{"title":"Early August Edition","description":"","products":[{"product_id":"shigeki-tanaka-r2-sg2-kurosome-damascus-135mm-petty-with-green-patterned-handle","title":"Shigeki Tanaka R2\/SG2 Kurosome Damascus 135mm Petty with Pine Green Patterned Handle","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis petty knife is handcrafted by \u003cmeta charset=\"utf-8\"\u003eShigeki Tanaka with R2\/SG2 steel core, \u003cmeta charset=\"utf-8\"\u003eheat-treated to 63 HRC, clad with stainless steel with mesmerizing home forged Damascus layers topped with kurosome itched finish. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe beautiful edge geometry and distal tapering ensures an incredibly smooth cutting performance. The fit and finish level of this knife is top notch, and is paired with a western-styled handle made of intricate patterns , which isn’t just aesthetically pleasing, but also offers a well-balanced weight distribution. This top quality knife handmade by Tanaka-san with a superior western handle is hard to come by. \u003cstrong\u003eOnly one available.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Miki, Hyogo Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tanaka Kazuyuki Hamono\u003c\/li\u003e\n\u003cli\u003eBlacksmith: Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): 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 class=\"spec_sublist\"\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: 135mm (5.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\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: Resin and Matel Pins\u003c\/li\u003e\n\u003cli\u003eColor: Pine Green\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 116mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 270mm\u003c\/li\u003e\n\u003cli\u003eWeight: 118g (4.16oz)\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\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":"Tanaka Kazuyuki Hamono","offers":[{"title":"Default Title","offer_id":39847661338805,"sku":"TKR2SDEPT135CM02","price":749.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TKR2SDEPT135CM02001.jpg?v=1621829556"},{"product_id":"nakagawa-hamono-aogami-1-330mm-yanagiba","title":"Nakagawa Aogami #1 330mm Yanagiba","description":"\u003cp\u003eThis Yanagiba is handcrafted by Sakai blacksmith Satoshi Nakagawa using Aogami #1 steel core with soft iron cladding. With a higher carbon content than Aogami #2, Nakagawa-san was able to heat-treat the blade to a hardness level of 61-63 HRC, enabling superior edge retention. The blade has very good fit and finish, with the soft iron cladding wrapped around the spine to create an exquisite ripple pattern on the back. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle.\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: Nakagawa \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eUchihamono\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eCraftsman: Satoshi Nakagawa\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eRipple\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 37mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 5.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 491mm\u003c\/li\u003e\n\u003cli\u003eWeight: 340g (11.99oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eNakagawa Made Blue #1\u003c\/em\u003e\" (中川作 青一鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Nakagawa \u003cspan\u003eUchihamono\u003c\/span\u003e 中川打刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eSatoshi Nakagawa (中川 悟志) is a well known blacksmith based in the famous city of Sakai near Osaka. 16 years ago, he started learning from legend artisan Kenichi Shiraki (白木 健一), one of the very top blacksmiths in Japan. After master Shiraki retired and closed his workshop in 2020, the torch has been passed down to Satoshi Nakagawa, Shiraki’s only Deshi (disciple). In April 2021, Satoshi Nakagawa-san launched his own workshop Nakagawa Uchihamono.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) 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 polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakagawa Hamono","offers":[{"title":"Default Title","offer_id":42197020704987,"sku":"NGA1KAXYG330GEOW","price":679.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NGA1KAXYG330GEOW001.jpg?v=1639732957"},{"product_id":"shigeki-tanaka-ginsan-silver-3-210mm-gyuto-with-ebony-marble-buffalo-horn-handle","title":"Shigeki Tanaka Ginsan (Silver #3) 210mm Gyuto with Ebony Marble Buffalo Horn Handle","description":"\u003cp\u003eThe Tanaka Gyuto features a blade forged from Ginsan (Silver #3) steel with stainless steel cladding, providing strong corrosion resistance. Expertly ground by Tanaka, the blade boasts precise geometry and exceptional thinness, enhanced by Ginsan steel’s 61 HRC hardness. It is finished with a subtle satin shiage polish and complemented by an ebony handle with a blue stabilized wood kuchiwa. This knife delivers outstanding edge retention, a refined cutting performance, and the tactile feedback of Japanese carbon steel combined with the low-maintenance benefits of stainless steel.