{"title":"Vegetable knives","description":"\u003cp\u003eThe Nakiri might look like an unusual design to those not used to Japanese knives, it often ends up as their favorite knife; after a bit of practice. While it looks like a butcher’s cleaver, the tall blade design is meant for ease of prepping veggies. The extra bit of height allows the knife to clear through starchier vegetables effortlessly, while the flat bottom edge ensures the cook cuts all the way through, avoiding what we call \"accordion veggies\".\u003c\/p\u003e","products":[{"product_id":"masakage-kiri-nakiri-165mm","title":"Masakage Kiri Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masakage Kiri - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen you first pick up the Kiri, you’ll notice just how light it is. The steel is hammered thinner than your average knife, which lets it fly through dense foods like potatoes and squash with ease. This knife is hand-forged from VG10, a high-carbon stainless steel that gets wildly sharp and holds an excellent edge without requiring much maintenance. The VG10 core steel is laminated with stunning layers of damascus steel, which, combined with the red and white Japanese wa handle, make for a STUNNING knife. Truly, usable art!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi Kato is the son-in-law and successor of Hiroshi Kato, one of the founders of Takefu Knife Village. The transition from apprentice to master blacksmith and company head has been seamless for Yoshimi-san. He tells me that he strives to continuously improve his skill day-by-day, and I look forward to working with the next generation of Kato for decades to come! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYoshimi-san is a quiet man, calmly pushing forward at a steady pace and speaking more through his knives than his words. And boy, do they speak! Yoshimi-san’s knives are among the most gorgeous, laser-like blades I’ve ever handled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e","brand":"Masakage","offers":[{"title":"Default Title","offer_id":5327377412,"sku":"MAAV165NA","price":506.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kirinakiri1.jpg?v=1670966602"},{"product_id":"fujiwara-maboroshi-nakiri-165mm","title":"Fujiwara Maboroshi Nakiri 165mm","description":"\n    \n  \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. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time.\u003cbr\u003e\u003cbr\u003e\nFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in.\u003cbr\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Maboroshi no Meito, which translates to ‘Visionary Sword Celebrated in Victory,’ is made from Shirogami steel, and while it requires care to avoid rust, it gets sharper than just about anything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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. In addition to laminating his own steel, he pushes his steel to its absolute limit of hardness. This creates a blade that requires respect and care but stays sharp for a ridiculously long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujiwara-san knows that chefs hold their knives by the blade in a ‘pinch-grip,’ so he created an iconic notch at the back of the knife for one’s index or middle finger to rest in. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-f99fde41-7fff-004f-4836-a9861a7a5955\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eA 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\u003cbr\u003e\u003ciframe data-dashlane-frameid=\"355\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/cfAlTd7B_Lc\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Teruyasu Fujiwara","offers":[{"title":"Default Title","offer_id":5581236292,"sku":"FUM165NA","price":477.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/fujiwara-maboroshi-nakiri-165-1.jpg?v=1548279336"},{"product_id":"moritaka-ishime-mega-nakiri-165mm","title":"Moritaka Ishime Mega Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295766790318,"sku":"MOI165MNA-WO","price":419.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-mega-nakiri-1.jpg?v=1663605799"},{"product_id":"moritaka-ishime-nakiri-165mm","title":"Moritaka Ishime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"2729\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295817220270,"sku":"MOI165NA-WO","price":291.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-nakiri-180-1.jpg?v=1663605769"},{"product_id":"haruyuki-goma-nakiri-165mm","title":"Haruyuki Goma Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Haruyuki Goma - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eHaruyuki knives are beloved among professionals and home cooks alike for their reliable, high-performance blades. they’re perfect for folks buying their first Japanese knife, and the performance is impressive enough for knife nerds like me to get a thrill from using it!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Haruyuki Goma is one we’ve had since the early days of Knifewear, and it continues to be a staff and customer favourite. The stainless steel blade is made from a material called VG10, which is super sharp and easy to care for. This stunning blade sports a hammered ‘tsuchime’ finish that transitions to a polished bevel with layers of damascus steel. The effect is like waves crashing on a rocky beach under the moonlight. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. \u003c\/span\u003e\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 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 \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":5677561988,"sku":"HAD165NA","price":185.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/goma-nakiri-1.jpg?v=1700690839"},{"product_id":"masashi-sld-damascus-nakiri-165mm","title":"Masashi Shiroshu Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masashi Shiroshu -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLook at this knife! It’s so pretty. I’ve always referred to blades this good-looking as functional art pieces because they’re still tools meant to be used. The simple, elegant handle perfectly contrasts the stunning blade and keeps the knife lightweight yet confident, exactly how I like my kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMasashi-san made this knife from a phenomenal steel called SLD, which he can push to the absolute limits of hardness due entirely to his knifemaking genius and a few top-secret techniques. He sharpens this knife with his unique trademark edge, making the back end a little tougher for chopping and the tip finer for delicate work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe data-dashlane-frameid=\"1889\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":11560782852,"sku":"MASD165NA","price":617.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/shiroshu-nakiri-165mm-1.jpg?v=1551816813"},{"product_id":"masashi-kuro-damascus-sld-wa-chestnut-nakiri-165mm","title":"Masashi Kuroshu Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Masashi Kuroshu - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis blade's core is made from hard SLD steel clad in softer stainless steel, and, thanks to his insane skill and blacksmithing genius, Masashi-san has pushed it to the absolute limit of hardness. Basically, this means his knives stay sharp way longer than this steel typically would but aren’t as fragile as most steel in this category. The best of both worlds!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHe also gives the blades a special edge, making the back end a little tougher for chopping and the tip finer for delicate work. The lightweight Japanese ‘wa handle’ perfectly compliments this gorgeous blade and gives the knife a forward balance that makes it super fun to cut with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-00937912-7fff-d210-5687-f9e707f074eb\"\u003e\u003c\/b\u003e\u003c\/b\u003e\u003ciframe data-dashlane-frameid=\"1628\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":4370900451356,"sku":"GSMANDWCSLD165NA","price":691.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kuroshu-nakiri-165-1.jpg?v=1687385306"},{"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":"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":"miyabi-5000mcd-b-sg2-nakiri-180mm","title":"Miyabi SG2 Birchwood Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Miyabi Birchwood - \u003c\/strong\u003e\u003cspan\u003eMiyabi knives stand out as works of art in the manufactured knife world. Zwilling of Germany, realizing that high-performance Japanese steel was taking over the knife world, did the practical thing and bought themselves two Japanese knife factories in Seki City Japan, a mecca for knife producers. Because of this unique blend, they offer a look and feel that bridges both cultures that are rare among knife makers. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiyabi really outdid themselves in terms of sexiness with their Birchwood series. A blade forged from SG2 steel is guaranteed to work exceptionally well. What really ties this knife together is the rounded Birchwood handle, made to nest perfectly in your hand. Not just the average Birch, a Karelian (Masur) Birch is used, a highly prized material used for many purposes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA 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 \u003c\/p\u003e","brand":"Miyabi","offers":[{"title":"Default Title","offer_id":40539406172334,"sku":"34375-171","price":450.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/birchwood-nakiri-1.jpg?v=1649874524"},{"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":"fujimoto-sld-nakiri-165mm","title":"Fujimoto Hammer Tone SLD Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’ve always loved blades like this with a hammered ‘tsuchime’ texture and a dark ‘kurouchi’ finish because they show the love that went into making the knife and just looks so badass. This particular blade is forged from SLD steel, which takes a crazy edge and holds it super well but isn’t high maintenance like some Japanese steels. Just wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade.  While it may seem a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto\u003c\/span\u003e\u003cspan\u003e blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. The result is an incredible Japanese blade in a traditional style that is super reliable and doesn’t break the bank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cb id=\"docs-internal-guid-74f551aa-7fff-060d-de2c-80a274202dd7\"\u003e\u003c\/b\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":28538430554160,"sku":"FUJSL165NA","price":257.