{"title":"Knife Type · Kamagata Usuba 鎌形薄刃","description":null,"products":[{"product_id":"masamoto-ks-kamagata-usuba","title":"Masamoto KS Shirogami #2 Honkasumi Kamagata Usuba","description":"\u003cp\u003e\u003cspan\u003eThe KS series is Masamoto's premium Hon-Kasumi Gyukuhaku-ko line. All knives in the KS series are made of Shirogami #2 steel (White No. 2) and gone through the highest level of hand polishing and sharpening. This excellent shirogami steel kamagata usuba is finished with a refined kasumi finish. \u003cstrong\u003eFor right-handed use\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eModel Number\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e180mm\u003c\/td\u003e\n\u003ctd\u003eKS0718\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e195mm\u003c\/td\u003e\n\u003ctd\u003eKS0719\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003ctd\u003eKS0721\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): \u003cspan\u003eSakai, Japan\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrand: \u003cspan\u003eMasamoto Sohonten\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kamagata Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: Awase (\u003cspan\u003eKasumi)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrind: \u003cspan\u003eSingle Bevel (Right-handed)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHagane (Core Steel): \u003cspan\u003eShirogami #2 (\u003c\/span\u003e\u003cspan\u003eGyukuhaku-ko \/ White #2\u003c\/span\u003e\u003cspan\u003e)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eJigane: Soft Carbon Steel\u003c\/li\u003e\n\u003cli\u003eHardness: \u003cspan\u003e62-63\u003c\/span\u003e HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 180mm (7.1\") \/ 195mm (7.7\") \/ 210mm (8.3\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 47mm \/ 50mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.8mm \/ 4.3mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 3.6mm \/ 3.9mm \/ 4.0mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: \u003cspan\u003eMarushinogi (\u003c\/span\u003e\u003cspan\u003eD-shaped)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMaterial: \u003cspan\u003eJapanese Magnolia (Ho Wood)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 134mm \/ 136mm \/ 139mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 324mm \/ 341mm \/ 362mm\u003c\/li\u003e\n\u003cli\u003eWeight: 176g (6.21oz) \/ 233g (8.22oz) \/ 248g (8.75oz)\u003c\/li\u003e\n\u003cli\u003eEngraved mark: In Japanese Kanji \"\u003cspan\u003e\u003cem\u003eTrademark\u003c\/em\u003e \u003cem\u003eMasamoto\u003c\/em\u003e \u003cem\u003eSohonten\u003c\/em\u003e\u003c\/span\u003e\" (登錄 正本 \u003cspan\u003e総本店\u003c\/span\u003e)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eAbout Masamoto Sohonten 正本 \u003cspan\u003e総本店\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMasamoto Sohonten is a legendary brand with over 150 years of history. The name is perhaps one of the most well known and well respected knives brands in Japan, with a well deserved status as No.1 sushi knife maker. Born in 1845, the first generation Masamoto - Minosuke Matsuzawa - went to Osaka as an apprentice at a young age of 17. Four years later he returned to his home town in Kanto and began making honyaki chef knives. After 5 generations tirelessly pursuing the art of knife craftsmanship, Masamoto has earned its status as the premier brand for professional Japanese Kitchen knives. The Masamoto flagship store (sohonten) that opened in Tokyo in year 1890, is still welcoming visitors at the same spot after 130 years.\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003eCare:\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular steel type found in Japanese kitchen knives (Wa Knives). It is \u003cb\u003enot\u003c\/b\u003e stainless steel, therefore you need to clean after use and keep dry to avoid rust. Patina will develop naturally on Shirogami steel. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCutting Surface: \u003c\/b\u003eWood, rubberized boards and high-end composites, and quality plastics such as polyethylene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSharpening: \u003c\/b\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.\u003c\/p\u003e","brand":"Masamoto Sohonten","offers":[{"title":"180mm (KS0718)","offer_id":35234793816221,"sku":"MSS2KXXUK180DMBK","price":344.95,"currency_code":"USD","in_stock":false},{"title":"195mm (KS0719)","offer_id":35234794340509,"sku":"MSS2KXXUK195DMBK","price":384.95,"currency_code":"USD","in_stock":false},{"title":"210mm (KS0721)","offer_id":35234816655517,"sku":"MSS2KXXUK210DMBK","price":438.