\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: Symmetrical Double-Bevel\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\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 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: Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Blue Stablized Wood\u003c\/li\u003e\n\u003cli\u003eGinmaki: N\/A\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 359mm\u003c\/li\u003e\n\u003cli\u003eWeight: 173g (6.1oz)\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":"Default Title","offer_id":43127410491611,"sku":"TKG3SXXGY210GEKU","price":279.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TKG3SXXGY210GEKU_001.jpg?v=1751281705"},{"product_id":"shigeki-tanaka-ginsan-silver-3-150mm-petty-with-wenge-buffalo-horn-handle","title":"Shigeki Tanaka Ginsan (Silver #3) 150mm Petty with Wenge Buffalo Horn Handle","description":"\u003cp\u003eThe Tanaka petty features a blade forged from Ginsan (Silver #3) steel with stainless steel cladding, providing strong corrosion resistance. Expertly ground by Tanaka, the blade boasts precise geometry and exceptional thinness, enhanced by Ginsan steel’s 61 HRC hardness. It is finished with a subtle satin shiage polish and complemented by a wenge wood handle with a black buffalo horn kuchiwa. This knife delivers outstanding edge retention, a refined cutting performance, and the tactile feedback of Japanese carbon steel combined with the low-maintenance benefits of stainless steel.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\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: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 35mm\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\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: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 281mm\u003c\/li\u003e\n\u003cli\u003eWeight: 77g (2.72oz)\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":"Default Title","offer_id":43127413342427,"sku":"TKG3SXXPT150GGBK","price":139.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TKG3SXXPT150GGBK-002-Rev.jpg?v=1673234854"},{"product_id":"shiro-kamo-aogami-super-kurouchi-gyuto-with-wenge-buffalo-horn-handle","title":"Shiro Kamo Aogami Super Kurouchi Gyuto","description":"\u003cp\u003eThis Gyuto from Shiro Kamo is one of the best value options in terms of cutting performance and appearance among other knives within the same price range. The knife is forged beautifully with Kurouchi (blackened blade) and Kasumi (hazy line) \u003cmeta charset=\"utf-8\"\u003efinishing in Aogami Super carbon steel that provides an immense harness of 63-64 HRC. A high quality cooking companion that is often sought after by carbon steel knife lovers. \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\u003eCraftsman: Mr. Shiro Kamo\u003c\/li\u003e\n\u003cli\u003eBrand: Kamotou Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\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): 52mm \/ 54\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm \/ 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm \/ 1.8mm\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: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 362mm \/ 394mm\u003c\/li\u003e\n\u003cli\u003eWeight: 171g (6.03oz) \/ 203g (7.16oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiselled mark: In Japanese Kanji \"\u003cem\u003eKamotou\u003c\/em\u003e\" (加茂藤)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kamotou Hamono 加茂藤刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Shiro Kamo is the third generation blacksmith of Kamotou Hamono, a small artisan knife workshop based in Takefu City, Fukui Prefecture, Japan. He started helping his father in the workshop when he was a small kid and started making knives at the age of 25. He was certified as a traditional craftsman at the age of 45. And for decades, Mr. Kamo perfected forging techniques that make knives easier to sharpen while maintaining superior edge retention capabilities. Now in his 60s, he works on preserving and passing down the traditional crafting methods to his disciples (the youngest being 19 years old) at Kamotou Hamono.\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. 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Kamotou Hamono","offers":[{"title":"210mm \/ Wenge","offer_id":43690268393691,"sku":"KMASSKAGY210GGBK","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Wenge","offer_id":43690268426459,"sku":"KMASSKAGY240GGBK","price":229.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Teak","offer_id":43949152469211,"sku":"KMASSKAGY210GTBK","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Teak","offer_id":43949156991195,"sku":"KMASSKAGY240GTBK","price":229.0,"currency_code":"USD","in_stock":false},{"title":"210mm \/ Walnut","offer_id":43949158793435,"sku":"KMASSKAGY210GWBK","price":189.0,"currency_code":"USD","in_stock":false},{"title":"240mm \/ Walnut","offer_id":43949158826203,"sku":"KMASSKAGY240GWBK","price":229.