{"title":"Aogami #2 (Blue Carbon Steel)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAogami #2 is basically white carbon steel with a bit of chromium and tungsten for added toughness. This is very hard carbon steel, and it will \u003cmeta charset=\"utf-8\"\u003etherefore have long edge retention.  \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSpecial care must be taken with carbon\u003c\/span\u003e\u003cspan\u003e knives as they are reactive and prone to rust. \u003cstrong\u003eMake sure to wipe off the blade regularly during use as well as wash and dry it thoroughly when you're done.\u003c\/strong\u003e However, after a nice strong patina has formed on the blade they are less likely to rust. Patina is your friend!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSteel Composition -  \u003c\/strong\u003e\u003cem\u003eCarbon (C) 1.05–1.15%, Silicon (Si) 0.1–0.2%, Manganese (Mn) 0.2–0.3%, Chromium (Cr) 0.2–0.5%\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"fujimoto-nashiji-santoku-165mm","title":"Fujimoto Nashiji Santoku 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSantoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The height means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5280637508,"sku":"FUJN165SA","price":195.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Santoku_165mm_1.jpg?v=1772741371"},{"product_id":"masakage-mizu-gyuto-240mm","title":"Masakage Mizu Gyuto 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003c\/table\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5314165892,"sku":"MAM240GY","price":330.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-gyuto-240mm-1.jpg?v=1554855210"},{"product_id":"fujimoto-nashiji-petty-135mm","title":"Fujimoto Nashiji Petty 135mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eThis is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5327696452,"sku":"FUJN135PE","price":152.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Petty_135mm_1.jpg?v=1772741281"},{"product_id":"fujimoto-nashiji-gyuto-210mm","title":"Fujimoto Nashiji Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto is \u003c\/span\u003e\u003cspan\u003ea great larger knife for home cooks, or a standard size for professionals.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5360696004,"sku":"FUJN210GY","price":236.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiGyuto210mm1.jpg?v=1777410218"},{"product_id":"fujimoto-nashiji-ajikiri-petty-105mm","title":"Fujimoto Nashiji Ajikiri Petty 105mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003cbr\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5394595652,"sku":"FUJN105DE","price":145.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiDeba105mm1.jpg?v=1777409703"},{"product_id":"fujimoto-nashiji-nakiri-165mm","title":"Fujimoto Nashiji Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you wont be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5414322820,"sku":"FUJN165NA","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoNashijiNakiri165mm1.jpg?v=1777409958"},{"product_id":"fujimoto-nashiji-sujihiki-240mm","title":"Fujimoto Nashiji Sujihiki 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003cspan\u003e \u003c\/span\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003cspan\u003e \u003c\/span\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003cspan\u003e \u003c\/span\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp\u003eA 240mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5421351428,"sku":"FUJN240SU","price":262.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Sujihiki_240mm_1.jpg?v=1772741509"},{"product_id":"masakage-mizu-gyuto-210mm","title":"Masakage Mizu Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ctable\u003e\u003c\/table\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5453930500,"sku":"MAM210GY","price":287.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-gyuto-210mm-1.jpg?v=1549490247"},{"product_id":"masakage-mizu-nakiri-165mm","title":"Masakage Mizu Nakiri 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"914828034049\" width=\"560\" height=\"315\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5581179140,"sku":"MAM165NA","price":247.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-nakiri-1.jpg?v=1548282123"},{"product_id":"moritaka-ishime-gyuto-240mm","title":"Moritaka Ishime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"2769\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295420006574,"sku":"MOI240GY-WO","price":354.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka_ishime_gyuto_240_1.jpg?v=1663605874"},{"product_id":"moritaka-ishime-kiritsuke-210mm","title":"Moritaka Ishime Kiritsuke 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"2748\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295622742190,"sku":"MOI210KI-2","price":343.