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/hammertone-nakiri-165-1.jpg?v=1746567668"},{"product_id":"mcusta-zanmai-classic-pro-damascus-flame-nakiri-165mm","title":"Mcusta Zanmai Classic Pro Damascus Flame Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Mcusta Zanmai Flame -\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta knives are straight-up beautiful. In addition to their stunning damascus finish, they produce a wide array of shapes that cover every job you’ll need a knife for in the kitchen. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe handles incorporate more steel than many Japanese blades, much like the full tang handles we’re used to. Combined with their incredibly high-performance steel, you get a blade capable of extreme precision and sharpness with a confident, recognizable feel in hand. As a result, these knives are especially beloved by both professional chefs and home cooks who are making the transition to Japanese steel from a background with German knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMcusta is a family business specializing in creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure an excellent fit and finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e","brand":"Mcusta","offers":[{"title":"Default Title","offer_id":31524473339952,"sku":"ZCPR3-8008D","price":264.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/McustaZanmaiClassicProDamascusFlameNakiri165mm1.jpg?v=1787327334"},{"product_id":"haruyuki-kokuto-nakiri-165mm","title":"Haruyuki Kokuto Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eThe Haruyuki Kokuto\u003c\/strong\u003e is forged from a modern high-tech stainless steel called Ginsan, which was specially designed to cut much like traditional Japanese high-carbon steel without being a rusty pain in the butt! You get the joy of cutting with a traditional Japanese knife but none of the fussy maintenance. Truly, the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe lighter Japanese ‘wa handle’ gives the knife a forward balance that allows it to fall through food effortlessly and do more of the work for you, which I absolutely love. Combined with a rustic ‘nashiji’ finish that looks like the skin of an Asian pear, it’s a traditionally elegant blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHaruyuki knives are made in a way that combines ancient Japanese tradition with efficient modern technology: blades are forged by machine for unparalleled precision, consistency, and affordability. Skilled artisans complete each step lovingly, from polishing and sharpening the blade to affixing its handle. The resulting knives have the feel and aesthetics of a traditional handmade knife while being more accessible to young cooks and folks starting their knife collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-2421c220-7fff-4270-2ddc-9c4577e5a241\"\u003e\u003c\/b\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Haruyuki","offers":[{"title":"Default Title","offer_id":31621798461488,"sku":"HAG165NA","price":215.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kokuto-nakiri-1b.jpg?v=1746567128"},{"product_id":"yu-kurosaki-r2-senko-nakiri-165mm-1","title":"Yu Kurosaki SG2 Senko Ei Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout Yu Kurosaki Senko -\u003c\/b\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis has to be the prettiest workhorse knife I’ve ever laid eyes upon. The name, Senko, means ‘flash’ in Japanese, inspired by the spark-like hammer marks on the blade. Kurosaki-san clearly loves blacksmithing, as he was inspired to create this unique design by the sparks flying off of steel during forging. I always appreciate a knife maker who does it for a love of the craft.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe SG2 stainless steel used in the blade is wickedly sharp stuff, capable of holding its edge better than most other knife steels. Kurosaki-san has made the edge just thin enough to cut like a laser while keeping it thick enough to be relatively durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYu Kurosaki began his blacksmithing career in 2002 at Kanehiro Uchi Hamono, where he apprenticed with Hiroshi Kato. Kato-san taught him well, and Kurosaki-san is now recognized as a master himself. He told me he wasn’t a natural at first and struggled for a long time, but his first sale inspired him to keep at it. We’re all glad he did. Kurosaki-san has since become best known for his wildly creative blades and finishes that are as much art as they are high-performance kitchen tools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":37972365344942,"sku":"YKUR2SK165NA","price":481.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/senko-ei-nakiri-165-1.jpg?v=1759992685"},{"product_id":"fujimoto-kurouchi-forged-nakiri-165mm","title":"Fujimoto Kurouchi-Forged Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith a light, skinny blade and a single-piece oak handle, this knife is super nimble and precise but still packs a punch when prep-time arrives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Fujimoto Kurouchi Forged is crafted with modern techniques but made from traditional steel with a rustic, forged finish. The black ‘kurouchi’ finished blades have always been a favourite of mine; they’re badass and show off the work that goes into making the knife. The Shirogami steel is insane stuff, it gets mind-blowingly sharp, so your new knife cuts like silk. Blacksmiths love it because it’s a joy to forge, and knife nerds love it because it's a joy to cut with and easy to re-sharpen. \u003c\/span\u003e\u003cspan\u003eJust wash by hand and wipe it dry to avoid rust!