{"title":"Knives from Myojin Riki Seisakusho","description":null,"products":[{"product_id":"tateo-myojin-sk-high-carbon-steel-deba","title":"Tateo Myojin SK High Carbon Steel Deba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis Deba \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e hand-forged with \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSK \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel by Tateo Myojin-san, and heat-treated to 60-61 HRC. The Kasumi-polished blade offers excellent edge retention as well as sharpening pleasure. The blade is paired with a wa-handle made of Japanese Ho Wood with Kuchiwa made of Resin. \u003cstrong data-mce-fragment=\"1\"\u003eAvailable in both right-handed and left-handed version.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eCraftsman: \u003cspan data-mce-fragment=\"1\"\u003eTateo Myojin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: \u003cmeta charset=\"utf-8\"\u003eDeba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Left \/ Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): SK \u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\") \/ 165mm (6.5\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 50mm \/ 53mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 6.6mm \/ 6.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 5.8mm \/ 6.0mm\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) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 132mm \/ 127mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 296mm \/ 310mm\u003c\/li\u003e\n\u003cli\u003eWeight: 231g (8.15oz) \/ 263g (9.28oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTosa Forged\u003c\/em\u003e\" (土佐鍛錬) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"150mm \/ Magnolia","offer_id":40569351405749,"sku":"MJK4KAXDB150VMPK","price":69.95,"currency_code":"USD","in_stock":false},{"title":"150mm (Left-handed) \/ Magnolia","offer_id":40569351438517,"sku":"MJK4KAXDB150VMPKL","price":99.95,"currency_code":"USD","in_stock":false},{"title":"165mm (Left-handed) \/ Magnolia","offer_id":40569356452021,"sku":"MJK4KAXDB165VMPKL","price":119.95,"currency_code":"USD","in_stock":false},{"title":"150mm \/ Teak","offer_id":46622925652187,"sku":"MJK4KAXDB150GTBK","price":89.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJK4KAXDB150VMPK001.jpg?v=1627461551"},{"product_id":"tateo-myojin-sk-high-carbon-steel-yanagiba","title":"Tateo Myojin SK High Carbon Steel Yanagiba","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Yanagiba\u003cspan data-mce-fragment=\"1\"\u003e is\u003c\/span\u003e hand-forged with \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSK \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel by Tateo Myojin-san, and heat-treated to 60-61 HRC. The Kasumi-polished blade offers excellent edge retention as well as sharpening pleasure. The blade is paired with a wa-handle made of Japanese Ho Wood with Kuchiwa made of Resin. \u003cstrong\u003eAvailable in both right-handed and left-handed version.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eCraftsman: \u003cspan data-mce-fragment=\"1\"\u003eTateo Myojin\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Left \/ Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): SK \u003cspan data-mce-fragment=\"1\"\u003eHigh Carbon Steel\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Carbon Steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\") \/ 270mm (10.6\") \/ 300mm (11.8)\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 31mm \/ 34mm \/ 35mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.4mm \/ 3.6mm \/ 4.3mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.8mm \/ 3.0mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003e240mm \/ 270mm: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003e300mm : Marugata (Oval-shaped)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eLength: 133mm \/ 139mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 377mm \/ 413mm \/ 452mm\u003c\/li\u003e\n\u003cli\u003eWeight: 140g (4.94oz) \/ 183g (6.46oz) \/ 220g (7.76oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTosa Forged\u003c\/em\u003e\" (土佐鍛錬) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"240mm","offer_id":40569364840629,"sku":"MJK4KAXYG240DMPK","price":69.95,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":40569370640565,"sku":"MJK4KAXYG270DMPK","price":89.95,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":40569370673333,"sku":"MJK4KAXYG300VMPK","price":119.95,"currency_code":"USD","in_stock":false},{"title":"300mm (Left-handed)","offer_id":40569370706101,"sku":"MJK4KAXYG300VMPKL","price":169.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJK4KAXYG270DMPK001.jpg?v=1627461434"},{"product_id":"naohito-myojin-r2-sg2-gyuto","title":"Naohito Myojin R2\/SG2 Gyuto","description":"\u003cp\u003eThis Gyuto is hand-forged with R2\/SG2 by Naohito Myojin-san, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm \/ 2.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm \/ 2.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 359mm \/ 396mm\u003c\/li\u003e\n\u003cli\u003eWeight: 187g (6.60oz) \/ 222g (7.83oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eNaohito Made\u003c\/em\u003e\" (直人作) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"210mm","offer_id":42187910447323,"sku":"MJR2SAXGY210GZOW","price":516.