{"title":"Munetoshi Manufacturing","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThere are two types of bladesmiths in Sanjo: one type is called Atsumono’, makers who specialize in thick blades such as hatchets, plane blades, hammers and chisels. These blacksmiths make up the majority in Sanjo, while the ‘Usumono’ blacksmiths, who specialize in thinner kitchen knives and sickles, are the minority. Koichi Tsurumaki is one such Usumono blacksmith.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"munetoshi-echigo-style-sickle-195mm","title":"Munetoshi Echigo Style Sickle 195mm","description":"\u003cp\u003eHandle measures 45cm (17.75\")\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":43650731770030,"sku":"HOUC009P0036","price":125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/munetoshi-echigo-sickle-195-1.jpg?v=1673474676"},{"product_id":"munetoshi-shirogami-kurouchi-tsuchime-gyuto-210mm","title":"Munetoshi Shirogami Kurouchi Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout\u003cspan\u003e \u003c\/span\u003eMunetoshi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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 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 be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":43831553294510,"sku":"MUNW2KRTS210GY","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MunetoshiShirogamiKurouchiTsuchimeGyuto210mm1.jpg?v=1792009854"},{"product_id":"munetoshi-shirogami-kurouchi-tsuchime-petty-120mm","title":"Munetoshi Shirogami Kurouchi Tsuchime Petty 120mm","description":"\u003cp\u003e\u003cb\u003eAbout\u003cspan\u003e \u003c\/span\u003eMunetoshi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\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.\n","brand":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":47249870815406,"sku":"MUNW2KRTS120PE","price":196.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MunetoshiShirogamiKurouchiTsuchimePetty120mm1.jpg?v=1792009791"},{"product_id":"munetoshi-shirogami-kurouchi-tsuchime-nakiri-165mm","title":"Munetoshi Shirogami Kurouchi Tsuchime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout\u003cspan\u003e \u003c\/span\u003eMunetoshi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Underutilised 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.\n","brand":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":47249873862830,"sku":"MUNW2KRTS165NA","price":210.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MunetoshiShirogamiKurouchiTsuchimeNakiri165mm1.jpg?v=1792009811"},{"product_id":"munetoshi-shirogami-kurouchi-tsuchime-santoku-165mm-1","title":"Munetoshi Shirogami Kurouchi Tsuchime Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout\u003cspan\u003e \u003c\/span\u003eMunetoshi - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\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":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":47249879269550,"sku":"MUNW2KRTS165SA","price":210.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MunetoshiShirogamiKurouchiTsuchimeSantoku165mm1.jpg?v=1792009830"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/meister_71.jpg?v=1689361274","url":"https:\/\/knifewear.live\/collections\/munetoshi-hamono.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}