u003cspan data-mce-fragment=\"1\"\u003eood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 140\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 374mm\u003c\/li\u003e\n\u003cli\u003eWeight: 203g (7.16oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156911575221,"sku":"NMS2SKAGY210GSWR","price":319.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2SKAGY210GSWR001_0b11c45f-a49c-41d8-9eed-b07cd8854acb.jpg?v=1668682693"},{"product_id":"kisuke-x-kaishin-shirogami-2-hon-warikomi-kurouchi-tsuchime-150mm-petty","title":"Kisuke x Kaishin Shirogami #2 Hon-Warikomi Kurouchi Tsuchime 150mm Petty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \"Kisuke x Kaishin\" knives are handcrafted by master blacksmith Kisuke Manaka to be sold by Nakamura Hamano. They are identical to the Kisuke knives sold by Manaka Hamono except the box which is Kaishin. Each blade is engraved with Manaka kanji and logo. Using Shirogami #2 as core steel, Kisuke-san heat-treated the blade to 62-63 HRC for superb edge retention. The signature Kisuke tsuchime finish is one of the most interesting tsuchime finishes you'll find. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe beautiful distal tapering and edge geometry ensure a smooth cutting performance, while the quality treated shirogami core gives you superb sharpening pleasure.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kisuke Manaka 間中貴輔\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: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eTsuchime\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\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: 3.7mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Yew \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blond Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eYew: 102g (3.60oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 112g (3.95oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke Manaka \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e間中貴輔\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is a master blacksmith of Saitama prefecture of Japan, the 5th generation craftsman of the renowned Manaka Hamono Tanrenjo. Founded in the 5th year of the Meiji era, the Manaka family has been making blades and chef knives for nearly 150 years. Kisuke-san's is known for his outstanding blade finish, including some of the most unique tsuchime and suminagashi finishes we have seen.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"Ebony","offer_id":38157191053493,"sku":"NMS2SKTPT150GEBA","price":279.0,"currency_code":"USD","in_stock":false},{"title":"Yew","offer_id":38157202849973,"sku":"NMS2SKTPT150GFBA","price":237.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood","offer_id":45373561340123,"sku":"NMS2SKTPT150GSWK","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NMS2SKTPT150GSWK001.jpg?v=1714465433"},{"product_id":"kisuke-x-kaishin-shirogami-2-hon-warikomi-kurouchi-tsuchime-210mm-gyuto","title":"Kisuke x Kaishin Shirogami #2 Hon-Warikomi Kurouchi Tsuchime 210mm Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \"Kisuke x Kaishin\" knives are handcrafted by master blacksmith Kisuke Manaka to be sold by Nakamura Hamano. They are identical to the Kisuke knives sold by Manaka Hamono except the box which is Kaishin. Each blade is engraved with Manaka kanji and logo. Using Shirogami #2 as core steel, Kisuke-san heat-treated the blade to 62-63 HRC for superb edge retention. The signature Kisuke tsuchime finish is one of the most interesting tsuchime finishes you'll find. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe beautiful distal tapering and edge geometry ensure a smooth cutting performance, while the quality treated shirogami core gives you superb sharpening pleasure.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Kisuke Manaka 間中貴輔\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: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless 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\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eTsuchime\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 44mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Yew \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blond Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 378mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eYew: 174g (6.14oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 201g (7.09oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKisuke\u003c\/em\u003e\" (貴輔)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kisuke Manaka \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e間中貴輔\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eKisuke Manaka is a master blacksmith of Saitama prefecture of Japan, the 5th generation craftsman of the renowned Manaka Hamono Tanrenjo. Founded in the 5th year of the Meiji era, the Manaka family has been making blades and chef knives for nearly 150 years. Kisuke-san's is known for his outstanding blade finish, including some of the most unique tsuchime and suminagashi finishes we have seen.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e\u003cspan\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. 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":"Nakamura Hamono","offers":[{"title":"Yew","offer_id":38157217366197,"sku":"NMS2SKTGY210GFBA","price":339.0,"currency_code":"USD","in_stock":false},{"title":"Ebony","offer_id":38157217398965,"sku":"NMS2SKTGY210GEBA","price":379.