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kiritsuke-210-1_64c17702-5d50-4eb4-bbaa-7b42c55d94ab.jpg?v=1663611233"},{"product_id":"moritaka-ishime-kiritsuke-240mm","title":"Moritaka Ishime Kiritsuke 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"24144\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295645810862,"sku":"MOI240KI-WO","price":354.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kiritsuke-240-1_1570c468-5e4d-4b60-8aac-bee98e8f47d5.jpg?v=1663610920"},{"product_id":"moritaka-ishime-sujihiki-360mm","title":"Moritaka Ishime Sujihiki 360mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"24157\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295884787886,"sku":"MOI360SU-WO","price":558.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-suji-360-1_16c65b6f-51f5-4926-884c-898394b449b6.jpg?v=1663610706"},{"product_id":"moritaka-ishime-ko-kiritsuke-110mm","title":"Moritaka Ishime Ko-Kiritsuke 110mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"2740\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295745523886,"sku":"MOI110KK-WO","price":199.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-kokiritsuke-1.jpg?v=1663604963"},{"product_id":"moritaka-ishime-petty-150mm","title":"Moritaka Ishime Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295849431214,"sku":"MOI150PE-WO","price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimePetty150mm1.jpg?v=1790872669"},{"product_id":"moritaka-ishime-santoku-185mm","title":"Moritaka Ishime Santoku 185mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"2705\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295860080814,"sku":"MOI185SA-WO","price":296.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-santoku-1_3ee03856-1c98-4e5d-85bc-64cc90be6c85.jpg?v=1663605828"},{"product_id":"fujimoto-nashiji-sujihiki-270mm","title":"Fujimoto Nashiji Sujihiki 270mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-fd7723e5-7fff-b15b-5f5e-c1dca79b9494\"\u003e\u003c\/b\u003eAbout the shape - \u003c\/strong\u003eSujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's\u003cspan\u003e \u003c\/span\u003eperfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins.\u003cspan\u003e \u003c\/span\u003eThe extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat.\u003cspan\u003e \u003c\/span\u003eClean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e\n\u003cp\u003eA 270mm sujihiki is excellent for all home applications, slicing birds and smaller roasts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5658178308,"sku":"FUJN270SU","price":288.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Sujihiki_270mm_1.jpg?v=1772741547"},{"product_id":"moritaka-ishime-kawamuki-95mm","title":"Moritaka Ishime Kawamuki 95mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" teidentifier=\"yhjmz4minqhmupqpm1h\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/petty\"\u003ePetty\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e95mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Height\u003c\/th\u003e\n\u003ctd\u003e35mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSpine Thickness at Heel\u003c\/th\u003e\n\u003ctd\u003e2mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e64g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/aogami-2\"\u003e#2 Aogami (Blue carbon) core with Carbon Steel Cladding\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\/Bevel\u003c\/th\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eWa (Japanese) Handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/moritaka\"\u003eMoritaka Hamono\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/moritaka-ishime\"\u003eMoritaka Ishime\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295611764910,"sku":"MOI95KA-WO","price":182.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimeKawamuki95mm1.jpg?v=1790872365"},{"product_id":"moritaka-ishime-mega-nakiri-165mm","title":"Moritaka Ishime Mega Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295766790318,"sku":"MOI165MNA-WO","price":419.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-mega-nakiri-1.jpg?v=1663605799"},{"product_id":"moritaka-ishime-sujihiki-270mm","title":"Moritaka Ishime Sujihiki 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2694\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295904841902,"sku":"MOI270SU-WO","price":436.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka_ishime_suji_270_1_dea32e72-3b75-44ac-87bf-1c457263d336.jpg?v=1663605916"},{"product_id":"moritaka-ishime-nakiri-165mm","title":"Moritaka Ishime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2729\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295817220270,"sku":"MOI165NA-WO","price":291.