{"title":"Knife Type · Gyuto 牛刀","description":null,"products":[{"product_id":"kato-yoshimi-r2-damasucus-gyuto-with-birch-wood-handle","title":"Yoshimi Kato R2\/SG2 Black Damascus Gyuto with Birch Wood Handle","description":"\u003cp\u003eHandcrafted Kato Yoshimi R2\/SG2 Black Damascus gyuto, with an equally special limited edition hand-crafted birch wood handle made by the renowned Japanese knife handle maker Sadao Nishihara.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Kurosome Damascus (Etched Black)\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") or 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eHandle Material: Birch wood\u003c\/li\u003e\n\u003cli\u003eHandle craftsman: Sadao Nishihara \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Sadao Nishihara \u003cspan\u003e西原 定男\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSadao Nishihara is a renowned knife handle maker in Japan. His wood handles, using finest quality ironwood, birch wood or cherry wood, have known to be one of the most ergonomic and beautifully crafted knife handles in Japan. Mr. Sadao, aged over 80, has now retired, and have been making a very limited small number of handles each year for Kato Yoshimi due to their close relationship. His handle makes this knife a highly collectable and sought after item.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Grey \/ 210","offer_id":31373420822624,"sku":"KAR269GY210B002","price":539.99,"currency_code":"USD","in_stock":false},{"title":"Purple \/ 240","offer_id":31373424820320,"sku":"KAR269GY240B001","price":599.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/R2_69_Layers_Damasucus_Gyuto_240_Birch_Wood_Handle_001.jpg?v=1585689768"},{"product_id":"kato-yoshimi-r2-damasucus-gyuto-with-iron-wood-handle","title":"Yoshimi Kato R2\/SG2 Black Damascus 240mm Gyuto with Ironwood Handle","description":"\u003cp\u003eHandcrafted Kato Yoshimi R2\/SG2 Black Damascus gyuto, with an equally special limited edition hand-crafted desert ironwood handle made by the renowned Japanese knife handle maker Sadao Nishihara.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched) \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): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eCraftsman: Sadao Nishihara\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 381mm\u003c\/li\u003e\n\u003cli\u003eWeight: 228g (8.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark: In Japanese Kanji \"\u003cem\u003eEchizen Forged Knife\u003c\/em\u003e\" (越前打刃物)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Yoshimi Kato","offers":[{"title":"Default","offer_id":31373424328800,"sku":"KYR2SDEGY240WISD","price":589.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2SDEGY240WISD_001.jpg?v=1599703147"},{"product_id":"kato-yoshimi-r2-gyuto-with-cherry-wood-handle","title":"Yoshimi Kato R2\/SG2 Tsuchime Gyuto with Cherry Wood Handle","description":"\u003cp\u003eHandcrafted Kato Yoshimi R2\/SG2 gyuto with a Tsuchime (hand hammered) finish, and an equally special limited edition hand-crafted cherry wood handle made by the renowned Japanese knife handle maker Sadao Nishihara.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \/ 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eCraftsman: Sadao Nishihara\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Cherry wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 119mm \/ 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 341mm \/ 382mm\u003c\/li\u003e\n\u003cli\u003eWeight: 201g (7.09oz) \/ 238g (8.40oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark: In Japanese Kanji \"\u003cem\u003eEchizen Forged Knife\u003c\/em\u003e\" (越前打刃物)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Yoshimi Kato","offers":[{"title":"210mm","offer_id":31568655974496,"sku":"KYR2STXGY210WCSB","price":449.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":31373424853088,"sku":"KYR2STXGY240WCSB","price":519.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2STXGY210WCSB001a.jpg?v=1612941658"},{"product_id":"kato-yoshimi-r2-gyuto-with-iron-wood-handle","title":"Yoshimi Kato R2\/SG2 Tsuchime Gyuto with Ironwood Handle","description":"\u003cp\u003eHandcrafted Yoshimi Kato R2\/SG2 gyuto with a Tsuchime (hand hammered) finish, and an equally special limited edition hand-crafted desert ironwood handle made by the renowned Japanese knife handle maker Sadao Nishihara.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grind, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \/ 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 1.9mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eCraftsman: Sadao Nishihara\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 341mm \/ 381mm\u003c\/li\u003e\n\u003cli\u003eWeight: 207g (7.30oz) \/ 241g (8.50oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cem\u003eEchizen Forged Knife\u003c\/em\u003e\" (越前打刃物)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kato Yoshimi 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sadao Nishihara \u003cspan\u003e西原 定男\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSadao Nishihara is a renowned knife handle maker in Japan. His wood handles, using finest quality ironwood, birch wood or cherry wood, have known to be one of the most ergonomic and beautifully crafted knife handles in Japan. Mr. Sadao, aged over 80, has now retired, and have been making a very limited small number of handles each year for Kato Yoshimi due to their close relationship. His handle makes this knife a highly collectable and sought after item.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"210mm","offer_id":31373425115232,"sku":"KYR2STXGY210WISD","price":449.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":31373426032736,"sku":"KYR2STXGY240WISD","price":509.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/WM_KYR2STXGY240WISD_001.jpg?v=1583260589"},{"product_id":"takeshi-saji-r2-damascus-black-oxide-finish-gyuto-with-iron-wood-handle","title":"Takeshi Saji R2\/SG2 Black Damascus 210mm Gyuto with Ironwood Handle","description":"\u003cp\u003eVery limited production of handcrafted R2\/SG2 Black Damascus gyuto knife by renowned Japanese knife making master Takeshi Saji.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen-Takefu, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus \u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eDamascus Finish: Kurosome (Etched Black)\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height: 44mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness: 2.2mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Iron wood\u003c\/li\u003e\n\u003cli\u003eHandle Length: 122mm\u003c\/li\u003e\n\u003cli\u003eWeight: 221g (7.79oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"By Saji\"\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWash and dry with soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":31734278029408,"sku":"TSR2SDEGY210WISB","price":562.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/R2_Damascus_Gyuto_Black_Oxide_Finish_F2_210_Iron_Wood_Handle_001_f5d20db7-0c7b-4baa-a754-76d6a7bade47.jpg?v=1726456446"},{"product_id":"yoshikane-hamono-by-ryky-tran-shirogami-2-nashiji-gyuto-launch-edition","title":"Yoshikane by Ryky Shirogami #2 Nashiji 240mm Gyuto","description":"\u003cp\u003eLimited launch edition of Yoshikane Hamono by Ryky Tran's white #2 Nashiji finishing Gyuto. Nashiji finishing is gaining popularity both inside and outside Japan. 100 knives have been made for wenge \/ teak buffalo horn handle. \u003c\/p\u003e\n\u003cp\u003eThis knife is now also \u003ca href=\"\/en-ie\/collections\/yoshikane-hamono\/products\/yoshikane-by-ryky-shirogami-2-nashiji-210mm-gyuto\"\u003eavailable in 210mm\u003c\/a\u003e. \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo City, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshikane Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kazuomi Yamamoto\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami 2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 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: 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge \/ Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 177g (6.24oz)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark: “Ryky 1 of 100 Launch Edition” (Number is not sequential. One hundred knives for each handle option. All 100 knives printed “1 of 100”, meaning one of one hundred.)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikane Hamono 吉金刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.\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, 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\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Yoshikane Hamono","offers":[{"title":"Wenge","offer_id":32131118104672,"sku":"YKS2SNXGY240GGBB","price":354.0,"currency_code":"USD","in_stock":false},{"title":"Teak","offer_id":43559400276187,"sku":"YKS2SNXGY240GTBB","price":354.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YKS2SNXGY240GGBB_001_09aaeddf-d895-48e5-9bc4-ee27d9598707.jpg?v=1666862734"},{"product_id":"takeshi-saji-r2-damascus-gyuto-with-iron-wood-handle","title":"Takeshi Saji R2\/SG2 Diamond Damascus Gyuto with Ironwood Handle","description":"\u003cp\u003eLimited production of handcrafted R2\/SG2 Damascus gyuto knife by renowned Japanese knife making master Takeshi Saji.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen-Takefu, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus \u003c\/li\u003e\n\u003cli\u003eDamascus Finish: Diamond Finish\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63 HRC\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") or 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 1.9mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Desert Iron wood\u003c\/li\u003e\n\u003cli\u003eHandle Length: 123mm\u003c\/li\u003e\n\u003cli\u003eWeight: 223g (7.86oz) or 278g (9.80oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"By Saji\"\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWash and dry with soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"210mm","offer_id":31749446926432,"sku":"TSR2SDPGY210WISB","price":639.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":31749446959200,"sku":"TSR2SDPGY240WISB","price":699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/R2_Damascus_Gyuto_240_L2_Iron_Wood_Handle_001_d44cf33d-5e47-4f97-9ba8-6fda9d19f9de.jpg?v=1733988870"},{"product_id":"takeshi-saji-r2-mirror-damascus-gyuto-with-ebony-buffalo-horn-handle","title":"Takeshi Saji R2\/SG2 Mirror Damascus 180mm Gyuto with Silver Ring Ebony Buffalo Horn Handle","description":"\u003cp\u003eLimited production of handcrafted SG2 Damascus gyuto knife in a shorter 180mm blade length, with a beautiful ebony silver ring wa handle by renowned Japanese knife making master Takeshi Saji.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen-Takefu, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: SG2 Damascus \u003c\/li\u003e\n\u003cli\u003eDamascus Finish: Mirror Finish\u003c\/li\u003e\n\u003cli\u003eHardness Level: 64\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 1.4mm\u003c\/li\u003e\n\u003cli\u003eCustom Premium Handle\u003c\/li\u003e\n\u003cli\u003eHandle Material: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa Material: \u003cspan\u003eNickel Silver Ring \/ Buffalo Horn\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle Length: 120mm \/ 4.7\"\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"By Saji\"\u003c\/li\u003e\n\u003cli\u003eWeight: 156g (5.5oz)\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWash and dry with soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default","offer_id":31833851199584,"sku":"TSR2SDMGY180GEBD","price":629.