{"title":"Knife Type · Nakiri 菜切り包丁","description":null,"products":[{"product_id":"yoshimi-kato-aogami-super-nashiji-165mm-nakiri-with-wenge-buffalo-horn-handle","title":"Yoshimi Kato Aogami Super Nashiji 165mm Nakiri with Wenge \/ Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan\u003eHandcrafted Yoshimi Kato Aogami Super (Blue Super) nakiri with nashiji finish, mounted on a wenge handle with black buffalo horn kuchiwa. Nashiji finishing is gaining popularity both in inside and outside Japan. The Nashiji finish done by master Kato on this superb AS blade is simply one of the most tasteful we have seen. Most importantly the knife comes with beautiful grind by master Kato, with extreme thinness behind-the-edge and beautiful Kasumi finish on the grind itself. The thin edge geometry ensures superb cutting performance. \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): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eNashiji\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eWenge\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 123mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 301mm\u003c\/li\u003e\n\u003cli\u003eWeight: 158g (5.57oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eYoshimi Echizen\u003c\/em\u003e\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoshimi Kato (aka. Yoshimi Katou) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":34560315555997,"sku":"KYASSNXNK165GGBB","price":225.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYASSNXNK165GGBB_001.jpg?v=1602817820"},{"product_id":"tojiro-vg10-kurouchi-tsuchime-165mm-nakiri","title":"Tojiro DP VG10 Kurouchi Tsuchime 165mm Nakiri with Magnolia Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Nakiri from Tojiro combines tradition of Kurouchi and Tsuchime finishes with innovative clear coating. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. With a good level of fit and finish, VG10 core steel, this Nakiri offers great values at this price range.\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame-Sanjo, Niigata Prefecture, Japan\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No: F-1113\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): 13 Chrome Stainless Steel (Clear coating)\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eTsuchime (Hammered)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 126mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 165g (5.82oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan\" \u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\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\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003cbr\u003e\u003c\/p\u003e\n\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":"Tojiro","offers":[{"title":"Default Title","offer_id":34560898039965,"sku":"TJVGSTKNK165DMPK","price":99.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSTKNK165VMPK_001_1e3558ef-9771-40a8-803e-6d95020ea92a.jpg?v=1733990101"},{"product_id":"tojiro-shirogami-kurouchi-165mm-nakiri","title":"Tojiro Shirogami Kurouchi 165mm Nakiri","description":"\u003cp\u003eThis shirogami steel nakiri is for those who are on a budget but want to try a made in Japan carbon steel knife. While you cannot expect the forging, grinding, fit and finish to match a mid range\/high end Japanese knife, this nakiri is a great entry into the world of Japanese carbon steel knives. It can also be used as a carbon knife to practice knife sharpening. \u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eSpec\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Tsubame-Sanjo, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eSteel Type: Shirogami Core\u003c\/li\u003e\n\u003cli\u003eJigane: Soft Iron\u003c\/li\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eBlade Finish: Kurouchi\u003c\/li\u003e\n\u003cli\u003eHardness Level: 60 +\/-1\u003c\/li\u003e\n\u003cli\u003eBlade Type: Double-edged Blade\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52.1mm\u003c\/li\u003e\n\u003cli\u003eBlade Thickness (above heel): 3.6mm\u003c\/li\u003e\n\u003cli\u003eHandle: \u003cspan\u003eMagnolia D-Shaped Handle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eKakumaki: Resin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eWeight: 130g (4.58oz)\u003c\/li\u003e\n\u003cli\u003eMarking: In Japanese Kanji \"Trademark Tojiro Made\" \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Tojiro 藤次郎\u003c\/span\u003e\u003c\/h3\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eTojiro is the large knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife-making tradition. Tojiro knives offer \u003c\/span\u003e\u003cspan\u003egreat value for the price\u003c\/span\u003e\u003cspan\u003e. Established over 50 years ago, Tojiro combines modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami\u003c\/strong\u003e (white) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is \u003cb\u003enot\u003c\/b\u003e stainless steel, therefore you must wipe your knife dry after each use.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening: \u003c\/b\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default","offer_id":34561783955613,"sku":"TJS2SKXNK165DMPK","price":49.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TJS2SKXNK165DMPK_001.jpg?v=1591483224"},{"product_id":"sugimoto-cm-carbon-alloy-steel-165mm-nakiri","title":"Sugimoto CM Special Alloy Steel 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis hand-forged, handcrafted Nakiri from Sugimoto has a good level of fit and finish, and more importantly, cuts smoothly due to its beautifully grinded blade. The contrast between the brushed steel and the kasumi finish is very pleasing on the eye. The special alloy steel used by Sugimoto retains the sharpness well, while being rust-resistant.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: CM8016\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Special Carbon Alloy Steel (Rust-resistant)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-64 est. HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\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: Marushinogi (D-shaped)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 152g (5.36oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default","offer_id":34912844447901,"sku":"SMXXSAXNK165DMPB","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXXSAXNK165DMPB_001.jpg?v=1594119355"},{"product_id":"sugimoto-kurouchi-hon-kasumi-165mm-nakiri","title":"Sugimoto Carbon Steel Kurouchi Hon-Kasumi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis hand-forged, handcrafted Nakiri from Sugimoto has a rough kurouchi finish, but it cuts very smoothly. It's a down to earth handmade nakiri that focuses on cutting performance above anything else. If you like a rough kurouchi finish that brings you back to the very basis of a great carbon steel handmade blade, this is the knife to go for.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sugimoto Hamono (Tokyo Sugimoto Tsukiji)\u003c\/li\u003e\n\u003cli\u003eModel No.: 5016\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60-63 est. HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eHon Kasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\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: Marushinogi (D-shaped)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003c\/li\u003e\n\u003cli\u003eLength: 103mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 134g (4.73oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTokyo Sugimoto\u003c\/em\u003e\" (東京 杉本)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sugimoto Hamono 杉本刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugimoto opened its first shop - Tokyo Sugimoto Tsukiji (東京 杉本 築地) in the bustling ally of Tokyo Tsujiki Outer Market in 1948 when the 2nd generation Sugimoto - Mr Koji Sugimoto took over the family business. Despite a short history (by Japanese standard) of knife making, Sugimoto did make its name as one of the well-known knife brands in Tokyo. Being one of the pioneers of Chuka Bocho (Japanese made Chinese Cleavers), Sugimoto still produces perhaps the most professional Chinese Cleavers in the world. All Sugimoto knives are made by hand, and aimed at professional chefs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis knife is made with Japanese \u003cstrong\u003ehigh carbon steel\u003c\/strong\u003e. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Sugimoto Hamono","offers":[{"title":"Default Title","offer_id":34952314880157,"sku":"SMXCSKANK165DMPK","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/SMXCSKANK165DMPK_001.jpg?v=1594119635"},{"product_id":"kanemasa-aogami-2-kurouchi-165mm-nakiri","title":"Kanemasa Aogami #2 Kurouchi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Kanemasa Aogami #2 Nakiri by Kanetsune offers an entrance to hand-forged Aogami steel blade at an incredibly affordable price. While the fit and finish are rough, the essence of a hand-forged blade is not lost in this entry-level nakiri with a coated kurouchi finish. This knife is an ultra-affordable introduction to hand-forged Aogami blades.\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: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-434\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi (Coated)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 134g (4.73oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKanemasa Made\u003c\/em\u003e\" (兼正作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this \u003c\/span\u003e\u003cspan\u003ehandle\u003c\/span\u003e\u003cspan\u003e and not a defect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion-resistant quality (for carbon steel), it is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35278165573789,"sku":"KSA2SKANK165VMPK","price":76.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SKANK165VMPK_001_aa1f9ec5-14a7-4818-999e-0153ff1419cf.jpg?v=1685692668"},{"product_id":"kanemasa-aogami-2-migaki-165mm-nakiri","title":"Kanemasa \"Migaki\" Aogami #2 Kasumi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Kanemasa Aogami #2 Nakiri by Kanetsune offers an entrance to hand-forged Aogami steel blade at an incredibly affordable price. While the fit and finish of the choil is rough, the knife has a beautiful \"Migaki\" Kasumi polish, and the essence of a hand-forged blade is not lost in this entry-level nakiri. This knife is an ultra-affordable introduction to hand-forged Aogami blades.\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: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-435\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 136g (4.80oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKanemasa Made\u003c\/em\u003e\" (兼正作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect. \u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eAogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for carbon steel), it is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":35278231797917,"sku":"KSA2SAXNK165VMPK","price":87.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SAXNK165VMPK_001_b39129c6-f680-460e-bc8b-1de9384a7d01.jpg?v=1685692658"},{"product_id":"kanemasa-shirogami-2-kurouchi-165mm-nakiri","title":"Kanemasa Shirogami #2 Kurouchi 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Shirogami #2 Nakiri by Kanemasa offers an entrance to hand-forged Shirogami steel blade at an incredibly affordable price. While the fit and finish is rough, the essence of a hand-forged blade is not lost in this entry-level nakiri with a coated kurouchi finish. This knife is an ultra-affordable introduction to hand-forged Shirogami blades.\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: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-440\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003cli\u003eKurouchi (Coated)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 136g (4.80oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect.\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003eShirogami #2\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003c\/span\u003e\u003cb\u003enot\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35278281605277,"sku":"KSS2SKANK165VMPK","price":64.