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42187910480091,"sku":"MJR2SAXGY240GZOW","price":629.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJR2SAXGY240GZOW001.jpg?v=1691742882"},{"product_id":"tateo-myojin-shirogami-2-210mm-kiritsuke-gyuto","title":"Tateo Myojin \"Naru\" Shirogami #2 210mm Kiritsuke","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eNote: This is a traditional (true) Kiritsuke knife. As with all traditional Kiritsuke knives, it is a single-edged knife. For right-handed use only.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis single-edged Kiritsuke Gyuto \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e hand-forged by Tateo Myojin with Shirogami #2 core steel\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, clad in soft iron and heat-treated to 60-61 HRC. The thickness of the blade contributes to the relatively heavy tip, whilst the behind-edge thinness on the single-bevel blade helps deliver an ultra-smooth cutting performance.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 355mm\u003c\/li\u003e\n\u003cli\u003eWeight: 265g (9.35oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":42187913920731,"sku":"MJS2KAXKT210GZOW","price":359.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJS2KAXKT210GZOW001_5cd67f97-099b-4072-8bc5-a95c4cc68787.jpg?v=1718087027"},{"product_id":"tateo-myojin-shirogami-2-gyuto","title":"Tateo Myojin \"Naru\" Shirogami #2 Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru 鳴 means loud thunder. This single-edged Gyuto \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e hand-forged with Shirogami #2 core steel by Tateo Myojin-san\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, clad in soft iron and heat-treated to 60-61 HRC. The thickness of the blade contributes to the relatively heavy tip, whilst the behind-edge thinness on the single-bevel blade helps deliver an ultra-smooth cutting performance.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Tateo Myojin\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: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 195mm (7.7\") \/ 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 44mm \/ 45mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm \/ 4.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.1mm \/ 3.2mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 340mm \/ 350mm\u003c\/li\u003e\n\u003cli\u003eWeight: 229g (8.08oz) \/ 253g (8.92oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"195mm","offer_id":42187919229147,"sku":"MJS2KAXGY195GZOW","price":289.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":42187919261915,"sku":"MJS2KAXGY210GZOW","price":319.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXGY195GZOW001_9eaacd20-f8b2-49f8-a983-f61e76583726.jpg?v=1691742448"},{"product_id":"tateo-myojin-shirogami-2-150mm-honesuki","title":"Tateo Myojin \"Naru\" Shirogami #2 150mm Honesuki","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. This single-edged Honesuki\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e is\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e hand-forged with Shirogami #2 core steel by Tateo Myojin-san\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, clad in soft iron and heat-treated to 60-61 HRC. \u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eThe thickness of the blade contributes to the relatively heavy tip, whilst the behind-edge thinness on the single-bevel blade helps deliver an ultra-smooth cutting performance.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003cstrong data-mce-fragment=\"1\"\u003eFor right-handed use. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: \u003cmeta charset=\"utf-8\"\u003eTateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Honesuki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 150mm (5.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 128mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 285mm\u003c\/li\u003e\n\u003cli\u003eWeight: 179g (6.31oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":42187923259611,"sku":"MJS2KAXHS150GZOW","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXHS150GZOW001.jpg?v=1639650110"},{"product_id":"tateo-myojin-shirogami-2-sakimaru-takohiki","title":"Tateo Myojin \"Naru\" Shirogami #2 Sakimaru Takohiki","description":"\u003cp\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. This Sakimaru Takohiki is hand-forged with Shirogami #2 by Tateo Myojin-san, clad in soft iron and heat-treated to 60-61 HRC. The Kasumi-polished blade offers pretty good edge retention as well as sharpening pleasure. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003cstrong\u003eFor right-handed use.\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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Tateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sakimaru Takohiki\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 30mm \/ 30mm \/ 32mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm \/ 3.9mm \/ 4.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.3mm \/ 3.3mm \/ 3.3mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ 145mm \/ 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 421mm \/ 453mm \/ 494mm\u003c\/li\u003e\n\u003cli\u003eWeight: 227g (8.01oz) \/ 243g (8.57oz) \/ 302g (10.65oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"270mm","offer_id":42187924308187,"sku":"MJS2KAXST270GZOW","price":339.