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/MSS2KXXUK195DMBK001.jpg?v=1595781508"},{"product_id":"akitada-hontanren-aogami-kama-usuba","title":"Mizuno Tanrenjo \/ Minamoto Akitada \"Hontanren\" Aogami #2 Kama-Usuba","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWe are pleased to offer this knife with a marble blonde buffalo horn handle. Marble blonde buffalo horn handles from Mizuno Tanrenjo are increasingly difficult to obtain, and we are really pleased with the beautiful marble blonde buffalo horn on this knife. Photos shown are of the actual knife.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is an Kama-Usuba knife from Mizuno Tanrenjo's \"Akitada Hontanren\" range - a relatively more affordable line compared to their Honyaki range. Hand-forged by 5th generation Mizuno master blacksmith Jun Mizuno, and sharpened by extremely experienced sharpener Tsutomu Minamiura, this usuba knife has superb grinds that are exceedingly smooth, with kasumi finishes and excellent polish. The Aogami blade benefits from Mizuno's outstanding heat treatment skills, ensuring superior edge retention. With the hardness of the steel, the sharpener was able to create an exceedingly thin edge, ensuring outstanding cutting performance. Mizuno has paired this blade with a magnolia handle featuring a beautiful white\/blonde buffalo horn kuchiwa. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sakai, Osaka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Minamoto Akitada Hontanren 源昭忠 本鍛練\u003c\/li\u003e\n\u003cli\u003eWorkshop: Mizuno Tanrenjo\u003c\/li\u003e\n\u003cli\u003eCraftsman: Jun Mizuno 水野 淳\u003c\/li\u003e\n\u003cli\u003eSharpener: Tsutomu Minamiura 南浦 力\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kama-Usuba\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\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finishes: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ 180mm (7.1\") \/ 195mm (7.7\")\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \/ 45mm \/ 49mm\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.2mm \/ 4.1mm \/ 4.4mm\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.6mm \/ 3.4mm \/ 3.5mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003ePremium Custom Handle\u003c\/li\u003e\n\u003cli\u003eShape: Marushinogi (D-shaped)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood)\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Marbled Blonde Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \/ 134mm \/ 135mm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 297mm \/ 320mm \/ 335mm\u003c\/li\u003e\n\u003cli\u003eWeight: 125g (4.41oz) \/ 183g (6.46oz) \/ 220g (7.76oz)\u003c\/li\u003e\n\u003cli\u003eEngraved Mark: In Japanese Kanji \"\u003cem\u003eTrademark Minamoto Akitada Blue Steel\u003c\/em\u003e\" (登録商標  源昭忠 青鋼) or \"\u003cem\u003eTrademark Minamoto Akitada Hand-forged Blue Steel\u003c\/em\u003e\" (登録商標 本鍛錬 源昭忠 青鋼)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Mizuno Tanrenjo 水野鍛錬所 \/ Minamoto Akitada 源昭忠\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. Five generations of Mizuno blacksmiths have worked on projects of cultural significance and won accolades for their craftsmanship. The works of 2nd generation blacksmith Masanori Mizuno still hangs on top of the pagoda at Japan's first UNESCO site, and the 3rd generation Akiharu Mizuno - a portage of Japan's national treasure blacksmith Teiichi Tsukiyama - has won a prestigious award for his honyaki yanagiba. The Mizuno family workshop has received two royal visits by Prince Mikasa of Japan, who is personally a fan of their craftsmanship. Today Mizuno Tanrenjo is led by 5th generation master blacksmith - Jun Mizuno (a.k.a. Noritada Mizuno) whose \u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003esuperior craftsmanship and extraordinary honyaki works have been recognized by two of Japan’s top Ichinomiyas (shrines) which have commissioned his katanas to become the shrines’ permanent collections.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAogami #2\u003c\/strong\u003e (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eRecommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives. \u003c\/span\u003e\u003c\/p\u003e","brand":"Mizuno Tanrenjo","offers":[{"title":"165mm","offer_id":37045601042613,"sku":"MZA2KAXUK165DMBW","price":339.0,"currency_code":"USD","in_stock":true},{"title":"180mm","offer_id":37045601075381,"sku":"MZA2KAXUK180DMBW","price":359.0,"currency_code":"USD","in_stock":false},{"title":"195mm","offer_id":37045601108149,"sku":"MZA2KAXUK195DMBW","price":409.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/files\/MZA2KAXUK180DMBA001b_efa2df0b-74b4-4faa-970c-899c63f783c2.jpg?v=1720062712"},{"product_id":"kaishin-saku-shirogami-2-kamagata-usuba-w-octagonal-magnolia-handle","title":"Kaishin-Saku Shirogami #2 Kamagata Usuba","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis is a kamagata Usuba from Kaishin, a Kasumi finished blade using Shirogami #2 steel. The Kaishin-saku white #2 usuba offers superb sharpening pleasure, and enables you to sharpen it to extreme sharpness with a long edge retention time. \u003c\/span\u003e\u003cstrong\u003eFor right-handed use.