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS2SKANK165VMPK001.jpg?v=1595581763"},{"product_id":"kanemasa-shirogami-2-nashiji-165mm-nakiri","title":"Kanemasa Shirogami #2 Nashiji 165mm Nakiri","description":"\u003cp\u003eThis Kanemasa Shirogami #2 Nakiri by Kanetsune comes with a very tasteful Nashiji finish at an incredibly affordable price. While the finish is slightly rough around choil, and the handle is a slightly rough stock-handle, the rest of the blade has an excellent fit and finish for this price. More importantly the Shirogami #2 blade is beautifully grinded for excellent cutting smoothness. This knife is a great introduction to Nashiji finished Shirogami blades.\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: Kanemasa (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-438\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410 Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Nashiji\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMarugata (Oval-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \u003cspan\u003e\"\u003c\/span\u003e\u003cem\u003eKanemasa Made\u003c\/em\u003e\u003cspan\u003e\" (兼正作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNote: the softwood inside kuchiwa (ferrule) expands and crack when the nakago (tang) was inserted during installation. This is normal for this handle and not a defect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\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\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":35278307786909,"sku":"KSS2SNXNK165VMPK","price":109.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSS2SNXNK165VMPK001a.jpg?v=1619750702"},{"product_id":"yu-kurosaki-fujin-aogami-super-kurouchi-tsuchime-165mm-nakiri","title":"Yu Kurosaki \"Fujin\" Aogami Super Kurouchi Tsuchime 165mm Nakiri","description":"\u003cp\u003e\u003cspan\u003eExtremely sought after knife by Yu Kurosaki with his signature \"Fujin\" tsuchime pattern on the incredibly looking kurouchi stainless jigane. Ground beautifully towards the edge, the jigane is then kasumi-polished before exposing the Aogami Super core, which is heat-treated to 62 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offers superb cutting performance. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 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: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 149g (5.26oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eYu Kurosaki\u003c\/em\u003e\" (黒崎優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, are not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":41120929480885,"sku":"YUASSTKNK165GTBK","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YUASSTKNK165GTBK001_eb926527-abdb-4fc3-903e-3e5efde86b57.jpg?v=1717654308"},{"product_id":"mcusta-zanmai-hybrid-vg10-nakiri","title":"Mcusta Zanmai \"Hybrid VG10\" 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai nakiri has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The \u003c\/span\u003e\u003cspan\u003esolid monosteel\u003c\/span\u003e\u003cspan\u003e blade gives the knife a clean look, and the VG10 steel provides longer edge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3008V\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eVG10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 308mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eVG10 Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35514374815901,"sku":"ZMVGZXXNK165GPNK","price":234.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGZXXNK165GPNK001a.jpg?v=1604460072"},{"product_id":"mcusta-zanmai-hybrid-splash-damascus-165mm-nakiri","title":"Mcusta Zanmai \"Hybrid Splash\" Damascus 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai \"Hybrid Splash\" nakiri has a unique and sophisticated 33 layers Damascus patterned cladding. The thin spine and beautiful thin grind combined with VG10 core steel, gives the knife laser-like cutting performance.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eT\u003c\/span\u003e\u003cspan\u003ehe unique hexagonal pakkawood handle with nickel silver kuchiwa showcases Zanmai's refined production qualities - a result of \u003c\/span\u003e\u003cspan\u003emerging Seki's blade making tradition with innovative technologies. The signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the finely polished spine and choil. The core steel is mirror polished, and the damascus pattern on jigane is more elaborate compared with Zanmai's other damascus series, with light etching to enhance the contrast of the pattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HZ2-3008DS\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e San Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHagane (Core Steel): VG10\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eLight Kurosome\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.8mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku (Hexagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm \u003c\/li\u003e\n\u003cli\u003eWeight: 183g (6.46oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33 Layers VG10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35524189683869,"sku":"ZMVGSDXNK165GPNK","price":261.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGSDXNK165GPNK001a_ea3e0648-993a-4c5b-aaac-d7827d0a86d6.jpg?v=1689839983"},{"product_id":"mcusta-zanmai-supreme-hammered-mirror-damascus-165mm-nakiri","title":"Mcusta Zanmai \"Supreme Hammered\" Mirror Damascus 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Zanmai \"Supreme Hammered\" series is known for its extremely refined polish including a mirror-polished 33 layer Damascus with Tsuchime finish, and a luxury handle made out pressed and laminated red Pakkawood with a phenol resin coating for superb handling and robustness. The mirror tsuchime adds a tiny bit of thickness to the spine, but the grind tapers aggressively providing thinness behind the edge. The densely pressed laminated handle counters the slight increase of weight, providing superb weight balance. \u003c\/span\u003e\u003cspan\u003eThe signature Zanmai fit and finish can be seen all over this knife, from beautiful mother of pearl inlay to the luxurious handle, from the finely polished spine and choil to the stunning mirror-finished tsuchime pattern. \u003c\/span\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003enakiri\u003c\/span\u003e\u003cspan\u003e knife is suited for those who prefer premium finishes, slightly heavier weight and uncompromised cutting smoothness. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: TZ2-4008DH\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eArtisan: Marusho\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e San Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHagane (Core Steel): VG10\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e60\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Dark Red Pakkawood with inlaid mother of pearl\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 307mm\u003c\/li\u003e\n\u003cli\u003eWeight: 212g (7.48oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33 Layers VG10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\"\u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35525629608093,"sku":"ZMVGSDTNK165GPNR","price":261.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ZMVGSDTNK165GPNR001_e03b9b68-65f5-42ce-9cfc-77aeeebc57b0.jpg?v=1726460184"},{"product_id":"mcusta-zanmai-classic-damascus-165mm-nakiri","title":"Mcusta Zanmai \"Classic Damascus\" 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Zanmai “Classic Damascus” series nakiri comes with a \u003cspan\u003ethin spine and beautiful thin grind, giving the knife laser-like cutting performance.\u003c\/span\u003e The 33 layer Damascus cladding sits on VG10 core steel, which gives the knife longer edge retention. The full tang construction entends into a beautiful white handle made of Corian, which is a uniquely durable and hygienic mixture of natural minerals and white acrylic. Compared with other higher-end series, the spine of this knife is not rounded. But t\u003cspan\u003ehe signature Zanmai fit and finish can still be seen all over this knife, from finely polished choil to the mirror finish on core steel. The bottom cap of the handle is made of mirror-polished stainless steel with Zanmai engraving. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HKC-3008D\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eNakiri\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eVG-10\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: White Corian®\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 220g (7.76oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003e33Layers VG-10 Damascus Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo with Mirror Finishing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35527768309917,"sku":"ZMVGSDXNK165WRSW","price":201.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZMVGSDXNK165WRSW001a_aa55970a-dc6f-4ede-befb-232ecc2927ec.jpg?v=1681277498"},{"product_id":"mcusta-zanmai-forest-molybdenum-165mm-nakiri","title":"Mcusta Zanmai \"Forest\" Molybdenum 165mm Nakiri","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Zanmai \"Forest\" nakiri has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The solid monosteel blade gives the knife a clean look, and the AUS8 steel makes the knife very affordable. Although the Molybdenum steel does not offer as good edge retention as the VG10, it is slightly more forgiving. The unique hand-polished green micarta handle showcases Zanmai's refined production qualities - a result of merging Seki's blade making tradition with innovative technologies. The spine and choil of this series are less polished than other higher-end series, but still offers better overall fit and finish than other knives at this price range. The signature Zanmai fit and finish can still be seen all over this knife, from the beautiful handle with mirror finished end cap to the precision ground blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: HBG-6008M\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eMonosteel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel Type: \u003cspan\u003eAUS8\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 58\u003cspan\u003e-59\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Green Micarta\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 292mm\u003c\/li\u003e\n\u003cli\u003eWeight: 195g (6.88oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eMolybdenum Vanadium\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eEngraved mark (bottom cap) : Mcusta Zanmai logo on stainless steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade-making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also bringing innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCutting Surface:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eSharpening: \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35546335936669,"sku":"ZM8AZXXNK165WRXN","price":140.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZM8AZXXNK165WRXN001a_0e79db24-47dc-412f-9c30-cd56aae0863d.jpg?v=1707366112"},{"product_id":"mcusta-zanmai-beyond-165mm-nakiri","title":"Mcusta Zanmai \"Beyond\" Aogami Super 165mm Nakiri with Hinoki Twisted Handle","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is a nakiri knife from Zanmai's latest \"Beyond\" Aogami Super series has a thin spine and beautiful thin grind, giving it laser-like cutting performance. The beautiful brush polished jigane clads Aogami Super (Blue Super) steel core, one of Japan's most superior high carbon steel, enabling superb edge retention and behind the edge thinness. The unique and brand new octagonal twisted Hinoki handle with nickel silver kuchiwashowcases Zanmai's refined production qualities - a result of merging Seki's blade making tradition with innovative technologies. \u003c\/span\u003e\u003cspan\u003eThe signature Zanmai fit and finish can be seen all over this knife, from beautiful \u003c\/span\u003e\u003cspan\u003emosaic pin on the smoothly polished handle\u003c\/span\u003e\u003cspan\u003e to the finely polished spine and choil. \u003c\/span\u003e\u003cspan\u003eThe core steel is mirror polished, the the naturally fragrant hinoki handle sports a sharp looking akamaki (red ring). This knife comes in a beautiful Zanmai Paulownia wood box. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in):\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki, Gifu Prefecture, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eMcusta Zanmai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: ZBX-5008B\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type:\u003cspan\u003e Nakiri\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind:\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length:\u003cspan\u003e 165\u003c\/span\u003emm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel):\u003cspan\u003e 49\u003c\/span\u003emm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel:\u003cspan\u003e \u003c\/span\u003e1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle:\u003cspan\u003e \u003c\/span\u003e1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Nejire Hachikaku (Twisted Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Hinoki\u003c\/li\u003e\n\u003cli\u003eDecorative: Mosaic Pin\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Nickel Silver\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length:\u003cspan\u003e 319\u003c\/span\u003emm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003cspan\u003e 177\u003c\/span\u003eg (6.24oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eZanmai\u003c\/em\u003e\" (三昧) ; Mcusta Zanmai logo ; \"\u003cem\u003eBlue Steel\u003c\/em\u003e\" ; \"\u003cem\u003eMade in Japan\u003c\/em\u003e\" \u003c\/li\u003e\n\u003cli\u003eComes in a\u003cspan\u003e \u003c\/span\u003eDecorative\u003cspan\u003e \u003c\/span\u003eWooden\u003cspan\u003e \u003c\/span\u003eBox (Paulownia Box)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mcusta Zanmai 三昧\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMcusta Zanmai is based in Seki City of Japan, a town with over 800 years of swordsmithing history. While embracing Seki's blade making traditions, Zanmai is also bringing innovative technologies such as CNC machine and laser cutting into the workshop, making the brand a rare and seamless integration of craftsman traditions and modern technologies. Zanmai knives have unique handles that not only pay homage to traditional Wa handle design, but also brining innovations such as high temperature compressed layers of natural Pakkawood to create polished and strong handles. Zanmai's laser cutting of VG10 steel produces high precision finish on monosteel blades. Mcusta craftsmen finish each knife on Japanese Waterstones to give their knives refined looks.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/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":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":35603526680733,"sku":"ZMASSXXNK165GONE","price":276.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/ZMASSXXNK165GONE001_8d5f6b35-cd70-463e-b26b-d52562a67c13.jpg?v=1726460194"},{"product_id":"moritaka-hamono-aogami-2-nakiri-165mm","title":"Moritaka Hamono Aogami #2 Nakiri 165mm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eHand-forged nakiri with Aogami #2 core steel using Moritaka’s signature Warikomi construction, heat-treated to 61-62 HRC, with a medium-rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind-edge. Superb edge retention and still easy to sharpen and thin. \u003c\/p\u003e\n\u003cp\u003e*Note: the \"discoloration\" close to tang is part of Moritaka's patented handle assembly, which is basically welded stainless steel to prevent rusting of the nakago. Kuchiwa and Cherry Wood handle are not flush. These are not faults. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Yatsushiro, Kumamoto Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kurouchi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNew Long-Lasting Handle\u003c\/li\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Cherry Wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Durable Plastic\u003c\/li\u003e\n\u003cli\u003eLength: 131mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 309mm\u003c\/li\u003e\n\u003cli\u003eWeight: 142g (5.01oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: Moritaka Hamono Logo ; In Japanese Kanji \"\u003cem\u003eMinamoto no Moritaka\u003c\/em\u003e\" (源盛高)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Moritaka Hamono 盛高刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFounded in 1293 during the Kamakura Period by Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高), Moritaka Hamono has a blade-making history of over 700 years. For the first 13 generations, the family made swords for Buddhist priests at Mt. Homan in Dazaifu, Fukuoka. In 1632 the family followed the Lord of Kumamoto to Myoken Shrine in Yatsushiro City of Kumamoto, and continued forging swords for Buddhist guards until 5 generations ago, when master swordsmith Chuzaemon Moritaka decided to expand the family business and apply their forging experience to chef knives. Since then the Moritaka family have been making solid and affordable hand-crafted knives and various agriculture steel tools for customers. Moritaka Hamono has pioneered hand-forged Warikomi constructions and patented stainless cladded rosewood handle assembly. Today the 27th generation blacksmith Tsunehiro Moritaka works with his father, one master craftsman and one apprentice to make all the knives for the Moritaka brand.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Moritaka Hamono","offers":[{"title":"Default Title","offer_id":35693651886237,"sku":"MTA2SKXNK165VWPB","price":139.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MTA2SKXNK165VWPB001a_60655a51-bad5-44de-8eff-ae34947903ac.jpg?v=1714980088"},{"product_id":"moritaka-hamono-aogami-super-nakiri","title":"Moritaka Hamono Aogami Super Nakiri","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003eHand-forged nakiri with Aogami Super core steel using Moritaka’s signature Warikomi construction, heat-treated to 64 HRC, with a medium-rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind-edge. Superb edge retention and still easy to sharpen and thin. \u003c\/p\u003e\n\u003cp\u003e*Note: the \"discoloration\" close to tang is part of Moritaka's patented handle assembly, which is basically welded stainless steel to prevent rusting of the nakago. Kuchiwa and Cherry Wood handle are not flush. These are not faults. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Yatsushiro, Kumamoto Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Moritaka Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\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: Kurouchi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\") \/ 165mm (6.5\") \/ 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 51mm \/ 56mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm \/ 3.2mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 1.6mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNew Long-Lasting Handle\u003c\/li\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Cherry Wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Durable Plastic\u003c\/li\u003e\n\u003cli\u003eLength: 130mm \/ 130mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 297mm \/ 313mm \/ 330mm\u003c\/li\u003e\n\u003cli\u003eWeight: 132g (4.66oz) \/ 140g (4.94oz) \/ 176g (6.21oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKongohyoe Minamoto no Moritaka\u003c\/em\u003e\" (金剛兵衛 源盛高)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Moritaka Hamono 盛高刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eFounded in 1293 during the Kamakura Period by Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高), Moritaka Hamono has a blade-making history of over 700 years. For the first 13 generations, the family made swords for Buddhist priests at Mt. Homan in Dazaifu, Fukuoka. In 1632 the family followed the Lord of Kumamoto to Myoken Shrine in Yatsushiro City of Kumamoto, and continued forging swords for Buddhist guards until 5 generations ago, when master swordsmith Chuzaemon Moritaka decided to expand the family business and apply their forging experience to chef knives. Since then the Moritaka family have been making solid and affordable hand-crafted knives and various agriculture steel tools for customers. Moritaka Hamono has pioneered hand-forged Warikomi constructions and patented stainless cladded rosewood handle assembly. Today the 27th generation blacksmith Tsunehiro Moritaka works with his father, one master craftsman and one apprentice to make all the knives for the Moritaka brand.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAogami Super (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 not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Moritaka Hamono","offers":[{"title":"150mm","offer_id":35693829849245,"sku":"MTASSKXNK150VWPB","price":219.0,"currency_code":"USD","in_stock":false},{"title":"165mm","offer_id":35693829882013,"sku":"MTASSKXNK165VWPB","price":239.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":35693829914781,"sku":"MTASSKXNK180VWPB","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MTASSKXNK165VWPB001a_634d9cc7-4528-4906-bf33-ee272f666820.jpg?v=1714980265"},{"product_id":"sakai-takayuki-33-layers-tsuchime-damascus-vg10-160mm-nakiri","title":"Sakai Takayuki 33 Layers Tsuchime Damascus VG10 160mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis nakiri knife is made with VG10 core steel, heat-treated to 60 HRC, with a smooth flat grind and fairly thin thickness behind the edge. Tshuchime pattern is hammered onto 33 layers of stainless steel cladding to create an interesting look. The level of fit and finish is good for this price range and the Spanish Mahogany wood handle ages beautifully. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eModel No.: 07393\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 160mm (6.3\")\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: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Spanish Mahogany\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 122mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 190g (6.70oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (孝行\u003c\/span\u003e\u003cspan\u003e) ; \"Damascus VG-10\" ; \"Takayuki Made in Japan\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":35856638345373,"sku":"STVGSDTNK160WYSR","price":139.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STVGSDTNK160WYSR002_031d27c8-8500-4ff0-a2c9-e253090c2493.jpg?v=1731397441"},{"product_id":"sakai-takayuki-45-layers-tsuchime-damascus-160mm-nakiri","title":"Sakai Takayuki 45 Layers Tsuchime Damascus 160mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis nakiri knife is made with AUS10 core steel, heat-treated to 59-60 HRC, with a smooth flat grind and fairly thin thickness behind the edge. Tshuchime pattern is hammered onto 45 layers of stainless steel cladding to create an interesting look. The level of fit and finish is good for this price range and the \u003c\/span\u003e\u003cspan\u003eh\u003c\/span\u003e\u003cspan\u003ealf-rounded \u003c\/span\u003e\u003cspan\u003eo\u003c\/span\u003e\u003cspan\u003ectagonal \u003c\/span\u003e\u003cspan\u003eho wood handle \u003c\/span\u003e\u003cspan\u003eis both light and easy to 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): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eModel No.: 07253\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eWarikomi\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): AUS10\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 59-60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Rokkaku Hanmaru (Half Rounded Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003c\/li\u003e\n\u003cli\u003eKuchiwa: Italian Resin\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 308mm\u003c\/li\u003e\n\u003cli\u003eWeight: 137g (4.83oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSakai \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003cspan\u003e\" (堺孝行\u003c\/span\u003e\u003cspan\u003e) ; \"Made in Japan\"\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":35856793534621,"sku":"ST1ASTDNK160GMSK","price":119.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ST1ASTDNK165GMSK001a_906603a2-a4bb-40dd-b94e-693bc9e30b89.jpg?v=1694356958"},{"product_id":"yamawaki-za-18-damascus-160mm-nakiri-with-magnolia-wa-handle","title":"Yoshihiro \"ZAD Series\" Damascus 160mm Nakiri with Magnolia Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan\u003eThis Yoshihiro \"ZAD Series\" nakiri is crafted using AUS-10 stainless steel, and heat-trearted by Yamawaki to 60 HRC for superb edge retention. With a beautiful Damascus cladding and polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Yoshihiro is excellent. \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): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): AUS10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60 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\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlasting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 160mm (6.3\")\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: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 131mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 307mm\u003c\/li\u003e\n\u003cli\u003eWeight: 132g (4.66oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eYoshihiro Made\u003c\/em\u003e\" (義弘作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshihiro 義弘 \/ Yamawaki Hamono 山脇刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan\u003e\" and \"\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\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.