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/KMASSKAGY210GGBK_001.jpg?v=1752830684"},{"product_id":"nigara-vg10-tsuchime-damascus-gyuto","title":"Nigara VG10 Tsuchime Damascus Gyuto","description":"\u003cp\u003eExperience Nigara's superior yet affordable VG10 steel collection with the exquisite Gyuto. This blade boasts a remarkable thinness, thanks to Nigara's expert grinding techniques. The new series features a unique hammered pattern (Tsuchime) for added aesthetic appeal. Known for their exceptional fit and finish, this VG10 series has become a top contender for the best ultimate stainless steel knife in this price range. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\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): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e60-62 HRC\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDamascus \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 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: 2.0\u003cspan data-mce-fragment=\"1\"\u003emm \/ \u003cmeta charset=\"utf-8\"\u003e2.0mm \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0\u003cspan data-mce-fragment=\"1\"\u003emm\u003cmeta charset=\"utf-8\"\u003e \/ \u003cmeta charset=\"utf-8\"\u003e2.0mm\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\u003e\u003cspan\u003eShape: Hachikaku (Octagonal)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134\u003cspan data-mce-fragment=\"1\"\u003emm \/ 138mm \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 350\u003cspan data-mce-fragment=\"1\"\u003emm \/ 389mm \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 160g (5.64oz) \/ 195g (6.52oz) \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 know-how 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 a keen interest 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 know-how 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 polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\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":"210mm","offer_id":44719636512987,"sku":"NRVGSTDGY210GGBK","price":179.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":44719636545755,"sku":"NRVGSTDGY240GGBK","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/NRVGSTDGY210GGBK_001.jpg?v=1753782621"},{"product_id":"hatsukokoro-aogami-2-migaki-damascus-165mm-santoku","title":"Hatsukokoro Aogami #2 Migaki Damascus 165mm Santoku","description":"\u003cp\u003ePresenting the Hatsukokoro Aogami #2 Migaki Damascus santoku, a decisively smart looking santoku at an affordable price range. Featuring a cloud-like Damascus cladding and a rare individually hand-chiselled brand signature, this sanmai structured knife was sharpened by hand in Seki Japan. Weighing in at 150g, it offers an ideal heft, making it comfortable to handle. Staying true to Hatsukokoro's mission, this knife comes at an affordable price for its level of craftsmanship.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOrigin (Made in): Seki, Japan\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrand: Hatsukokoro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKnife Type: Santoku\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Sanmai\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHagane (Core Steel): Aogami #2 \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJigane (Cladding): Stainless steel\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHardness: 60-61 HRC\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Finishes:\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKurouchi\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Length (heel-to-tip): 165mm (6.5\")\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Height (at heel): 46mm \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAbove heel: 3.9mm \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMiddle: 2.7mm \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShape: Hachikaku (Octagonal)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLength: 129mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOverall Length: 307mm \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWeight: 150g (5.90oz) \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHand-Chiselled Mark (Front): In Japanese Kanji \"Trademark Hatsukokoro\" (登録 初心) \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, 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\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45863409713371,"sku":"HKA2SDXSK165GGBK","price":229.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2SDXSK165GGBK_001.jpg?v=1753435270"},{"product_id":"hatsukokoro-ginsou-ginsan-silver-3-damascus-180mm-santoku-with-teak-buffalo-horn-handle","title":"Hatsukokoro \"Ginsou\" Ginsan (Silver #3) Damascus 180mm Santoku with Teak Buffalo Horn Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIntroducing an exceptional new offering Ginsou (\"Silver Frost\") from Hatsukokoro, this premium knife stands out from their traditional lineup. Forged with a core of Ginsan (Silver #3) stainless carbon steel and encased in stainless steel, it boasts a distinctive, Damascus pattern. Hand grinded by Tosa blacksmith, the knife is well finished, with polished choil and spine. Additionally, it features a hand-chiselled signature on the blade, a rare detail for Hatsukokoro knives.