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TSR2SDMGY180GEBD_001.jpg?v=1581969341"},{"product_id":"ryusen-bonten-unryu-vg10-gyuto","title":"Ryusen Bonten Unryu Damascus VG10 Gyuto 240mm","description":"\u003cp\u003eBonten Unryu being the signature line of Ryusen, is a showcase of pinnacle of VG10 knife making. With 63-layers Damascus cladding on VG10, a steel type Ryusen has mastered so well in term of heat treating and finish, this knife has a very high standard of polish and superb quality look to it.\u003c\/p\u003e\n\u003cp\u003eThese knives are medium weight with great handling. Out of all knives Ryky tested so far, Ryusen actually makes the best western styled handle out of all the larger knife makers. With these hand forged VG10 blades, superb polish of 63 layer Damascus and an overall fine quality look, the Ryusen Bonten Unryu offers quite an unmatched value at this price point.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Ryusen Hamono\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: VG10 (Hand Forged) Damascus Cladding\u003c\/li\u003e\n\u003cli\u003eDamascus Finish: Mirror Polish\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60-61\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Pakkawood (Western Style)\u003c\/li\u003e\n\u003cli\u003eKuchiwa Material: Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle Length: 123mm\u003c\/li\u003e\n\u003cli\u003eWeight: 245g (8.64oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cspan\u003e梵天 雲龍\u003c\/span\u003e\" (Bonten Unryu) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Ryusen Hamono 龍泉刃物\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHitoshi Masutani, the father of Ryusen founder, gained his recognition as the best blade polisher in 1948, after working for 47 years polishing knives. His son Hiroshi Masutani founded Ryusen Hamono in 1953. Hiroshi worked for 67 years sharpening knives at the company he founded, until his death in 2016. He has made Ryusen Hamono one of the leading knife makers in Japan. Hiroshi and his sons (3rd generation Masutani), pushed the boundary of traditional knife making skills by inventing new \u003cspan\u003ethermal treatment, blade polishing, press and welding techniques in order to bring new possibilities to blades. Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs in France.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e","brand":"Ryusen Hamono","offers":[{"title":"240mm","offer_id":31846986285152,"sku":"RYVGSDMGY240WPSK","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/RYVGSDMGY240WPSK_001.jpg?v=1589645365"},{"product_id":"sakai-takayuki-by-ryky-aus8-gyuto","title":"\"Burrfection Knife\" Sakai Takayuki by Ryky AUS8 240mm Gyuto with Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is Ryky’s first custom-designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.\u003cbr\u003eOn top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: AUS8\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Walnut \/ Wenge \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black \/ White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 383mm\u003c\/li\u003e\n\u003cli\u003eWeight: \u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 139g (4.90oz)\u003c\/li\u003e\n\u003cli\u003eWalnut: 141g (4.97oz)\u003c\/li\u003e\n\u003cli\u003eWenge: 144g (5.08oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 158g (5.57oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003cspan\u003e\" (堺孝行\u003c\/span\u003e\u003cspan\u003e) ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark (Back): Ryky 1 of 200 Launch Edition*\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n*Note: 200 knives are made for each handle type. \"1 of 200 Launch Edition\" is printed on every knife, meaning \"one of two hundred\" out of the same handle type.\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Teak \/ Black Buffalo Horn","offer_id":34541208797341,"sku":"ST8AZXXGY240GTBL","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Walnut \/ Black Buffalo Horn","offer_id":34541208764573,"sku":"ST8AZXXGY240GWBB","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Wenge \/ Black Buffalo Horn","offer_id":36308672381085,"sku":"ST8AZXXGY240GGBD","price":179.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ Black Buffalo Horn","offer_id":34507390681245,"sku":"ST8AZXXGY240GEBK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ White Buffalo Horn","offer_id":31852041175136,"sku":"ST8AZXXGY240GEBW","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ST8AZXXGY240GTBL_001a.jpg?v=1602482991"},{"product_id":"sakai-takayuki-by-ryky-blue-2-gyuto","title":"\"Burrfection Knife\" Sakai Takayuki by Ryky Blue #2 240mm Gyuto with Premium Ebony White Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is Ryky’s first custom-designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.\u003cbr\u003eOn top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Osaka Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 385mm\u003c\/li\u003e\n\u003cli\u003eWeight: 171g (6.03oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003cspan\u003e\" (堺孝行\u003c\/span\u003e\u003cspan\u003e) ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark (Back): Ryky 1 of 200 Launch Edition*\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n*Note: 200 knives are made for each handle type. \"1 of 200 Launch Edition\" is printed on every knife, meaning \"one of two hundred\" out of the same handle type.\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/68acRfAq7mI\" width=\"560\" height=\"315\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"White Buffalo Horn","offer_id":31852476563552,"sku":"STA2SXXGY240GEBW","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STA2SXXGY240GEBW001a.jpg?v=1614570978"},{"product_id":"mcusta-zanmai-classic-premium-damascus-gyuto-with-iron-wood-handle","title":"Mcusta Zanmai \"Classic Premium\" Damascus 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe Zanmai Classic Premium series is known for its classic ironwood handle, a fine mirror polish on 33 layers of Damascus cladding. The thin profile of the Zanmai means the knife has a lighter handling and is a superb chef knife in the kitchen. Zanmai knives have beautiful polish and unique finish, a result of merging Seki's blade making tradition with innovative technologies.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No.: HKI-3007D\u003c\/li\u003e\n\u003cli\u003eKnife Type:\u003cspan\u003e G\u003c\/span\u003e\u003cspan\u003eyuto\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 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: 2.3mm\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: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Ironwood (Kokutan)\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 382mm\u003c\/li\u003e\n\u003cli\u003eWeight: 247g (8.71oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33Layers VG-10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":31860096499808,"sku":"ZMVGSDXGY240WISB","price":281.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGSDXGY240WISB_001_a2dd170f-bb06-4796-8b6a-a0765d707127.jpg?v=1678349624"},{"product_id":"yu-kurosaki-shizuku-r2-gyuto-with-ebony-buffalo-horn-handle","title":"Yu Kurosaki \"Shizuku\" R2\/SG2 Gyuto with Ebony White Buffalo Horn Handle","description":"\u003cp\u003eHandmade Tsuchime knives in small batch by one of the most celebrated young knife making artisan in Japan - Yu Kurosaki. This handmade SG2 gyuto has an incredible level of finish and polish, with Kurosaki's signature \"Shizuku\" Tsuchime patterns that are both aesthetically pleasing and functional. \u003cspan data-mce-fragment=\"1\"\u003eBehind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. \u003c\/span\u003eInstalled on a beautiful custom ebony handle with white buffalo horn kuchiwa, this knife offers incredible cutting smoothness, well-balanced handling and a stunning look. We have decided to not go with the basic stock handle and instead asked this premium ebony buffalo horn handle to be installed to not only add aesthetic value but also enhance the handling.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Signature Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm \/ 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 370mm \/ 391mm\u003c\/li\u003e\n\u003cli\u003eWeight: 170g (6.00oz) \/ 199g (7.02oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Kurosaki Yu\u003c\/em\u003e\" (越前 黒崎 優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"210mm","offer_id":43070629740763,"sku":"YUR2STXGY210GEBW","price":349.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":31869727408224,"sku":"YUR2STXGY240GEBW","price":369.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YUR2STXGY240GEBW_001.jpg?v=1605127087"},{"product_id":"mcusta-zanmai-supreme-t-vg10-gyuto-with-twisted-handle","title":"Mcusta Zanmai \"Supreme\" 240mm Gyuto with Twisted Handle","description":"\u003cp\u003e\u003cspan\u003eThe Zanmai Supreme T series is known for its refined polish, and the special twisted luxury handle made out pressed and laminated red Pakkawood with a phenol resin coating for superb handling and robustness. The thin profile of the Zanmai means the knife has a lighter handling and is a superb slicer knife in the kitchen. \u003c\/span\u003e\u003cspan\u003eZanmai knives have beautiful polish and unique finish, a result of merging Seki's blade making tradition with innovative technologies.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eSpec:\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eArtisan: Marusho\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: VG10 Monosteel\u003c\/li\u003e\n\u003cli\u003eBlade Construction: San Mai\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eHandle Material: Dark Red Pakkawood\u003c\/li\u003e\n\u003cli\u003eHandle Length: 151mm\u003c\/li\u003e\n\u003cli\u003eWeight: 215g (7.58oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"三昧\" and Mcusta Zanmai logo, and \"VG10 Steel. Made in Japan\" \u003c\/li\u003e\n\u003cli\u003eComes in a Zanmai wooden gift box\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":31883839471712,"sku":"ZMVGZXXGY240GPNR","price":329.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXGY240GPNR_001_4737c732-b760-42fc-9a49-af5fc73e803b.jpg?v=1668758340"},{"product_id":"yoshimi-kato-aogami-blue-super-nashiji-gyuto-with-ebony-buffalo-horn-handle","title":"Yoshimi Kato Aogami Super Nashiji Gyuto with Ebony White Buffalo Horn Handle","description":"\u003cp\u003eHandcrafted Yoshimi Kato Aogami Super (Blue Super) gyuto with nashiji finish, mounted on an ebony handle with white buffalo horn kuchiwa. Nashiji finishing is gaining popularity both in inside and outside Japan. The Nashiji finish done by master Kato on this superb AS blade is simply one of the most tasteful we have seen.