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood","offer_id":45373562093787,"sku":"NMS2SKTGY210GSWK","price":439.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NMS2SKTGY210GSWK001.jpg?v=1714465430"},{"product_id":"kaishin-saku-shirogami-2-edo-usuba-w-octagonal-magnolia-handle","title":"Kaishin-Saku Shirogami #2 Edo Usuba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is an Edo Usuba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 usuba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Edo Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e (White #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\u003cspan\u003eBlade Finish: Kasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ \u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e80\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e7.1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\") \/ 210mm (8.3\") \/ 225mm (8.6\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003cmeta charset=\"utf-8\"\u003e45mm\u003cmeta charset=\"utf-8\"\u003e \/ 50mm \/ 54mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 4.2mm\u003cmeta charset=\"utf-8\"\u003e \/ 4.7mm \/ 5.2mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ 3.1mm\u003cmeta charset=\"utf-8\"\u003e \/ 4.0mm \/ 4.4mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e135\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e144\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e317\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003e358\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 380mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 154g (5.43oz)\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ 207g (7.30oz)\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \/ 270g (9.52oz)\u003cmeta charset=\"utf-8\"\u003e \/ 343g (12.10oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin Made\u003c\/em\u003e\" (魁心作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNakamura Hamono Kogei is a young company founded in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created its original brand “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"165mm","offer_id":38167884759221,"sku":"NMS2KAXUS165GMBK","price":229.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":38167889608885,"sku":"NMS2KAXUS180GMBK","price":259.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":38167889641653,"sku":"NMS2KAXUS210GMBK","price":339.0,"currency_code":"USD","in_stock":false},{"title":"225mm","offer_id":38167889674421,"sku":"NMS2KAXUS225GMBK","price":389.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2KAXUS165GMBK001.jpg?v=1610014790"},{"product_id":"kaishin-akatsuki-aogami-2-kyomen-finish-kiritsuke-yanagiba-w-saya","title":"Kaishin \"Akatsuki\" Aogami #2 Mirror Kiritsuke Yanagiba with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Kiritsuke Yanagiba from Kaishin's \"Akatsuki\" series is hand-forged with Aogami #2 core steel for superb edge retention. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Kanji hand-chiselled on a mirror polished blade, a beautiful Hon Kasumi polish on the bevel and \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ean exquisite honyaki ripple hamon line on the back of the blade, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue#2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35\u003cspan data-mce-fragment=\"1\"\u003emm \/ 37mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.3\u003cspan data-mce-fragment=\"1\"\u003emm \/ 4.3mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.4mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e140\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 418\u003cspan data-mce-fragment=\"1\"\u003emm \/ 456mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 197g (6.95oz) \/ 225\u003cspan data-mce-fragment=\"1\"\u003eg (7.94oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin Akatsuki\u003c\/em\u003e\" (魁心暁)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eEngraved mark (Back): In Japanese Kanji \"\u003ci\u003eAogami Steel\u003c\/i\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e(青鋼)\u003c\/li\u003e\n\u003cli\u003eIncludes Custom fitted \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMagnolia\u003c\/span\u003e Saya\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361569788085,"sku":"NMA2KMAKY270GMBK","price":495.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361528926389,"sku":"NMA2KMAKY300GMBK","price":519.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMA2KMAKY300GMBK007.jpg?v=1611742658"},{"product_id":"kaishin-akatsuki-aogami-2-kyomen-finish-sakimaru-takohiki-w-saya","title":"Kaishin \"Akatsuki\" Aogami #2 Mirror Sakimaru Takohiki with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Takohiki from Kaishin's \"Akatsuki\" series is hand-forged with Aogami #2 core steel for superb edge retention. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Kanji hand-chiselled on a mirror polished blade, a beautiful Hon Kasumi polish on the bevel and \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ean exquisite honyaki ripple hamon line on the back of the blade, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue#2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 29\u003cspan data-mce-fragment=\"1\"\u003emm \/ 30mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3\u003cspan data-mce-fragment=\"1\"\u003emm \/ 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 2.9mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e138\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 146mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 414\u003cspan data-mce-fragment=\"1\"\u003emm \/ 453mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 150g (5.29oz) \/ 180\u003cspan data-mce-fragment=\"1\"\u003eg (6.35oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin Akatsuki\u003c\/em\u003e\" (魁心暁)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eEngraved mark (Back): In Japanese Kanji \"\u003ci\u003eAogami Steel\u003c\/i\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e(青鋼)\u003c\/li\u003e\n\u003cli\u003eIncludes Custom fitted \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMagnolia\u003c\/span\u003e Saya\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361538986165,"sku":"NMA2KMAST270GMBK","price":529.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361539018933,"sku":"NMA2KMAST300GMBK","price":589.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMA2KMAST300GMBK006.jpg?v=1611742698"},{"product_id":"kaishin-akatsuki-aogami-2-kyomen-finish-yanagiba-w-saya","title":"Kaishin \"Akatsuki\" Aogami #2 Mirror Yanagiba with Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Yanagiba from Kaishin's \"Akatsuki\" series is hand-forged with Aogami #2 core steel for superb edge retention. \u003cmeta charset=\"utf-8\"\u003eWith Kanji hand-chiselled on a mirror polished blade, a beautiful Hon Kasumi polish on the bevel and \u003cmeta charset=\"utf-8\"\u003ean exquisite honyaki ripple hamon line on the back of the blade, this knife is an absolutely beautiful piece for those looking for not only the maximum sharpness, but also high aesthetic value in a knife. \u003cstrong data-mce-fragment=\"1\"\u003eFor right-hand use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue#2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33\u003cspan data-mce-fragment=\"1\"\u003emm \/ 35mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: \u003cspan data-mce-fragment=\"1\"\u003e4.0mm \/ 4.3mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.4mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.6mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e141\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 420\u003cspan data-mce-fragment=\"1\"\u003emm \/ 459mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 188g (6.63oz) \/ 220\u003cspan data-mce-fragment=\"1\"\u003eg (7.76oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark (Front): In Japanese Kanji \"\u003cem\u003eKaishin Akatsuki\u003c\/em\u003e\" (魁心暁)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eEngraved mark (Back): In Japanese Kanji \"\u003ci\u003eAogami Steel\u003c\/i\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"\u003c\/span\u003e(青鋼)\u003c\/li\u003e\n\u003cli\u003eIncludes Custom fitted \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMagnolia\u003c\/span\u003e Saya\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361548718261,"sku":"NMA2KMAYG270GMBK","price":469.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361562841269,"sku":"NMA2KMAYG300GMBK","price":489.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMA2KMAYG300GMBK007.jpg?v=1611742724"},{"product_id":"kaishin-saku-shirogami-2-yanagiba-w-octagonal-magnolia-handle","title":"Kaishin-Saku Shirogami #2 Yanagiba","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a Yanagiba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 yanagiba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Kasumi\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 27\u003cspan data-mce-fragment=\"1\"\u003e0mm (10.6\") \/ 300mm (11.8\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33\u003cspan data-mce-fragment=\"1\"\u003emm \/ 36mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: \u003cspan data-mce-fragment=\"1\"\u003e4.4mm \/ 4.2mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.7mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: \u003cspan data-mce-fragment=\"1\"\u003e140\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 415\u003cspan data-mce-fragment=\"1\"\u003emm \/ 455mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 199g (7.02oz) \/ 229\u003cspan data-mce-fragment=\"1\"\u003eg (8.08oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin Made\u003c\/em\u003e\" (魁心作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"270mm","offer_id":38361556680885,"sku":"NMS2KAXYG270GMBK","price":279.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":38361562579125,"sku":"NMS2KAXYG300GMBK","price":319.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2KAXYG270GMBK001.jpg?v=1641958960"},{"product_id":"kaishin-ginsan-silver-3-damascus-kiritsuke-gyuto","title":"Kaishin Ginsan (Silver #3) Damascus Kiritsuke Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis Kiritsuke Gyuto is a \"laser\" knife, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe grind is quite smooth, \u003c\/span\u003e\u003cspan\u003ewith good thinness\u003c\/span\u003e\u003cspan\u003e behind-the-edge and quality sharpening matching the price range of this series\u003c\/span\u003e\u003cspan\u003e. The polish is done to a higher standard than most \u003c\/span\u003e\u003cspan\u003eother knives of this cost, so the knife is very enjoyable to use.