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-nakiri-180-1.jpg?v=1663605769"},{"product_id":"moritaka-ishime-sujihiki-210mm","title":"Moritaka Ishime Sujihiki 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" teidentifier=\"x7bf4guzg9qmupqzqul\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/sujihiki\"\u003eSujihiki\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Height\u003c\/th\u003e\n\u003ctd\u003e34mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSpine Thickness at Heel\u003c\/th\u003e\n\u003ctd\u003e3mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e101g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/aogami-2\"\u003e#2 Aogami (Blue carbon) core with Carbon Steel Cladding\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\/Bevel\u003c\/th\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eWa (Japanese) Handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka\"\u003eMoritaka Hamono\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka-ishime\"\u003eMoritaka Ishime\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295874007214,"sku":"MOI210SU-WO","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimeSujihiki210mm1.jpg?v=1790873009"},{"product_id":"moritaka-ishime-petty-130mm","title":"Moritaka Ishime Petty 130mm","description":"\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime - \u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"4505\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295843631278,"sku":"MOI130PE-WO","price":216.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-petty-130-1_c0f18399-dee9-46d7-a290-bf90390c4c52.jpg?v=1663605688"},{"product_id":"moritaka-ishime-nakiri-150mm","title":"Moritaka Ishime Nakiri 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/nakiri\"\u003eNakiri\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e150mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Height\u003c\/th\u003e\n\u003ctd\u003e47mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSpine Thickness at Heel\u003c\/th\u003e\n\u003ctd\u003e3mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e129g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/aogami-2\"\u003e#2 Aogami (Blue carbon) core with Carbon Steel Cladding\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\/Bevel\u003c\/th\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eWa (Japanese) Handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka\"\u003eMoritaka Hamono\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka-ishime\"\u003eMoritaka Ishime\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295781961902,"sku":"MOI150NA-WO","price":245.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimeNakiri150mm1.jpg?v=1790872769"},{"product_id":"moritaka-ishime-gyuto-210mm","title":"Moritaka Ishime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. We have absolutely fallen in love with the Mega Nakiri. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295416697006,"sku":"MOI210GY-WO","price":343.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-gyuto-210-1_5f9464e5-7c32-4f27-8294-fcd03979e50c.jpg?v=1663610942"},{"product_id":"moritaka-ishime-petty-90mm","title":"Moritaka Ishime Petty 90mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" teidentifier=\"utd0ql51qqpmupqpa0p\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/petty\"\u003ePetty\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e90mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Height\u003c\/th\u003e\n\u003ctd\u003e28mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSpine Thickness at Heel\u003c\/th\u003e\n\u003ctd\u003e2mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eWeight\u003c\/th\u003e\n\u003ctd\u003e49g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/aogami-2\"\u003e#2 Aogami (Blue carbon) core with Carbon Steel Cladding\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e61-63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eEdge\/Bevel\u003c\/th\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle\u003c\/th\u003e\n\u003ctd\u003eWa (Japanese) Handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/moritaka\"\u003eMoritaka Hamono\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/moritaka-ishime\"\u003eMoritaka Ishime\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295856214190,"sku":"MOI90PE-WO","price":182.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimePetty90mm1.jpg?v=1790872183"},{"product_id":"moritaka-ishime-honesuki-150mm","title":"Moritaka Ishime Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and has been producing high-quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives). The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for its thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"7377\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":43011235741870,"sku":"MOI150HO-MO","price":268.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-honesuki-1_8e624d03-2703-48cb-9b91-6c8748099ac7.jpg?v=1663605720"},{"product_id":"moritaka-ishime-sujihiki-240mm","title":"Moritaka Ishime Sujihiki 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2700\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295902253230,"sku":"MOI240SU-WO","price":368.