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshimi Kato\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 Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm \/ 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blonde Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 132mm \/ 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 361mm \/ 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz) \/ 198g (6.98oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled Mark: In Japanese Kanji \"\u003cem\u003eEchizen Kintaro Made\u003c\/em\u003e\" (越前 金太郎 作) or \"\u003cem\u003eYoshimi Echizen\u003c\/em\u003e\" (義実 越前) as shown in the photos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eYoshimi Kato (\u003c\/span\u003e\u003cem\u003eaka. \u003c\/em\u003e\u003cspan\u003e\u003cem\u003eYoshimi Katou\u003c\/em\u003e) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"210mm","offer_id":31924059209824,"sku":"KYASSNXGY210GEBW","price":329.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":31924059242592,"sku":"KYASSNXGY240GEBW","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/KYASSNXGY240GEBW001d_2c36cc5b-72e1-4d7f-b8ea-72031af2df8c.jpg?v=1733989928"},{"product_id":"anryu-katsushige-aogami-2-tsuchime-gyuto-with-ebony-white-buffalo-horn-handle","title":"Katsushige Anryu Aogami #2 Tsuchime Gyuto with Ebony White Buffalo Horn Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThe gyuto is hand-forged with Aogami #2 core steel with stainless steel cladding, finished by an aesthetically-pleasing tsuchime finish. Beautifully grinded with superb thinness behind-edge and a refined kasumi polish, the excellent edge geometry and distal tapering ensure a sleek cutting performance. Instead of a stock handle, we have fitted the knife with custom Hachikaku (Octagonal) ebony \/ white buffalo horn wa-handle for a more refined look and better weight balance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Anryu Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Katsushige Anryu\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: 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): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eground\u003c\/span\u003e, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45.7mm \/ 51.6mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm \/ 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.7\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\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 366mm \/ 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 176g (6.20oz) \/ 186g (6.56oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Anryu\u003c\/em\u003e\" (越前 安立)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Anryu Hamono 安立打刃物\u003c\/h3\u003e\n\u003cp\u003eKatsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"210mm","offer_id":32030783668320,"sku":"AKA2STXGY210GEBW","price":249.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":32030836850784,"sku":"AKA2STXGY240GEBW","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/AKA2STXGY210GEBW_001_89ec06a8-f81b-459f-ba14-77115b7f43ff.jpg?v=1683184203"},{"product_id":"takeshi-saji-r2-damascus-210mm-gyuto-with-maki-e-art-mount-fuji-handle-and-saya","title":"Takeshi Saji R2\/SG2 Damascus 210mm Gyuto with Maki-e Art (Mount Fuji) Handle and Saya","description":"\u003cp\u003e\u003cstrong\u003e[Limited Collection]\u003c\/strong\u003e This handcrafted R2\/SG2 Damascus Gyuto from Master Saji offers an ergonomic handle with a balance point above the heel for precise and comfortable cutting, making it one of the most maneuverable knives you will ever use in the kitchen. Easily recognizable due to its Maki-e Art (Mount Fuji) Handle and Saya, this work of art is hand-drawn by renowned Echizen Maki-e artist, Master Kouichiro Tsukada, and will surely add an aesthetic touch to any kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen\u003cspan\u003e, Fukui Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eMaki-e Artist: Kouichiro Tsukada\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Diamond Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \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: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ePremium Custom Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Maki-e on Wood\u003c\/li\u003e\n\u003cli\u003eLength: 139mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 363mm\u003c\/li\u003e\n\u003cli\u003eWeight: 190g (6.70oz) \u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eSaji Made\u003c\/em\u003e\" (佐治作)\u003c\/li\u003e\n\u003cli\u003eComes with Maki-e art Saya (Mount Fuji) by Master Kuochiro Tsukada\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eAbout Maki-e Art\u003c\/b\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMaki-e is the traditional Japanese art of Urushi-nuri (Japanese lacquer on wood) sprinkled or hand-drawn with gold and coloured-silver powder. This ancient art was developed in Heian period (794-1185), and was first used on the sheath of the karatachi sword.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":32048761995360,"sku":"TSR2SDPGY210VKUK","price":1495.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TSR2SDPGY210VKUK001.jpg?v=1690508697"},{"product_id":"yoshikane-by-ryky-shirogami-2-nashiji-210mm-gyuto","title":"Yoshikane by Ryky Shirogami #2 Nashiji 210mm Gyuto","description":"\u003cdiv\u003eLaunch edition of Yoshikane Hamono by Ryky Tran's white #2 Nashiji finishing 210mm Gyuto. Nashiji finishing is gaining popularity both in inside and outside Japan. One hundred knives are made for each handle option (teak or wenge).\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo City, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshikane Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kazuomi Yamamoto\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami 2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 359mm\u003c\/li\u003e\n\u003cli\u003eWeight: 149g (5.26oz) (Teak) \/ 160g (5.64oz) (Wenge)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark: “Ryky 1 of 100 Launch Edition” (Number is not sequential. One hundred knives for each handle option. All 100 knives printed “1 of 100”, meaning one of one hundred.)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikane Hamono 吉金刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.\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, 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\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Yoshikane Hamono","offers":[{"title":"Teak \u0026 Buffalo Horn","offer_id":32131151560800,"sku":"YKS2SNXGY210GTBB","price":309.0,"currency_code":"USD","in_stock":false},{"title":"Wenge \u0026 Buffalo Horn","offer_id":32131153494112,"sku":"YKS2SNXGY210GGBB","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YKS2SNXGY210GGBB_001.jpg?v=1590722509"},{"product_id":"masamoto-ks-hon-kasumi-gyokuhaku-ko-210mm-gyuto-ks3124-with-magnolia-buffalo-handle-and-masamoto-magnolia-saya-sheath","title":"Masamoto KS 240mm Gyuto (KS3124)","description":"\u003cp\u003eLittle introduction is needed for this highly sought-after gyuto from Masamoto. The KS series is Masamoto's premium Gyukuhaku-ko line. All knives in the the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. \u003c\/p\u003e\n\u003cp\u003eOptional Saya: the optional saya is custom made by Masamoto specifically for your knife, and is not a generic Masamoto saya. Because of this, the saya is snugly fitted, and no pin is needed to secure the saya. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Masamoto Sohonten\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (70\/30 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #2 (Gyukuhaku-ko \/ White #2)\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 403mm\u003c\/li\u003e\n\u003cli\u003eWeight: 176g (6.20oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTrademark Masamoto Sohonten\u003c\/em\u003e\" (登錄 正本 総本店)\u003c\/li\u003e\n\u003cli\u003eOptional: Custom fitted Magnolia Saya (no pin needed!) made by Masamoto with Masamoto logo\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Masamoto Sohonten 正本 総本店\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMasamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"No Saya \/ Black Buffalo Horn","offer_id":32142993522784,"sku":"MSS2ZXXGY240DMBK","price":399.95,"currency_code":"USD","in_stock":false},{"title":"No Saya \/ Marble Buffalo Horn","offer_id":38426107838645,"sku":"MSS2ZXXGY240DMBA","price":419.95,"currency_code":"USD","in_stock":false},{"title":"No Saya \/ White Buffalo Horn","offer_id":38426105708725,"sku":"MSS2ZXXGY240DMBW","price":429.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ Marble Buffalo Horn","offer_id":38426107871413,"sku":"MSS2ZXXGY240DMBA2","price":469.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ Black Buffalo Horn","offer_id":35285091451037,"sku":"MSS2ZXXGY240DMBK2","price":449.95,"currency_code":"USD","in_stock":false},{"title":"Saya Included \/ White Buffalo Horn","offer_id":45817025888475,"sku":"MSS2ZXXGY240DMBW2","price":479.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSS2ZXXGY240DMBK_001_bba37b41-572a-4d1f-b9ec-b1e5d6d21fd3.jpg?v=1733994501"},{"product_id":"yoshimi-kato-r2-black-damascus-240mm-gyuto-with-orange-acrylic-handle","title":"Yoshimi Kato R2\/SG2 Black Damascus 240mm Gyuto with Polished Red Lava Acrylic Handle","description":"\u003cp\u003e\u003cstrong\u003eOnly One Available \u003c\/strong\u003eHandcrafted Kato Yoshimi R2\/SG2 Black Damascus gyuto, with a polished acrylic handle in red lava color.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec: \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Kurosome Damascus (Etched Black)\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51.6mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (at heel): 2.0mm\u003c\/li\u003e\n\u003cli\u003eHandle Type: Western\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eWeight: 225g (7.93oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Yoshimi Echizen\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":32188109291616,"sku":"KYR2SDEGY240WASO","price":619.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2SDEGY240WASO_001.jpg?v=1588693627"},{"product_id":"yoshimi-kato-r2-damascus-240mm-gyuto-with-green-acrylic-handle","title":"Yoshimi Kato R2\/SG2 Diamond Damascus 240mm Gyuto with Polished Lime Green Acrylic Handle","description":"\u003cp\u003e\u003cstrong\u003eOnly One Available \u003c\/strong\u003eHandcrafted Kato Yoshimi R2\/SG2 diamond Damascus gyuto, with a polished acrylic handle in lime green\/forest green color.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec: \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Diamond (Polished) Damascus \u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51.6mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (at heel): 2.0mm\u003c\/li\u003e\n\u003cli\u003eHandle Type: Western\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eWeight: 225g (7.93oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Yoshimi Echizen\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":32188178792544,"sku":"KYR2SDPGY240WASN","price":599.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2SDPGY240WASN_001.jpg?v=1588693866"},{"product_id":"yoshimi-kato-r2-diamond-damascus-210mm-gyuto-with-polished-orange-acrylic-handle","title":"Yoshimi Kato R2\/SG2 Diamond Damascus 210mm Gyuto with Polished Red Lava Acrylic Handle","description":"\u003cp\u003e\u003cstrong\u003eOnly One Available \u003c\/strong\u003eHandcrafted Kato Yoshimi R2\/SG2 diamond Damascus gyuto, with a polished acrylic handle in red lava color.