\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":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":36110715519133,"sku":"YW1AWDBNK160GMBK","price":149.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWZAWDBNK160GMBK001b_92df4ed3-48c9-4da2-93cc-614f0fc138af.jpg?v=1701329111"},{"product_id":"yamawaki-shirogami-2-kurouchi-165mm-nakiri-with-burned-chestnut-handle","title":"Goh Umanosuke Yoshihiro Shirogami #2 Kurouchi 165mm Nakiri with Charred Chestnut Handle","description":"\u003cp\u003eThis handcrafted Nakiri is made with Shirogami #2 core steel, with kurouchi finished jigane cladded around in Warikomi construction. The hand-forged knife is grinded to excellent thinness with a beautiful kasumi polish. This nakiri represents superb value for money given the overall quality of the forge and grind.\u003cbr\u003e\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: Goh Umanosuke Yoshihiro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yamawaki Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Charred Chestnut\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark : In Japanese Kanji \"\u003cem\u003eGoh Umanosuke Yoshihiro\u003c\/em\u003e\" (郷右馬允義弘)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Goh Umanosuke Yoshihiro 郷右馬允義弘 \/ Yamawaki 山脇\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eEstablished in 1927 in Sakai Japan, Yamawaki Hamono produces knives under the \"Yoshihiro\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\" and \"\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eGoh Umanosuke Yoshihiro\" brands, named after a famous swordsmith of the Kamakura period. Having mastered mizu-Honyaki process, the most challenging construction and treatment, Yamawaki Hamono combines Sakai's centuries-long history of knife making knowhow with newer technologies to create superior chef knives. The current owner of the Yamawaki Hamono - Mr. Ryoyo Yamawaki - is also a lecturer at several culinary schools. Having apprenticed under Sakai blacksmiths, the new generation craftsmen Igarashi Nori and Masaya Shimizu lead the Yamawaki workshop to create incredible knives that are well recognised among Sakai artisans.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default","offer_id":36112260530333,"sku":"YWS2WKANK165DHPK","price":109.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWS2WKANK165DHBK001a_26d0e6ab-791f-41e6-8046-b64da28d188e.jpg?v=1668509069"},{"product_id":"yoshimi-kato-aogami-super-nashiji-165mm-nakiri-with-walnut-buffalo-horn-handle","title":"Yoshimi Kato Aogami Super Nashiji 165mm Nakiri with Walnut \/ Buffalo Horn Handle","description":"\u003cp\u003e\u003cspan\u003eHandcrafted Yoshimi Kato Aogami Super (Blue Super) nakiri with nashiji finish, mounted on a walnut handle with black buffalo horn kuchiwa. Nashiji finishing is gaining popularity both in inside and outside Japan. The Nashiji finish done by master Kato on this superb AS blade is simply one of the most tasteful we have seen. Most importantly the knife comes with beautiful grind by master Kato, with extreme thinness behind-the-edge and beautiful Kasumi finish on the grind itself. The thin edge geometry ensures superb cutting performance. \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): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshimi Kato\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eNashiji\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Walnut\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eYoshimi Echizen\u003c\/em\u003e\" (義実 越前)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshimi Kato 加藤 義実\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eYoshimi Kato (\u003c\/span\u003e\u003cem\u003eaka. \u003c\/em\u003e\u003cspan\u003e\u003cem\u003eYoshimi Katou\u003c\/em\u003e) is a renowned blacksmith in Echizen, Fukui Prefecture, and the 3rd generation Kato. Head of Kato Uchihamono, formerly known as Kintaro, Mr. Kato has apprenticed under his father - 2nd generation blacksmith - Hiroshi Kato for many years before taking over the family business. Mr. Kato is a master of heat-treating high-end steels such as SG2 and Aogami Super. His hand-forged Damascus is mesmerizing and his tsuchime finish aesthetically pleasing. Kato knives have a great reputation for being the finest example of Echizen craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default","offer_id":36204597411997,"sku":"KYASSNANK165GWBB","price":225.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KYASSNANK165GWBB001a.jpg?v=1604548684"},{"product_id":"seki-kanetsune-zen-bokashi-series-aogami-2-damascus-165mm-nakiri","title":"Seki Kanetsune \"Zen-Bokashi\" Aogami #2 Damascus 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cspan mce-data-marked=\"1\"\u003enakiri\u003c\/span\u003e\u003cspan\u003e knife from Kanetsune’s \"Zen-Bokashi” series is made with Aogami #2 steel core with 11 layers of D\u003c\/span\u003e\u003cspan\u003eamascus cladding. Heat-treated to 61-62 HRC, the blade offers great edge retention capabilities and thinness behind-the-edge. Paired with a wa-handle made of red \u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003eandalwood with a \u003c\/span\u003e\u003cspan\u003eb\u003c\/span\u003e\u003cspan\u003elack \u003c\/span\u003e\u003cspan\u003ep\u003c\/span\u003e\u003cspan\u003elywood kuchiwa, the knife offers a relatively affordable entry to \u003c\/span\u003e\u003cspan\u003eetched Damascus Aogami #2 knives, with a decent fit and finish. \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): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-463\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 61-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Red Sandalwood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 306mm\u003c\/li\u003e\n\u003cli\u003eWeight: 132g (4.66oz)\u003c\/li\u003e\n\u003cli\u003eMark (Front): In Japanese Kanji \"\u003cem\u003eKanetsune Made\u003c\/em\u003e\" (兼常作)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eBlue #2 Steel\u003c\/em\u003e\" (青二鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (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\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default Title","offer_id":37788336586933,"sku":"KSA2SDANK165DDWK","price":189.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSA2SDANK165DDWK001_c1b50616-df66-4dea-b5a3-d80bfa61cb1b.jpg?v=1685692512"},{"product_id":"meisho-kanetsune-kc-1000-series-165mm-nakiri","title":"Meisho Kanetsune \"KC-1000 Series\" 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThese Nakiris from Kanetsune’s KC-1000 series are made with Takefu Shiro-2 high carbon steel core, heat-treated to 60 HRC with a stainless cladding. The blade features a Kasumi polish and is paired with a simple oval-shaped plywood handle without a bolster. The thinness behind the edge is adequate and edge retention quite excellent. The fit and finish are pretty good consider the cost, but do expect some hairline cosmetic scratches on the blade as the handling during production is relatively rough. At this low price, this knife is a bargain for its adequate cutting performance.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Meisho Kanetsune (part of Kanetsune Seki)\u003c\/li\u003e\n\u003cli\u003eModel No.: KC-312\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Takefu Shiro2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): SUS410\u003c\/li\u003e\n\u003cli\u003eHardness: 60 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickn\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marugata (Oval-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Plywood\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 291mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eCraftsman Kanetsune Made Hon Warikomi\u003c\/em\u003e\" (名匠兼常作 本割込)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Kanetsune Seki 関兼常 \/ Kitasho 北正\u003c\/h3\u003e\n\u003cp\u003eThe owner of Kanetsune Seki brand — Kitasho — has been making knives in pre-war Japan, in Seki City (関市) which has over 800 years of blade-making history. After the war, they established the Kitamura Shoten, which led to the current Kitasho company. The Kanetsune (兼常) brand is named after a famous sword-smith who lived in the Muromachi period around 14-15 century. Making different series of knives under brands including Kanemasa (兼正作), Honsho Kanemasa (本匠兼正作), and Minamoto Kanemasa (源兼正), Kitasho Company is on the mission of passing down Seki’s 8 centuries long knife-making techniques and traditions.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eThis knife is made with Japanese \u003cb\u003ehigh carbon steel\u003c\/b\u003e. It is \u003cb\u003enot\u003c\/b\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 carbon steel core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Seki Kanetsune","offers":[{"title":"Default","offer_id":37887456051381,"sku":"KSTWSAXNK165VPXB","price":59.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KSTWSAXNK165VPXB001_d2cd9879-30a4-4073-aa34-0239ef435e91.jpg?v=1707980233"},{"product_id":"yu-kurosaki-shizuku-aogami-super-kurouchi-tsuchime-165mm-nakiri","title":"Yu Kurosaki \"Shizuku\" Aogami Super Kurouchi Tsuchime 165mm Nakiri","description":"\u003cp\u003eThis handmade Nakiri has an incredible level of finish and polish, with Kurosaki's signature \"Shizuku\" Tsuchime patterns that are both aesthetically pleasing and functional. Ground beautifully towards the edge, the jigane is then kasumi-polished before exposing the Aogami Super core, which is heat-treated to 64 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offer superb cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSignature Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 130mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 308mm\u003c\/li\u003e\n\u003cli\u003eWeight: 148g (5.22oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Kurosaki Yu\u003c\/em\u003e\" (越前 黒崎 優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of the leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr. Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, is not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e\u003cspan\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default","offer_id":38155304599733,"sku":"YUASSKTNK165DTBK","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YUASSKTNK165DTBK001_82a3bf34-ec09-438d-9dd7-fea87dff48d6.jpg?v=1711523287"},{"product_id":"kaishin-shirogami-2-kurouchi-165mm-nakiri-w-octagonal-rosewood-red-ferrule-handle","title":"Kaishin Shirogami #2 Kurouchi 165mm Nakiri with Rosewood Handle","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandcrafted with Shirogami #2 core steel, the Kaishin \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eKurouchi\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e series comes with iron cladding with a kurouchi finish and lovely Kasumi polish on the grind. It's a thicker spined knife providing some weight for cutting momentum, while the shirogami #2 core provides one of the sharpest edges possible and the best sharpening experience out of all carbon steel types. The knife is mounted on a rosewood handle with a red kuchiwa. Overall this knife represents one of the best values out of this price range.  \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade \u003c\/span\u003eFinishes:\u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurouchi\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKasumi Polish\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Red W\u003cspan data-mce-fragment=\"1\"\u003eood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 128\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 315mm\u003c\/li\u003e\n\u003cli\u003eWeight: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin\u003c\/em\u003e\" (魁心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin 魁心 \/ Nakamura Hamono \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eK\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eo\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003egei \u003c\/span\u003e中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Nakamura Hamono","offers":[{"title":"Default Title","offer_id":38156892700853,"sku":"NMS2SKANK165GSWR","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2SKANK165GSWR001.jpg?v=1609877834"},{"product_id":"katsushige-anryu-aogami-super-kurouchi-tsuchime-165mm-nakiri-with-wenge-buffalo-horn-handle","title":"Katsushige Anryu Aogami Super Kurouchi Tsuchime 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003eThe nakiri is hand-forged with Aogami Super core steel with stainless steel cladding, finished by a characterful kurouchi finish and an aesthetically-pleasing tsuchime finish. Beautifully grinded with superb thinness behind-edge and a refined kasumi polish, the excellent edge geometry and distal tapering ensure a sleek cutting performance. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Anryu Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Katsushige Anryu\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63-64 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eground\u003c\/span\u003e, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 308mm \u003c\/li\u003e\n\u003cli\u003eWeight: 162g (5.71oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Katsushige Made\u003c\/em\u003e\" (越前 勝重作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Anryu Hamono 安立 打刃物\u003c\/h3\u003e\n\u003cp\u003eKatsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":39273684533429,"sku":"AKASSKTNK165GGBK","price":199.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/AKASSKTNK165GGBK001_5a7d78b9-b0f6-4d63-804d-28729a27ab2f.jpg?v=1683184215"},{"product_id":"tojiro-vg10-165mm-nakiri","title":"Tojiro DP VG10 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTojiro’s most popular series. VG10 as core steel, clad by stainless steel, it has achieved both professional sharpness and easy maintenance. It's an excellent first knife for people switching to Japanese knives. With a good level of fit and finish, VG-10 core steel, the DP series offers one of the best , if not THE best value at this price range.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-502\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western\u003cspan data-mce-fragment=\"1\"\u003e-s\u003c\/span\u003ehaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Reinforced Laminated Wood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: 18-8 Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 121mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 299mm\u003c\/li\u003e\n\u003cli\u003eWeight: 204g (7.20oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro\u003c\/em\u003e\" (藤次郎) ; \"DP Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":39336485224629,"sku":"TJVGSXXNK165WXSK","price":92.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TJVGSXXNK165WXSK001_f893561b-8ea0-490e-9dec-391c004eb177.jpg?v=1737539990"},{"product_id":"zwilling-miyabi-koh-170mm-nakiri","title":"Miyabi \"Koh\" 170mm Nakiri","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis n\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in Miyabi's Koh series is made of \u003cmeta charset=\"utf-8\"\u003eFC61 fine carbide stainless steel in San Mai construction. Heat-treated and ice-hardened to 61 HRC, the Kasumi polished blade offers very good edge retention. The blade that features a rounded heel smoothly extends to the stainless steel bolster, and the octagonal pakkawood handle is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efitted with a mosaic pins.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Miyabi (Part of Zwilling Japan)\u003c\/li\u003e\n\u003cli\u003eModel No.: 33952-173\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): FC61\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade Finishes: Kasumi Polish\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 170mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eStainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eDecorative: Mosaic Pin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 327mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\u003c\/span\u003e: In Japanese Kaniji \"\u003cem\u003eMiyabi\u003c\/em\u003e\" (雅)\u003c\/li\u003e\n\u003cli\u003eMark (Back): \u003cmeta charset=\"utf-8\"\u003e\"Miyabi 4000FC Made in Japan\" ; \u003cmeta charset=\"utf-8\"\u003eThe Model No. ;\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\"Friodur x2 Fine Carbide FC61 Stainless Steel\"  \u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Miyabi \u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e雅\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eMiyabi is Zwilling's answer to the superior quality of Japanese knives. Realising that it is simply impossible to catch up with Japanese knifemaking, Zwilling Group has decided to set up Zwilling Japan, and recruit local craftsmen to make Japanese knives using the tradition of the ancient masters. According to Zwilling, \"Miyabi knives are authentic because MIYABI does not try to be Japanese; it really is Japanese.\"\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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":"Miyabi","offers":[{"title":"Default Title","offer_id":39843000287413,"sku":"ZW61SAXNK170GPSK","price":149.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZW61SAXNK170GPSK001.jpg?v=1619110876"},{"product_id":"zwilling-miyabi-r2-sg2-damascus-170mm-nakiri-with-birchwood-handle","title":"Miyabi SG2 Damascus 170mm Nakiri with Birchwood Handle","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in \u003cmeta charset=\"UTF-8\"\u003eMiyabi's top-of-the-line Birchwood series is made of SG2 (MC63) steel core, clad in stainless steel with a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esophisticated 100-layer Damascus finish. The Cryodur blade is heat-treated and ice-hardened\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e using Miyabi's innovative technology to 63 HRC, offering superb edge retention. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fit and finish is superior, with a very smooth choil. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ergonomically designed D-shaped handle is made of Birchwood, and fitted with Kramer signature mosaic pins. Miyabi's Kanji character \u003cmeta charset=\"utf-8\"\u003e(雅) is engraved at the bottom of the handle.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan data-mce-fragment=\"1\"\u003eMiyabi (Part of Zwilling Japan)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No.: 34375-173\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): SG2 (MC63)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBlade Finishes: Damascus\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 170mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eBirch Wood\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eStainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 123mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 320mm\u003c\/li\u003e\n\u003cli\u003eWeight: 201g (7.09oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\u003c\/span\u003e: In Japanese Kaniji \"\u003cem\u003eMiyabi\u003c\/em\u003e\" (雅)\u003c\/li\u003e\n\u003cli\u003eMark (Back): \u003cmeta charset=\"utf-8\"\u003e\"Miyabi 5000MCD Made in Japan\" ; \u003cmeta charset=\"utf-8\"\u003eThe Model No. ;\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\"Cryodur Micro Carbide MC63 Stainless Steel\"  \u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Miyabi \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e雅\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eMiyabi is Zwilling's answer to the superior quality of Japanese knives. Realising that it is simply impossible to catch up with Japanese knifemaking, Zwilling Group has decided to set up Zwilling Japan, and recruit local craftsmen to make Japanese knives using the tradition of the ancient masters. According to Zwilling, \"Miyabi knives are authentic because MIYABI does not try to be Japanese; it really is Japanese.\"\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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":"Miyabi","offers":[{"title":"Default Title","offer_id":39843549315253,"sku":"ZWR2SDXNK170VBSE","price":319.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZWR2SDXNK170VBSE001.jpg?v=1619114181"},{"product_id":"shigeki-tanaka-r2-sg2-kurosome-damascus-170mm-nakiri-with-ironwood-handle","title":"Shigeki Tanaka R2\/SG2 Kurosome Damascus 170mm Nakiri with Ironwood Handle","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003ca data-encoded-attr-charset=\"dXRmLTg=\" data-encoded-tag-value=\"\" data-encoded-tag-name=\"meta\"\u003e\u003c\/a\u003e\u003cspan\u003eThis handcrafted Kurosome Damascus Nakiri by \u003c\/span\u003e\u003ca data-encoded-attr-charset=\"dXRmLTg=\" data-encoded-tag-value=\"\" data-encoded-tag-name=\"meta\"\u003e\u003c\/a\u003e\u003cspan\u003eShigeki Tanaka is hand-forged with R2\/SG2 core steel, with 33-layer black-etched Damascus cladding. With the hardness of 63 HRC and a beautiful edge geometry, the knife delivers \u003c\/span\u003e\u003cspan\u003ea\u003c\/span\u003e\u003cspan\u003e 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\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\u003eCraftsman: Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): 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: 170mm (6.7\")\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: 2.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\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: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300mm\u003c\/li\u003e\n\u003cli\u003eWeight: 218g (7.69oz)\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":39914477256885,"sku":"TKR2SDENK170WISB","price":889.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TKR2SDENK170WISB001.jpg?v=1619719284"},{"product_id":"fujiwara-teruyasu-maboroshi-shirogami-1-with-stainless-nakiri-western-handle","title":"Teruyasu Fujiwara \"Maboroshi no Meito\" Shirogami #1 Tsuchime Nashiji Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri from the \"Maboroshi no Meito\" range is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ehandcrafted by Mr. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTeruyasu Fujiwara with\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Shirogami #1 steel core and clad in stainless steel. The blade is heat-treated to a high hardness of 64-65 HRC, which ensures excellent edge retention. The blade features Tsuchime (hand-hammered) pattern and Nashiji finish, and is fitted with a Western handle made of black pakkawood\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Mr. Fujiwara insist in making these knives from ground up, and from start to finish, with a focus on superior heat-treatment and grinding. The finishes of these knives have a rough and rustic look, but the blade itself is simply exceptional. You'll be amazed how well and fast these blades cut.\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): Tokyo\u003cspan\u003e, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Teruyasu Fujiwara\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCraftsman: Teruyasu Fujiwara\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\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: \u003cmeta charset=\"utf-8\"\u003e\n\u003cul class=\"spec_sublist\" data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eNashiji\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\") \/ 165mm (6.5\") \/ 195mm (7.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm \/ 53mm \/ 67mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm \/ \u003cmeta charset=\"utf-8\"\u003e3.1mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm \/ 2.0mm \/ 2.