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-suji-240-1_c6425228-c23b-41c1-94fe-e6adbefc1ef9.jpg?v=1663610759"},{"product_id":"masakage-mizu-sujihiki-270mm","title":"Masakage Mizu Sujihiki 270mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"4547\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678112772,"sku":"MAM270SU","price":334.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-suji-270mm-1.jpg?v=1554855712"},{"product_id":"masakage-mizu-santoku-165mm","title":"Masakage Mizu Santoku 165mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"130\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678114116,"sku":"MAM165SA","price":213.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-santoku-1.jpg?v=1548694876"},{"product_id":"fujimoto-nashiji-gyuto-240mm","title":"Fujimoto Nashiji Gyuto 240mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the shape -\u003c\/b\u003e\u003cspan\u003e Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 240mm Gyuto is great for those who prefer \u003c\/span\u003e\u003cspan\u003ea large, heavier knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":5678121732,"sku":"FUJN240GY","price":249.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Gyuto_240mm_1.jpg?v=1772741414"},{"product_id":"masakage-mizu-petty-120mm","title":"Masakage Mizu Petty 120mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masakage Mizu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe rustic Mizu series really shows off the beauty that traditional carbon steel is known for. Translating to ‘water’ in Japanese, this collection’s name is inspired by the deep bluish-black ‘kurouchi’ finish. I’ve always loved carbon steel because it cuts like a dream, and when you use the knife, you can almost feel the heart and soul of the blacksmith in your hand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI know from experience how little money young chefs and cooks have for good tools, so the Mizu series was created to provide a traditional Japanese blade that was accessible to them–or anyone else on a tight budget!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTakumi Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/MD5YBB_OjgA\" title=\"YouTube video player\" data-dashlane-frameid=\"4692\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5678205060,"sku":"MAM120PE","price":163.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mizu-petty-120mm-1.jpg?v=1549559659"},{"product_id":"sakai-takayuki-kengata-gyuto-225mm","title":"Sakai Takayuki Homura by Itsuo Doi Kengata Gyuto 225mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Homura - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":19271621572,"sku":"ST-02252","price":1303.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Homura--by-Ituo-Doi-Kengata-Gyuto-225mm-NO-RING-1-880785c9-5c4b-4199-b1c9-7352abbf7cdd.jpg?v=1551817211"},{"product_id":"sakai-takayuki-kengata-guyto-195mm","title":"Sakai Takayuki Homura by Itsuo Doi Kengata Santoku 195mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Homura -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32898133519,"sku":"ST-02251","price":1088.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Homura--by-Ituo-Doi-Kengata-Gyuto-195mm-NO-RING-1-d1a95ebc-8fb1-4ed4-b190-3990712fc4e3.jpg?v=1551817163"},{"product_id":"moritaka-ishime-takobiki-240mm","title":"Moritaka Ishime Takobiki 240mm","description":"\u003cblockquote\u003e\u003cspan\u003e\u003cstrong\u003eNEW CHERRY WOOD HANDLES\u003c\/strong\u003e  Due to over-harvesting Rosewood has become an endangered species in the world, so Moritaka now uses sustainable American cherry handles for Ishime line. If you are keen on a Rosewood handle, please make sure to request one in your order notes and we'll let you know if we still have one.\u003c\/span\u003e\u003c\/blockquote\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Shape\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/takobiki\"\u003eTakobiki\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Length\u003c\/th\u003e\n\u003ctd\u003e240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Type\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/2-aogami-blue-carbon\"\u003e#2 Aogami (Blue carbon) Steel clad in carbon steel\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eRockwell Hardness\u003c\/th\u003e\n\u003ctd\u003e62:64\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Shape\u003c\/th\u003e\n\u003ctd\u003eOval\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Material\u003c\/th\u003e\n\u003ctd\u003eRose wood handle with Pakka wood collar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eKnife Line\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka-ishime\"\u003eMoritaka Ishime\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eBlacksmith\u003c\/th\u003e\n\u003ctd\u003e\u003ca href=\"http:\/\/knifewear.live\/collections\/moritaka\"\u003eMoritaka Hamono\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Moritaka","offers":[{"title":"Default","offer_id":47522729487,"sku":"MOI240TAK","price":350.