\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): Tosa, Kōchi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length(Heel-to-Tip): 175mm (6.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 122g (4.3oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTrademark \u003c\/em\u003e\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\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\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45863410172123,"sku":"HKG3SDXSK180GTBK","price":229.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKG3SDXSK180GTBK_001.jpg?v=1753438775"},{"product_id":"hatsukokoro-ginsou-ginsan-silver-3-damascus-180mm-bunka-with-teak-buffalo-horn-handle","title":"Hatsukokoro \"Ginsou\" Ginsan (Silver #3) Damascus 180mm Bunka with Teak Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan\u003eIntroducing an exceptional new offering Ginsou (\"Silver Frost\") from Hatsukokoro, this premium knife stands out from their traditional lineup. Forged with a core of Ginsan (Silver #3) stainless carbon steel and encased in stainless steel, it boasts a distinctive, Damascus pattern. Hand grinded by Tosa blacksmith, the knife is well finished, with polished choil and spine. Additionally, it features a hand-chiselled signature on the blade, a rare detail for Hatsukokoro knives.\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): Tosa, Kōchi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length(Heel-to-Tip): 175mm (6.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 302mm\u003c\/li\u003e\n\u003cli\u003eWeight: 119g (4.2oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTrademark \u003c\/em\u003e\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\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\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45863410204891,"sku":"HKG3SDXBK180GTBK","price":229.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKG3SDXBK180GTBK_001_b0ad8870-e492-48e8-9ce0-2c390dbd5048.jpg?v=1753437822"},{"product_id":"hatsukokoro-hayabusa-aogami-super-3-layer-180mm-santoku","title":"Hatsukokoro \"Hayabusa\" Aogami Super 180mm Santoku","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHaving launched several \u003ca rel=\"noopener\" title=\"Hatsukokoro Aogami #2\" href=\"https:\/\/burrfectionstore.com\/collections\/hatsukokoro?filter.v.price.gte=\u0026amp;filter.v.price.lte=\u0026amp;filter.p.m.custom.steel_type=gid%3A%2F%2Fshopify%2FMetaobject%2F59414577371\u0026amp;sort_by=created-descending\" target=\"_blank\"\u003eAogami #2\u003c\/a\u003e series, Hatsukokoro finally releases the \"Hayabusa\" Aogami Super series. The choil and spine are finished to a level of perfection at this surprising price point. With its minimalistic yet elegant Kasumi finish, the Hayabusa series focuses solely on delivering outstanding performance without any unnecessary aesthetic distractions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003cbr data-mce-fragment=\"1\"\u003eBrand: Hatsukokoro\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\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\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 64HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 44mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 329mm \u003c\/li\u003e\n\u003cli\u003eWeight: 157g (5.54oz)\u003c\/li\u003e\n\u003cli\u003eStamped Mark (Front): In Japanese Kanji \"\u003cem style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTrademark Hatsukokoro Aogami Super\u003c\/em\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\" (登録 初心 超青鋼)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46062930919643,"sku":"HKASSXXSK180GWBK","price":139.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKASSXXSK180GWBK_001.jpg?v=1752746817"},{"product_id":"hatsukokoro-kurokaze-shirogami-2-kurouchi-150mm-petty","title":"Hatsukokoro \"Kurokaze\" Shirogami #2 Kurouchi 150mm Petty","description":"\u003cp\u003eHatsukokoro 'Kurokaze (Black Wind)' Petty is a blend of traditional craftsmanship and modern practicality. This 150mm petty knife uses the exceptionally pure Shirogami #2 (White Steel #2) core, celebrated for its capacity to take a surgically sharp edge and maintain it with incredible tenacity. This high-carbon steel ensures your cuts are effortlessly precise and makes re-sharpening a breeze. The blade's rustic 'Kurouchi' finish not only provides a raw handcrafted aesthetic. With Hatsukokoro's competitive value for money, the 'Kurokaze' offers a direct path to the world of high-performance Japanese knife, combining an outstanding cutting feel with authentic finish.