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":42187924340955,"sku":"MJS2KAXST300GZOW","price":369.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":42187924373723,"sku":"MJS2KAXST330GZOW","price":399.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXST300GZOW001_5676da1e-2128-481a-beb7-93e112e69466.jpg?v=1691742419"},{"product_id":"tateo-myojin-shirogami-2-kiritsuke-yanagiba","title":"Tateo Myojin \"Naru\" Shirogami #2 Kiritsuke Yanagiba","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. This Kiritsuke Yanagiba is hand-forged by Tateo Myojin with Shirogami #2 core steel, clad in soft iron and heat-treated to 60-61 HRC. The Kasumi-polished blade offers pretty good edge retention as well as sharpening pleasure. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Tateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 37mm \/ 40mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.0mm \/ 4.1mm \/ 4.7mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.2mm \/ 3.2mm \/ 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ 145mm \/ 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 423mm \/ 452mm \/ 492mm\u003c\/li\u003e\n\u003cli\u003eWeight: 245g (8.67oz) \/ 267g (9.42oz) \/ 351g (12.38oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"270mm","offer_id":42187928207579,"sku":"MJS2KAXKY270GZOW","price":339.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":42187928240347,"sku":"MJS2KAXKY300GZOW","price":369.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":42187928273115,"sku":"MJS2KAXKY330GZOW","price":399.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXKY300GZOW001_1a758144-61f1-4884-9ef9-705800dc80b1.jpg?v=1691742435"},{"product_id":"tateo-myojin-shirogami-2-yanagiba","title":"Tateo Myojin \"Naru\" Shirogami #2 Yanagiba","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Naru series is custom ordered by Burrfection Store from Myojin-san. The Kanji Naru (鳴) means loud thunder. This Yanagiba is hand-forged by Tateo Myojin with Shirogami #2 core steel, clad in soft iron and heat-treated to 60-61 HRC. The Kasumi-polished blade offers pretty good edge retention as well as sharpening pleasure. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Tateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Yanagiba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 270mm (10.6\") \/ 300mm (11.8\") \/ 330mm (13.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 35mm \/ 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.7mm \/ 3.9mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.2mm \/ 3.3mm \/ 3.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ 145mm \/ 153mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 422mm \/ 453mm \/ 493mm\u003c\/li\u003e\n\u003cli\u003eWeight: 228g (8.04oz) \/ 261g (9.21oz) \/ 318g (11.22oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003ci\u003eNaru\u003c\/i\u003e\" (鳴) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"270mm","offer_id":42187938889947,"sku":"MJS2KAXYG270GZOW","price":319.0,"currency_code":"USD","in_stock":false},{"title":"300mm","offer_id":42187938922715,"sku":"MJS2KAXYG300GZOW","price":349.0,"currency_code":"USD","in_stock":false},{"title":"330mm","offer_id":42187938955483,"sku":"MJS2KAXYG330GZOW","price":379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJS2KAXYG300GZOW001_10b6d339-67a9-45f5-a64a-ef9b08d84b0e.jpg?v=1691742002"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kurosome-damascus-240mm-gyuto","title":"Tetsujin \/  Naohito Myojin Aogami #2 Kurosome Tanryusen 240mm Gyuto","description":"\u003cp\u003eThis Gyuto from Myojin Riki Seisakusho is hand-forged with Aogami #2 steel, clad in soft iron and heat-treated to 63 HRC. On the blade it isn't the typical Damascus finish, instead it's the mesmerizing \"Tanryusen\" (Grain Flow), which is created during the hand-forging process. Only skilled craftsmen could create Tanryusen, and it's a subtle and aesthetically pleasing finish. The blade offers superior edge retention, and the beautiful edge geometry allows a sleek cutting performance. Paired with a premium Resin (Ivory-effect) wa-handle with triple ginmaki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eSharpener: Myojin Naohito 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTanryusen (Grain Flow)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 390mm\u003c\/li\u003e\n\u003cli\u003eWeight: 240g (8.47oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojin Riki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.\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\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":42188470255835,"sku":"MJA2SYEGY240GROW","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SDEGY240GROW001_c820d96f-52f5-4d03-a322-36da2cbb752e.jpg?v=1691742479"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kurosome-tanryusen-kiritsuke-gyuto","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kurosome Tanryusen Kiritsuke Gyuto","description":"\u003cp\u003eThis Kiritsuke Gyuto is hand-forged by Naohito Myojin with Aogami #2 steel, clad in soft iron and heat-treated to 63 HRC. Instead of Suminagashi \/ Damascus finish which involves folding the steel, the finish on this blade is an intricate \"Tanryusen (鍛流線)\" (grain flow), which is fiber flow patterns created during the hand-forging process. Only skilled craftsmen could create tasteful Tanryusen, and it's a subtle and aesthetically pleasing finish. The blade offers superior edge retention, and the beautiful edge geometry allows a sleek cutting performance. Paired with a premium Resin (Ivory-effect) wa-handle with triple ginmaki.