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-Shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Pakkawood\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120mm \/ 123mm \/ 134mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 280mm \/ 299mm \/ 340mm\u003c\/li\u003e\n\u003cli\u003eWeight: 183g (6.46\u003cspan data-mce-fragment=\"1\"\u003eoz) \/ 189g (6.67oz) \/ 345g (12.17\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eEngraved Mark\u003c\/span\u003e: \u003cspan\u003eIn Japanese Kanji \"Teruyasu Fujiwara Made\u003c\/span\u003e\u003cspan\u003e\" (藤原照康 作)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Teruyasu Fujiwara 藤原照康\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMaster Teruyasu Fujiwara is the fourth generation blacksmith of the Fujiwara family, with a history of sword-forging since 1870. After the Second World War, the production of swords was limited, so Mr. Fujiwara decided to adopt his traditional blade forging techniques from the early-Meiji era into making modern kitchen knives. It is Mr. Fujiwara’s motto to make practical and extremely durable knives that can last decades. His knives are, in his own words, \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\"expected to be passed down from father to son, and mother to daughter\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1\u003c\/strong\u003e (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":"Teruyasu Fujiwara","offers":[{"title":"150mm","offer_id":40645208965301,"sku":"FTS1STNNK150WPSK","price":389.0,"currency_code":"USD","in_stock":true},{"title":"165mm","offer_id":39964103966901,"sku":"FTS1STNNK165WPSK","price":409.0,"currency_code":"USD","in_stock":false},{"title":"195mm","offer_id":42105759629531,"sku":"FTS1STNNK195WPSK","price":649.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/FTS1STNNK165WPSK001.jpg?v=1620315048"},{"product_id":"sakai-takayuki-ginga-za-18-69-layer-damascus-165mm-nakiri","title":"Sakai Takayuki \"Ginga\" ZA-18 69-Layer Damascus 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Nakiri in Sakai Takayuki's \"Ginga\" (\"Galaxy\") series is crafted using ZA18 stainless steel, clad with Cobalt Special steel and heat-treated to 62-63 HRC for superb edge retention. With a beautiful Damascus polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Nakiri is excellent.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eModel No.: 07883\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ZA-18\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Cobalt Special\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003cli\u003eBlasting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight: 145g (5.11oz)\u003c\/li\u003e\n\u003cli\u003eHandle Chiseled Mark (Front): In Japanese Kanji \"Sakai \u003cem\u003eTakayuki\u003c\/em\u003e\" (堺孝行) \u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMark (Back): \u003c\/span\u003e\"ZA-18 TAKAYUKI JAPAN\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39964182315189,"sku":"STZASDMNK165GGBK","price":224.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STZASDMNK165GGBK001_83206288-ff49-4a22-8e52-a5139dc475e7.jpg?v=1729820707"},{"product_id":"takeshi-saji-r2-sg2-diamond-damascus-165mm-nakiri-with-blue-turquoise-handle","title":"Takeshi Saji R2\/SG2 Diamond Damascus 165mm Nakiri with Blue Turquoise Handle","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is handcrafted by Echizen master blacksmith Takeshi Saji using R2\/SG2 steel, heat-treated to 63 HRC. The blade features a diamond Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a blue turquoise handle. The famous Saji quality when it comes to forging, heat-treatment and grinding, and the thinness behind the edge make this knife a superior cutting performer. \u003cmeta charset=\"utf-8\"\u003eWhen it comes to aesthetic value, the stunning and exquisite fit and finish make this knife highly collectible.\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): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Diamond Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eTurquoise Resin\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eColor: Blue\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 125mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 291g (10.26oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eSaji Made\u003c\/em\u003e\" (佐治作)\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40062980915381,"sku":"TSR2SDXNK165WQSU","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TSR2SDXNK165WQSU001_dad97bba-5eeb-4019-9ff4-b2fd72967895.jpg?v=1733988850"},{"product_id":"takeshi-saji-r2-sg2-diamond-damascus-nakiri-with-165mm-white-turquoise-handle","title":"Takeshi Saji R2\/SG2 Diamond Damascus Nakiri with 165mm White Turquoise Handle","description":"\u003cp\u003eThis Nakiri is handcrafted by Echizen master blacksmith Takeshi Saji using R2\/SG2 steel, heat-treated to 63 HRC. The blade features a diamond Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a white turquoise handle. The famous Saji quality when it comes to forging, heat-treatment and grinding, and the thinness behind the edge make this knife a superior cutting performer. When it comes to aesthetic value, the stunning and exquisite fit and finish make this knife highly collectible.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Diamond Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan data-mce-fragment=\"1\"\u003eTurquoise Resin\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eColor: White\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 305mm\u003c\/li\u003e\n\u003cli\u003eWeight: 298g (10.51oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eSaji Made\u003c\/em\u003e\" (佐治作)\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40062981243061,"sku":"TSR2SDXNK165WQSW","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TSR2SDXNK165WQSW001.jpg?v=1621836667"},{"product_id":"takeshi-saji-r2-sg2-diamond-damascus-165mm-nakiri-with-acetate-fiber-handle","title":"Takeshi Saji R2\/SG2 Diamond Damascus 165mm Nakiri with Acetate Fiber Handle","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is handcrafted by Echizen master blacksmith Takeshi Saji using R2\/SG2 steel, heat-treated to 63 HRC. The blade features a diamond Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a beautifully polished \u003cmeta charset=\"utf-8\"\u003eAcetate Fiber handle. The famous Saji quality when it comes to forging, heat-treatment and grinding, and the thinness behind the edge make this knife a superior cutting performer. \u003cmeta charset=\"utf-8\"\u003eWhen it comes to aesthetic value, the stunning and exquisite fit and finish make this knife highly collectible.\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): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Diamond Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetate Fiber\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 123mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 303mm\u003c\/li\u003e\n\u003cli\u003eWeight: 270g (9.52oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eSaji Made\u003c\/em\u003e\" (佐治作)\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40062997332149,"sku":"TSR2SDXNK165CM01","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TSR2SDXNK165CM01001.jpg?v=1621836674"},{"product_id":"takeshi-saji-r2-sg2-diamond-damascus-165mm-nakiri-with-acetate-fiber-handle-1","title":"Takeshi Saji R2\/SG2 Diamond Damascus 165mm Nakiri with Acetate Fiber Handle","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Nakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is handcrafted by Echizen master blacksmith Takeshi Saji using R2\/SG2 steel, heat-treated to 63 HRC. The blade features a diamond Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a beautifully polished \u003cmeta charset=\"utf-8\"\u003eAcetate Fiber handle. The famous Saji quality when it comes to forging, heat-treatment and grinding, and the thinness behind the edge make this knife a superior cutting performer. \u003cmeta charset=\"utf-8\"\u003eWhen it comes to aesthetic value, the stunning and exquisite fit and finish make this knife highly collectible.\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): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takeshi Saji\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Diamond Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 54mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Acetate Fiber\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 306mm\u003c\/li\u003e\n\u003cli\u003eWeight: 271g (9.56oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eSaji Made\u003c\/em\u003e\" (佐治作)\u003c\/li\u003e\n\u003cli\u003eComes in a Saji wood box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Takeshi Saji 佐治 武士\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMaster Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40062998741173,"sku":"TSR2SDXNK165CM02","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TSR2SDXNK165CM02001.jpg?v=1621836678"},{"product_id":"tojiro-gai-vg10-200mm-nakiri","title":"Tojiro \"Gai\" VG10 165mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is the nakiri knife from Tojiro's latest \"Gai\" collection, which features a unique rugged surface \u003cmeta charset=\"UTF-8\"\u003ereminiscent of traditional samurai armours.  With VG10 as core steel, and a 37-layer Damascus finish, this knife comes with a handle that is made\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e of strong Linen Micarta, ensuring superb durability and hygiene. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eNote: Some earlier knives in this series may have the Kanji “\u003cem\u003eGai\u003c\/em\u003e” (\u003cmeta charset=\"utf-8\"\u003e鎧) engraved on the front side of the blade, whilst those manufactured more recently just feature “\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003eTojiro\u003c\/em\u003e” (\u003cmeta charset=\"utf-8\"\u003e藤次郎) without other Kanji characters.\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): Tsubame, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tojiro\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModel No.: F-1350\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Damascus\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 1.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Linen Micarta\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 292mm\u003c\/li\u003e\n\u003cli\u003eWeight: 191g (6.74oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eTojiro Gai\u003c\/em\u003e\" (藤次郎 \u003cmeta charset=\"utf-8\"\u003e鎧) ; \"Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Tojiro 藤次郎\u003c\/h3\u003e\n\u003cp\u003eTojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.\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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":40140813664437,"sku":"TJVGSDXNK165WRXD","price":129.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/TJVGSDXNK165WRXD001_2259eeeb-ca18-431d-87fa-f2f8da76db1f.jpg?v=1666263168"},{"product_id":"yu-kurosaki-shizuku-aogami-super-kurouchi-tsuchime-165mm-nakiri-with-rosewood-handle","title":"Yu Kurosaki \"Shizuku\" Aogami Super Kurouchi Tsuchime 165mm Nakiri with Rosewood Handle","description":"\u003cp\u003eThis handmade Nakiri has an incredible level of finish and polish, with Kurosaki's signature \"Shizuku\" Tsuchime patterns that are both aesthetically pleasing and functional. Ground beautifully towards the edge, the jigane is then kasumi-polished before exposing the Aogami Super core, which is heat-treated to 64 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offer superb cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami Super (Blue Super)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 64 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSignature Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.5mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eHachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Pakka Wood\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 304mm\u003c\/li\u003e\n\u003cli\u003eWeight: 156g (5.50oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Kurosaki Yu\u003c\/em\u003e\" (越前 黒崎 優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of the leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr. Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, is not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami Super\u003c\/strong\u003e (Blue Super) steel is considered the most superior Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40249685999797,"sku":"YUASSKTNK165GSWK","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YUASSKTNK165GSWK001.jpg?v=1623853774"},{"product_id":"kogetsu-goko-hamono-shirogami-1-nashiji-165mm-nakiri","title":"Kogetsu \/ Goko Hamono Shirogami #1 Nashiji 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHandcrafted by Yoshito Yamakawa, this \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakiri\u003c\/span\u003e features a Shirogami #1 steel core, clad in stainless steel with an elegant Nashiji finish. The blade is heat-treated to 62-63 HRC, which ensures pretty good edge retention; and the fit and finish is decent for its price. Measuring just 2.8mm at heel and 1.8mm in the middle of the blade, the exceptionally thin behind-the-edge and the beautiful distal tapering allows the knife to deliver a smooth cutting performance. The blade is paired with an octagonal wa-handle that's made with wenge wood with a buffalo horn kuchiwa.