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tosa, Kōchi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Symmetrical Double-Bevel\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-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eKurouchi\u003cbr\u003eKasumi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 29mm\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: 2.1mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 115mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 280mm\u003c\/li\u003e\n\u003cli\u003eWeight: 90g (3.17oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"Trademark Hatsukokoro\" (登録 初心)\u003c\/li\u003e\n\u003c\/ul\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":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46261788868827,"sku":"HKS2SKXPT150GGBK","price":269.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKS2SKXPT150GGBK001_acf965f0-8225-4200-a1bc-3889192bbd5e.jpg?v=1751136324"},{"product_id":"hatsukokoro-hayabusa-r2-sg2-3-layer-150mm-petty","title":"Hatsukokoro \"Hayabusa\" R2\/SG2 150mm Petty","description":"\u003cp\u003eFollowing the success of Hayabusa \u003ca rel=\"noopener\" title=\"Hatsukokoro Aogami Super\" href=\"https:\/\/burrfectionstore.com\/search?q=Hatsukokoro+Hayabusa+Aogami+Super\" target=\"_blank\"\u003eAogami Super\u003c\/a\u003e series, Hatsukokoro expanded the series with one of the best high speed powder steel - R2\/SG2, for those who prefer a stainless option. The choil and spine displayed the same level of finishing as its counterpart at this attractive price point. With its minimalistic yet elegant satin-shiage finish, the Hayabusa series focuses solely on delivering quality and polish.\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: Hatsukokoro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\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: 63HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlae Finish: Satin Shiage\u003c\/li\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 145mm (5.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 116mm \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 274mm \u003c\/li\u003e\n\u003cli\u003eWeight: 70g (2.47oz)\u003c\/li\u003e\n\u003cli\u003eStamped Mark (Front): In Japanese Kanji \"Trademark Hatsukokoro\" (登録 初心) SG-2\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46362713817307,"sku":"HKR2SXXPT150GGBK","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKR2SXXPT150GGBK_001.jpg?v=1753264834"},{"product_id":"mizuno-tanrenjo-minamoto-akitada-ginsan-silver-3-kiritsuke","title":"Mizuno Tanrenjo \/ Minamoto Akitada Ginsan (Silver #3) Kiritsuke","description":"\u003ctable style=\"font-size: 0.875rem;\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWe are pleased to offer this knife with a marble white buffalo horn handle. Marble white buffalo horn handles from Mizuno Tanrenjo are increasingly difficult to obtain, and we are really pleased with the beautiful marble white buffalo horn on this knife. \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a traditional Kiritsuke knife from Mizuno Tanrenjo's Ginsan steel range. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno, this Kiritsuke has superb grinds that are exceedingly smooth, with beautiful satin-shiage and kasumi finishes. The Ginsan blade benefits from Mizuno's outstanding heat treatment skills, ensuring superior edge retention and easier maintenance than their Aogami DX series. \u003cstrong\u003eFor right-handed use \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eSpec:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Akitada Hontanren 源昭忠 本鍛練\u003c\/li\u003e\n\u003cli\u003eWorkshop: Mizuno Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Jun Mizuno 水野 淳\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Single-Bevel with Hiratogi (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul\u003e\n\u003cli\u003eSatin-Shiage\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 230mm (9.1\") \/ 260mm (10.2\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 41mm \/ 44mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.2mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\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: Marbled White Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 142mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 380mm \/ 420mm\u003c\/li\u003e\n\u003cli\u003eWeight: 212g (7.48oz) \/ 240g (8.47oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mizuno Tanrenjo 水野鍛錬所 \/ Minamoto Akitada 源昭忠\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose\u003cspan\u003esuperior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/h3\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":"Mizuno Tanrenjo","offers":[{"title":"240mm","offer_id":46503731200219,"sku":"MZG3SAXKK240DMBW","price":649.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":46503731232987,"sku":"MZG3SAXKK270DMBW","price":749.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MZG3SAXKT240DMBW_001.jpg?v=1751133018"},{"product_id":"otsuka-hamono-aogami-1-kurouchi-160mm-bunka","title":"Otsuka Hamono Aogami #1 Kurouchi 160mm Bunka","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFrom the secluded mountain forge of master Otsuka Yoshifumi comes this exceptional Bunka, a knife bearing the 'Tokusei' (Specially Made) mark of distinction. Forged in a traditional coke fire, its core of high-carbon Aogami #1 steel is revered for legendary sharpness and edge retention. The blade’s profile is a marvel of performance, featuring a dramatic spine taper from a powerful widened thickness of 6.6mm than drastically tapered to a nimble tip. This unique geometry provides a perfect weight balance of strength for robust cuts and precision for delicate work, all housed within the rustic beauty of the \u003c\/span\u003eKurouchi\u003cspan\u003e forged finish. Paired with a premium octagonal Wenge and buffalo horn handle.