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eTanryusen (Grain Flow)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKurosome (Black Etched)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 240mm (9.4\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 43mm \/ 51mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.1mm \/ 3.2mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.5mm \/ 2.6mm\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: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eDivider: Resin (Ivory-effect)\u003c\/li\u003e\n\u003cli\u003eLength: 137mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 322mm \/ 393mm\u003c\/li\u003e\n\u003cli\u003eWeight: 184g (6.49oz) \/ 251g (8.85oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 1.4em;\"\u003eCare:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Myojinriki Seisakusho","offers":[{"title":"180mm","offer_id":42856790163675,"sku":"MJA2SYEKT180GROW","price":539.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42856790196443,"sku":"MJA2SYEKT240GROW","price":639.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SDEKT240GROW001_d537bb86-0abd-41e1-b8fc-6df39f5c33fe.jpg?v=1691742389"},{"product_id":"naohito-myojin-r2-sg2-210mm-kiritsuke-gyuto","title":"Naohito Myojin R2\/SG2 210mm Kiritsuke Gyuto","description":"\u003cp\u003eThis Kiritsuke Gyuto is hand-forged by Naohito Myojin-san with R2\/SG2 core steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): R2\/SG2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless Steel\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm\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: 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 351mm\u003c\/li\u003e\n\u003cli\u003eWeight: 188g (6.63oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eNaohito Made\u003c\/em\u003e\" (直人作) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":42856790425819,"sku":"MJR2SAXKT210GZOW","price":516.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJR2SAXKT210GZOW001_8fd97e2a-ddc5-47cd-9bca-8617a30dc115.jpg?v=1701672794"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kasumi-gyuto","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi Gyuto","description":"\u003cp\u003eThis Gyuto is hand-forged by Naohito Myojin with Aogami #2 steel, clad in soft iron and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium double-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife Labo\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm \/ 51mm \/ 55mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm \/ 3.3mm \/ 3.1mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm \/ 2.4mm \/ 2.6mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 145mm \/ 146mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 355mm \/ 391mm \/ 421mm\u003c\/li\u003e\n\u003cli\u003eWeight: 191g (6.74oz) \/ 231g (8.15oz) \/ 249g (8.78oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers.\u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"210mm","offer_id":42856798224603,"sku":"MJA2SAXGY210GZOW","price":419.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":42856798257371,"sku":"MJA2SAXGY240GZOW","price":519.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":44258890809563,"sku":"MJA2SAXGY270GZOW","price":579.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SAXGY210GZOW001_65a8551f-e5be-4eed-aeb1-2f9b65c1c6aa.jpg?v=1694076022"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kasumi-kiritsuke-sujihiki","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi Kiritsuke Sujihiki","description":"\u003cp\u003eThis Kiritsuke Sujihiki is hand-forged by Naohito Myojin with Aogami #2 steel, clad in soft iron and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium double-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife Labo\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Sujihiki\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\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 240mm (9.6\") \/ 270mm (10.6\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 38mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.9mm \/ 3.0mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm \/ 2.4mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 389mm \/ 421mm\u003c\/li\u003e\n\u003cli\u003eWeight: 185g (6.53oz) \/ 208g (7.34oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers.\u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"240mm","offer_id":43107906715867,"sku":"MJA2SAXKU240GZOW","price":599.0,"currency_code":"USD","in_stock":false},{"title":"270mm","offer_id":43107906748635,"sku":"MJA2SAXKU270GZOW","price":649.