{"title":"ZA-18 Knives","description":null,"products":[{"product_id":"seki-kanetsugu-pro-j-170mm-santoku","title":"Seki Kanetsugu \"Pro J\" ZA-18 Tsuchime 170mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eKnives from the Pro J series are made of ZA18 core steel, clad with AUS2 steel. The jigane is hammered for a classic Tsuchime finish, and then heat-treated and ice-hardened using Kanetsugu's “sub-zero” cold treatment, to achieve the hardness level of 60-61 HRC. This, in turn, enables thinness behind the edge for smoother cutting performance. Compared with other knives in this price range, Kanatsugu Pro J has a very good level of fit and finish. The Micarta handle with full tang construction is well polished.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\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: Seki Kanetsugu\u003c\/li\u003e\n\u003cli\u003eModel No.: 6003\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ZA-18\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): AUS2\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: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 170mm (6.7\")\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: 2.1mm\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: Black Micarta\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: 301mm\u003c\/li\u003e\n\u003cli\u003eWeight: 208g (7.34oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eSeki Kanetsugu\u003c\/em\u003e\" (関兼次) ; \"PRO J\" ; \"Ice Hardened Hi-carbon Stainless\" ; \"Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Seki Kanetsugu 関兼次\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSeki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as \"sub-zero process\", Seki Kanatsugu has become a major knife maker in Japan. \u003c\/span\u003e\u003cspan\u003eIn 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen \u003c\/span\u003e\u003cspan\u003eBuddhism\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esymbol of clouds.\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 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 Kanetsugu","offers":[{"title":"Default","offer_id":35931004502173,"sku":"KGZASTXSK170WRSK","price":107.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KGZASTXSK170WRSK001b_f957592f-5dcc-44a6-8770-a7e72469bee7.jpg?v=1665990318"},{"product_id":"seki-kanetsugu-pro-j-gyuto","title":"Seki Kanetsugu \"Pro J\" ZA-18 Tsuchime Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eKnives from the Pro J series are made of ZA18 core steel, clad with AUS2 steel. The \u003c\/span\u003e\u003cspan\u003ejigane\u003c\/span\u003e\u003cspan\u003e is hammered for a classic Tsuchime finish, and then heat-treated and ice-hardened using Kanetsugu's “\u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003eub-zero” cold treatment, to achieve the hardness level of 60-61 HRC. This, in turn, enables thinness behind the edge for smoother cutting performance. \u003c\/span\u003e\u003cspan\u003eCompared with other knives in this price range, Kanatsugu Pro J has a very good level of fit and finish. The Micarta handle with full tang construction is well polished.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\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: Seki Kanetsugu\u003c\/li\u003e\n\u003cli\u003eModel No.: 6005 \/ 6006\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ZA-18\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): AUS2\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: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 200mm (7.9\") \/ 230mm (9.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 24mm \/ 31mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.1mm \/ 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: Black Micarta\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 129mm \/ 129mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 329mm \/ 363mm\u003c\/li\u003e\n\u003cli\u003eWeight: 210g (7.41oz) \/ 225g (7.94oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eSeki Kanetsugu\u003c\/em\u003e\" (関兼次) ; \"PRO J\" ; \"Ice Hardened Hi-carbon Stainless\" ; \"Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Seki Kanetsugu 関兼次\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSeki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as \"sub-zero process\", Seki Kanatsugu has become a major knife maker in Japan. \u003c\/span\u003e\u003cspan\u003eIn 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen \u003c\/span\u003e\u003cspan\u003eBuddhism\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esymbol of clouds.\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 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 Kanetsugu","offers":[{"title":"200mm","offer_id":35931014594717,"sku":"KGZASTXGY200WRSK","price":107.98,"currency_code":"USD","in_stock":false},{"title":"230mm","offer_id":35931014627485,"sku":"KGZASTXGY230WRSK","price":155.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KGZASTXGY200WRSK001b_92389881-264c-4a9d-ac4e-20be15bb310e.jpg?v=1665990350"},{"product_id":"seki-kanetsugu-pro-j-petty","title":"Seki Kanetsugu \"Pro J\" ZA-18 Tsuchime Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eKnives from the Pro J series are made of ZA18 core steel, clad with AUS2 steel. The \u003c\/span\u003e\u003cspan\u003ejigane\u003c\/span\u003e\u003cspan\u003e is hammered for a classic Tsuchime finish, and then heat-treated and ice-hardened using Kanetsugu's “\u003c\/span\u003e\u003cspan\u003es\u003c\/span\u003e\u003cspan\u003eub-zero” cold treatment, to achieve the hardness level of 60-61 HRC. This, in turn, enables thinness behind the edge for smoother cutting performance. \u003c\/span\u003e\u003cspan\u003eCompared with other knives in this price range, Kanatsugu Pro J has a very good level of fit and finish. The Micarta handle with full tang construction is well polished.