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMore importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of \u003c\/span\u003e\u003cspan\u003esuperb\u003c\/span\u003e\u003cspan\u003e value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 230mm (9.1\") ／260mm (10.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm \/ 3.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhite\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 141mm \/ 141mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 388mm \/ 418mm\u003c\/li\u003e\n\u003cli\u003eWeight: 224g (7.90oz) \/ 252g (8.88oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark (Back):  In Japanese Kanji \"\u003cem\u003eGinsan\u003c\/em\u003e\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"240mm","offer_id":45373579034843,"sku":"NMG3SDXKT240GMBA","price":439.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":45373579067611,"sku":"NMG3SDXKT270GMBA","price":469.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-ginsan-silver-3-damascus-kiritsuke-gyuto-240mm-001.jpg?v=1713945041"},{"product_id":"kaishin-ginsan-silver-3-damascus-gyuto","title":"Kaishin Ginsan (Silver #3) Damascus Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Gyuto is a \"laser\" knife, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe grind is quite smooth, \u003c\/span\u003e\u003cspan\u003ewith good thinness\u003c\/span\u003e\u003cspan\u003e behind-the-edge and quality sharpening matching the price range of this series\u003c\/span\u003e\u003cspan\u003e. The polish is done to a higher standard than most \u003c\/span\u003e\u003cspan\u003eother knives of this cost, so the knife is very enjoyable to use.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMore importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of \u003c\/span\u003e\u003cspan\u003esuperb\u003c\/span\u003e\u003cspan\u003e value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDamascus\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 200mm (7.9\") \/ 230mm (9.1\")\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: 3.4mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm \/ 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhite\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 350mm \/ 380mm\u003c\/li\u003e\n\u003cli\u003eWeight: 189g (6.66oz) \/ 203g (7.12oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark (Back): In Japanese Kanji \"Ginsan\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"210mm","offer_id":45373579100379,"sku":"NMG3SDXGY210GMBA","price":389.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":45373579133147,"sku":"NMG3SDXGY240GMBA","price":429.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-ginsan-silver-3-damascus-gyuto-210mm-001.jpg?v=1713945723"},{"product_id":"kaishin-ginsan-silver-3-damascus-165mm-santoku","title":"Kaishin Ginsan (Silver #3) Damascus 165mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003eThis \"thin series\" wa-santoku is a \"laser\" knife, handcrafted and hand-sharpened by a team of traditional artisans and craftsmen. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith Ginsan (Silver #3) steel, you get similar hardness and some of the characteristics of Shirogami #2, but with stainless \/ rust resistance properties, making this knife much easier to maintain. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe grind is quite smooth, \u003c\/span\u003e\u003cspan\u003ewith good thinness\u003c\/span\u003e\u003cspan\u003e behind-the-edge and quality sharpening matching the price range of this series\u003c\/span\u003e\u003cspan\u003e. The polish is done to a higher standard than most \u003c\/span\u003e\u003cspan\u003eother knives of this cost, so the knife is very enjoyable to use.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMore importantly, Kaishin's magnolia handle comes with a blonde\/marble buffalo horn kuchiwa, something less seen in knives of this budget range. Overall this is a knife of \u003c\/span\u003e\u003cspan\u003esuperb\u003c\/span\u003e\u003cspan\u003e value for money.\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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDamascus\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 155mm (6.1\")\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: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhite\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 299mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (4.83oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark (Back): In Japanese Kanji \"Ginsan\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373579198683,"sku":"NMG3SDXSK165GMBA","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-ginsan-silver-3-damascus-165mm-santoku-001.jpg?v=1713946864"},{"product_id":"kaishin-ginsan-silver-3-kurosome-damascus-165mm-santoku","title":"Kaishin Ginsan (Silver #3) Kurosome Damascus 165mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003eFeaturing the addition of Kurosome(Black-dying) to the finishing, this Santoku elevates the popular Ginsan (Silver #3) series with a dark aesthetic rarely seen in other knives. A subtle orange hue can be seen when viewing the blade at different angles. The elegant white buffalo horn kuchiwa creates a striking contrast between the blade and handle. Only 1 unit availabe, highly collectible.