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SAXKU240GZOW001_6bfed68e-1240-49ec-a643-12a466171208.jpg?v=1691743157"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kasumi-210mm-kiritsuke-gyuto","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi 210mm Kiritsuke Gyuto","description":"\u003cp\u003eThis Kiritsuke Gyuto is hand-forged by Naohito Myojin with Aogami #2 steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium double-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife Labo\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm\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 Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 354mm\u003c\/li\u003e\n\u003cli\u003eWeight: 201g (7.09oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers.\u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":43107906814171,"sku":"MJA2SAXKT210GZOW","price":419.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SAXKT210GZOW001_b218c216-04d4-4e1d-9bf1-d225c5aecba2.jpg?v=1691743147"},{"product_id":"naohito-myojin-r2-sg2-255mm-sujhiki","title":"Naohito Myojin R2\/SG2 255mm Sujhiki","description":"\u003cp\u003eThis Sujhiki is hand-forged by Naohito Myojin-san with R2\/SG2 core steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. Paired with a premium triple-ginmaki marble buffalo horn rosewood wa-handle.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eSharpener: Naohito Myojin 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujhiki\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-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul class=\"spec_sublist\"\u003e\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 255mm (10\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 36mm\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: 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x3)\u003c\/li\u003e\n\u003cli\u003eLength: 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 405mm\u003c\/li\u003e\n\u003cli\u003eWeight: 179g (6.31oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eNaohito Made\u003c\/em\u003e\" (直人作) \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":43677189832923,"sku":"MJR2SAXSH255GZOW","price":439.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJR2SAXSH255-002-Rev.jpg?v=1691743219"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kurosome-tanryusen-155mm-kiritsuke-petty","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi 155mm Kiritsuke Petty","description":"\u003cp\u003eThis Kiritsuke Petty is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Aogami #2 steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eCraftsman: Toru Tamura 田村徹\u003c\/li\u003e\n\u003cli\u003eSharpener: Myojin Naohito 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke 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): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 155mm (6.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 32mm\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: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge \u003c\/li\u003e\n\u003cli\u003eKuchiwa: Resin \u003cmeta charset=\"utf-8\"\u003e(Amber-effect)\u003c\/li\u003e\n\u003cli\u003eLength: 114mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 280mm\u003c\/li\u003e\n\u003cli\u003eWeight: 80g (2.82oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojin Riki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.\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\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":44150945874139,"sku":"MJA2SAXKP155GGPA","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJA2SYEKP155GGPA001.jpg?v=1717667331"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kasumi-165mm-santoku","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi 165mm Santoku","description":"\u003cp\u003eThis Santoku is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Aogami #2 steel, clad in stainless steel and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eCraftsman: Toru Tamura 田村徹\u003c\/li\u003e\n\u003cli\u003eSharpener: Myojin Naohito 明神 直人\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): Aogami #2\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003cbr\u003e\n\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: 2.8mm\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)\u003c\/li\u003e\n\u003cli\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Resin (Amber)\u003c\/li\u003e\n\u003cli\u003eLength: 129mm\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 313mm\u003c\/li\u003e\n\u003cli\u003eWeight: 133g (4.69oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojin Riki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.\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\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":44150945906907,"sku":"MJA2SAXSK165GGPA","price":339.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MJA2SYESK180GGPA001.jpg?v=1688358961"},{"product_id":"tetsujin-naohito-myojin-aogami-2-kasumi-sujihiki","title":"Tetsujin \/ Naohito Myojin Aogami #2 Kasumi Sujihiki","description":"\u003cp\u003eThis Sujihiki is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Aogami #2 steel, clad in soft iron and heat-treated to 63 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. \u003cbr data-mce-fragment=\"1\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eCraftsman: Toru Tamura 田村徹\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSharpener: Naohito Myojin 明神 直人\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Sujihiki\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\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003c\/li\u003e\n\u003cli\u003eHardness: 63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003c\/li\u003e\n\u003cli\u003eBlade Length: 210mm (8.3\") \/ 240mm (9.4\") \/ 270mm (10.6\") \/ 300mm (11.8\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 34mm \/ 34mm \/ 38mm \/ 39mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.6mm \/ 2.4mm \/ 2.7mm \/ 2.5mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 2.0mm \/ 2.0mm \/ 2.3mm \/ 2.