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\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: Seki Kanetsugu\u003c\/li\u003e\n\u003cli\u003eModel No.: 6001 \/ 6002\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ZA-18\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): AUS2\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: Tsuchime (Hammered)\u003c\/li\u003e\n\u003cli\u003eBlade Length: 120mm (4.7\") \/ 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 24mm \/ 31mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.9mm \/ 1.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.8mm \/ 1.8mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Western-shaped\u003c\/li\u003e\n\u003cli\u003eMaterial: Black Micarta\u003c\/li\u003e\n\u003cli\u003eBolster: Stainless Steel\u003c\/li\u003e\n\u003cli\u003eLength: 106mm \/ 106mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 227mm \/ 259mm\u003c\/li\u003e\n\u003cli\u003eWeight: 83g (2.93oz) \/ 96g (3.39oz)\u003c\/li\u003e\n\u003cli\u003eMark: In Japanese Kanji \"\u003cem\u003eSeki Kanetsugu\u003c\/em\u003e\" (関兼次) ; \"PRO J\" ; \"Ice Hardened Hi-carbon Stainless\" ; \"Made in Japan\"\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Seki Kanetsugu 関兼次\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSeki Kanetsugu was founded more than a century ago in 1918 by Matsujiro Kawamura, the descendant of Kanetsugu the swordsmith, who first started making swords in the year 1345. For three generations, the Kawamuras have worked hard to build a knife workshop that is worthy of the Kanetsugu name. Combining Seki's knife making tradition and newer approaches such as \"sub-zero process\", Seki Kanatsugu has become a major knife maker in Japan. \u003c\/span\u003e\u003cspan\u003eIn 2018, Kanetsugu celebrated their centenary by launching the brand new “Zuiun” (瑞雲) series, with the finest Damascus steel that recreates the good omen \u003c\/span\u003e\u003cspan\u003eBuddhism\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esymbol of clouds.\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 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 Kanetsugu","offers":[{"title":"120mm","offer_id":35931031273629,"sku":"KGZASTXPT120WRSK","price":77.0,"currency_code":"USD","in_stock":false},{"title":"150mm","offer_id":35931031306397,"sku":"KGZASTXPT150WRSK","price":81.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/KGZASTXPT120WRSK001b_e82e2529-0c07-41eb-a1e5-6a0bcb9f81be.jpg?v=1684136995"},{"product_id":"yoshihiro-za-18-damascus-240mm-gyuto-with-japanese-lacquer-saya-handle-dragon","title":"Yoshihiro ZA-18 Damascus 240mm Gyuto with Urushi Handle and Maki-e Art (Unryu) Saya","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Yoshihiro Gyuto is crafted using ZA18 stainless steel, and heat-treated by Yamawaki to 62-63 HRC for superb edge retention. With a beautiful Damascus cladding and polishing, the knife has a great fit and finish. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Yoshihiro is excellent. The blade is paired with an Octagonal wa-handle made of Japanese Magnolia wood coated with Urushi. Comes with a \"Unryu\" (Cloud Dragon) Maki-e Art Saya. \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: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Warikomi\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): ZA-18\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:\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: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 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: Japanese Magnolia (Ho Wood) coated with Urushi\u003c\/li\u003e\n\u003cli\u003eLength: 140mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 395mm\u003c\/li\u003e\n\u003cli\u003eWeight: 148g (5.22oz)\u003c\/li\u003e\n\u003cli\u003eComes with Unryu \u003cmeta charset=\"utf-8\"\u003e雲竜(Cloud Dragon) Maki-e Art Saya \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 Title","offer_id":38369499316405,"sku":"YWZAWDBGY240GMXR","price":649.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/YWZAWDBGY240GMXR007.jpg?v=1612748678"},{"product_id":"sakai-takayuki-ginga-za-18-69-layer-damascus-150mm-petty","title":"Sakai Takayuki \"Ginga\" ZA-18 69-Layer Damascus 150mm Petty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Petty knife 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 Petty knife 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.: 07881\u003c\/li\u003e\n\u003cli\u003eKnife Type: Petty\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \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: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 29mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 1.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 1.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 120mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 283mm\u003c\/li\u003e\n\u003cli\u003eWeight: 70g (2.47oz)\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":39964181037237,"sku":"STZASDMPT150GGBK","price":179.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/STZASDMPT150GGBK001_e1fef8b9-97d2-4b76-bea8-36a8a0a6f4e6.jpg?v=1731399612"},{"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":"sakai-takayuki-ginga-za-18-69-layer-damascus-165mm-santoku","title":"Sakai Takayuki \"Ginga\" ZA-18 69 Layer Damascus 180mm Santoku","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Santoku 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 Santoku 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.: 07882\u003c\/li\u003e\n\u003cli\u003eKnife Type: Santoku\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: \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: 180mm (7.1\")\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: 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: 330mm\u003c\/li\u003e\n\u003cli\u003eWeight: 134g (4.73oz)\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":39964188278965,"sku":"STZASDMSK180GGBK","price":224.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/STZASDMSK180GGBK001_9f76a717-a9b6-4d20-8911-3bc25fff7f0e.jpg?v=1704182362"}],"url":"https:\/\/burrfectionstore.com\/en-nz\/collections\/steel-za-18.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}