{"title":"Knifewear Garage Sale","description":"\u003cp\u003e\u003cem\u003eNew knives fresh from Japan, rare blades, smokin' deals, and more! \u003cstrong\u003eThese knives are available Saturday, October 31, at 8 am MDT online and 10 am in-store.\u003c\/strong\u003e The sale runs until Sunday, November 8. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNew knives will be added up to the week of the sale. Current prices reflect final sale prices. \u003ca href=\"https:\/\/knifewear.live\/collections\/garage-sale#shopify-section-template--17524541685934__image_with_text_QxhUdC\"\u003eLearn about about Garage Sale here.\u003c\/a\u003e\u003c\/em\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"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":"sakai-takayuki-genbu-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Ginryu Honyaki Kengata 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 -\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":32898133647,"sku":"ST-02261","price":1263.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kiritsuki-300-1.jpg?v=1551817205"},{"product_id":"moritaka-as-kurouchi-gyuto-240mm","title":"Moritaka AS Kurouchi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Moritaka Hamono - \u003c\/b\u003eTo talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations.\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003eThe Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":32436324401200,"sku":"MORASKU240GY-WAL","price":440.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiGyuto240mm1.jpg?v=1790794659"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-gyuto-210mm","title":"Yoshimi Kato SG2 Black Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \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":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":4370686017564,"sku":"GSYKATSG2BDRR210GY","price":611.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yoshimi-sg2-dama-gyuto-210.jpg?v=1589915018"},{"product_id":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-bunka-165mm","title":"Yoshimi Kato SG2 Black Damascus Bunka 165mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape\u003c\/b\u003e\u003cspan\u003e - \u003c\/span\u003eThe Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":4370882494492,"sku":"GSYKATSG2BDRR165BU","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoSG2BlackDamascusBunka165mm1.jpg?v=1786395633"},{"product_id":"masashi-kemuri-sld-wa-chestnut-petty-120mm","title":"Masashi Kemuri Petty 120mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\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\u003cb\u003eAbout Masashi Kemuri - \u003c\/b\u003eMasashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default","offer_id":4370921914396,"sku":"GSMAKWCSLD120PE","price":335.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiKemuriPetty120mm1.jpg?v=1791480160"},{"product_id":"masashi-kemuri-sld-wa-chestnut-santoku-165mm","title":"Masashi Kemuri Santoku 165mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\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.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Kemuri - \u003c\/b\u003eMasashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default","offer_id":4370924732444,"sku":"GSMAKWCSLD165SA","price":382.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiKemuriSantoku165mm1.jpg?v=1791480186"},{"product_id":"masashi-kemuri-sld-wa-chestnut-nakiri-165mm","title":"Masashi Kemuri Nakiri 165mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA 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 Masashi Kemuri - \u003c\/b\u003eMasashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default","offer_id":4370926272540,"sku":"GSMAKWCSLD165NA","price":382.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Masashi_Kemuri_Nakiri_165mm_1.jpg?v=1791480242"},{"product_id":"masashi-kemuri-sld-wa-chestnut-gyuto-210mm","title":"Masashi Kemuri Gyuto 210mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \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\u003cb\u003eAbout Masashi Kemuri - \u003c\/b\u003eMasashi-san makes a beautifully polished and crazy sharp blade, working entirely by himself hand-forging, sharpening, and putting on the handles. He’s also a bit of a risk taker, forging knives in his flip-flops and lighting cigarettes off white-hot knife steel. Bad. Ass. The unassuming Kemuri series is an extremely hard worker thanks to the power of SLD stainless steel, which stays sharp like carbon steel but doesn't rust.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default","offer_id":4370926993436,"sku":"GSMAKWCSLD210GY","price":490.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiKemuriGyuto210mm1.jpg?v=1791480266"},{"product_id":"kamo-w2-lettuce-knife-130mm","title":"Kamo Lettuce Knife 130mm","description":"","brand":"Katsuyasu Kamo","offers":[{"title":"Default Title","offer_id":4370947375132,"sku":"GSKMSW2KU130LETTUCE","price":182.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/lettuce-knife-small.jpg?v=1635797447"},{"product_id":"fujiwara-nashiji-gyuto-195mm","title":"Fujiwara Nashiji Gyuto 195mm","description":"\u003cp\u003e\u003cb\u003eAbout Teruyasu Fujiwara -\u003c\/b\u003eFujiwara is one of the most revered names in the world of Japanese knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Many blacksmiths these days make a blade with a carbon steel core laminated with an outer layer of stainless steel for a high-performance knife with lower maintenance; this guy was one of the first to develop this technique. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade is made from Shirogami steel, called ‘white carbon’ in English, and while it requires care to avoid rust, it gets sharper than just about any other knife steel out there. The rough ‘nashiji’ finish is inspired by the skin of an Asian pear and shows off the hard work and care that goes into making his knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Knifewear, saying “I own a Fujiwara” is basically a secret handshake that tells everyone you have fantastic taste in knives. The Fujiwara family started as blacksmiths in 1870, first forging farm tools, then swords. Today, their name is one of the most revered in the world of Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-c52210fe-7fff-380f-bbf0-10b091d32f8f\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\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 a “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.\u003cbr\u003e\u003cbr\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" data-dashlane-frameid=\"428\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":7786519265308,"sku":"FUN195GY","price":325.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-nashiji-gyuto-195mm-1.jpg?v=1551827895"},{"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":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-petty-150mm","title":"Yoshimi Kato SG2 Black Damascus Petty 150mm","description":"\u003cp\u003e\u003cb\u003e*Please note that the handles vary from dark (as shown in the photo) to very light. If you have a preference please reach out before placing your order\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape:\u003c\/b\u003e\u003cspan\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 \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":8121966067813,"sku":"GSYKATSG2MDRR150PE","price":433.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yoshimisg2damakuropetty150.jpg?v=1699046484"},{"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":"yoshimi-kato-sg2-nickel-damascus-black-rosewood-red-pakka-octagon-sujihki-270mm","title":"Yoshimi Kato SG2 Black Damascus Sujihiki 270mm","description":"\u003cp\u003e\u003cstrong\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003e\u003c\/strong\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbout the Shape\u003c\/strong\u003e\u003cb\u003e\u003cstrong\u003e - \u003c\/strong\u003e\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 \u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":8122173456485,"sku":"GSYKATSG2BDRR270SU","price":692.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Kato-black-damascus-sujihiki-270mm.jpg?v=1720554936"},{"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":"masashi-kiritsuke-240mm","title":"Masashi Shirogami Kiritsuke Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eLike its double-bevelled bro, this long blade is perfect for of everyday driving, but it also excels at most jobs that would normally be tackled by a Yanagiba - slicing and filleting fish and meats, for example. The added blade height means you won’t be bashing your knuckles into the board while cutting veggies, and the dropped tip offers some real finesse when executing precision tasks like removing fat and facia from proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1746\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":13645249445936,"sku":"MAWP240KI","price":556.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiKiritsukeYanagiba240mm1.jpg?v=1791485242"},{"product_id":"masashi-kiritsuke-270mm","title":"Masashi Shirogami Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eLike its double-beveled bro, this long blade is perfect for of everyday driving, but it also excels at most jobs that would normally be tackled by a Yanagiba - slicing and filleting fish and meats, for example. The added blade height means you won’t be bashing your knuckles into the board while cutting veggies, and the dropped tip offers some real finesse when executing precision tasks like removing fat and facia from proteins.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1754\" teidentifier=\"mlq8sqmlntjmuzw529j\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":13645249511472,"sku":"MAWP270KI","price":652.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiKiritsukeYanagiba270mm1.jpg?v=1791486739"},{"product_id":"moritaka-as-kurouchi-santoku-185mm","title":"Moritaka AS Kurouchi Santoku 185mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Moritaka Hamono -\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003e The Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e\n\n \u003cbr\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 their unique shape and smaller easy-to-handle size.\n","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":31002725056560,"sku":"GSMORASWR185SA","price":303.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiSantoku185mm1.jpg?v=1790794565"},{"product_id":"kobayashi-sg2-gyuto-210mm","title":"Kobayashi SG2 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","brand":"Kobayashi","offers":[{"title":"Default Title","offer_id":38028039291054,"sku":"KOSG2HEP210GY-2","price":379.