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimeTakobiki240mm1.jpg?v=1791560049"},{"product_id":"moritaka-ishime-takobiki-330mm","title":"Moritaka Ishime Takobiki 330mm","description":"\u003cblockquote\u003e\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default","offer_id":47522767695,"sku":"MOI330TAK","price":503.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaIshimeTakobiki330mm1.jpg?v=1791560257"},{"product_id":"moritaka-ishime-takobiki-360mm","title":"Moritaka Ishime Takobiki 360mm","description":"\u003cbr\u003e\n  \u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Moritaka","offers":[{"title":"Default","offer_id":47522768527,"sku":"MOI360TAK","price":527.0,"currency_code":"CAD","in_stock":false}]},{"product_id":"fujimoto-nashiji-honesuki-150mm","title":"Fujimoto Nashiji Honesuki 150mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese were the first Fujimoto blades we carried; to this day, they remain a staff and customer favourite. Here’s why: some Japanese blades are made with carbon steel, which gets crazy sharp but can rust, while others are made from stainless steel, which is easy to care for but doesn’t quite have the same magic. These are the best of both worlds, made with a super hard carbon steel core, protected by an outer layer of stainless steel, so only the edge requires maintenance! It’s a genius way of making a knife, and the ‘nashiji’ finish, inspired by the look and feel of Asian pear skin, takes it over the top.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-b5aae4aa-7fff-5c6f-2e72-77bc541c3173\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/b\u003e\u003c\/strong\u003eThe Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":896652050460,"sku":"FUJN150HO","price":195.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Fujimoto_Nashiji_Honesuki_150mm_1.jpg?v=1772741326"},{"product_id":"anryu-aogami-2-tsuchime-santoku-165mm","title":"Anryu Hamono Aogami 2\/S Tsuchime Santoku 165mm","description":"\n    \n  \u003cb\u003eAbout Takumi Ikeda - \u003c\/b\u003e Competitive rugby or blacksmithing? Not your usual career paths to choose from, but Takumi Ikeda-san was at that crossroad. \n\u003cbr\u003e\u003cbr\u003e\nUsually blacksmiths pass their business and skills down to their first-born son. It’s tradition, and Japan is nothing if not traditional. Katsushige Anryu- san, however, only had daughters, so his nephew, Takumi Ikeda, decided to get involved. Born in 1986, Ikeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as Takefu Knife Village. In January of 2021, Anryu-san passed the reigns on Anryu Hamono to his nephew Ikeda-san. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\n\u003cbr\u003e\u003cbr\u003e\nI’ve often said Ikeda-san is the strongest man in Japan. Being a rugby- playing, sports-obsessed blacksmith is exactly the way to build a very solid strong body. It also makes you hungry and, man, can Ikeda-san put it away when needed. Maybe he has a future as a competitive eater. Ikeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eSantoku means 'Three Virtues' or 'To solve Three Problems'. The three virtues are meat, fish and vegetables, or slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. The heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/knifewear.live\/collections\/ikeda\" data-mce-href=\"https:\/\/knifewear.live\/collections\/ikeda\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 152px; top: 347.312px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":8118987358309,"sku":"GSANRA2TSU165SA","price":269.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/AnryuHamonoAogami2_STsuchimeSantoku165mm1.jpg?v=1789057345"},{"product_id":"tadafusa-nashiji-western-walnut-petty-125mm","title":"Tadafusa Nashiji Western Walnut Petty 125mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122167328869,"sku":"GSTADA2SNAWE125PE","price":190.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tadafusa-Nashiji-petty-135-1.jpg?v=1717524677"},{"product_id":"tadafusa-nashiji-western-walnut-gyuto-210mm","title":"Tadafusa Nashiji Western Walnut Gyuto 210mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape\u003c\/b\u003e - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122167492709,"sku":"GSTADA2SNAWE210GY","price":266.