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSpec:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin (Made in): Sanmu, Chiba Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003eBrand: Kaishin\u003c\/li\u003e\n\u003cli\u003eKnife Type: Kamagata Usuba\u003c\/li\u003e\n\u003cli\u003eBlade\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eConstruction: 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\u003c\/li\u003e\n\u003cli\u003eHardness: 62-63 HRC\u003c\/li\u003e\n\u003cli\u003eHand-forged, hand-grinded, hand-sharpened\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eBlade Finish: Kasumi Polish\u003c\/li\u003e\n\u003cli\u003eBlade Length: 165mm (6.5\") \/ \u003cspan data-mce-fragment=\"1\"\u003e1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e80\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e7.1\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\") \/ 210mm (8.3\") \/ \u003cmeta charset=\"utf-8\"\u003e225mm (8.6\")\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eBlade Height (at heel): 42mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 45mm \/ 49mm \/ 54mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eSpine Thickness\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eAbove heel: 3.3mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 4.3mm \/ 4.4mm \/ 4.9mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eMiddle: 2.7mm \u003cspan data-mce-fragment=\"1\"\u003e\/ 3.7mm \/ 3.8mm \/ 4.5mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eHandle\u003c\/li\u003e\n\u003cul class=\"spec_sublist\"\u003e\n\u003cli\u003eShape: Hachikaku (Octagonal)\u003c\/li\u003e\n\u003cli\u003eMaterial: Japanese Magnolia (Ho Wood) \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eKuchiwa: Black Buffalo Horn\u003c\/li\u003e\n\u003cli\u003eLength: 128mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e135\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e144\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 147mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cli\u003eOverall Length: 298mm \u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e320\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\/ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e357\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003emm \/ 380mm\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeight: 143g (5.04oz) \u003cspan data-mce-fragment=\"1\"\u003e\/ 200g (7.05oz) \/ 249g (8.78oz) \/ 330g (11.64oz)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eHand chiselled mark: In Japanese Kanji \"\u003cem\u003eKaishin Made\u003c\/em\u003e\" (魁心作)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Kaishin \u003cspan data-mce-fragment=\"1\"\u003e魁心 \u003c\/span\u003e\/ Nakamura Hamono Kogei 中村刃物工芸\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eNakamura Hamono Kogei \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a young company\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efounded\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e in 2015 as a teamworking workshop for emerging traditional Japanese blacksmiths. Teaming up a number of traditional craftsmen and seasoned sharpeners, Nakamura Hamono Kogei has created \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eits\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e original brand\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e “Kaishin” (魁心) to showcase what can be achieved when like-minded blacksmiths work together to perfect their crafts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eShirogami #2\u003c\/strong\u003e (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is \u003cstrong\u003enot\u003c\/strong\u003e stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCutting Surface:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\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":"Nakamura Hamono","offers":[{"title":"165mm","offer_id":38156510068917,"sku":"NMS2KAXUK165GMBK","price":229.0,"currency_code":"USD","in_stock":false},{"title":"180mm","offer_id":38156510101685,"sku":"NMS2KAXUK180GMBK","price":259.0,"currency_code":"USD","in_stock":false},{"title":"210mm","offer_id":38156510167221,"sku":"NMS2KAXUK210GMBK","price":339.0,"currency_code":"USD","in_stock":false},{"title":"225mm","offer_id":38166897098933,"sku":"NMS2KAXUK225GMBK","price":379.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0248\/1887\/6512\/products\/NMS2KAXUK180GMBK001.jpg?v=1609873082"}],"url":"https:\/\/burrfectionstore.com\/en-tw\/collections\/knife-type-kamagata-usuba.oembed","provider":"Burrfection Store","version":"1.0","type":"link"}