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. While it may be a little unusual to some, this design allows the knife to do more of the work and is super comfortable once you get used to it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e \u003c\/span\u003e\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 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 \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818300850350,"sku":"FUJW2KR165NA","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-nakiri-165-1.jpg?v=1623360320"},{"product_id":"ryusen-blazen-ryu-wa-nakiri-165mm","title":"Ryusen Blazen Ryu Wa Nakiri 155mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Blazen Ryu\u003c\/strong\u003e - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eOf all the makers currently crafting blades in Japan, Ryusen makes some of the cleanest, most consistent, and most comfortable kitchen knives I’ve ever handled. Founded in 1948, Ryusen started producing high-quality stainless steel blades long before others in the industry, working closely with companies like Takefu Special Steel as early as the 1970s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eI’ve been guilty of comparing kitchen knives to sports cars more than once, and this is exactly the kind of knife I’m talking about when I make that comparison: sleek, badass, and incredibly fun to cut with. The handle is tapered to fit your hand perfectly, making the knife an extension of your hand.\u003c\/p\u003e\n\u003cp\u003eWhen it gets to work, it’s stupidly sharp thanks to a core of super-hard SG2 steel, so the razor-thin edge just blows through whatever ingredients you place before it. It’s actually difficult to put this knife down and move on to the next task.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 164px; top: 590.094px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048976756910,"sku":"BZ-408","price":424.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Ryuzen-Blazen-Ryu-wa-nakiri-165-1.jpg?v=1629406090"},{"product_id":"ryusen-fukakuryu-nakiri-155mm","title":"Ryusen Fukakuryu KAI Nakiri 155mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Ryusen Fukakuryu\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eKAI \u003c\/strong\u003e- \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eRyusen Hamono was founded in 1948 as a knife sharpening company. They worked with companies like Takefu Special Steel as early as the 1970s to develop high-quality knives made with stainless steel, at a time when most other knife makers were struggling to produce decent stainless steel knives. Now, they have expanded their collection of knives not only having sharpness and longevity in mind but with a sleek modern design.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Fukakuryu KAI series brings stunning good looks and a 63-layer damascus blade forged from ATS-314 stainless steel. ATS-314 isn't an astromech droid, it's a high-end knife steel that balances superb sharpness and durability. The \u003cmeta charset=\"utf-8\"\u003estabilized birch octagon handle is tapered toward the blade, creating the ultimate ergonomic grip. This thin, lightweight series handles like a surgical tool made for your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: absolute; left: 165px; top: 563.688px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ryusen","offers":[{"title":"Default Title","offer_id":40048977313966,"sku":"FK-404","price":568.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ryusen-Fukakuryu-KAI-nakiri-155mm-1.jpg?v=1759944397"},{"product_id":"tojiro-atelier-vg10-damascus-nakiri-165mm","title":"TOJIRO ATELIER CLASSIC VG10 Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTojiro Atelier -\u003c\/strong\u003e These beautiful knives represent the sexier side of practicality. The durable stainless steel core is layered with softer Damascus steel\u003cbr\u003eto protect the cutting edge. Hand forged by Tomoo Matsumura-san in Tsubame city, the Tojiro Atelier series feels sharper than most stainless knives and is the perfect choice for a chef that desires a little more style. Tough, yet attractive, what more could you ask for in a knife?\u003cbr\u003eVG-10 is a steel designed to make knives; it brings sharpness, toughness and stain resistance together in the best combination possible. The result being a mind-blowingly sharp edge that stays sharp a crazy long time. Compared to other stainless steel, it is a dream to sharpen. You’ll never see your food discolour or have to pick up a rusty knife.\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":42045017161902,"sku":"AW-1\/VE165-V63R","price":444.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tojiro-atelier-nakiri-1.jpg?v=1701212090"},{"product_id":"masashi-vs1-kaijin-nakiri-165mm","title":"Masashi VS1 KAIJIN Nakiri 165mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout Masashi Kaijin - \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThe blade's core is made from hard VS1 steel clad in softer stainless steel. Through a special heat-treating process, Masashi-san can make VS1 incredibly hard, giving it edge retention on par with high-end carbon steel. He sharpens blades in a unique way, making the back end more robust for chopping and the tip more precise for delicate work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe textured appearance of the Kaijin gives its name, which translates to ‘ash’ and references the traditional forging process Masashi uses. Normally blacksmiths must overheat the knife to achieve this sort of finish, which can tamper with the knife’s quality, but Masashi-san is able to do it in a controlled, low-temperature way that doesn’t affect the steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eA 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', vegetables that are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ciframe data-dashlane-frameid=\"2937757630481\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":42762016096430,"sku":"MSKAIJ165NA","price":378.