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eHRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eKurosome\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDamascus\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 155mm (6.1\")\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: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhite\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 299mm\u003c\/li\u003e\n\u003cli\u003eWeight: 145g (5.11oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark(Back): In Japanese Kanji \"\u003cem\u003eGinsan\u003c\/em\u003e\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.\u003c\/p\u003e\n\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":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373580411099,"sku":"NMG3SDESK165GMBA","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-ginsan-silver-3-kurosome-damascus-165mm-santoku-001.jpg?v=1713926587"},{"product_id":"kaishin-miyazaki-kajiya-tsubaki-ginsan-silver-3-nashiji-kasumi-210mm-gyuto","title":"Kaishin \/ Miyazaki-Kajiya \"Tsubaki\" Ginsan (Silver #3) Nashiji Kasumi 210mm Gyuto","description":"\u003cp\u003eThis knife showcases impeccable craftsmanship with its exceptional hand-chiselled signature and camellia flower stamp. The low maintenance and easy-to-sharpen Ginsan steel make it a top choice for those who prefer stainless knives. The Nashiji (pear-skin) and Kasumi finishing lend a minimalist aesthetic, perfectly complementing the white buffalo born ferrule. Its substantial weight, wide blade, thick spine, and superior tapering grinding provide a weighted feeling when using this workhorse of a knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Goto Islands, Nagasaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eWorkshop: Miyazaki Kajiya\u003c\/li\u003e\n\u003cli\u003eCraftsmen: Haruo Miyazaki 宮崎 春生\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\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJigane (Cladding): \u003cspan data-mce-fragment=\"1\"\u003eStainless Steel\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNashiji\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 362\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 181g (6.38\u003cspan\u003eoz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (front): In Japanese Kanji \"Kaishin\" (魁心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Front): Camellia flower\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Back): In Japanese Kanji \"Miyazaki Forged\" (宮崎鍛冶)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Miyazaki Kajiya 宮崎鍛冶屋\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop, Miyazaki Kajiya (宮崎鍛冶屋).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMiyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCutting Surface:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\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":"Miyazaki Kajiya","offers":[{"title":"Default Title","offer_id":45373589029083,"sku":"NMG3SNKGY210GMBA","price":409.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-miyazaki-kajiya-tsubaki-ginsan-silver-3-nashiji-kasumi-210mm-gyuto-001.jpg?v=1713926917"},{"product_id":"kaishin-miyazaki-kajiya-tsubaki-aogami-super-kurouchi-damascus-210mm-gyuto","title":"Kaishin \/ Miyazaki-Kajiya \"Tsubaki\" Aogami Super Kurouchi Damascus 210mm Gyuto","description":"\u003cp\u003eThis knife features exceptional hand-chiselled signature and a camellia flower stamp, showcasing impeccable craftsmanship. With the addition of Kurouchi and Damascus finishing, it has become one of the most visually appealing Japanese knives in our inventory. Its substantial weight, wide blade, thick spine, and superior tapering grinding, offer the best cutting performance and make it a beloved symbol of Japanese expertise. The pinnacle of robust and rustic knife design.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Goto Islands, Nagasaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eWorkshop: Miyazaki Kajiya\u003c\/li\u003e\n\u003cli\u003eCraftsmen: Haruo Miyazaki 宮崎 春生\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\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHagane (Core Steel): Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJigane (Cladding): \u003cspan data-mce-fragment=\"1\"\u003eSoft Iron\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 202g (7.12\u003cspan\u003eoz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (front): In Japanese Kanji \"Kaishin\" (魁心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Front): Camellia flower\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Back): In Japanese Kanji \"Miyazaki Forged\" (宮崎鍛冶)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Miyazaki Kajiya 宮崎鍛冶屋\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop, Miyazaki Kajiya (宮崎鍛冶屋).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMiyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCutting Surface:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\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":"Miyazaki Kajiya","offers":[{"title":"Default Title","offer_id":45373589127387,"sku":"NMASSKDGY210GMBA","price":499.