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kobayashi-sg2-mwo-gyuto-210-p.jpg?v=1621037107"},{"product_id":"kobayashi-sg2-santoku-170mm","title":"Kobayashi SG2 Santoku 170mm","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 their unique shape and smaller easy to handle size.\u003c\/p\u003e","brand":"Kobayashi","offers":[{"title":"Default Title","offer_id":32074660511792,"sku":"KOSG2HEP170SA-2","price":369.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KobayashiSG2Santoku170mm1.jpg?v=1778103190"},{"product_id":"masakage-migaki-koshi-nata-japanese-hatchet-165mm-with-wooden-sheath","title":"Tsunehisa 別誂 Migaki Koshi Nata Japanese Hatchet 165mm with wooden sheath","description":"\u003cp\u003eIf you wanna feel like a samurai everytime you pull out your hatchet, think about this one. This hatchet come with sexy wooden sheath, and the blade is beautifully polished and sharpened. This Nata is originally used for cutting tall grass and limbing trees. Also functions as a great hatchet for kindling. The head on this axe is made of a high quality Japanese carbon steel, meaning it sharpens easily, takes a great edge, but can rust if left wet for too long. The cutting edge measures about 165 mm. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs with all wooden-hafted axes, take care to oil the haft of this axe regularly to ensure strength and a tight bond between head and haft. \n\u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Tsunehisa -\u003c\/b\u003e These knives are made with an ethos of affordable quality. Tsunehisa is dedicated to making high-end Japanese blades by machine-forging their steel to create a reliable and consistent product at a great price. All their knives are lovingly produced by a team of expert craftspeople for a handmade fit and finish.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":22330657013808,"sku":"MMKNATA165","price":117.6,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tsunehisa_MigakiKoshiNataJapaneseHatchet165mmwithwoodensheath1.jpg?v=1791477005"},{"product_id":"tosa-whale-knife","title":"Tosa Whale Knife","description":"\u003cp\u003eIt's a whale of a knife! Well not really, they're actually pretty small, but these adorable whale knives are incredibly handy! They make a perfect charcuterie knife, a handy letter opener, even a fun small blade for kids who are learning to cook! They're made from high-carbon steel, so just be sure to keep them dry.\u003c\/p\u003e","brand":"Garage Sale","offers":[{"title":"Sperm Whale","offer_id":22948850892848,"sku":"TOSAWHALE-A","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"Minke Whale","offer_id":22948850925616,"sku":"TOSAWHALE-B","price":65.0,"currency_code":"CAD","in_stock":false},{"title":"Minke Whale 2","offer_id":22948850958384,"sku":"TOSAWHALE-C","price":65.0,"currency_code":"CAD","in_stock":true},{"title":"Fin Whale","offer_id":22948850991152,"sku":"TOSAWHALE-D","price":65.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/whale-group.jpg?v=1666648457"},{"product_id":"yoshimi-kato-as-s-nashiji-petty-120mm","title":"Yoshimi Kato AS\/S Nashiji Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\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\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948974919728,"sku":"YKAAS\/SNSJA120PE","price":402.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoAS_SNashijiPetty120mm1.jpg?v=1791564771"},{"product_id":"yoshimi-kato-as-s-nashiji-gyuto-210mm","title":"Yoshimi Kato AS\/S Nashiji 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 Yoshimi Kato -\u003c\/b\u003e Second careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \u003cbr\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32415477661744,"sku":"YKAAS\/SNSJA210GY","price":562.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoASNashijiGyuto210mm1.jpg?v=1778251812"},{"product_id":"yoshimi-kato-as-s-nashiji-gyuto-240mm","title":"Yoshimi Kato AS\/S Nashiji Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Yoshimi Kato - \u003c\/b\u003eSecond careers are often the best. I know of a burned-out chef, for example, who owns a few knife shops now. Then there's Yoshimi Kato, who left his job as the project manager of a construction company to become a blacksmith after marrying Hiroshi Kato's daughter.\u003cbr\u003eNormally, it takes apprentices some 10 – 15 years to become pros, but Kato-san did it in just 5 years, and is now running the show. He forges most of the Masakage Kiri, Yuki, and Koishi knives that were once his father-in-law's domain. Kato-san also brings a very special level of professionalism and care to his customers’ orders, ensuring that each and every finished blade fully meets his exacting quality standards. \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":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":22948980293680,"sku":"YKAAS\/SNSJA240GY","price":711.