\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): Chizu, Tottori Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Otsuka Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Bunka\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Sanmai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #1 (Blue #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 61-63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 160mm (6.3\")\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: 6.6mm \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: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 129mm \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm \u003c\/li\u003e\n\u003cli\u003eWeight: 156g (5.5oz) \u003c\/li\u003e\n\u003cli\u003eStamped Mark (Back): Brand mark and in Japanese Kanji \"\u003cem\u003eSpecially made\u003c\/em\u003e\" (特製)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Otsuka Hamono 大塚刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFrom his secluded forge in the mountains of Chizu, Tottori, third-generation blacksmith Otsuka Yoshifumi represents a legacy reborn through sheer will. Largely self-taught after his father’s untimely passing, he works alone, embracing a solitary dedication to his craft. Using a traditional coke forge to preserve the steel’s integrity, he masterfully transforms Aogami #1 and exceptionally rare \u003c\/span\u003e\u003ci\u003etatara\u003c\/i\u003e\u003cspan\u003e steel into fully bespoke blades. Each creation is a direct dialogue with its future owner, resulting in tools of sublime sharpness and durability. The year-long waitlist underscores the deep allure of his uncompromising, personal artistry.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAogami #1\u003c\/strong\u003e (Blue #1) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Otsuka Hamono","offers":[{"title":"Default Title","offer_id":46567961690331,"sku":"OSA1SKXBK160GGBK","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/OSA1SKXBK160GGBK001.jpg?v=1752488059"},{"product_id":"hatsukokoro-kuronami-aogami-2-kurouchi-165mm-hakata","title":"Hatsukokoro \"Kuronami\" Aogami #2 Kurouchi 165mm Hakata","description":"\u003cp\u003eHatsukokoro has been consistently improving their entry level \u003ca href=\"https:\/\/burrfectionstore.com\/collections\/hatsukokoro?filter.v.price.gte=\u0026amp;filter.v.price.lte=\u0026amp;filter.p.m.custom.steel_type=gid%3A%2F%2Fshopify%2FMetaobject%2F59414577371\u0026amp;sort_by=created-descending\" title=\"Hatsukokoro Aogami #2\"\u003eAogami #2\u003c\/a\u003e collection, and they have reached a new milestone with their \"Kuronami\" (Black Wave) series. Hakata knife is a variation of the popular bunka knife - sharing the k-tip but with a distinct curve to its spine. This knife shape was originated from the Hakata region in Fukuoka Prefecture, hence the name. For a knife forged in Toza, this knife has more refined grind than the typical Toza productions, while keeping the rustic blacksmith kurouchi finish that kept the cost low. The standout feature is the ripple kasumi finish near the blade edge, a fun addition to the look. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tosa, Kōchi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eKnife Type: Hakata\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Sanmai\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\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 165mm (6.5\")\u003cbr\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.2mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \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: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMaterial: Wenge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eKuchiwa \/ Tsukajiri: Black Buffalo Horn\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLength: 128mm \u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm \u003c\/li\u003e\n\u003cli\u003eWeight: 150g (5.29oz) \u003c\/li\u003e\n\u003cli\u003eStamped Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark\u003c\/em\u003e \u003cem\u003eHatsukokoro\u003c\/em\u003e\" (登録 初心)\u003c\/li\u003e\n\u003cli\u003eStamped Mark (Back): In Japanese Kanji \"\u003cem\u003eAogami\u003c\/em\u003e\" (青入)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, 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\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":47367527891163,"sku":"HKA2SKXHT165GGBK","price":119.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKA2SKXHT165GGBK001.jpg?v=1754161129"}],"url":"https:\/\/burrfectionstore.com\/en-nz\/collections\/early-august-edition.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}