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec: \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Diamond (Polished) Damascus \u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46.2mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (at heel): 2.0mm\u003c\/li\u003e\n\u003cli\u003eHandle Type: Western\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eWeight: 184g (6.49oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Yoshimi Echizen\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":32188203204704,"sku":"KYR2SDPGY210WASO","price":539.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2SDPGY210WASO_001.jpg?v=1588693775"},{"product_id":"yoshimi-kato-r2-diamond-damascus-210mm-gyuto-with-polished-black-white-acrylic-handle","title":"Yoshimi Kato R2\/SG2 Diamond Damascus 210mm Gyuto with Polished Black \u0026 White Acrylic Handle","description":"\u003cp\u003e\u003cstrong\u003eOnly One Available \u003c\/strong\u003eHandcrafted Kato Yoshimi R2\/SG2 diamond Damascus gyuto, with a polished acrylic handle in black\/white marble color.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec: \u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Echizen, Fukui Prefecture\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: R2\/SG2 Damascus\u003c\/li\u003e\n\u003cli\u003eHardness Level: 63\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Diamond (Polished) Damascus \u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46.2mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (at heel): 2.0mm\u003c\/li\u003e\n\u003cli\u003eHandle Type: Western\u003c\/li\u003e\n\u003cli\u003eHandle Material: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eWeight: 184g (6.49oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"Yoshimi Echizen\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with soft sponge, and safely store after use. \u003c\/span\u003e\u003cspan\u003eAvoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":32188213428320,"sku":"KYR2SDPGY210WASK","price":539.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYR2SDPGY210WASK_001.jpg?v=1588693744"},{"product_id":"mutsumi-hinoura-shirogami-2-kurouchi-tsuchime-240mm-gyuto-with-chestnut-buffalo-horn-handle","title":"Hinoura \"Ajikataya\" Shirogami #2 Kurouchi Tsuchime 240mm Gyuto with Charred Chestnut \/ Buffalo Horn Handle","description":"\u003cp\u003eThis is a beautiful handcrafted Hinoura gyuto with Shirogami #2 steel core and stainless cladding, by Mutsumi Hinoura - the fourth generation of Hinoura. Made under the family's \"Ajikataya\" brand name, this Hinoura knife has the signature Kurouchi Tsuchime finish of Hinoura knives, with an amazing charred chestnut buffalo horn handle. Hinoura's forging focuses on easy sharpening by knife owners, and as a result these knives often achieve extraordinary level of sharpness with ease of sharpening.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanjo, Niigata Perfecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Mutsumi Hinoura\u003c\/li\u003e\n\u003cli\u003eBrand: Hinoura Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: 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): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKasumi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\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: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 148mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 400mm\u003c\/li\u003e\n\u003cli\u003eWeight: 196g (6.91oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eAjikataya\u003c\/em\u003e\" (味方屋)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Hinoura Hamono 日野浦 刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHinoura Hamono is a knife making workshop by Tsukasa Hinoura (\u003c\/span\u003e\u003cspan\u003e日野浦 司) \u003c\/span\u003e\u003cspan\u003e\u0026amp; Mutsumi Hinoura \u003c\/span\u003e\u003cspan\u003e(\u003c\/span\u003e\u003cspan\u003e日野浦 睦)\u003c\/span\u003e\u003cspan\u003e, the father and son team. Knife making by Hinoura can be traced back to Meiji era when first generation Hinoura, Shintaro Hinoura founded the knife forging business. Having moved to Sanjo city in Niigata in 1912, the Hinouras have been making knives there for over 100 years. Tsukasa Hinoura is a very discerning and low profile Echigo forgesmith, who is high respected by top tier knife artisans in Japan. Taking over the family career at around age of 22 back in 1978, he excelled in every level and his works are greatly admired by artisans in Sanjo, not only because of the beauty of his knives, but also his expression of that artisan soul. His son, Mutsumi Hinoura entered the lifelong career of bladesmithing in 2001, and the father and son team have been making knives that are highly valued in both Japan and overseas.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eShirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hinoura Hamono","offers":[{"title":"Default Title","offer_id":32284922151008,"sku":"HNS2SKTGY240VHBK","price":379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/HNS2SKTGY240VHBK_001.jpg?v=1590722528"},{"product_id":"ryusen-bonten-unryu-damascus-vg10-gyuto-270mm","title":"Ryusen Bonten Unryu Damascus VG10 Gyuto 270mm","description":"\u003cp\u003eBonten Unryu being the signature line of Ryusen, is a showcase of pinnacle of VG10 knife making. With 63-layers Damascus cladding on VG10, a steel type Ryusen has mastered so well in term of heat treating and finish, this knife has a very high standard of polish and superb quality look to it.\u003cbr\u003e\u003cbr\u003eThese knives are medium weight with great handling. Out of all knives Ryky tested so far, Ryusen actually makes the best western styled handle out of all the larger knife makers. With these hand forged VG10 blades, superb polish of 63 layer Damascus and an overall fine quality look, the Ryusen Bonten Unryu offers quite an unmatched value at this price point.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Ryusen Hamono\u003c\/li\u003e\n\u003cli\u003eModel No.: BU-102\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): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\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: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 403mm\u003c\/li\u003e\n\u003cli\u003eWeight: 290g (10.22oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Front): In Japanese Kanji \"\u003cem\u003eBonten Unryu\u003c\/em\u003e\" (梵天 雲龍)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark (Back): \"Ryusen Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Ryusen Hamono 龍泉刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHitoshi Masutani, the father of Ryusen founder, gained his recognition as the best blade polisher in 1948, after working for 47 years polishing knives. His son Hiroshi Masutani founded Ryusen Hamono in 1953. Hiroshi worked for 67 years sharpening knives at the company he founded, until his death in 2016. He has made Ryusen Hamono one of the leading knife makers in Japan. Hiroshi and his sons (3rd generation Masutani), pushed the boundary of traditional knife making skills by inventing new thermal treatment, blade polishing, press and welding techniques in order to bring new possibilities to blades. Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs in France.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ryusen Hamono","offers":[{"title":"Default Title","offer_id":32289067958368,"sku":"RYVGSDMGY270WPSK","price":459.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/RYVGSDMGY270WPSK001a.jpg?v=1610437465"},{"product_id":"ryusen-blazen-sg2-gyuto","title":"Ryusen Blazen R2\/SG2 Gyuto","description":"\u003cp\u003eThe Blazen is Ryuzen's Super Gold II line, hand forged and polished to perfection using SG2 powder steel as core. The knife blade and handle have superb quality look to it, and SG2 steel is heat treated to 63 Rockwell.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThese knives are medium weight with great handling. Out of all knives Ryky tested so far, Ryusen actually makes the best western styled handle out of all the larger knife makers. With these hand forged SG2 blades, superb polish and an overall fine quality look, the Ryusen Blazen offers quite an unmatched value for a SG2 knife at this price point.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Ryusen Hamono\u003c\/li\u003e\n\u003cli\u003eModel No.: BZ-104 \/ BZ102\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm \/ 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 117mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 333mm \/ 400mm\u003c\/li\u003e\n\u003cli\u003eWeight: 196g (6.91oz) \/ 303g (10.68oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"Blazen Ryu\" (武礼禅 龍) ; \"Super Gold II Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark (Back): \"Ryusen Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Ryusen Hamono 龍泉刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eHitoshi Masutani, the father of Ryusen founder, gained his recognition as the best blade polisher in 1948, after working for 47 years polishing knives. His son Hiroshi Masutani founded Ryusen Hamono in 1953. Hiroshi worked for 67 years sharpening knives at the company he founded, until his death in 2016. He has made Ryusen Hamono one of the leading knife makers in Japan. Hiroshi and his sons (3rd generation Masutani), pushed the boundary of traditional knife making skills by inventing new thermal treatment, blade polishing, press and welding techniques in order to bring new possibilities to blades. Ryusen Hamono knives have won Good Design Awards and have been used by many top chefs in France.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ryusen Hamono","offers":[{"title":"210mm","offer_id":32289099022432,"sku":"RYR2SXXGY210WPSK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":35614251417757,"sku":"RYR2SXXGY270WPSK","price":469.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/RYR2SXXGY210WPSK_001.jpg?v=1597127693"},{"product_id":"shigeki-tanaka-ginsan-silver-3-nashiji-gyuto","title":"Shigeki Tanaka Ginsan (Silver #3) Nashiji Gyuto","description":"\u003cp\u003eThis Tanaka gyuto is hand forged using Ginsan (Silver #3) stainless carbon steel as core, with a beautiful kasumi line and aesthetically pleasing Nashiji finish.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Miki, Hyogo Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tanaka Kazuyuki Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsmen: Shigeki Tanaka\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): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm \/ 55mm \/ 58mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm \/ 2.5mm \/ 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm \/ 2.2mm \/ 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 133mm \/ 135mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 351mm \/ 392mm \/ 427mm\u003c\/li\u003e\n\u003cli\u003eWeight: 162g (5.71oz) \/ 195g (6.88oz) \/ 234g (8.25oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eCraftsman Hideyuki's Work\u003c\/em\u003e\" (名工 秀之作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Tanaka Kazuyuki Hamono 田中一之刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTanaka's blade making started in the late Meiji era in 1904, by making sickles during the Russo-Japanese War. In 1946, Tanaka workshop started focusing more on kitchen knives, and in year 2000 with the 3rd generation Kazuyuki Takana (田中 一之) on the throne, the family business changed its name to \"Tanaka Kazuyuki Hamono\" and has been using this name since. Kazuyuki's son - 4th generation blacksmith Shigeki Tanaka (田中 誠貴) - started making blades with his father in 1994. The father and son team, having learnt traditional blade making in Fukui, started making knives with \"Shigeki saku\" and “Hideyuki saku” mark.