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YoshimiKatoAS_SNashijiGyuto240mm1.jpg?v=1791565182"},{"product_id":"katsuo-bonito-slicer","title":"Katsuo Bonito Slicer","description":"\u003cp\u003e\u003cspan class=\"a-list-item\"\u003eMeet your new secret weapon for turning bonito into edible art. Watch as paper-thin, delicate flower petals of umami-rich goodness cascade across your plate—the kind of move that makes dinner guests lean in and ask questions. Fresh-shaved bonito hits different, and this slicer makes it effortless - the only problem left is finding a chunk of bonito. Plus, the removable blade lets you sharpen it back to brand-new condition. \u003c\/span\u003e\u003c\/p\u003e","brand":"Garage Sale","offers":[{"title":"Default","offer_id":28538033897520,"sku":"KABOSL","price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_7522.jpg?v=1605555889"},{"product_id":"sakai-takayuki-tokuzo-maguro-bocho-540mm","title":"Sakai Takayuki Tokuzo Maguro Bocho 540mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe maguro bocho or Tuna Knife is an extremely long, highly specialized knife used in Japan to fillet tuna and other large fish. It can fillet a tuna in a single cut. They are commonly found at fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo, for which they are often called oroshi-hocho (\"wholesale knife\"), as they are of little need elsewhere. We have been known to use our company maguro bocho \"Maude\" to slice iberico ham.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki -\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":29546712301616,"sku":"ST-03182\/ST-22462","price":2270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/IMG_4852.jpg?v=1572482866"},{"product_id":"seki-kanetsugu-pro-m-honesuki-145mm","title":"Seki Kanetsugu Pro-M Honesuki 145mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\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. I promise this knife will change the way you think about taking apart a chicken. The Honesuki has a relatively thick spine for scraping meat from bones. Due to the hardness of Japanese steel you still wouldn’t want to force this knife through bone.\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286492008496,"sku":"SKPM7008","price":115.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Seki-Kanetsugu-pro-m-honesuki-145.jpg?v=1572900136"},{"product_id":"seki-kanetsugu-pro-m-gyuto-210mm","title":"Seki Kanetsugu Pro-M Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\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":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286493024304,"sku":"SKPM7005","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/7005-pro-m-chefs-210mm.jpg?v=1590243058"},{"product_id":"seki-kanetsugu-pro-m-santoku-170mm","title":"Seki Kanetsugu Pro-M Santoku 170mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\u003c\/p\u003e\n\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","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":30286494695472,"sku":"SKPM7003","price":115.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Seki-Kanetsugu-pro-m-santoku-170.jpg?v=1572900049"},{"product_id":"kobayashi-sg2-damascus-santoku-165mm","title":"Kobayashi SG2 Damascus Santoku 170mm","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","brand":"Kobayashi","offers":[{"title":"Default Title","offer_id":31820205555760,"sku":"KOSG2DM165SA-MORADO","price":462.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kobayashi-sg2-damascus-santoku-165-1.jpg?v=1687385478"},{"product_id":"masashi-shirogami-deba-180mm","title":"Masashi Shirogami Deba 180mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1707\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":31806139596848,"sku":"MASWP180DE","price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiDeba180mm1.jpg?v=1791484722"},{"product_id":"masashi-shirogami-deba-135mm","title":"Masashi Shirogami Deba 135mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of a Masashi knife.\u003c\/p\u003e\n\u003ciframe data-dashlane-frameid=\"1685\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":31806161289264,"sku":"MASWP135DE","price":415.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiDeba135mm1.jpg?v=1791484494"},{"product_id":"shapton-glass-stone-30000","title":"Shapton Glass Stone 30000 Grit","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shapton Glass Series:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eShapton is a well-known sharpening stone manufacturer, and we are pleased to introduce their glass series. The thick tempered glass back prevents the stone from warping compared to other thin stones. Stones are made with a magnesium bond, so no soaking is required. Avoid soaking these stones in water, as it may cause the stone to crack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen to use this stone\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Great for touch ups on simple knives, softer Japanese steel or German steel\"}' data-sheets-userformat='{\"2\":771,\"3\":{\"1\":0},\"4\":{\"1\":3,\"3\":2},\"11\":4,\"12\":0}'\u003eAn incredible super-fine finishing stone for super hard steels and sushi knives\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Grit\u003c\/th\u003e\n\u003ctd\u003e30,000\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Size\u003c\/th\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e210mm x 70mm x 10.5mm\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003e\n\u003ca href=\"https:\/\/knifewear.live\/collections\/shapton-sharpening-stones\"\u003eShapton\u003c\/a\u003e\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eStone Usage Prep\u003c\/th\u003e\n\u003ctd\u003eSplash and go\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Shapton Co., Ltd.","offers":[{"title":"Default Title","offer_id":31844891328560,"sku":"SPT-50403","price":431.