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hk-bs-gyuto-210.jpg?v=1568846319"},{"product_id":"tadafusa-nashiji-western-walnut-nakiri-150mm","title":"Tadafusa Nashiji Western Walnut Nakiri 150mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're 'done' cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122167787621,"sku":"GSTADA2SNAWE150NA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tadafusa-western-handle-nakiri-1.jpg?v=1714668004"},{"product_id":"tadafusa-nashiji-western-walnut-santoku-170mm","title":"Tadafusa Nashiji Western Walnut Santoku 170mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eThis is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default Title","offer_id":8122168016997,"sku":"GSTADA2SNAWE170SA","price":235.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tadafusa-western-handle-santoku-1.jpg?v=1714668020"},{"product_id":"tadafusa-nashiji-western-walnut-petty-90mm","title":"Tadafusa Nashiji Western Walnut Petty 90mm","description":"\u003cp dir=\"ltr\" id=\"docs-internal-guid-8049ad70-7fff-969b-74e2-2ee3ba5b8df6\"\u003e\u003cstrong\u003eAbout the Tadafusa Nashiji - \u003c\/strong\u003eThe Tadafusa Nashiji Western sports an Aogami No.2 core and stainless nashiji finish on a curved wooden western handle, making for a great combination. For us this is a classic knife that we see a few times a year, and we are always thrilled to have them in the shops. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTadafusa is run by Tadayuki Sone — his grandfather, Torasaburo Sone, founded Tadafusa in Sanjo way back in 1948. Sanjo has been a blacksmithing epicentre for several hundred years, and it’s also home to some of the most well-respected sake distilleries and winter sports resorts. \u003cbr\u003e\u003cbr\u003eUnsurprisingly, Sone-san has a very strong sense of civic pride. He’s dedicated to keeping all of their production in Sanjo to create local employment opportunities. This extends not just to his generation; Sone-san wants Tadafusa to stay in Sanjo so the next generation can inherit this tradition and improve upon their craft.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eAs president and head blacksmith, Sone-san leads a team of highly trained blacksmiths who churn out affordable, hand-forged blades without ever compromising on quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Tadafusa","offers":[{"title":"Default","offer_id":8122168311909,"sku":"GSTADA2SNAWE90PE","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tadafusa-western-handle-petty-1.jpg?v=1714668014"},{"product_id":"anryu-aogami-2-tsuchime-petty-130mm","title":"Anryu Hamono Aogami 2\/S Tsuchime Petty 120mm","description":"\n    \n  \u003cb\u003eAbout Takumi Ikeda - \u003c\/b\u003e Competitive rugby or blacksmithing? Not your usual career paths to choose from, but Takumi Ikeda-san was at that crossroad. \n\u003cbr\u003e\u003cbr\u003e\nUsually blacksmiths pass their business and skills down to their first-born son. It’s tradition, and Japan is nothing if not traditional. Katsushige Anryu- san, however, only had daughters, so his nephew, Takumi Ikeda, decided to get involved. Born in 1986, Ikeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as Takefu Knife Village. In January of 2021, Anryu-san passed the reigns on Anryu Hamono to his nephew Ikeda-san. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\n\u003cbr\u003e\u003cbr\u003e\nI’ve often said Ikeda-san is the strongest man in Japan. Being a rugby- playing, sports-obsessed blacksmith is exactly the way to build a very solid strong body. It also makes you hungry and, man, can Ikeda-san put it away when needed. Maybe he has a future as a competitive eater. Ikeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/ikeda\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.live\/collections\/ikeda\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":12611453091941,"sku":"GSANRA2TSU130PE","price":215.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/anryu-aogami-tsuchime-petty-120-1.jpg?v=1658337108"},{"product_id":"yauji-w2-suminagashi-ho-wood-octagon-deba-210mm","title":"Yoshihiro Yauji Aogami Suminagashi Single Bevel Kiritsuke Gyuto 240mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Yoshihiro Yauji - \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eYoshihiro Yauji, a blacksmith from Takefu Knife Village, is an expert in crafting traditional single bevel knives. With over 15 years of apprenticeship under Master Blacksmith Hideo Kitaoka, he started producing his own knives under his own name in 2019. His craftsmanship is highly regarded due to the attention to detail and care that he takes with each knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Yauji","offers":[{"title":"Default Title","offer_id":45197987479726,"sku":"YAJA2DAM240SGY-3","price":730.