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Luxury Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Rosewood (Dalbergia Odorifera) \/ Wenge\u003c\/li\u003e\n\u003cli\u003eKuchiwa \/ Tsukajiri: Marble Buffalo Horn \/ \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eResin (Amber)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eDivider: Rosewood (Dalbergia Odorifera)\u003c\/li\u003e\n\u003cli\u003eGinmaki: Nickel Copper (x2)\u003c\/li\u003e\n\u003cli\u003eLength: 138mm \/ 145mm \/ 145mm \/ 145mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 352mm \/ 390mm \/ 423mm \/ 450mm\u003c\/li\u003e\n\u003cli\u003eWeight: 141g (4.97) \/ 153g (5.39oz) \/ 194g (6.84oz) \/ 213g (7.51oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (明神 健雄) and Naohito Myojin (明神 直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers.\u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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\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":"Myojinriki Seisakusho","offers":[{"title":"Wenge \/ Amber Resin \/ 270mm","offer_id":44167853670619,"sku":"MJA2SAXSH270GGPA","price":459.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood \/ 210mm","offer_id":44298305962203,"sku":"MJA2SAXSH210GZOW","price":439.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood \/ 240mm","offer_id":44758397386971,"sku":"MJA2SAXSH240GZOW","price":469.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood \/ 270mm","offer_id":44167853637851,"sku":"MJA2SAXSH270GZOW","price":499.0,"currency_code":"USD","in_stock":false},{"title":"Rosewood \/ 300mm","offer_id":44186134151387,"sku":"MJA2SAXSH300GZOW","price":559.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJA2SAXSH270GGPA001_f9685b86-480e-4f18-9628-bc192a493576.jpg?v=1717667347"},{"product_id":"myojinriki-seisakusho-shoshin-shirasagi-aogami-2-kurouchi-nashiji-gyuto","title":"Hatsukokoro \/ Myojinriki Seisakusho \"Shirasagi\" Aogami #2 Kurouchi Tsuchime Gyuto","description":"\u003cp\u003e\u003cspan\u003eThis Hatsukokoro \"Shirasagi\" Gyuto is hand-forged by Myojinriki Seisakusho with Aogami #2 steel, heat-treated to 63-64 HRC. The Kurouchi-finished blade has a relatively rough fit and finish, but the beautiful tapering allows this knife to cut smoothly. It is a down to earth handcrafted Kiritsuke \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGyuto\u003c\/span\u003e\u003cspan\u003e 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.\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): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli\u003eWorkshop: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eKnife Type: Gyuto\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes:\u003cbr\u003e\n\u003c\/li\u003e\n\u003cul\u003e\n\u003cli\u003eKurouchi\u003c\/li\u003e\n\u003cli\u003eNashiji\u003cbr\u003eKasumi Finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Length (heel-to-tip): 200mm (7.8\") \/ 229mm (9.0\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 47mm \/ 48mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.5mm \/ 4.2mm \u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm \/ 3.6mm\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: Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 348mm \/ 378mm\u003c\/li\u003e\n\u003cli\u003eWeight: 234g (8.25oz) \/ 273g (9.63oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\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":"Myojinriki Seisakusho","offers":[{"title":"210mm","offer_id":44175338701019,"sku":"MJA2KKTGY210GGBK","price":259.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":44175338733787,"sku":"MJA2KKTGY240GGBK","price":299.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJA2KKTGY210GGBK001.jpg?v=1706256372"},{"product_id":"myojinriki-seisakusho-shoshin-shirasagi-aogami-2-kurouchi-nashiji-kiritsuke-gyuto","title":"Hatsukokoro \/ Myojinriki Seisakusho \"Shirasagi\" Aogami #2 Kurouchi Tsuchime Kiritsuke Gyuto","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis Hatsukokoro \"Shirasagi\" Kiritsuke Gyuto is hand-forged with Aogami #2 steel, heat-treated to 63-64 HRC. The Kurouchi-finished blade has a relatively rough fit and finish, but the beautiful tapering allows this knife to cut smoothly. It is a down to earth handcrafted Kiritsuke \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGyuto\u003c\/span\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBrand: Hatsukokoro\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWorkshop: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKnife Type: Kiritsuke Gyuto\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHagane (Core Steel): Aogami #2 (Blue #2)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eJigane (Cladding): Soft