{"title":"Rare, Exclusive and Hard to Find","description":"","products":[{"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":"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":"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":"masashi-shirogami-sakimaru-takobiki-300mm","title":"Masashi Shirogami Sakimaru Takobiki 300mm","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\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1777\" teidentifier=\"ks7tulfgdimuzw5fa4\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":39587660988590,"sku":"MAWP300STK","price":891.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiSakimaruTakobiki300mm1.jpg?v=1791487100"},{"product_id":"hatsukokoro-shinkiro-as-kurouchi-tsuchime-damascus-gyuto-240mm","title":"Hatsukokoro Shinkiro AS Kurouchi Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese 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. The 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\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout Hatsukokoro - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42733437681838,"sku":"HTKSHNKRAS240GY","price":900.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/shinkiro-as-damascus-gyuto-240.jpg?v=1747932129"},{"product_id":"hado-sakai-sumi-b1d-gyuto-240mm","title":"Hado Sakai Sumi B1D Gyuto 240mm","description":"\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout HADO B1D - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe Sumi line started off as a collaboration between HADO and Knifewear, and the B1D is the next evolution of that collab. By using the incredible Aogami #1 (Blue #1) steel and cladding it in intricately layered damascus steel (hence B1D), they’ve crafted an Excalibur-esque kitchen blade that wows me every time I use it. The confident weight and extreme sharpness of Hado knives means I barely have to push when slicing and the blade just drops through vegetables. It’s functional art.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhile the blacksmith handles the forging and hardening to ensure the knife keeps a crazy sharp edge for a long time, the sharpener uses their mastery of steel grinding and polishing to turn a raw piece of forged steel into a precision tool.\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNomura-san of HADO is one such master sharpener. HADO sources expertly crafted blades and refines them into kitchen scalpels. When sharpening, Nomua-san and his team always have the end user in mind, shaping blades so they get incredibly sharp, keep their edge as long as possible, and are truly impressive to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\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","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":43720816361646,"sku":"FK-1000178","price":1090.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-Gyuto-240mm.jpg?v=1746477949"},{"product_id":"nigara-shiroichi-honyaki-kiritsuke-yanagiba-300mm","title":"Nigara Shiroichi Honyaki Kiritsuke Yanagiba 300mm","description":"\n  \u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003eNigara Hamono 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 its 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.\n\u003cbr\u003e\n  \n\n\n \u003cbr\u003e\n","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":43899312701614,"sku":"NGRW1HON300KYA","price":4171.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/NigaraShiroichiHonyakiKiritsukeYanagiba300mm1.jpg?v=1793220178"},{"product_id":"shibata-tinker-sasquatch","title":"Takayuki Shibata X Takumi Ikeda Sasquatch","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis heavy, curved kitchen knife is by far the most sophisticated tool used by Sasquatch. While they vary considerably, Sasquatch knives are characterized by a fairly straight spine, a dramatic curved edge, and an exceptionally thick, heavy blade. They’re usually handled with a simple piece of wood, giving them a significant forward balance. The most confounding aspect of the Sasquatch knife is that, when tested in a lab, they almost always seem to be forged from high-end Japanese knife steels such as SLD and stainless-clad aogami super.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-weight: 400;\"\u003eDespite their unusual design, these blades excel at butchering animals caught by the Sasquatch, chopping roots and vegetables, and even crushing aromatic ingredients. As a peaceful species, it’s unlikely that these blades are ever used for violent means. Sasquatch knives are almost as rare as the sighting of the elusive sasquatch itself, but they do occasionally make their way into the hands of humans. When they do end up on the open market, they’re almost always snatched up by avid knife collectors and sasquatch advocates as they are outstanding examples of the rich Sasquatch culture. I have a couple in my personal collection, and I urge you to grab one as you likely won’t get the chance again. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Shibata Tinker","offers":[{"title":"Default Title","offer_id":44848913186990,"sku":"SBTSSQIKEDA","price":910.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TakayukiShibataXTakumiIkedaSasquatch1.jpg?v=1785434486"},{"product_id":"yamawaki-hamono-ginsan-kyomen-onizori-kiritsuke-yanagiba-270mm","title":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 270mm","description":"","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45868780945582,"sku":"HTKG3MIONI270KYA","price":1270.