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Kashiwa, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Goko Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yoshito Yamakawa (八間川 義人) aka Kogetsu\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #1 (White #1)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Nashiji\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 52mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.5\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\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: 127\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 303\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 157g (5.54oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eShimosa Province Kogetsu Made\u003c\/em\u003e\" (下総国 光月作)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Back): In Japanese Kanji \"\u003cem\u003eShirogami #1\u003c\/em\u003e\" (白紙一号)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Goko Hamono 五香刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGokou Hamono is a tiny knife making workshop located in Kashiwa City, Chiba Prefecture that is run by Norihiko Yamakawa (八間川憲彦) and Yoshito Yamakawa (八間川義人), the father and son team. Norihiko Yamakawa (the father) first founded Gokou Hamono in 1990 as a cutley wholesaler, before turning it into a knife making workshop in 1995 with the help from blacksmith Moriei Seki (関守永). Yoshito Yamakawa (the son), a high school student at that time, shadowed his father and eventually became a blacksmith himself. “Telling no lies” and “Dedication” are Gokou Hamono’s philosophy. The father and son team would not call themselves “masters”, because they think one will always have room to improve, and self-pride would hinder self-reflection. As a result, Gokou Hamono’s knives can only get better and better in the future. \u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eOnly knives made by Yamakawa-san are engraved \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eKogetsu Made (\u003cmeta charset=\"UTF-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e光月作)\u003c\/span\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #1\u003c\/strong\u003e (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, 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\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":"Goko Hamono","offers":[{"title":"Default Title","offer_id":40292248617141,"sku":"GKS1SNXNK165GGBK","price":179.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/GKS1SNXNK165GGBK001_91dcf7ea-4f00-43fe-b2f9-60629d721e93.jpg?v=1717667142"},{"product_id":"shigeki-tanaka-ginsan-silver-3-nashiji-165mm-nakiri","title":"Shigeki Tanaka Ginsan (Silver #3) Nashiji 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Tanaka Nakiri is hand\u003c\/span\u003e\u003cspan\u003ecrafted\u003c\/span\u003e\u003cspan\u003e by Master Shigeki Tanaka using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with a beautiful Kasumi line and aesthetically pleasing Nashiji finish. The beautiful edge geometry ensures a very smooth cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience. \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\u003eCraftsman: Shigeki Tanaka\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): 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-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 147g (5.19oz)\u003c\/li\u003e\n\u003cli\u003eHand chiseled mark: In Japanese Kanji \"\u003cem\u003eCraftsman Hideyuki's Work\u003c\/em\u003e\" (名匠 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 the 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 learned 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 stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with a similar hardness of Shirogami #2, Ginsan is stainless. Its 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 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":"Tanaka Kazuyuki Hamono","offers":[{"title":"Default Title","offer_id":40545109475509,"sku":"TKG3SNXNK165GTBK","price":169.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/TKG3SNXNK165GTBK001_1b278b44-8a52-423f-99fa-36dbd91fb547.jpg?v=1737539846"},{"product_id":"sakai-takayuki-itsuo-doi-homura-guren-aogami-2-kurouchi-tsuchime-180mm-nakiri","title":"Sakai Takayuki \/ Itsuo Doi \"Homura Guren\" Aogami #2 Kurouchi Tsuchime 180mm Nakiri","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \"Homura Guren\" knives are handcrafted by Sakai master blacksmith Itsuo Doi. Using Aogami #2 as core steel, clad in soft iron, the blade was heat-treated to 62-63 HRC for superb edge retention. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe beautiful distal tapering and edge geometry ensure a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esuperb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e cutting performance, and the Kurouchi Tsuchime finish gives this knife a characterful accent. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e wa-handle is made of \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eb\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eurnt Japanese Oak wood, coated with Urushi. Every knife is engraved with personal seal of Itsuo Doi.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Mr. Itsuo Doi 土井逸夫\u003c\/li\u003e\n\u003cli\u003eModel No.: 01186\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Soft Iron\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Burnt Japanese Oak with Urushi\u003c\/li\u003e\n\u003cli\u003eLength: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 323mm\u003c\/li\u003e\n\u003cli\u003eWeight: 237g (8.36oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eHomura\u003c\/em\u003e\" (焔) and \u003cspan data-mce-fragment=\"1\"\u003eItsuo Doi seal\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eEngraved Mark \u003cspan data-mce-fragment=\"1\"\u003e(Back)\u003c\/span\u003e:\u003cspan\u003e \u003c\/span\u003eIn Japanese Kanji \"Sakai Takayuki Blue #2 Steel\" (堺孝行 青二鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40565599240373,"sku":"STA2SKTNK180GXXB","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STA2SKTNK180GXXB001_c031c828-6183-4bfc-89da-8076135b242f.jpg?v=1734056668"},{"product_id":"yu-kurosaki-senko-r2-sg2-165mm-nakiri","title":"Yu Kurosaki \"Senko\" R2\/SG2 165mm Nakiri","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis is an SG2 Nakiri by Yu Kurosaki with his latest Tsuchime pattern \"Senko\" (sparkle) on an incredibly looking stainless cladding. Ground beautifully towards the edge, the jigane including the entire tsuchime pattern is then polished to a mirror-like effect before exposing the SG2 steel core, which is heat-treated to 63 HRC with superior edge retention. Behind the edge is extremely thin with beautiful tapering, ensuring superb cutting smoothness. Yu Kurosaki makes perhaps the most stunning tsuchime patterns in Japan. His handcrafted knives are not only aesthetically pleasing, but also offers superb cutting performance. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Yu Kurosaki\u003c\/li\u003e\n\u003cli\u003eCraftsman: Yu Kurosaki\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eSignature Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eKyomen (Mirror) Like\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 315mm\u003c\/li\u003e\n\u003cli\u003eWeight: 167g (5.89oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eKurosaki Yu\u003c\/em\u003e\" (黒崎 優)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yu Kurosaki 黒崎 優\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA young artisan in his forties, Yu Kurosaki has become one of the leading knife makers in Japan, winning top awards and attention for his hand-forged knives especially his Tsuchime finish. Inheriting over 700 years of knife making skills from previous generations of Echizen artisans, Mr Kurosaki has focused his career on making knives that give unforgettable impressions and incredible cutting pleasures. Yu's unique Tsuchime design, as seen in his Shizuku and Fujin series, is not only aesthetically magnificent but also incredibly functional when it comes to making food less likely to stick to blades. Today, Yu's works, hand made in small batches, have become so popular overseas that his top knives like the ones featured in Burrfection Store are increasingly hard to come by.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":40565629190325,"sku":"YUR2STMNK165GGBK","price":239.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YUR2STMNK165GGBK001.jpg?v=1684207095"},{"product_id":"masutani-hamono-kokuryu-vg10-tsuchime-165mm-nakiri","title":"Masutani Hamono \"Kokuryu\" VG10 Tsuchime 165mm Nakiri","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis hand sharpened \u003cmeta charset=\"utf-8\"\u003eNakiri is made of VG10 steel core, clad in stainless steel with Tsuchime finish. Measuring just 1.9mm at heel, the exceptionally thin blade allows you to perform extremely smooth cuts. The blade's stainless capability and the western handle made of blue pakkawood make this knife extremely easy to maintain. Fit and finish is excellent for a knife at this price range.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Masutani Hamono\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\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): VG10\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes:\n\u003cul\u003e\n\u003cli\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eDamascus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\u003cspan\u003eShape: Western-shaped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Blue Pakkawood \/ Mahogany \/ Scotch\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 120\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 294mm\u003c\/li\u003e\n\u003cli\u003eWeight:\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eBlue Pakkawood: 178g (6.28oz)\u003c\/li\u003e\n\u003cli\u003eMahogany: 171g (6.03oz)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eScotch\u003cmeta charset=\"utf-8\"\u003e: 166g (5.86oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eKunihira Made\u003c\/em\u003e\" (\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e訓平 \u003c\/span\u003e作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Masutani Hamono 増谷刃物\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMasutani Hamono is a small knifemaker based in Echizen, the “Knife City” of Japan. As fourth generation blacksmith as well as brother of the owner of Ryusen Hamono, Kunio Masutani (増谷 訓生) has more than 30 years of knifemaking experience. Mr. Masutani’s motto is to make affordable and practical kitchen knives to be used in normal households. He pays great attention to the cutting performance and the easiness in maintenance as well as the aesthetic quality of his knives.\u003c\/span\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.\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":"Masutani Hamono","offers":[{"title":"Scotch","offer_id":43559731429595,"sku":"MIVGSDTNK165WXSD","price":89.0,"currency_code":"USD","in_stock":false},{"title":"Blue Pakkawood","offer_id":41119769034933,"sku":"MIVGSDTNK165WPSU","price":89.0,"currency_code":"USD","in_stock":false},{"title":"Mahogany","offer_id":42834916409563,"sku":"MIVGSDTNK165WYSB","price":89.