{"title":"Knives by Yoshikazu Ikeda","description":null,"products":[{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-240mm-gyuto","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eThis Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel, heat-treated to 63 HRC. The knife has excellent fit and finish with an elegant brushed finish and an exquisite Honyaki ripple Hamon line that’s visually pleasing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium custom triple ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Ripple \u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e \/ Tsukajiri:\u003c\/span\u003e Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: \u003cspan data-mce-fragment=\"1\"\u003eRosewood (Dalbergia Odorifera)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 236g (8.32oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":39349359673525,"sku":"IDS3YRXGY240GZNW","price":949.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRXGY240GZNW001_b4954205-3f5a-4a87-a3b1-ef8d75c8d75e.jpg?v=1691742141"},{"product_id":"yoshikazu-ikeda-mizu-honyaki-shirogami-1-ripple-mirror-240mm-gyuto-with-stabilized-wood-polished-emerald-acrylic-handle","title":"Yoshikazu Ikeda Mizu-Honyaki Shirogami #1 Ripple Mirror 240mm Gyuto with Stabilized Wood \/ Polished Emerald Acrylic Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #1 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Mizu-Honyaki ripple Hamon line that’s \u003cmeta charset=\"utf-8\"\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium western-styled handle \u003cmeta charset=\"utf-8\"\u003emade of polished acrylic in emerald pattern and stabilized wood, with mosaic pins as decoration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eRipple \u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\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: 3.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Emerald \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 381mm\u003c\/li\u003e\n\u003cli\u003eWeight: 215g (7.58oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003ci\u003eShirogami #1 Mizu-Honyaki\u003c\/i\u003e\" (白一 水本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami\u003c\/strong\u003e #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":39539064406197,"sku":"IDS1MRMGY240WASN","price":2995.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/IDS1MRMGY240WASN001.jpg?v=1783373650"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-mt-fuji-full-moon-ripple-mirror-240mm-gyuto-with-blue-stablized-wood-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Mt. Fuji with Full Moon Mirror 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite \u003cmeta charset=\"utf-8\"\u003eMount Fuji full moon ripple hamon that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium wa-handle made of \u003cmeta charset=\"utf-8\"\u003eblue stabilized wood with triple nickel copper ginmaki\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 256g (9.03oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin Honyaki\u003c\/em\u003e\" (堺北辰 本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40079317893301,"sku":"IDS3YRFGY240GLOU","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240GLOU001_c48bf45b-e4a3-4188-83c4-1e9fde51c957.jpg?v=1669051330"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-full-mirror-240mm-gyuto-with-blue-stablized-wood-white-resin-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Mt. Fuji with Full Moon Mirror 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite \u003cmeta charset=\"utf-8\"\u003eMount Fuji full moon ripple hamon that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium wa-handle made of \u003cmeta charset=\"utf-8\"\u003eblue stabilized wood and \u003cmeta charset=\"utf-8\"\u003eimitation-ivory with triple nickel copper ginmaki\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003cli\u003eHamon Ripple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 239g (8.43oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin Honyaki\u003c\/em\u003e\" (堺北辰 本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40079321006261,"sku":"IDS3YRFGY240GLPW","price":1699.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240GLPW001_2d2712d7-d44c-4d82-8820-77b36c902bc1.jpg?v=1669051342"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-mirror-240mm-gyuto-with-stabilized-wood-polished-lime-green-acrylic-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple Mirror 240mm Gyuto with Stabilized Wood \/ Polished Lime Green Acrylic Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Honyaki ripple Hamon line that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium western-styled handle \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emade of polished lime colored acrylic and stabilized wood, with mosaic pins as decoration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cmeta charset=\"utf-8\"\u003ePolished Acrylic\u003cmeta charset=\"utf-8\"\u003e \/ Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eColor: Lime Green \/ Oak\u003c\/li\u003e\n\u003cli\u003eBolster \/ Butt: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 375mm\u003c\/li\u003e\n\u003cli\u003eWeight: 270g (9.52oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eSakai Hokushin (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺北辰) is a line of products created by Ikeda Tanrenjo workshop.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40129886683317,"sku":"IDS3YRFGY240CM01","price":1945.