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yamawaki-ginsan-kyomen-onizori-kiritsuke-yanagiba.jpg?v=1730415851"},{"product_id":"yamawaki-hamono-aoichi-suminagashi-sakimaru-300mm","title":"Yamawaki Hamono Aoichi Suminagashi Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe Sakimaru Takobiki is a type of shape within t\u003cspan\u003ehe Yanagiba family. \u003c\/span\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":45880241389742,"sku":"YWHAODM300SK","price":1350.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yamawaki-hamono-aoichi-suminigashi-sakimaru-300mm_c0da40b1-5995-44a2-b323-a381f0f54a1f.jpg?v=1752601600"},{"product_id":"yamawaki-hamono-aoichi-suminagashi-sakimaru-270mm","title":"Yamawaki Hamono Aoichi Suminagashi Sakimaru Takohiki 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThe Sakimaru Takobiki is a type of shape within t\u003cspan\u003ehe Yanagiba family. \u003c\/span\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003cbr\u003e\u003c\/p\u003e","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":45880326979758,"sku":"YWHAODM270SK","price":1090.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Yamawaki-aoichi-suminigashi-sakimaru-270mm.jpg?v=1742405198"},{"product_id":"yamawaki-hamono-ginsan-kyomen-onizori-kiritsuke-yanagiba-300mm","title":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout Hatsukokoros - \u003c\/b\u003eThe Hatsukokoro series encompasses a wide range of knives, forged and crafted by some of the best knife makers in Japan. They work with a wide variety of artisans, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. \u003cbr\u003e\u003cbr\u003eTechniques range from traditional hand-forging to modern roll-forging, with a broad spectrum of steels, both raw, reactive carbon steel and high-tech stainless steels. The maker and material are hand-selected to perfectly suit the intended line; be it an affordable knife for home cooks, or high-performance masterpieces for collectors.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":45880330125486,"sku":"HTKG3MIONI300KYA","price":1450.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/yamawaki-hamono-ginsan-kyomen-onizori-kiritsuke-yanagiba-300mm.jpg?v=1752601486"},{"product_id":"yamawaki-hamono-ginsan-kyomen-onizori-kiritsuke-yanagiba-330mm","title":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 330mm","description":"\u003cbr\u003e\n  \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.\n","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":45880422039726,"sku":"HTKG3MIONI330KYA","price":1550.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YamawakiHamonoGinsanKyomenOnizoriKiritsukeYanagiba330mm1.jpg?v=1785944883"},{"product_id":"yamawaki-hamono-ginsan-kyomen-onizori-kiritsuke-yanagiba-390mm","title":"Yamawaki Hamono Ginsan Kyomen Onizori Kiritsuke Yanagiba 390mm","description":"\u003cbr\u003e\n  \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.\n","brand":"Yamawaki Hamono","offers":[{"title":"Default Title","offer_id":45880431411374,"sku":"HTKG3MIONI390KYA","price":2000.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/YamawakiHamonoGinsanKyomenOnizoriKiritsukeYanagiba390mm1.jpg?v=1785945023"},{"product_id":"ken-kageura-aogami-damascus-with-antler-handle-hunting-knife-89mm","title":"Ken Kageura Aogami Damascus with Antler Handle Hunting Knife 90mm","description":"","brand":"Ken Kageura","offers":[{"title":"Default Title","offer_id":46408423375022,"sku":"KGURA2DM90HUNANTL","price":2100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ken-Kageura-Aogami-Damascus-Antler-Handle-Hunting-Knife-90mm.jpg?v=1746834477"},{"product_id":"custom-handle-masakage-kiri-gyuto-240mm","title":"Custom Handle Masakage Kiri Gyuto 240mm","description":"\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.","brand":"Masakage","offers":[{"title":"Default Title","offer_id":47052842238126,"sku":"MASAKIRI240GYU-CUSTOM","price":868.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasakageKiriGyuto240mmCustomHandle1.jpg?v=1793222304"},{"product_id":"kisuke-manaka-kokuenn-sujihiki-280mm","title":"Kisuke Manaka KOKUENN Sujihiki 280mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.\u003c\/p\u003e\n\u003cp\u003eThis beautiful Damascus pattern is created and hand forged with Aogami #2 and soft carbon steel by holding multiple times by Manaka-san. He then forge-welds Aogami #1 in the middle for the core steel.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276019253422,"sku":"MNKKOKUENN280SU","price":2890.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNSujihiki280mm1.jpg?v=1774622894"},{"product_id":"kisuke-manaka-kokuenn-sujihiki-240mm","title":"Kisuke Manaka KOKUENN Sujihiki 240mm","description":"\u003cp\u003e\u003cb\u003e About Manaka Hamono - \u003c\/b\u003eKisuke Manaka is a relatively young, 5th generation, blacksmith from Kasukabe, Saitama prefecture, in 2025 he moved to Sanjo Tsubame, a hotspot for blacksmithing in Japan. He began making knives from scratch about 10 years ago, with nothing but a workshop full of equipment and no mentor. He is completely self-taught, yet he mastered techniques to forge-weld steels in house, even forge welding stainless steel which is no easy task.\u003c\/p\u003e\n\u003cp\u003eThis beautiful Damascus pattern is created and hand forged with Aogami #2 and soft carbon steel by holding multiple times by Manaka-san. He then forge-welds Aogami #1 in the middle for the core steel.