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MIVGSDTNK165WYSB_001.jpg?v=1751147397"},{"product_id":"nigara-r2-sg2-matt-migaki-tsuchime-165mm-kiritsuke-nakiri-with-polished-ruby-acrylic-handle","title":"Nigara R2\/SG2 Matt Migaki Tsuchime 165mm Kiritsuke Nakiri with Polished Ruby Acrylic Handle","description":"\u003cp\u003eHand-crafted using R2\/SG2 high-speed powder steel, this Kiritsuke Nakiri is beautifully grinded with superb thinness behind-the-edge supported by the 62-63 HRC hardness. Being a guru of steel manipulation and expert on steel construction, Nigara Hamono created a unique Tsuchime pattern that is reminiscent of industrial steel beam. The finish of the jigane is truly unique on this knife - while the tsuchime patterns have an almost nashiji-like texture, the surface also has a matt migaki finish, giving this knife a sophisticated accent. As with all Nigara knives, the fit and finish of this knife are second to none, one example being the extremely smooth choil. The polished acrylic handle in ruby color is beautifully fitted with mosaic pin decorations. \u003cstrong\u003eOnly One Available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): 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: Kiritsuke Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eTsuchime (Hammered)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.3\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.2\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e\u003cspan\u003ePremium Custom Handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eShape: Western-shaped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eMaterial: Polished Acrylic\u003c\/li\u003e\n\u003cli\u003eColor: Ruby\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDecorative: Mosaic Pins\u003c\/li\u003e\n\u003cli\u003eLength: 124\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 300\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 215g (7.58oz)\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":"Default Title","offer_id":41291968610485,"sku":"NRR2STAKN165CM05","price":469.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NRR2STAKN165CM05001.jpg?v=1635934369"},{"product_id":"katsushige-anryu-aogami-2-tsuchime-165mm-nakiri-with-ebony-white-buffalo-horn-handle","title":"Anryu Aogami #2 Tsuchime 165mm Nakiri","description":"\u003cp\u003eThe nakiri is hand-forged with Aogami #2 core steel with stainless steel cladding, finished by an aesthetically-pleasing tsuchime finish. Beautifully ground with superb thinness behind-edge and a refined kasumi polish, the excellent edge geometry and distal tapering ensure a sleek cutting performance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Echizen, Fukui Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Anryu Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Takumi Ikeda\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\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\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTsuchime (Hammered)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.9mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: White Buffalo Horn\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 310mm \u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eWenge: 184g (6.49oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 174g (6.14oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eEchizen Anryu\u003c\/em\u003e\" (越前 安立)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Anryu Hamono 安立打刃物\u003c\/h3\u003e\n\u003cp\u003eKatsushige Anryu is the 4th generation knife artisan at Anryu Hamono, a small knife making workshop in Echizen started by his great grandfather Hansaburo Anryu in 1873. Katsushige-san joined the family business in 1959 at a very young age. Under the guidance of his father Katsutoshi Anryu, he mastered traditional knife forging and became a certified traditional knife artisan. Highly respected for his works and his integrity, Katsushige-san was elected the chairman of the Takefu Knife Village Co-op, an association of Echizen's best knife makers. He was recognized in 2015 for the medal of honourable work of traditional crafts. Katsushige-san works retired by the end of 2020, and the 5th generation Takumi Ikeda, a nephew of his, is now in charge of Anryu Hamono.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Anryu Hamono","offers":[{"title":"Wenge","offer_id":41292806848693,"sku":"AHA2STXNK165GGBK","price":239.0,"currency_code":"USD","in_stock":false},{"title":"Ebony \/ White Buffalo Horn","offer_id":41292806881461,"sku":"AHA2STXNK165GEBW","price":239.0,"currency_code":"USD","in_stock":false},{"title":"Ebony with Double-Ginmaki","offer_id":42930216567003,"sku":"AHA2STXNK165GEOW","price":249.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/AKA2STXNK165GEBW001_f6515b6f-95ad-4e30-aed1-7d0c1eefed30.jpg?v=1731399394"},{"product_id":"sakai-takayuki-ginsan-silver-3-nashiji-165mm-nakiri","title":"Sakai Takayuki Ginsan (Silver #3) Nashiji 165mm Nakiri","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Nakiri is handcrafted using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with a beautiful Kasumi line and aesthetically pleasing Nashiji finish. \u003cmeta charset=\"utf-8\"\u003eThis knife has a high level of fit and finish, including a well-polished choil. The beautiful edge geometry and exceptionally thin grind ensure a very smooth cutting performance, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience.\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): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Sakai Takayuki\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eDouble-edged Blade (50\/50 Grind)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eJigane (Cladding): Stainless Steel \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eHardness: 60-62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eNashiji\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge \/ Teak \/ Ebony\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eOptional Ginmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 307mm\u003c\/li\u003e\n\u003cli\u003eWeight:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eWenge: 170g (6.00oz)\u003c\/li\u003e\n\u003cli\u003eTeak: 158g (5.57oz)\u003c\/li\u003e\n\u003cli\u003eEbony: 197g (6.95oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003ePrinted Mark (Front): \u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eTrademark\u003c\/em\u003e \u003c\/span\u003e\u003cspan\u003e\u003cem\u003eTakayuki\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (登録 孝行\u003c\/span\u003e\u003cspan\u003e) \u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHand Chiseled Mark (Back): \u003c\/span\u003e\u003cspan\u003eIn Japanese Kanji \"\u003cem\u003eSilver #3\u003c\/em\u003e\u003c\/span\u003e\u003cspan\u003e\" (銀三\u003c\/span\u003e\u003cspan\u003e) \u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sakai Takayuki 堺 孝行\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eGinsan\u003c\/strong\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Wenge","offer_id":41295649243317,"sku":"STG3SNANK165GGBK","price":239.0,"currency_code":"USD","in_stock":false},{"title":"Teak","offer_id":43997972299995,"sku":"STG3SNANK165GTBK","price":239.0,"currency_code":"USD","in_stock":false},{"title":"Ebony","offer_id":42219846631643,"sku":"STG3SNANK165GEOW","price":259.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STG3SNANK165GGBK001_a298f794-1e71-4c09-9c11-28afa5e04166.jpg?v=1760428441"},{"product_id":"miyabi-kaizen-ii-nakiri","title":"Miyabi \"Kaizen II\" 180mm Nakiri","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eNakiri\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in Miyabi's Kaizen II series is made of FC61 \u003cmeta charset=\"utf-8\"\u003efine carbide stainless steel with a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esophisticated 49-layer Kurosome Damascus finish. The blade is heat-treated and ice-hardened\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to 61 HRC, offering superb edge retention. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe fit and finish is superior, with a very smooth choil. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ergonomically designed D-shaped handle is made of \u003cmeta charset=\"utf-8\"\u003ePakkawood, and fitted with mosaic pins. Miyabi's Kanji character (雅) is engraved at the bottom of the handle.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Seki, Gifu Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan data-mce-fragment=\"1\"\u003eMiyabi (Part of Zwilling Japan)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eModel No.: 34685-173\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \u003cspan\u003eSan Mai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: Double Edged (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): FC61\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003cspan\u003eBlade Finishes: \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eDamascus\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Pakkawood\u003c\/li\u003e\n\u003cli\u003eKuchiwa: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eStainless Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eDecorative: Mosaic Pin\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eLength: 125\u003cspan data-mce-fragment=\"1\"\u003emm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 325mm\u003c\/li\u003e\n\u003cli\u003eWeight: 218g (7.69oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eMark (Front)\u003c\/span\u003e: In Japanese Kaniji \"\u003cem\u003eMiyabi\u003c\/em\u003e\" (雅)\u003c\/li\u003e\n\u003cli\u003eMark (Back): \u003cmeta charset=\"utf-8\"\u003e\"Miyabi 5000FC-D Made in Japan\" ; \u003cmeta charset=\"utf-8\"\u003eThe Model No. ;\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\"Friodur x2 Fine Carbide FC61 Stainless Steel\"  \u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Miyabi \u003cspan data-mce-fragment=\"1\"\u003e雅\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eMiyabi is Zwilling's answer to the superior quality of Japanese knives. Realising that it is simply impossible to catch up with Japanese knifemaking, Zwilling Group has decided to set up Zwilling Japan, and recruit local craftsmen to make Japanese knives using the tradition of the ancient masters. According to Zwilling, \"Miyabi knives are authentic because MIYABI does not try to be Japanese; it really is Japanese.\"\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCutting Surface:\u003c\/h4\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eSharpening:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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":"Miyabi","offers":[{"title":"Default Title","offer_id":41329075454133,"sku":"ZW61SDENK180DPSK","price":179.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/ZW61SDENK170DPSK001.jpg?v=1636365392"},{"product_id":"yoshikane-hatsukokoro-shirogami-2-nashiji-165mm-nakiri","title":"Hatsukokoro \/ Yoshikane Shirogami #2 Nashiji 165mm Nakiri","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Hatsukokoro Nakiri is a special custom ordered knife from Yoshikane Hamono. Handcrafted by master Kazuomi Yamamoto using Shirogami #2 steel, clad in stainless steel and heat-treated to 62 HRC.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e The blade has an aesthetically pleasing Nashiji finish on the jigane, which transits to a refined Kasumi finish on the grind before exposing the cutting edge. A beautiful knife with superior sharpness retention, superb cutting smoothness while maintaining sharpness ease and pleasure.\u003c\/span\u003e\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): Sanjo City, Niigata Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Yoshikane Hamono\u003c\/li\u003e\n\u003cli\u003eCraftsman: Kazuomi Yamamoto\u003c\/li\u003e\n\u003cli\u003eKnife Type: Nakiri\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami 2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: \u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eNashiji\u003c\/li\u003e\n\u003cli\u003eKasumi Polish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm\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: 132mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 322mm\u003c\/li\u003e\n\u003cli\u003eWeight: 182g (6.42oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eHatsukokoro\u003c\/em\u003e\" (初心)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Yoshikane Hamono 吉金刃物\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWith 4th generation artisan Kazuomi Yamamoto on the throne, Yoshikina Hamono is a Japanese knife making company in Sanjo City, Niigata with over 100 years history. Founded in 1919 by Shimotajima. Yoshikane Hamono has been making knives by hand for generations in this tiny Japanese town well known for its metalware. To date, they have kept going in the traditional way with such focus and dedication that can only be found in this part of the world.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Yoshikane Hamono","offers":[{"title":"Default Title","offer_id":42066181292251,"sku":"YKS2SNANK165GGBK","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/YKS2SNANK165GGBK001.jpg?v=1737539706"}],"url":"https:\/\/burrfectionstore.com\/en-nz\/collections\/knife-type-nakiri.oembed?page=2","provider":"Burrfection Store","version":"1.0","type":"link"}