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yauji-yoshihiro-damascus-hatsukokoro-single-bevel-kiritsuke-gyuto-240.jpg?v=1715356725"},{"product_id":"tsunehisa-a2-stainless-tsuchime-nashiji-western-nakiri-165mm","title":"Tsunehisa A2\/S Ichi 壱 Tsuchime Nashiji Western Nakiri 165mm T-00106","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Tsunehisa:\u003c\/strong\u003e Tsunehisa blades are made with the ethos of 'affordable quality'. They make high-end Japanese blades by machine-forging their steel to create a reliable, consistent, and affordable product, which is then lovingly finished by a team of expert craftspeople for a handmade fit \u0026amp; finish. \u003cspan style=\"color: #ffffff;\"\u003e001\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":12611555688549,"sku":"T-00106","price":182.4,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TsunehisaA2_SIchi_TsuchimeNashijiWesternNakiri165mmT-001061.jpg?v=1793120571"},{"product_id":"sakai-takayuki-genbu-by-itsuo-doi-sakimaru-yanagiba-300mm-1","title":"Sakai Takayuki Genbu by Itsuo Doi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Genbu - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The Genbu series is named after the Black \u003cmeta charset=\"utf-8\"\u003eTortoise who \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis said to protect \u003c\/span\u003eKyoto\u003cspan data-mce-fragment=\"1\"\u003e on the north side, being one of the four guardian spirits that protect the city. The knives are made by master blacksmith Itsuo Doi and sport a mirror polish and the sakimaru tip, which while more common on the \u003ca href=\"https:\/\/knifewear.live\/products\/sakai-takayuki-genbu-sakimaru-yanagiba-300mm-1\"\u003eYanagiba\u003c\/a\u003e is something more unique to see on the \u003ca href=\"https:\/\/knifewear.live\/products\/sakai-takayuki-genbu-deba-180mm\" data-mce-href=\"https:\/\/knifewear.live\/products\/sakai-takayuki-genbu-deba-180mm\"\u003edeba\u003c\/a\u003e in the series. These knives also come with a matching black saya. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":22104247140400,"sku":"ST-02245","price":1142.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Sakai-Takayuki-Genbu-Blue-_2-by-Itsuo-Doi-Yanagiba-300mm-1_2000x_2b17212a-3d3e-4c50-8d91-40c5a1d2df64.jpg?v=1551817172"},{"product_id":"anryu-aogami-2-s-tsuchime-gyuto-210mm","title":"Anryu Hamono Aogami 2\/S Tsuchime Gyuto 210mm","description":"\n    \n  \u003cb\u003eAbout Takumi Ikeda - \u003c\/b\u003e Competitive rugby or blacksmithing? Not your usual career paths to choose from, but Takumi Ikeda-san was at that crossroad. \n\u003cbr\u003e\u003cbr\u003e\nUsually blacksmiths pass their business and skills down to their first-born son. It’s tradition, and Japan is nothing if not traditional. Katsushige Anryu- san, however, only had daughters, so his nephew, Takumi Ikeda, decided to get involved. Born in 1986, Ikeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as Takefu Knife Village. In January of 2021, Anryu-san passed the reigns on Anryu Hamono to his nephew Ikeda-san. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\n\u003cbr\u003e\u003cbr\u003e\nI’ve often said Ikeda-san is the strongest man in Japan. Being a rugby- playing, sports-obsessed blacksmith is exactly the way to build a very solid strong body. It also makes you hungry and, man, can Ikeda-san put it away when needed. Maybe he has a future as a competitive eater. Ikeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/ikeda\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/knifewear.live\/collections\/ikeda\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":28722713952304,"sku":"ANRB2TSJA210GY","price":310.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/AnryuHamonoAogami2_STsuchimeGyuto210mm1.jpg?v=1789057369"},{"product_id":"anryu-aogami-2-s-tsuchime-gyuto-240mm","title":"Anryu Hamono Aogami 2\/S Tsuchime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout the Maker\u003c\/strong\u003e - I\u003c\/span\u003ekeda-san has been learning from Anryu-san since 2007 in the legendary knife-making area known as\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/takefu-knife-village?offset=24\"\u003eTakefu Knife Village.\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn January of 2021, Anryu-san passed the reigns on Anryu-hamono to his nephew \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/knifewear.live\/collections\/ikeda\" data-mce-href=\"https:\/\/knifewear.live\/collections\/ikeda\"\u003eIkeda-san\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. For years Ikeda-san has been forging the majority of Anryu knives, and we are excited to see how he drives the company forward into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIkeda-san uses a coke fire, as his master Anryu-san has trained him, and he loves to make Damascus steel-style blades. It’s a fun way for blacksmiths to show off their talents.\u003c\/p\u003e","brand":"Anryu Hamono","offers":[{"title":"Default Title","offer_id":31161661489200,"sku":"ANRB2TSJA240GY-CRBC","price":357.0,"currency_code":"CAD","in_stock":false}]}],"url":"https:\/\/knifewear.live\/collections\/aogami-2-blue-carbon-steel.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}