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shapton-30000.jpg?v=1670970322"},{"product_id":"sakai-takayuki-zangetsu-sakimaru-takobiki-360mm","title":"Sakai Takayuki Zangetsu Sakimaru Takobiki 360mm","description":"\u003cp\u003eThe takobiki is a shape designed for octopus, or \"tako\" in Japanese. While their original purpose may be for eight-legged creatures, this shape excels at any job a yanagiba could do, from delicate sashimi slicing to ultra-thin carpaccio and tataki.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki - \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\n\u003cp\u003eThe Zangetsu series is the pinnacle of high-performance sushi knives.\u003cspan\u003e \u003c\/span\u003eGinsan stainless steel is easy to maintain while possessing many of the desirable qualities of carbon steel, like extreme sharpness. From the wenge\u003cspan\u003e \u003c\/span\u003eand water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Sakimaru Takobiki is a type of shape within the Yanagiba family. The Yanagiba is a slicer’s dream. Graceful, sexy, and capable of amazing sharpness, you’ll find a Yanigiba in the hands of every sushi chef worth their salt. Yanagi means “willow leaf” and refers to this knife’s long, narrow shape.\n\u003cbr\u003e\nThe Yanagiba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades. Traditionally used for slicing sashimi, they are equally at home with roast beef, ham, or calf’s liver. Once you go Yanagiba, you’ll never go back.\n","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32110300856368,"sku":"ST-04239","price":1567.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-takayuki-360-1.jpg?v=1592844691"},{"product_id":"moritaka-as-kurouchi-kiritsuke-240mm","title":"Moritaka AS Kurouchi Kiritsuke 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Moritaka Hamono\u003c\/b\u003e\u003cb\u003e -\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. T\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"330\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cbr\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","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":32165932662832,"sku":"MORASKR240KI","price":410.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiKiritsuke240mm1.jpg?v=1790794678"},{"product_id":"sakai-kikumori-aogami-nashiji-petty-150mm","title":"Sakai Kikumori Aogami Nashiji Petty 150mm","description":"\u003cbr\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.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444015444016,"sku":"SKKB2\/SNA150PE","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/petty-150-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-santoku-165mm","title":"Sakai Kikumori Aogami Nashiji Santoku 165mm","description":"\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e\u003c\/b\u003e Santoku 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444022947888,"sku":"SKKB2\/SNA165SA","price":445.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/santoku-165-nashiji.jpg?v=1605293503"},{"product_id":"sakai-kikumori-aogami-nashiji-gyuto-210mm","title":"Sakai Kikumori Aogami Nashiji Gyuto 210mm","description":"\u003cp\u003e\u003cb\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\u003cspan style=\"font-weight: 400;\"\u003eThese knives are made by a blacksmith on the island of Kyushu whose identity is not known. When Kawamura-san from Sakai Kikumori travelled all around Kyushu to find new or not-so-well-known blacksmiths, he found this blacksmith who makes fantastic blades that have a very nice rustic nashiji finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":32444028387376,"sku":"SKKB2\/SNA210GY","price":495.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/gyuto-210-nashiji.jpg?v=1605293515"},{"product_id":"sakai-takayuki-shirogami-honesuki-180mm","title":"Sakai Takayuki Tokujo Shirogami Garasuki 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Garasuki is a Japanese style of boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work or thanksgiving turkey! It is typically larger than a honesuki, and often has a single-bevel edge for added sharpness. 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 Sakai Takayuki -\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":37471298289838,"sku":"ST-03195","price":500.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-honesuki-1.jpg?v=1605570430"},{"product_id":"nigara-sg2-kurouchi-tsuchime-western-gyuto-210mm","title":"Nigara SG2 Kurouchi Tsuchime Western 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 Nigara Hamono -\u003c\/b\u003eNigara-san is a relatively new knifemaker out of Aomori prefecture, but they are not new as a company. The company has been around for over 350 years, tracing back to their swordsmith ancestors. Knifemaking is a small part of what they do; they also produce large steel beams and such for buildings! Go Yoshizawa, age 35, is a young blacksmith who is the company president's son and has decided to go back to their blacksmithing roots. He now makes unique and stunning tsuchime knives and some hand-folded Damascus.