{"title":"Kyusakichi Knives","description":null,"products":[{"product_id":"yoshida-hamono-aogami-2-kurouchi-150mm-petty","title":"Kyusakichi \/ Yoshida Hamono Aogami #2 Kurouchi 150mm Petty","description":"\u003cp\u003eThis Aogami #2 Petty is for those who are on a budget but want to try a handcrafted carbon steel knife. This knife offers some rudimentary level of grinding \/ tapering. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this petty is nevertheless an entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Taku, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kyusakichi\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshida Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 28mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 113mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 274mm\u003c\/li\u003e\n\u003cli\u003eWeight: 63g (2.22oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" (青紙)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshida Hamono 吉田刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eYoshida Hamono is a family-run knife-making workshop founded by Seiji Yoshida (吉田清司) in 1946 in Saga Prefecture of Japan. Despite not being located in traditional Japanese knife-making cities like Sakai and Echizen, Yoshida have always been willing to catch up with the latest technology. In early 1970s they expanded to a large scale production and invested in modern machinery to meet a growing demand from all over Japan. This investment has also allowed them to clad their own steel rather than ordering it pre-laminated, so they are able to make their own knives from start to finish, with a consistent quality assurance.\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\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":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":42841166905563,"sku":"YDA2SKAPT150VMPK","price":54.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YDASSKAPT150VMPK001_d23bcbe7-df99-4749-872a-3b1d41e06ee1.jpg?v=1733988669"},{"product_id":"吉田刃物-青紙二鋼-黒打-朴柄-菜切165","title":"Kyusakichi \/ Yoshida Hamono Aogami #2 Kurouchi 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Aogami #2 nakiri knife is for those who are on a budget but want to try a handcrafted carbon steel knife. This knife offers some \u003c\/span\u003e\u003cspan\u003erudimentary\u003c\/span\u003e\u003cspan\u003e level of grinding \/ tapering\u003c\/span\u003e\u003cspan\u003e. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003enakiri\u003c\/span\u003e\u003cspan\u003e is nevertheless an entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening.\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): Taku, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kyusakichi\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshida Hamono\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): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\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: 3.3mm\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: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 150g (5.29oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" (青紙)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshida Hamono 吉田刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYoshida Hamono is a family-run knife-making workshop founded by Seiji Yoshida (吉田清司) in 1946 in Saga Prefecture of Japan. Despite not being located in traditional Japanese knife-making cities like Sakai and Echizen, Yoshida have always been willing to catch up with the latest technology. In early 1970s they expanded to a large scale production and invested in modern machinery to meet a growing demand from all over Japan. This investment has also allowed them to clad their own steel rather than ordering it pre-laminated, so they are able to make their own knives from start to finish, with a consistent quality assurance.\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\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":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":42841174868187,"sku":"YDA2SKANK165VMPK","price":57.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YDASSKANK165VMPK001_0a9d817c-3fa8-4d81-aee0-9d1b323596cb.jpg?v=1672222527"},{"product_id":"yoshida-hamono-aogami-2-kurouchi-240mm-gyuto","title":"Kyusakichi \/ Yoshida Hamono Aogami #2 Kurouchi Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Aogami #2 gyuto is for those who are on a budget but want to try a handcrafted carbon steel knife. This knife offers some \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erudimentary\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e level of grinding \/ tapering\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this \u003c\/span\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003egyuto\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is nevertheless an entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening.\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): Taku, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kyusakichi\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshida Hamono\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 #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 132mm \/ \u003cspan data-mce-fragment=\"1\"\u003e132mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 352mm \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e382mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz) \/ \u003cspan data-mce-fragment=\"1\"\u003e173g (6.10oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" (青紙)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshida Hamono 吉田刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYoshida Hamono is a family-run knife-making workshop founded by Seiji Yoshida (吉田清司) in 1946 in Saga Prefecture of Japan. Despite not being located in traditional Japanese knife-making cities like Sakai and Echizen, Yoshida have always been willing to catch up with the latest technology. In early 1970s they expanded to a large scale production and invested in modern machinery to meet a growing demand from all over Japan. This investment has also allowed them to clad their own steel rather than ordering it pre-laminated, so they are able to make their own knives from start to finish, with a consistent quality assurance.\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\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":"Yoshida Hamono","offers":[{"title":"210mm","offer_id":42939309457627,"sku":"YDA2SKAGY210VMPK","price":73.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42841178669275,"sku":"YDA2SKAGY240VMPK","price":87.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YDASSKAGY240VMPK001_c22026f2-2911-47f1-a368-6c1f924ebfb4.jpg?v=1729052026"},{"product_id":"kyusakichi-yoshida-hamono-aogami-2-kurouchi-180mm-santoku","title":"Kyusakichi \/ Yoshida Hamono Aogami #2 Kurouchi 180mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Aogami #2 santoku knife is for those who are on a budget but want to try a handcrafted carbon steel knife. This knife offers some \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erudimentary\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e level of grinding \/ tapering\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this \u003c\/span\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003esantoku\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is nevertheless an entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening.\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): Taku, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kyusakichi\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshida Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\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: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: \u003cspan data-mce-fragment=\"1\"\u003e322mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 142\u003cspan data-mce-fragment=\"1\"\u003eg (5.01oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" (青紙)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshida Hamono 吉田刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eYoshida Hamono is a family-run knife-making workshop founded by Seiji Yoshida (吉田清司) in 1946 in Saga Prefecture of Japan. Despite not being located in traditional Japanese knife-making cities like Sakai and Echizen, Yoshida have always been willing to catch up with the latest technology. In early 1970s they expanded to a large scale production and invested in modern machinery to meet a growing demand from all over Japan. This investment has also allowed them to clad their own steel rather than ordering it pre-laminated, so they are able to make their own knives from start to finish, with a consistent quality assurance.\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\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":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":42939301331163,"sku":"YDA2SKASK180VMPK","price":57.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YDA2SKASK180VMPK001_d91d5e50-c2de-488e-b0b6-b10b1ae8c9cb.jpg?v=1672222540"},{"product_id":"kyusakichi-yoshida-hamono-aogami-2-kurouchi-240mm-sujihiki","title":"Kyusakichi \/ Yoshida Hamono Aogami #2 Kurouchi 240mm Sujihiki","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Aogami #2 sujihiki knife is for those who are on a budget but want to try a handcrafted carbon steel knife. This knife offers some \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003erudimentary\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e level of grinding \/ tapering\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this \u003c\/span\u003e\u003cspan mce-data-marked=\"1\" data-mce-fragment=\"1\"\u003esujihiki\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is nevertheless an entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening.\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): Taku, Saga Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kyusakichi\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshida Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujihiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: \u003cspan data-mce-fragment=\"1\"\u003e382mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 118\u003cspan data-mce-fragment=\"1\"\u003eg (4.16oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" (青紙)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshida Hamono 吉田刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eYoshida Hamono is a family-run knife-making workshop founded by Seiji Yoshida (吉田清司) in 1946 in Saga Prefecture of Japan. Despite not being located in traditional Japanese knife-making cities like Sakai and Echizen, Yoshida have always been willing to catch up with the latest technology. In early 1970s they expanded to a large scale production and invested in modern machinery to meet a growing demand from all over Japan. This investment has also allowed them to clad their own steel rather than ordering it pre-laminated, so they are able to make their own knives from start to finish, with a consistent quality assurance.\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\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":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":42939313619163,"sku":"YDA2SKASH240VMPK","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YDA2SKASH240VMPK001.jpg?v=1654844578"}],"url":"https:\/\/burrfectionstore.com\/en-ie\/collections\/brand-kyusakichi.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}