Iron\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHardness: 62-63 HRC\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Finishes: \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKurouchi\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eTsuchime\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Length (heel-to-tip): 200mm (7.8\") \/ 226mm (8.9\")\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlade Height (at heel): 47mm \/ 48mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSpine Thickness\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eAbove heel: 4.4mm \/ 4.5mm \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMiddle: 3.9mm \/ 3.5mm\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHandle\u003c\/li\u003e\n\u003cul data-mce-fragment=\"1\" class=\"spec_sublist\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eShape: Hachikaku (Octagonal)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eMaterial: Wenge\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eKuchiwa: Buffalo Horn\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLength: 135mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOverall Length: 351mm \/ 379mm\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eWeight: 260g (9.17oz) \/ 282g (9.94oz)\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEngraved Mark (Front): In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\" class=\"p1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e明神\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"s1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Blue #2) steel is a premium Japanese high carbon steel for knife making. It is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003enot\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003estainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami Super core. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Myojinriki Seisakusho","offers":[{"title":"210mm","offer_id":44175338766555,"sku":"MJA2KKTKT210GGBK","price":269.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":44175338799323,"sku":"MJA2KKTKT240GGBK","price":309.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJA2KKTKT210GGBK001_34171e1c-6d91-4791-84d3-d1bd45a8d92b.jpg?v=1726459137"},{"product_id":"tetsujin-naohito-myojin-ginsan-silver-3-kasumi-kiritsuke-gyuto","title":"Tetsujin \/ Naohito Myojin Ginsan (Silver #3) Kasumi Kiritsuke Gyuto","description":"\u003cp\u003eThis Kiritsuke Gyuto is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Ginsan (Silver #3) steel, clad in stainless steel and heat-treated to 60-61 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eCraftsman: Toru Tamura 田村徹\u003c\/li\u003e\n\u003cli\u003eSharpener: Myojin Naohito 明神 直人\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: San Mai\u003c\/li\u003e\n\u003cli\u003eGrind: Double-edged Blade (50\/50 Grind)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Ginsan (Silver #3)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Stainless steel\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 200mm (7.9\") \/ 230mm (9.1\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 45mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 2.7mm \/ 2.8mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.3mm \/ 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)\u003c\/li\u003e\n\u003cli\u003eMaterial: Teak \u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 132mm \/ 138mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 349mm \/ 380mm\u003c\/li\u003e\n\u003cli\u003eWeight:142g (5.0oz) \/ 189g (6.67oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark(Front): In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003cli\u003eStamp Mark(Back): In Japanese Kanji \"\u003cem\u003eGinsan\u003c\/em\u003e\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojin Riki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.\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 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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Myojinriki Seisakusho","offers":[{"title":"210mm","offer_id":44539325939931,"sku":"MJG3SAXKT210GTBK","price":359.0,"currency_code":"USD","in_stock":false},{"title":"240mm","offer_id":46051485450459,"sku":"MJG3SAXKT240GTBK","price":439.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJG3SAXKT210GTBK001_202b82ea-77ea-41d2-a68a-273213b25e35.jpg?v=1729822813"},{"product_id":"tetsujin-naohito-myojin-ginsan-silver-3-kasumi-180mm-nakiri","title":"Tetsujin \/ Naohito Myojin Ginsan (Silver #3) Kasumi 180mm Nakiri","description":"\u003cp\u003eThis Nakiri is hand-forged by Toru Tamura and hand-sharpened by Naohito Myojin with Ginsan (Silver #3) steel, clad in stainless steel and heat-treated to 60-61 HRC. The Kasumi-polished blade offers superb edge retention, and the beautiful edge geometry allows a sleek cutting performance. The overall fit and finish is excellent, especially the smoothly polished choil. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSpec:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Tetsujin Knife\u003c\/li\u003e\n\u003cli\u003eCraftsman: Toru Tamura 田村徹\u003c\/li\u003e\n\u003cli\u003eSharpener: Myojin Naohito 明神 直人\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-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Length: 170mm (6.7\")\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: 2.5mm\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: 312mm\u003c\/li\u003e\n\u003cli\u003eWeight:162g (5.71oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark(Front): In Japanese Kanji \"\u003cem\u003eTetsujin Made\u003c\/em\u003e\" (鉄人作)\u003c\/li\u003e\n\u003cli\u003eStamp Mark(Back): In Japanese Kanji \"\u003cem\u003eGinsan\u003c\/em\u003e\" (銀三)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojin Riki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo \u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMyojin Riki Seisakusho is a Kochi-based knife making workshop run by Tateo Myojin 明神健雄) and Naohito Myojin (明神直人), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from renowned knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito didn’t like the family business, because he was bored of doing the same thing over and over again - until he sharpened his friend’s knife and received a compliment from his friend. It was the first time Naohito had ever found knife-sharpening a rewarding task. Now just in his early 30s, Naohito already has over a decade of experience in the knife industry. He's now launching his new family brand - Tetsujin Knife Labo.\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 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\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/p\u003e","brand":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":46059400790235,"sku":"MJG3SAXNK180GTBK","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MJG3SAXNK180GTBK001_565889b0-2a6b-4c92-9032-2dbc8568ce81.jpg?v=1729822800"},{"product_id":"hatsukokoro-tateo-myojin-shirogami-2-210mm-kiritsuke","title":"Hatsukokoro \/ Myojinriki Seisakusho \"Shirasagi\" Shirogami #2 210mm Kiritsuke Gyuto","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis single-edged Kiritsuke Gyuto \u003c\/span\u003e\u003cspan\u003eis\u003c\/span\u003e\u003cspan\u003e hand-forged with Shirogami #2 core steel\u003c\/span\u003e\u003cspan\u003e, clad in soft iron and heat-treated to 60-61 HRC. The thickness of the blade contributes to the relatively heavy tip, whilst the behind-edge thinness on the single-bevel blade helps deliver an ultra-smooth cutting performance.\u003c\/span\u003e\u003cspan\u003e \u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Susaki, Kochi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Myojinriki Seisakusho\u003c\/li\u003e\n\u003cli\u003eCraftsman: Tateo Myojin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kiritsuke Gyuto\u003c\/li\u003e\n\u003cli\u003eBlade\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (Kasumi)\u003c\/li\u003e\n\u003cli\u003eGrind: Single Bevel (Right-handed)\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): Shirogami #2 (White #2)\u003c\/li\u003e\n\u003cli\u003eJigane (Cladding): Soft Iron\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHardness: 60-61 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-ground, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length(heel-to-tip): 200mm (7.9\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 46mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eHandle\u003cbr\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: 133mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eOverall Length: 346mm\u003c\/li\u003e\n\u003cli\u003eWeight: 218g (7.69oz)\u003c\/li\u003e\n\u003cli\u003eHand Chiseled Mark: In Japanese Kanji \"\u003cem\u003eTrademark Hatsukokoro\u003c\/em\u003e\" (登録 初心)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Myojinriki Seisakusho 明神利器製作所 \/ Tetsujin Knife Labo\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e鉄人刃物ラボ\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eMyojinriki Seisakusho is a Kochi-based knifemaking workshop run by Tateo Myojin (\u003cspan class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\"\u003e健雄\u003c\/span\u003e) and Naohito Myojin (\u003cspan class=\"s1\"\u003e明神\u003c\/span\u003e \u003cspan class=\"s1\"\u003e直人\u003c\/span\u003e), the father and son team. Tateo, who was born in the largely rural Kochi Prefecture in 1950, developed his interest in blade forging at a young age, so he went to Sakai, Osaka Prefecture, the famous city of forged knives, to receive training from Sakai knifemakers. \u003c\/p\u003e\n\u003cp\u003eTateo’s son Naohito-san - being a rebellion youth- refused to join the family business, until he sharpened his friend’s knife and received a compliment from his friends. The joy he got from doing it changed his mind, and he decided to be an apprentice under his father. Now just in his early 30s, Naohito already has over a decade of knife making experience under his belt. He has new ideas for the family business, and has recently launched a new family brand - Tetsujin Knife Labo (鉄人刃物ラボ).\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":"Myojinriki Seisakusho","offers":[{"title":"Default Title","offer_id":46353528783067,"sku":"HKS2KAXKT210GGBK","price":269.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/HKS2KAXKT210GGBK001_e2546ba5-3cbd-4a55-98ba-d06b2e51c320.jpg?v=1734606977"}],"url":"https:\/\/burrfectionstore.com\/en-nz\/collections\/workshop-myojin-riki-seisakusho.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}