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Ironwood","offer_id":47859773440174,"sku":"NGSG2KUTSUWE210GY-4","price":760.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Nigara_SG2_Kurouchi_Tsuchime_Western_Gyuto_210mm_-_Ironwood_1.jpg?v=1785258528"},{"product_id":"seki-kanetsugu-pro-m-gyuto-240mm","title":"Seki Kanetsugu Pro-M Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Pro-M -\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSeki Kanetsugu is a knife maker in Seki, who has been making blades for over 170 years, starting with Samurai swords and then transitioning to kitchen knives as they became more in demand. The knives they make are durable and razor-sharp in part to their special \u003cmeta charset=\"utf-8\"\u003e \"HAMAGURI\" (clam shape) blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Pro-M line is a dark horse in our lineup, these blades are thin, affordable and have a fantastic out of the box sharpness, that is also easy to maintain perfect for the professional kitchen environment.\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.\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":37892967497902,"sku":"SKPM7006","price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/pro-m-gyuto-240.jpg?v=1620771937"},{"product_id":"makoto-kurosaki-sg2-sakura-tsuchime-gyuto-210mm","title":"Makoto Kurosaki SG2 Sakura Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout Makoto Kurosaki - \u003c\/b\u003e\u003cspan\u003eWhile Makoto-san makes several lines, they all sport a clean, crisp aesthetics with laser-like performance. If you’re used to Western knives, the first thing you’ll notice about your knife from Makoto-san is just how light it feels. Despite this, you don’t need force to make it go, as the Japanese-style handle puts almost all the weight into the blade\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMakoto-san is the older brother of Yu Kurosaki and now runs his own sharpening company called Style K in Takefu Knife Village. He sources forged blades from different blacksmiths in the area like Kato-san, Ikeda-san and Yu Kurosaki-san. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe work of a knife sharpener is often overlooked, but its importance cannot be overstated. While the blacksmith is responsible for hammering and hardening the steel, the sharpener\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eis responsible for making it actually work as a knife. They start with an extremely rough piece of forged steel and transform it into a finely tuned instrument of tomato destruction through the application of immense skill.\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","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":39329930444974,"sku":"MKSG2SATS210GY","price":334.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/makoto-sg2-tsuchime-gyuto-210.jpg?v=1620333558"},{"product_id":"hinokuni-sakai-shiroko-kurouchi-santoku-180mm","title":"Yukihiro Sakai ”Hinokuni\" Shiroichi Santoku 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the shape -\u003c\/strong\u003e\u003cspan\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The \u003c\/span\u003e\u003cspan\u003ethree virtues are meat, fish and vegetables, or\u003c\/span\u003e\u003cspan\u003e 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. \u003c\/span\u003e\u003cspan\u003eThe heigh 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\u003cspan\u003e\u003cb\u003eAbout Hinokuni Sakai - \u003c\/b\u003eYukihiro Sakai-san was apprenticed under Nishida-san in Kumamoto,  a staunch traditionalist who strictly forge-welds his steel in-house. Sakai-san has learned everything from Nishida-san\u003c\/span\u003e\u003cspan\u003e and continues the traditions of his sensei. Sakai-san recently started his own workshop in Kumamoto making his own knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow he forge-welds everything in house, from hard carbon steel clad with soft steel, and the Shirogami #1 steel used in these knives is forge-welded in house by Sakai-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHinokuni means '\u003cmeta charset=\"utf-8\"\u003eCountry of Flame', an oldschool nickname for Kumamoto Prefecturedue to the famous local volcano Mt. Aso.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":43976158412974,"sku":"HISKW1KR180SA-2","price":237.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Hinokuni-Sakai-Shiroko-santoku-180-1.jpg?v=1629999457"},{"product_id":"masashi-shirogami-sakimaru-takobiki-270mm","title":"Masashi Shirogami Sakimaru Takobiki 270mm","description":"\u003cp\u003e\u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e for, such as preparing sashimi or slicing meat. It can be \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e\u003cspan\u003e found with a square tip, but also \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e\u003cspan\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1765\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" teidentifier=\"dxixd3op6mmuzw4qsb\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":39587660103854,"sku":"MAWP270STK","price":655.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiSakimaruTakobiki270mm1.jpg?v=1791486580"}],"url":"https:\/\/knifewear.live\/collections\/garage-sale.oembed?page=2","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}