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-miyazaki-kajiya-tsubaki-aogami-super-kurouchi-damascus-210mm-gyuto-001.jpg?v=1713926861"},{"product_id":"kaishin-miyazaki-kajiya-tsubaki-aogami-2-kurouchi-damascus-210mm-gyuto","title":"Kaishin \/ Miyazaki-Kajiya \"Tsubaki\" Aogami #2 Kurouchi Damascus 210mm Gyuto","description":"\u003cp\u003eThis knife features exceptional hand-chiselled signature and a camellia flower stamp, showcasing impeccable craftsmanship. With the addition of Kurouchi and Damascus finishing, it has become one of the most visually appealing Japanese knives in our inventory. Its substantial weight, wide blade, thick spine, and superior tapering grinding, offer the best cutting performance and make it a beloved symbol of Japanese expertise. The pinnacle of robust and rustic knife design.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Goto Islands, Nagasaki Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eWorkshop: Miyazaki Kajiya\u003c\/li\u003e\n\u003cli\u003eCraftsmen: Haruo Miyazaki 宮崎 春生\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\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHagane (Core Steel): Aogami Super\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eJigane (Cladding): \u003cspan data-mce-fragment=\"1\"\u003eSoft Iron\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 216mm (8.5\")\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: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 4.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368\u003cspan\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 212g (7.47\u003cspan\u003eoz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark (front): In Japanese Kanji \"Kaishin\" (魁心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Front): Camellia flower\u003c\/li\u003e\n\u003cli\u003eStamp Mark (Back): In Japanese Kanji \"Miyazaki Forged\" (宮崎鍛冶)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Miyazaki Kajiya 宮崎鍛冶屋\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaruo Miyazaki is one of young generation blacksmiths in Japan. Graduated from high school, Miyazaki went to Fukuoka to learn from Master Toshio Ohba whom initially turned him down. With perseverance and determination, Miyazaki was finally accepted and trained for 5 years learning all details of knife-making. After that, he has returned to his hometown Goto Islands to open his own workshop, Miyazaki Kajiya (宮崎鍛冶屋).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMiyazaki is a firm believer of craftsmanship that comprises of hundred years of human wisdom, which cannot be replaced by machinery despite the efficiency. Made to last for years, all knives from Miyazaki Kajiya have a Camellia flower stamp on the blade as a signature of his dedicated work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/p\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\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCutting Surface:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\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":"Miyazaki Kajiya","offers":[{"title":"Default Title","offer_id":45373589192923,"sku":"NMA2SKDGY210GMBA","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-miyazaki-kajiya-tsubaki-aogami-2-kurouchi-damascus-210mm-gyuto-001.jpg?v=1713926793"},{"product_id":"kaishin-shirogami-2-kurouchi-kasumi-240mm-sujihiki","title":"Kaishin Shirogami #2 Kurouchi Kasumi 240mm Sujihiki","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 5.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003c\/li\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eKuchiwa: White Buffalo Horn\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLength: 145\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003emm\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOverall Length: 406mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWeight: 183g (6.45oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Kaishin\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eK\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan\u003eis a young company\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efounded\u003c\/span\u003e\u003cspan\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan\u003eits\u003c\/span\u003e\u003cspan\u003e original brand\u003c\/span\u003e\u003cspan\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373591781595,"sku":"NMS2SKASH240GMBA","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-shirogami-2-kurouchi-kasumi-240mm-sujihiki-001.jpg?v=1714011802"},{"product_id":"kaishin-shirogami-2-kurouchi-kasumi-240mm-gyuto","title":"Kaishin Shirogami #2 Kurouchi Kasumi 240mm Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 \u003cspan data-mce-fragment=\"1\"\u003eHRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Finishes\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 240mm (9.4\")\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: 4.