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRFGY240CM01001.jpg?v=1622779670"},{"product_id":"yoshikazu-tanaka-aogami-2-honyaki-ripple-240mm-gyuto","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Aogami #2 Ripple 240mm Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Aogami #2 steel, heat-treated to 64 HRC. The knife has excellent fit and finish with an elegant brushed finish and an exquisite Honyaki ripple Hamon line that’s visually pleasing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium custom triple ginmaki stabilized wood wa-handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo \u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Aogami #2 (Blue #2)\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: Ripple \u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Blue Stabilized Wood\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 258g (9.10oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin Blue Steel Honyaki\u003c\/em\u003e\" (堺北辰 青鋼 本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eSakai Hokushin (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺北辰) is a line of products created by Ikeda Tanrenjo workshop.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":40304557064373,"sku":"IDA2YRXGY240GLOU","price":1199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDA2YRXGY240GLOU001_418bf3f8-0128-4fe8-98a9-f73786a7b4a7.jpg?v=1666853115"},{"product_id":"yoshikazu-ikeda-sakai-hokushin-honyaki-shirogami-3-ripple-mirror-210mm-gyuto-with-ironwood-handle","title":"Yoshikazu Ikeda \/ Sakai Hokushin Honyaki Shirogami #3 Ripple Mirror 210mm Gyuto with Ironwood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #3 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Honyaki ripple Hamon line that’s \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. Paired with a premium western-styled handle \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003emade of desert ironwood, with mosaic pins as decoration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Hokushin 堺北辰\u003c\/li\u003e\n\u003cli\u003eWorkshop: Ikeda Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #3 (White #3)\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSo-Kyomen (Full Mirror)\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 344mm\u003c\/li\u003e\n\u003cli\u003eWeight: 243g (8.57oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eSakai Hokushin\u003c\/em\u003e\" (堺北辰)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan. \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eSakai Hokushin (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e堺北辰) is a line of products created by Ikeda Tanrenjo workshop.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #3\u003c\/strong\u003e (white #3) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":41291897340085,"sku":"IDS3YRMGY210WISB","price":1725.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS3YRMGY210WISB001.jpg?v=1635934296"},{"product_id":"yoshikazu-ikeda-mizu-honyaki-shirogami-1-ripple-mt-fuji-mirror-240mm-gyuto-with-ironwood-handle","title":"Yoshikazu Ikeda Mizu-Honyaki Shirogami #1 Ripple (Mt. Fuji) Mirror 240mm Gyuto with Ironwood Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis handcrafted mirror-polished Gyuto is hand-forged by top Sakai blacksmith Yoshikazu Ikeda with Shirogami #1 steel in Honyaki construction. The knife has a superb level of fit and finish with mirror polish on both sides, and an exquisite Mizu-Honyaki ripple Hamon line that’s \u003cmeta charset=\"utf-8\"\u003eboth unique and aesthetically amazing. The beautiful edge geometry and distal tapering ensure an incredibly smooth cutting performance. The blade is paired with a beautifully polished handle made of desert ironwood, fitted with mosaic pin decorations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshikazu Ikeda 池田 美和\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Mizu-Honyaki\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eHardness: 64-65 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\u003e\n\u003cli\u003eRipple (Mt. Fuji with full moon)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm\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: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Desert Ironwood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 124mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 372mm\u003c\/li\u003e\n\u003cli\u003eWeight: 282g (9.95oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003ci\u003eShirogami #1 Mizu-Honyaki\u003c\/i\u003e\" (白一 水本焼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikazu Ikeda 池田 美和\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Ikeda (池田 美和) started forging knives in 1967 as an apprentice to his father Kameo Ikeda (池田 亀夫), the 2nd generation blacksmith of Yoshikazu Tanrenjo. Whilst his elder brother Tatsuo Ikeda (池田 辰男) took over their father’s workshop and became the 3rd generation blacksmith, Yoshikazu Ikeda founded his own workshop Ikeda Tanrenjo (池田鍛錬所) in 1983. He once joked that his hands were stubborn and clumsy, so he wouldn’t feel bored doing the same thing over and over again. As a result, he laser-focused on mastering his skills in forging and crafting for decades, and captured many awards in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami\u003c\/strong\u003e #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeda Tanrenjo","offers":[{"title":"Default Title","offer_id":42742248472795,"sku":"IDS1MRMGY240WISB","price":3299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/IDS1MRMGY240WISB001.jpg?v=1650523547"}],"url":"https:\/\/burrfectionstore.com\/en-nz\/collections\/artisan-yoshikazu-ikeda.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}