\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":"Tanaka Kazuyuki Hamono","offers":[{"title":"210mm \/ Wenge","offer_id":37694178394293,"sku":"TKG3SNXGY210GGBB","price":245.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Wenge","offer_id":32333723598944,"sku":"TKG3SNXGY240GGBK","price":285.0,"currency_code":"USD","in_stock":false},{"title":"270mm \/ Wenge","offer_id":43127384965339,"sku":"TKG3SNXGY270GGBK","price":315.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TKG3SNXGY240GGBB_001_a5806d37-4b8e-49f4-b859-f23751fe9181.jpg?v=1738559753"},{"product_id":"yu-kurosaki-fujin-vg10-damascus-tsuchime-gyuto-with-ebony-white-buffalo-horn-handle","title":"Yu Kurosaki \"Fujin\" VG10 Tsuchime Suminagashi Gyuto with Ebony White Buffalo Horn Handle","description":"\u003cp\u003eHandmade Tsuchime knives in small batch by one of the most celebrated young knife making artisan in Japan - Yu Kurosaki. This handmade VG10 gyuto has an incredible level of finish and polish, with Kurosaki's signature \"Fujin\" tsuchime patterns that are both aesthetically pleasing and functional. Installed on a beautiful custom ebony handle with white buffalo horn kuchiwa, this knife offers laser performance, incredible cutting smoothness, well-balanced handling and a stunning look. \u003cspan\u003eWe have decided to not go with the basic stock handle and instead asked this premium ebony wood white buffalo horn handle to be installed to add even more values to this beautiful knife.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSpec:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\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\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel Damascus\u003c\/li\u003e\n\u003cli\u003eHardness: 61+\/- HRC\u003c\/li\u003e\n\u003cli\u003eHand Forged, Hand Ground, Hand Sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSignature Tsuchime\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSuminagashi \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.2\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eHeight (at heel): 47mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Octagonal Wa Handle\u003c\/li\u003e\n\u003cli\u003eMaterial: Premium Ebony Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eWeight: 173g (6.10oz) \/ 208g (7.33oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"Echizen Kurosaki Yu\" (越前 黒崎 優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Do not scrape food from cutting board with the cutting edge.  \u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"210mm","offer_id":34788411113629,"sku":"YUVGSDTGY210GEBW","price":339.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":34788411146397,"sku":"YUVGSDTGY240GEBW","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YUVGSDTGY210GEBW_001.jpg?v=1596768772"},{"product_id":"tojiro-dp-vg10-240mm-gyuto","title":"Tojiro DP VG10 240mm Gyuto","description":"\u003cp\u003eTojiro’s most popular series. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eWinner of Good Design Award \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Tsubame-Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003eModel No.: F-809\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eSteel Type: VG10 Core \/ Cobalt Alloy Cladding\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Polished\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60 +\/-1\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eOverall Length: 365mm\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 2.2mm\u003c\/li\u003e\n\u003cli\u003eHandle: Laminated Composite Wood\u003c\/li\u003e\n\u003cli\u003eWeight: 240g (8.46oz)\u003c\/li\u003e\n\u003cli\u003eMarking: Tojiro logo, \"DP | Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eTojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer \u003c\/span\u003e\u003cspan\u003egreat value for the price\u003c\/span\u003e\u003cspan\u003e. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash and dry with soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":34888284373149,"sku":"TJVGSXXGY240WXSK","price":129.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXGY240WXSK_001_2da5c61d-d3f1-40c2-bd81-d30645baeca1.jpg?v=1731392886"},{"product_id":"tojiro-dp-vg10-gyuto","title":"Tojiro DP VG10 210mm Gyuto","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTojiro’s most popular series. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range. \u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eWinner of Good Design Award\u003c\/strong\u003e \u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-808\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKnife Type: Gyuto\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 59-60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Laminated Composite Wood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 339mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":34888329035933,"sku":"TJVGSXXGY210WXSK","price":101.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXGY210WXSK_001_f5b11f58-47c9-4faa-a6ae-ec187fe6f0bd.jpg?v=1737539983"},{"product_id":"sugimoto-high-end-line-carbon-steel-gyuto","title":"Sugimoto \"High-end Line\" Carbon Steel Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis \"high-end line\" Sugimoto gyuto has a hand-ground 70\/30 blade, and a great level of fit and finish. The knife is made with Sugimoto's high-end carbon steel, and carefully hand-crafted with their traditional knife-making techniques. This is a high-performance gyuto designed for professional chefs who love carbon steel knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 2121 \/ 2124\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 est. HRC\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 2.2mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 338mm \/ 371mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz) \/ 229g (8.08oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tsukiji Tokyo\" ; \"2121\" \/ \"2124\" ; \"Made in Japan\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"210mm","offer_id":34957661044893,"sku":"SMXCMXXGY210WPSK","price":169.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":34957676019869,"sku":"SMXCMXXGY240WPSK","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXCMXXGY210WPSK_001.jpg?v=1594136042"},{"product_id":"sugimoto-super-french-knife-210mm-gyuto","title":"Sugimoto \"Super French Knife\" 210mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Sugimoto gyuto from \"Super French Knife\" series has a hand-ground 70\/30 blade, and a good level of fit and finish. The knife is made with Sugimoto's special alloy steel, and hand-crafted with their traditional knife-making techniques. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 7421\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Monosteel\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (70\/30 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Special Carbon Alloy Steel (Rust-resistant)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-64 est. HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 337mm\u003c\/li\u003e\n\u003cli\u003eWeight: 141g (4.97oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003cli\u003eMark (Back): Sugimoto Logo ; \"Sugimoto Tokyo Japan 7421\"\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default Title","offer_id":34958478573725,"sku":"SMXXMXXGY210WPSK","price":159.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXXMXXGY210WPSK_001.jpg?v=1594140136"},{"product_id":"tojiro-ryky-edition-vg10-damascus-240mm-gyuto","title":"\"Burrfection Knife\" Ryky VG10 63-Layers Damascus 240mm Gyuto","description":"\u003cp\u003eFollowing the successful launch Ryky's first knife made by Sakai Takayuki, customers wanted more. Customers wanted a Damascus cladded stainless steel blade, with hardness close to the blue #2 version. After evaluating feedback and comments from customers, this VG10 version is the result. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter years of testing every knife he can get his hands on, this particular profile is still one of his favourites. This profile took over a year of designing and redesigning before the final version was approved. By increasing the spine thickness and height above the knife’s “belly”, this VG10 version feels slightly more substantial and robust during use, while the 2.5mm spine thickness gives the blade added stiffness.\u003cbr\u003e\u003cbr\u003eStill considered ultralight at only 160 grams (w\/ teak handle) and with a profile by Ryky’s spec, this knife will be appreciated by home and professional chefs, as well as knife enthusiasts. \u003cbr\u003e\u003cbr\u003eOn top of everything, Ryky was able to have these knives made by one of the most famous stainless steel knife makers in Tsubame-Sanjo, Japan.\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame-Sanjo, Niigata Prefecture, Japan\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Ryky Tran\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus (63 Layers)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48.7mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Octagonal\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak, Wenge, Premium Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black or White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 390mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTeak: 157g (5.54oz)\u003c\/li\u003e\n\u003cli\u003eWenge: 163g (5.75oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 170g (5.99oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eMark: Ryky 1 of 250 Launch Edition*\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e*Note: 250 knives are made for each handle type. \"1 of 250 Launch Edition\" is printed on every knife, meaning \"one of two hundred and fifty\" out of the same handle type. The number is not sequential. \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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\u003eCare\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening:\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube-nocookie.com\/embed\/m6dtAZR8oKc\" width=\"560\" height=\"315\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Burrfection","offers":[{"title":"Teak \/ Black Buffalo Horn","offer_id":35122092441757,"sku":"TJVGSDXGY240GTBK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"Wenge \/ Black Buffalo Horn","offer_id":35122101125277,"sku":"TJVGSDXGY240GGBK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ Black Buffalo Horn","offer_id":35122101158045,"sku":"TJVGSDXGY240GEBK","price":239.0,"currency_code":"USD","in_stock":false},{"title":"Premium Ebony \/ White Buffalo Horn","offer_id":35122101190813,"sku":"TJVGSDXGY240GEBW","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TJVGSDXGY240GGBK001a_7374bce8-dd0e-49fa-8061-f8864f1c55f2.jpg?v=1677051621"},{"product_id":"kanetsune-seki-kc-120-aogami-2-gyuto","title":"Seki Kanetsune \"KC-120 Series\" Aogami #2 Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese gyutos from Kanetsune's KC-120 series are made of Aogami #2 core steel, heat treated to 61-62 HRC, and hand-sharpened to superb sharpness. Without costly fancy finishes, the knife retains the essence of a high-end western-style San Mai structured blade. The KC-120 series strikes the perfect balance between high performance and affordability. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-122 \/ KC-121\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eAogami #2 (Blue #2)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm \/ 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2mm \/ 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 115mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 335mm \/ 373mm\u003c\/li\u003e\n\u003cli\u003eWeight: 200g (7.05oz) \/ 228g (8.04oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami Steel\u003c\/em\u003e\" (青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35139158704285,"sku":"KSA2SAXGY210WPSK","price":176.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35139127378077,"sku":"KSA2SAXGY240WPSK","price":183.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXGY210WYSK001_dccd09ca-5af7-4115-9f65-8c6c013131c7.jpg?v=1670575431"},{"product_id":"honsho-kanemasa-e-series-gyuto","title":"Honsho Kanemasa \"E-Series\" Gyuto","description":"\u003cp\u003eThese Gyuto knives from Kanetsune's Honsho Kanemasa E-Series are made of budget SK-95 Japanese carbon steel (formerly SK-4), heat treated to 60-61 HRC, and hand-sharpened to superb sharpness. While the edge won't hold up as well as more expensive high carbon steel like Shirogami or Aogami, the reduced carbon content and higher impurity means the blade is not only more affordable but also a bit tougher and less prone to chipping, while still retaining the great characters of a high carbon blade. It is a great knife suited for heavier-duty kitchen works such those in a busy professional kitchen.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Honsho Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-742\/743\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (80\/20 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: SK95\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ \u003cspan\u003e240\u003c\/span\u003e\u003cspan\u003emm (\u003c\/span\u003e\u003cspan\u003e9.4\u003c\/span\u003e\u003cspan\u003e\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \/ 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eBlack P\u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003ekkawood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cspan\u003eSK-95 (SK-4)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 123mm \/ 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 334mm \/ 368mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz) \/ 210g (7.41oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eCraftsman Kanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (本匠兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 80\/20 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 80\/20.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"210mm","offer_id":35201115422877,"sku":"KSK4ZXXGY210WPSK","price":99.99,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35202346647709,"sku":"KSK4ZXXGY240WPSK","price":119.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSK4ZXXGY210WYSK_001.jpg?v=1596769438"},{"product_id":"kanetsune-seki-kc-200-gyuto-210mm","title":"Seki Kanetsune \"KC-200 Series\" VG10 Gyuto 210mm","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe blade of the KC-200 series are made of VG-10 stainless steel at the core, cladded with 33 layers of Damascus. The excellent thin edge geometry of the blade gives this knife a laser like cutting performance. Dishwasher safe, these knives feature handles made of acetal resin, an antibacterial thermoplastic, making them excellent choice for professional chefs.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kanetsune Seki\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-202\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetal Resin\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBolster\u003c\/span\u003e: Stainless Steel \u003c\/li\u003e\n\u003cli\u003eLength: 117mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 330mm \u003c\/li\u003e\n\u003cli\u003eWeight: 174g (6.14oz) \u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35201565655197,"sku":"KSVGSDXGY210WRSK","price":149.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSVGSDXGY210WRSK001.jpg?v=1596769431"},{"product_id":"misono-molybdenum-gyuto","title":"Misono Molybdenum Steel Series Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Molybdenum Steel Series feature a blade made of high carbon 13 chrome Molybdenum stainless steel that has great durability, rust-resistance and high cutting performance. Heat-treated to 57 HRC, the blade is easy to be re-sharpened when it feels dull. Being the most affordable range of Misono knives, the Molybdenum Series focus on practicality and quality. The full-tang construction and water-resistant pakkawood handles give the knives a well-balanced weight distribution. Definitely recommended for first-time Japanese knife users as well as professionals.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 511 \/ 512 \/ 513\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: 13Cr. Molybdenum Vanadium Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e57\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41mm \/ 43mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 1.9mm \/ 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 1.7mm \/ 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 109mm \/ 112mm \/ 118mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \/ 335mm \/ 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 138g (4.87oz) \/ 153g (5.40oz) \/ 231g (8.15oz)\u003c\/li\u003e\n\u003cli\u003eMark: \"\u003ci\u003eMisono\u003c\/i\u003e\" ; \"\u003cem\u003eHandmade\u003c\/em\u003e\" ; In Japanese Kanji \"\u003cem\u003eStainless Molybdenum Steel\u003c\/em\u003e\" (ステンレス モリブデン鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"180mm","offer_id":35276447842461,"sku":"MO41ZXXGY180WPSK","price":96.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":35276455968925,"sku":"MO41ZXXGY210WPSK","price":101.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35276456001693,"sku":"MO41ZXXGY240WPSK","price":152.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MO41ZXXGY240WPSK001a.jpg?v=1604297187"},{"product_id":"nigara-hamono-srs13-blasting-damascus-240mm-gyuto-with-ebony-double-silver-rings-buffalo-horn-handle","title":"Nigara \"Anmon\" SRS-13 Blasting Damascus 240mm Gyuto with Premium Ebony Double-Ginmaki Handle","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" gyuto is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls at the World Heritage Shirakami Mountains adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The fit and finish of this knife are simply second to none - from fluidly polished choil to mirror-like smooth spine, not to mention beautiful grind and smooth tapering. The level of polishing has gone up even further in the last few years, and these \"Anmon\" knives have to be seen to be truly appreciated. You'll be mesmerized.\u003c\/p\u003e\n\u003cp\u003eWe felt that with such a stunning knife, it is only fitting to pair it with a high-end handle. This knife has a Japan-made beautifully polished ebony double-full-buffalo double-ginmaki handle installed. It's a very costly handle but we think you'll appreciate the result.  \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: 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): SRS13\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 Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eBlasting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 405mm\u003c\/li\u003e\n\u003cli\u003eWeight: 234g (8.25oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default","offer_id":35349753725085,"sku":"NRR3SDBGY240GENK","price":949.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRR2SDBGY240GENK_001.jpg?v=1595959514"},{"product_id":"nigara-hamono-srs13-kurosome-damascus-240mm-gyuto-with-ebony-double-silver-rings-buffalo-horn-handle","title":"Nigara \"Anmon\" SRS-13 Kurosome Damascus 240mm Gyuto with Premium Ebony Double-Ginmaki Handle","description":"\u003cp\u003eThe extraordinary quality of the artisan hand-forged Damascus finish on this \"Anmon\" gyuto is simply the best we have ever seen, period. The 7th generation owner of Nigara Hamono, an art-enthusiast himself, designed this unique pattern in 2008 after being inspired by Andy Warhol's artwork as well as the Anmon Waterfalls at the World Heritage Shirakami Mountains adjacent to the city of Hirosaki, where Nigara was founded 350 years ago. The fit and finish of this knife are simply second to none - from fluidly polished choil to smooth spine, not to mention beautiful grind and smooth tapering. The level of polishing has gone up even further in the last few years, and these \"Anmon\" knives have to be seen to be truly appreciated. You'll be mesmerized.\u003c\/p\u003e\n\u003cp\u003eWe felt that with such a stunning knife, it is only fitting to pair it with a high-end handle. This knife has a Japan-made beautifully polished ebony double-full-buffalo double-ginmaki handle installed. It's a very costly handle but we think you'll appreciate the result.  \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Hirosaki, Aomori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Nigara Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tsuyoshi Yoshizawa (吉澤 剛)\u003c\/li\u003e\n\u003cli\u003eKnife Type: 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): SRS13\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 Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus (\"Anmon\" Pattern)\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\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: 2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ Tsukajiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e:\u003c\/span\u003e Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Silver (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 143mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 405mm\u003c\/li\u003e\n\u003cli\u003eWeight: 234g (8.25oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNigara Made\u003c\/em\u003e\" (二唐作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Nigara Hamono 二唐刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWith 350 years of history, starting from making swords for Tsugaru clan in the early Edo period, Nigara Hamono has passed down knowhow and skills for eight generations. Its 5th generation blacksmith Kunitoshi Nigara was a legendary sword maker, earning a long list of accolades, honorary titles and knighthood. The current (8th) generation blacksmith — Tsuyoshi Yoshizawa is supported by his father Toshiju Yoshizawa who has keen interests in art and music. Nigara’s famous Anmon design is the result of Toshiju’s love for Andy Warhol’s artworks. The family business’ expansion into construction steelworks has given Nigara unmatched access to in-house knowhow when it comes to advanced finishing. All these set Nigara apart as one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default","offer_id":35349776072861,"sku":"NRR3SDEGY240GENK","price":949.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRR2SDEGY240GENK_001.jpg?v=1595959732"},{"product_id":"masamoto-vg-gyuto","title":"Masamoto VG Series Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe knives in Masamoto’s VG Series are made of Hyper Molybdenum Vanadium Stainless Steel (58-59 HRC), which is ultra-durable and ultra-tough. The 70\/30 grind edge with a beautiful thin grind behind allows exceptional smooth cutting and slicing. The nicely polished stainless bolster extends full tang construction with a handle made of Duracon®, an anti-bacterial thermoplastic, and that ensures top-notch hygiene and cleanliness in your home kitchen. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: VG5021 \/ VG5024\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel (Stamped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eHyper Molybdenum \u003c\/span\u003e\u003cspan\u003eVanadium Stainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Duracon® POM\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 114mm \/ 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 327mm \/ 369mm\u003c\/li\u003e\n\u003cli\u003eWeight: 174g (6.14oz) \/ 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): \"\u003cem\u003eHyper-Molybdenum-Vanadium\u003c\/em\u003e\"\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Masamoto Sohonten 正本 \u003cspan\u003e総本店\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMasamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well-respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"210mm (VG5021)","offer_id":35476766851229,"sku":"MS1AZXXGY210WRSK","price":186.99,"currency_code":"USD","in_stock":false},{"title":"240mm (VG5024)","offer_id":35476766883997,"sku":"MS1AZXXGY240WRSK","price":218.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MS1AZXXGY210WRSK001a_ab4ea479-93f3-41b0-a198-e512cb04cd22.jpg?v=1729051901"},{"product_id":"masamoto-ct-series-gyuto","title":"Masamoto CT Series Gyuto","description":"\u003cp\u003eMasamoto’s CT Series knives are made of entry-grade Japanese high carbon steel, heat-treated to 58-59 HRC, ground to a 70\/30 double-bevel edge and hand-sharpened to perfect sharpness.  The full tang construction allows the knives to have a very balanced weight distribution; and the elegant red sandalwood handles are nicely polished together with the bolster for a secure, comfortable grip. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: CT5021 \/ CT5024\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Japanese High Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 58-59 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan\u003e-\u003c\/span\u003e\u003cspan\u003eS\u003c\/span\u003e\u003cspan\u003ehaped\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Red \u003cspan\u003eSandalwood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 118mm \/ 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 339mm \/ 370mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz) \/ 212g (7.48oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark(front)\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e Masamoto \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登錄 正本 \u003c\/span\u003e\u003cspan\u003e総本店\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMark(back): In Japanese Kanji \"\u003cem\u003eThe Best\u003c\/em\u003e\" (最上)\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Masamoto Sohonten 正本 \u003cspan\u003e総本店\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMasamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well-known and well respected knives brands in Japan, with a well-deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in the year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is made with Japanese\u003c\/span\u003e\u003cb\u003e high carbon steel\u003c\/b\u003e\u003cspan\u003e.\u003c\/span\u003e \u003cspan\u003eIt is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/span\u003e\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"210mm (CT5021)","offer_id":35483109327005,"sku":"MSXCZXXGY210WDCB","price":169.99,"currency_code":"USD","in_stock":false},{"title":"240mm (CT5024)","offer_id":35483366424733,"sku":"MSXCZXXGY240WDCB","price":184.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MSXCZXXGY210WDCB001b_7948deb1-b27b-4c08-9a38-391e22e62c2f.jpg?v=1729052013"},{"product_id":"mcusta-zanmai-hybrid-vg10-gyuto","title":"Mcusta Zanmai \"Hybrid VG10\" Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Zanmai gyuto has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The solid monosteel blade gives the knife a clean look, and the VG10 steel provides longer edge retention. The unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3005V \/ HZ2-3007V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm \/ 2.2mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm \/ 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 129mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 351mm \/ 387mm\u003c\/li\u003e\n\u003cli\u003eWeight: 181g (6.38oz) \/ 212g (7.48oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"210mm","offer_id":37694147068085,"sku":"ZMVGZXXGY210GPNK","price":243.0,"currency_code":"USD","in_stock":true},{"title":"240mm","offer_id":35511986258077,"sku":"ZMVGZXXGY240GPNK","price":304.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ZMVGZXXGY240GPNK001a_b7d00fdc-a4a8-4c5b-a942-1e20ac270c07.jpg?v=1733800913"},{"product_id":"mcusta-zanmai-supreme-hammered-mirror-damascus-gyuto","title":"Mcusta Zanmai \"Supreme Hammered\" Mirror Damascus Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Zanmai \"Supreme Hammered\" series is known for its extremely refined polish including a mirror-polished 33 layer Damascus with Tsuchime finish, and a luxury handle made out pressed and laminated red Pakkawood with a phenol resin coating for superb handling and robustness. The mirror tsuchime adds a tiny bit of thickness to the spine, but the grind tapers aggressively providing thinness behind the edge. The densely pressed laminated handle counters the slight increase of weight, providing superb weight balance. \u003c\/span\u003e\u003cspan\u003eThe signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the luxurious handle, from the finely polished spine and choil to the stunning mirror-finished tsuchime pattern. \u003c\/span\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003egyuto chef\u003c\/span\u003e\u003cspan\u003e knife is suited for those who prefer premium finishes, slightly heavier weight and uncompromised cutting smoothness. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: TZ2-4005DH \/ TZ2-4007DH\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eArtisan: Marusho\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e San Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHagane (Core Steel): VG10\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm \/ 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm \/ 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: Dark Red Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \/ 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 352mm \/ 389mm\u003c\/li\u003e\n\u003cli\u003eWeight: 199g (7.01oz) \/ 245g (8.64oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33 Layers VG10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"210mm","offer_id":35525999165597,"sku":"ZMVGSDTGY210GPNR","price":329.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35526009782429,"sku":"ZMVGSDTGY240GPNR","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGSDTGY210GPNR001_4dee0a38-3ade-420f-a34b-6aa11533ef77.jpg?v=1707360135"},{"product_id":"mcusta-zanmai-classic-damascus-gyuto","title":"Mcusta Zanmai \"Classic Damascus\" Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai “Classic Damascus” series gyuto comes with a \u003c\/span\u003e\u003cspan\u003ethin spine and beautiful thin grind, giving the knife laser-like cutting performance.\u003c\/span\u003e\u003cspan\u003e The 33 layer Damascus cladding sits on VG10 core steel, which gives the knife longer edge retention. The full tang construction entends into a beautiful white handle made of Corian, which is a uniquely durable and hygienic mixture of natural minerals and white acrylic. Compared with other higher-end series, the spine of this knife is not rounded. But t\u003c\/span\u003e\u003cspan\u003ehe signature Zanmai fit and finish can still be seen all over this knife, from finely polished choil to the mirror finish on core steel. The bottom cap of the handle is made of mirror-polished stainless steel with Zanmai engraving. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No.: HKC-3005D \/ HKC-3007D\u003c\/li\u003e\n\u003cli\u003eKnife Type:\u003cspan\u003e G\u003c\/span\u003e\u003cspan\u003eyuto\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: White Corian®\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 125mm \/ 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 346mm \/ 381mm\u003c\/li\u003e\n\u003cli\u003eWeight: 227g (8.01oz) \/ 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33Layers VG-10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"210mm","offer_id":35528202813597,"sku":"ZMVGSDXGY210WRSW","price":249.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35528202879133,"sku":"ZMVGSDXGY240WRSW","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGSDXGY240WRSW001a_3f9c0a95-a60b-4f21-a5dd-7e955eaa02b7.jpg?v=1707368808"},{"product_id":"yu-kurosaki-fujin-aogami-super-kurouchi-tsuchime-240mm-gyuto","title":"Yu Kurosaki \"Fujin\" Aogami Super Kurouchi Tsuchime Gyuto","description":"\u003cp\u003eExtremely sought after knife by Yu Kurosaki with his signature \"Fujin\" tsuchime pattern on the incredibly looking kurouchi stainless jigane. Ground beautifully towards the edge, the jigane is then kasumi-polished before exposing the Aogami Super core, which is heat-treated to 62 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offers superb cutting performance. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\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: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\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): 48mm \/ 49mm\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\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 133mm \/ 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 368mm \/ 380mm\u003c\/li\u003e\n\u003cli\u003eWeight: 163g (5.75oz) \/ 180g (6.35oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Yu Kurosaki\u003c\/em\u003e\" (越前 黒崎優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"210mm \/ Teak","offer_id":41044469678261,"sku":"YUASSTKGY210GTBK","price":299.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Ebony","offer_id":41044473610421,"sku":"YUASSTKGY210GEBW","price":329.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Teak","offer_id":35528890876061,"sku":"YUASSTKGY240DTBK","price":319.