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWhite\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 141mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 405mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eK\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan\u003eis a young company\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efounded\u003c\/span\u003e\u003cspan\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan\u003eits\u003c\/span\u003e\u003cspan\u003e original brand\u003c\/span\u003e\u003cspan\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373591814363,"sku":"NMS2SKAGY240GMBA","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-shirogami-2-kurouchi-kasumi-240mm-gyuto-001.jpg?v=1714012762"},{"product_id":"kaishin-shirogami-2-kurouchi-kasumi-165mm-nakiri","title":"Kaishin Shirogami #2 Kurouchi Kasumi 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eKuchiwa: White Buffalo Horn\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLength: 135\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003emm\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOverall Length: 324mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWeight: 168g (5.92oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Kaishin\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eK\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan\u003eis a young company\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efounded\u003c\/span\u003e\u003cspan\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan\u003eits\u003c\/span\u003e\u003cspan\u003e original brand\u003c\/span\u003e\u003cspan\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373591847131,"sku":"NMS2SKANK165GMBA","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-shirogami-2-kurouchi-kasumi-165mm-nakiri-001.jpg?v=1714012407"},{"product_id":"kaishin-shirogami-2-kurouchi-kasumi-135mm-petty","title":"Kaishin Shirogami #2 Kurouchi Kasumi 135mm Petty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: 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): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 135mm (5.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 32mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eKuchiwa: White Buffalo Horn\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLength: 115\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003emm\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOverall Length: 270mm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWeight: 88g (3.10oz)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Kaishin\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eK\u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan\u003eis a young company\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003efounded\u003c\/span\u003e\u003cspan\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan\u003eits\u003c\/span\u003e\u003cspan\u003e original brand\u003c\/span\u003e\u003cspan\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373592305883,"sku":"NMS2SKAPT135GMBA","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-shirogami-2-kurouchi-kasumi-135mm-petty-001.jpg?v=1714010357"},{"product_id":"kaishin-aogami-2-kurouchi-kasumi-240mm-sujihiki","title":"Kaishin Aogami #2 Kurouchi Kasumi 240mm Sujihiki","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Aogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the Aogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63\u003cspan data-mce-fragment=\"1\"\u003e HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.3mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 144mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 410mm\u003c\/li\u003e\n\u003cli\u003eWeight: 165g (5.82oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark(Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373593714907,"sku":"NMA2SKASH240GMBA","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-aogami-2-kurouchi-kasumi-240mm-sujihiki-001.jpg?v=1714014202"},{"product_id":"kaishin-aogami-2-kurouchi-kasumi-165mm-nakiri","title":"Kaishin Aogami #2 Kurouchi Kasumi 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Aogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the Aogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 \u003cspan data-mce-fragment=\"1\"\u003e HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.8mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 161g (5.67oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark(Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373594042587,"sku":"NMA2SKANK165GMBA","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-aogami-2-kurouchi-kasumi-165mm-nakiri-001.jpg?v=1714013732"},{"product_id":"kaishin-aogami-2-kurouchi-kasumi-150mm-petty","title":"Kaishin Aogami #2 Kurouchi Kasumi 150mm Petty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHandcrafted with Aogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan\u003eKurouchi\u003c\/span\u003e\u003cspan\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the Aogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a magnolia handle with a white buffalo horn. Overall this knife represents one of the best values out of this price range.  \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): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\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\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 \u003cspan data-mce-fragment=\"1\"\u003e HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 33mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 285mm\u003c\/li\u003e\n\u003cli\u003eWeight: 94g (5.11oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003cli\u003eStamp mark(Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":45373594108123,"sku":"NMA2SKAPT150GMBA","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/kaishin-aogami-2-kurouchi-kasumi-150mm-petty-001.jpg?v=1714013133"}],"url":"https:\/\/burrfectionstore.com\/en-ie\/collections\/brand-kaishin.oembed?page=2","provider":"Burrfection Store","version":"1.0","type":"link"}