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":47276020236462,"sku":"MNKKOKUENN240SU","price":2680.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNSujihiki240mm1.jpg?v=1774622843"},{"product_id":"touroku-sakai-nakagawa-x-shimizu-ginsan-sakimaru-yanagiba-300mm","title":"Touroku Sakai Nakagawa x Shimizu Ginsan Sakimaru Yanagiba 300mm","description":"\n  \u003cb\u003eAbout Toroku Sakai -\u003c\/b\u003e Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.\n\u003cbr\u003e\n  \n\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\n","brand":"Touroku Sakai","offers":[{"title":"Black","offer_id":47784922841262,"sku":"TRSKNKGG3300SYA-1","price":1100.0,"currency_code":"CAD","in_stock":true},{"title":"Red","offer_id":47784922874030,"sku":"TRSKNKGG3300SYA-2","price":1100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Touroku_Sakai_Nakagawa_x_Shimizu_Ginsan_Sakimaru_Yanagiba_300mm_1.jpg?v=1778011319"},{"product_id":"masashi-spg-strix-migaki-nakiri-180mm","title":"Masashi SPG STRIX Migaki Nakiri 165mm","description":"\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. \n\u003cbr\u003e\n  \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":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935468798126,"sku":"MSSSTRIX165NA","price":1295.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXMigakiNakiri165mm1.jpg?v=1782399103"},{"product_id":"masashi-spg-strix-migaki-sakimaru-petty-150mm","title":"Masashi SPG STRIX Migaki Sakimaru Petty 150mm","description":"\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. \n\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":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935470272686,"sku":"MSSSTRIX150SPE","price":1125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXMigakiSakimaruPetty150mm1.jpg?v=1782398615"},{"product_id":"masashi-spg-strix-migaki-sakimaru-gyuto-210mm","title":"Masashi SPG STRIX Migaki Sakimaru Gyuto 210mm","description":"\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. \n\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935472402606,"sku":"MSSSTRIX210SGY","price":1675.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXMigakiSakimaruGyuto210mm1.jpg?v=1782399703"},{"product_id":"masashi-spg-strix-migaki-sakimaru-gyuto-240mm","title":"Masashi SPG STRIX Migaki Sakimaru Gyuto 240mm","description":"\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. \n\u003cbr\u003e\n  \u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\n","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935472500910,"sku":"MSSSTRIX240SGY","price":2125.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXMigakiSakimaruGyuto240mm1.jpg?v=1782399981"},{"product_id":"masashi-spg-strix-migaki-sakimaru-sujihiki-270mm","title":"Masashi SPG STRIX Migaki Sakimaru Sujihiki 270mm","description":"\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. \n\u003cbr\u003e\n  \u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935473385646,"sku":"MSSSTRIX270SSU","price":2650.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXMigakiSakimaruSujihiki270mm1.jpg?v=1782399516"},{"product_id":"masashi-spg-strix-kuro-kiritsuke-sujihiki-270mm","title":"Masashi SPG STRIX Kuro Kiritsuke Sujihiki 270mm","description":"\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. \n\u003cbr\u003e\n  \u003cb\u003eAbout the shape -\u003c\/b\u003e Sujihiki translates literally to 'Flesh Slicer' and it does exactly what the name suggests. It's perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins. The extended blade length allows you to slice with one long stroke instead of sliding the knife back and forth in a sawing motion, and the reduced surface area prevents the blade from sticking to the meat. Clean slices of brisket or ultra thin applications like Carpaccio will become a breeze to execute.\n","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935474073774,"sku":"MSSSTRIXKR270KSU","price":2900.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXKuroKiritsukeSujihiki270mm1.jpg?v=1782504152"},{"product_id":"masashi-spg-strix-kuro-kiritsuke-petty-135mm","title":"Masashi SPG STRIX Kuro Kiritsuke Petty 150mm","description":"\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. \n\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":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":47935477579950,"sku":"MSSSTRIXKR150KPE","price":1215.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiSPGSTRIXKuroKiritsukePetty150mm1.jpg?v=1782503006"},{"product_id":"sakai-takayuki-ginsan-kyomen-yanagiba-300mm-with-aizu-nuri-urushi-handle-and-saya","title":"Sakai Takayuki Ginsan Kyomen Yanagiba 300mm with Aizu-Nuri Urushi Handle and Saya","description":"\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.\u003cbr\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.","brand":"Sakai Takayuki","offers":[{"title":"Akatamamushi Red","offer_id":48033832698030,"sku":"ST-9999-1","price":1750.0,"currency_code":"CAD","in_stock":true},{"title":"Aizu Nurie","offer_id":48033832730798,"sku":"ST-9999-2","price":2000.0,"currency_code":"CAD","in_stock":true},{"title":"Kinmushikui","offer_id":48033832763566,"sku":"ST-9999-3","price":2000.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SAKAIT_1_a41b6a2c-bbd6-4138-b322-4f67db45c74d.jpg?v=1786049352"}],"url":"https:\/\/knifewear.live\/collections\/rare-exclusive-and-hard-to-find.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}