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YUASSTKGY210GEBW001_2b0136e7-70b1-4035-8179-b5f79ffe301c.jpg?v=1717654552"},{"product_id":"mcusta-zanmai-forest-molybdenum-gyuto","title":"Mcusta Zanmai \"Forest\" Molybdenum Gyuto","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai \"Forest\" gyuto has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The solid monosteel blade gives the knife a clean look, and the AUS8 steel makes the knife very affordable. Although the Molybdenum steel does not offer as good edge retention as the VG10, it is slightly more forgiving. The unique hand-polished green micarta handle showcases Zanmai's refined production qualities - a result of merging Seki's blade making tradition with innovative technologies. The spine and choil of this series are less polished than other higher-end series, but still offers better overall fit and finish than other knives at this price range. The signature Zanmai fit and finish can still be seen all over this knife, from the beautiful handle with mirror finished end cap to the precision ground blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HBG-6004M \/ HBG-6005M \/ HBG-6007M \/ HBG-6013M\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: \u003cspan\u003eGyuto\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eAUS8\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58\u003cspan\u003e-59\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 210mm (8.3\") \/ 240mm (9.4\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 47mm \/ 50mm \/ 57mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm \/ 2.3mm \/ 2.2mm \/ 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 1.9mm \/ 2.0mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Green Micarta\u003c\/li\u003e\n\u003cli\u003eLength: 125mm \/ 127mm \/ 127mm \/ 178mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm \/ 345mm \/ 374mm \/ 404mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz) \/ 205g (7.23oz) \/ 217g (7.65oz) \/ 230g (8.11oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eMolybdenum Vanadium\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks. \u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"180mm","offer_id":35548262236317,"sku":"ZM8AZXXGY180WRXN","price":130.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":35548262269085,"sku":"ZM8AZXXGY210WRXN","price":145.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35548262301853,"sku":"ZM8AZXXGY240WRXN","price":182.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":35548262334621,"sku":"ZM8AZXXGY270WRXN","price":215.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ZM8AZXXGY240WRXN001a_a66afd3c-2ae3-40e7-be30-6318bbea2ec2.jpg?v=1717666601"},{"product_id":"mcusta-zanmai-revolution-210mm-gyuto","title":"Mcusta Zanmai \"Revolution\" R2\/SG2 210mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eKnives in Mcusta Zanmai’s “Revolution” series are made of SPG2 powder steel, heat-treated to 61 HRC. It’s exceptionally popular among professional chefs due to its hardness and sensitiveness. The knives have a “revolutionary” decagonal design, which you haven’t seen on the market. The ergonomic soft, bent handle design provides superb easy handling.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: ZRG-1205G \/ \u003cmeta charset=\"utf-8\"\u003eZRR-1205G \/ \u003cmeta charset=\"utf-8\"\u003eZRB-1205G\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): SPG2 (Super Gold2)\u003cspan\u003e \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 61\u003cspan\u003e \u003c\/span\u003eHRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel):\u003cspan\u003e 45\u003c\/span\u003emm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Jyukkaku (Decagonal) with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eMaterial: Green Micarta \/ Red Pakka Wood \/ Black Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 358mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003cspan\u003e \u003c\/span\u003e171g (6.03oz) \/ 165g (5.82oz) \/ 163g (5.74oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eSPG2 Power Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Green Micarta","offer_id":35554662023325,"sku":"ZMR2SAXGY210SRPN","price":312.0,"currency_code":"USD","in_stock":false},{"title":"Red Pekka Wood","offer_id":35554662056093,"sku":"ZMR2SAXGY210SPPR","price":288.0,"currency_code":"USD","in_stock":false},{"title":"Black Pekka Wood","offer_id":35554662088861,"sku":"ZMR2SAXGY210SPPK","price":288.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMR2SAXGY210SRPN001_6eced691-88c4-4f5a-95bf-db6e9c36f811.jpg?v=1681282294"},{"product_id":"tojiro-powered-high-speed-steel-with-bolster-gyuto","title":"Tojiro R2\/SG2 Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eA chef knife designed to be used both at home and in a professional kitchen. As an upgrade from their popular DP series, this Gyuto is made of high carbon, high alloy R2\/SG2 steel core, heat-treated to 63 HRC, and clad with 13-chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind-edge ensures a sleek cutting performance. Overall, an excellent value for money choice for those who are looking for a step up from Tojiro’s popular DP series.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-520 \/ F-522\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/  270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Reinforced Laminated Material\u003c\/li\u003e\n\u003cli\u003eBolster: 18-8 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 126mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 342mm \/ 403mm\u003c\/li\u003e\n\u003cli\u003eWeight: 192g (6.77oz) \/ 290g (10.22oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro Powdered High Speed\u003c\/em\u003e\" (藤次郎粉末ハイス) ; “Tojiro Made in Japan”\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"210mm","offer_id":35633523949725,"sku":"TJR2SXXGY210WXSK","price":199.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":44104172470491,"sku":"TJR2SXXGY270WXSK","price":199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJR2SXXGY210WXSK001b_f4351a64-8ff2-411c-aac2-afba011f0b1f.jpg?v=1737540017"},{"product_id":"misono-swedish-carbon-steel-gyuto","title":"Misono Swedish Carbon Steel Series Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese knives from Misono’s Swedish Carbon Steel Series are hand-forged with a very pure Swedish high carbon tool steel. Heat-treated to HRC 60, the blade edge has excellent sharpness and edge retention, yet very easy to be re-sharpened. This series is popular to many as it has perfectly combined the practicality of western chef knives and the excellent craftsmanship and quality of Japanese knives. \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMisono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: 111 \/ 112 \/ 113\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (70\/30 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: Swedish Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60 \u003c\/span\u003eHRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 40mm \/ 44mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \/ 2.2mm \/ 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 1.8mm \/ 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood \u003c\/li\u003e\n\u003cli\u003eBolster: Carbon Steel\u003c\/li\u003e\n\u003cli\u003eLength: 108mm \/ 111mm \/ 119mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \/ 335mm \/ 376mm\u003c\/li\u003e\n\u003cli\u003eWeight: 149g (5.26oz) \/ 161g (5.68oz) \/ 234g (8.25oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMark: \"Misono\" ; \"EU Carbon Steel\" ; In Japanese Kanji \"Specially Forged\" (特製鍛造)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Misono ミソノ\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFamily-run Misono is Japan’s oldest Western-style knife maker based in Seki City, Japan. Established nearly 90 years ago, Misono began as a maker of vegetable peelers, and started producing their own knives in the 1960s. With only 50 workers, they insist on producing all their western-styled knives in their workshop in the traditional Japanese way - hand-forged, hand-grinded and hand-sharpened. Marrying the user-friendliness of the West and the qualities of the Orient, Misono continues to be a brand loved by global customers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Swedish carbon steel. It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. This knife has a 70\/30 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 70\/30.\u003c\/p\u003e","brand":"Misono","offers":[{"title":"180mm","offer_id":35662960099485,"sku":"MOXCZXXGY180WPSK","price":127.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":35662960132253,"sku":"MOXCZXXGY210WPSK","price":138.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35662960165021,"sku":"MOXCZXXGY240WPSK","price":194.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MOXCZXXGY240WPSK001a.jpg?v=1604305199"},{"product_id":"moritaka-hamono-aogami-2-gyuto","title":"Moritaka Hamono Aogami #2 Gyuto","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eHand-forged gyuto with Aogami #2 core steel using Moritaka’s signature Warikomi construction, heat-treated to 61-62 HRC, with a medium-rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind-edge. Superb edge retention and still easy to sharpen and thin. \u003c\/p\u003e\n\u003cp\u003e*Note: the \"discoloration\" close to tang is part of Moritaka's patented handle assembly, which is basically welded stainless steel to prevent rusting of the nakago. Kuchiwa and Cherry Wood handle are not flush. These are not faults. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Yatsushiro, Kumamoto Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Moritaka 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: Warikomi\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: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kurouchi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \/ 270mm (10.6)\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 48mm \/ 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm \/ 3.5mm \/ 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 2.1mm \/ 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNew Long-Lasting Handle\u003c\/li\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Cherry Wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Durable Plastic\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 141mm \/ 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 358mm \/ 394mm \/ 430mm\u003c\/li\u003e\n\u003cli\u003eWeight: 141g (4.97oz) \/ 180g (6.35oz) \/ 233g (8.22oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: Moritaka Hamono Logo ; In Japanese Kanji \"\u003cem\u003eMinamoto no Moritaka\u003c\/em\u003e\" (源盛高)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Moritaka Hamono 盛高刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFounded in 1293 during the Kamakura Period by Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高), Moritaka Hamono has a blade-making history of over 700 years. For the first 13 generations, the family made swords for Buddhist priests at Mt. Homan in Dazaifu, Fukuoka. In 1632 the family followed the Lord of Kumamoto to Myoken Shrine in Yatsushiro City of Kumamoto, and continued forging swords for Buddhist guards until 5 generations ago, when master swordsmith Chuzaemon Moritaka decided to expand the family business and apply their forging experience to chef knives. Since then the Moritaka family have been making solid and affordable hand-crafted knives and various agriculture steel tools for customers. Moritaka Hamono has pioneered hand-forged Warikomi constructions and patented stainless cladded rosewood handle assembly. Today the 27th generation blacksmith Tsunehiro Moritaka works with his father, one master craftsman and one apprentice to make all the knives for the Moritaka brand.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\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":"Moritaka Hamono","offers":[{"title":"210mm","offer_id":35693540475037,"sku":"MTA2SKXGY210VWPB","price":159.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":35693540507805,"sku":"MTA2SKXGY240VWPB","price":169.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":35693540540573,"sku":"MTA2SKXGY270VWPB","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MTA2SKXGY240VWPB001a_067d6161-1e27-4fc4-a2ea-d0f21e62ffcd.jpg?v=1714980064"}],"url":"https:\/\/burrfectionstore.com\/en-ie\/collections\/knife-type-gyuto.oembed?page=18","provider":"Burrfection Store","version":"1.0","type":"link"}