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/masashi-kaijin-nakiri-1.jpg?v=1652910688"},{"product_id":"toshihiro-wakui-shirogami-stainless-migaki-nakiri-165mm","title":"Toshihiro Wakui Shirogami Stainless Migaki Nakiri 165mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003c\/strong\u003e 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 won't be turning the vegetable into an 'accordion' that still needs to be pulled apart by hand. 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 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout Wakui-san -\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eToshihiro Wakui-san is a third-generation maker of hand-forged crowbars who pivoted his business to knife making when hand-made crowbars went out of fashion. He mastered the art in four short years apprenticing under Kazuomi Yamamoto of Yoshikane and got to work making his own knives. Working completely solo in a rather chaotic workshop a la Doc Brown, he produces gorgeous blades with excellent fit and finish.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis Migaki series features a thick spine with a gorgeous taper, allowing the knife to be both razor-sharp and fairly durable for a Japanese blade. The shirogami #2 steel core is capable of legendary sharpness, and an outer layer of stainless steel makes them easier to maintain. Combine that with an octagon rosewood handle, and you've got one stunning blade!\u003c\/p\u003e","brand":"Toshihiro Wakui","offers":[{"title":"Default Title","offer_id":43015368081582,"sku":"WKW2SMI165NA","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/wakui-migaki-nakiri-1.jpg?v=1656018704"},{"product_id":"tojiro-basic-nakiri-165mm","title":"TOJIRO BASIC Nakiri 165mm","description":"\u003cp\u003eThe TOJIRO BASIC is a super stripped-down high-performance knife, including only the most basic components needed to blow your mind with every cut. A blade fashioned from VG10 stainless steel ensures crazy sharpness and next-level edge retention, while the super-basic handle is durable,comfortable, and nothing else.While I’m a bit of a magpie for flashy knives, I have to appreciate how unapologetically simple this knife is. With no distractions, you can focus on the joy of cutting and cooking your favourite foods for you and your loved ones. Maximalism be damned, I love this knife!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003eUnderutilized 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 touches the cutting board at once, you won't be turning the vegetable into an 'accordion', pieces that are still connected by a thread after you've cut them. The added weight of the blade allows it to fall through food more easily while you chop, so the knife does more of the work for you! How great is that?\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":43940876058798,"sku":"F-315","price":72.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/tojiro-basic-nakiri-f-315-165.jpg?v=1683922710"},{"product_id":"moritaka-as-kurouchi-nakiri-180mm","title":"Moritaka AS Kurouchi Nakiri 180mm","description":"\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":"Moritaka","offers":[{"title":"Default Title","offer_id":43986269896878,"sku":"MORASKR180NA","price":315.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiNakiri180mm1.jpg?v=1790794528"},{"product_id":"sakai-kikumori-kikuzuki-rin-nakiri-180mm","title":"Sakai Kikumori Kikuzuki Rin Nakiri 180mm","description":"\u003cp\u003e\u003cb\u003eAbout Sakai Kikumori - \u003c\/b\u003e\u003cspan\u003eSakai Kikumori is a wholesaler in Sakai, sort of like Sakai Takayuki and Konosuke. They work with several blacksmiths and sharpeners including Shiraki Hamono, Yoshikazu Tanaka and Morihiro.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Shirogami steel used in this knife is very traditional in Japanese knife making. Shirogami is prized for its purity, which allows it to get blazingly sharp and keep its edge incredibly well.\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44052764164270,"sku":"SKKZRI180NA","price":480.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/kikumori-rin-nakiri-1.jpg?v=1714667744"},{"product_id":"seki-kanetsugu-vg2-heptagon-wood-nakiri-175mm","title":"Seki Kanetsugu Heptagon-Wood® Nakiri 175mm","description":"\u003cp\u003e\u003cb\u003eAbout Seki Kanetsugu Heptagon -\u003c\/b\u003e\u003cspan\u003e Seki Kanetsugu is a knife maker in Seki, whose ancestor was a famous swordsmith Kanetsugu (1336-1392). \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe company itself was founded in 1918 and celebrated its 100-year anniversary in 2018.\u003c\/span\u003e\u003cspan\u003e Although this is considered to be a machine-forged knife, it is perhaps at the highest level. The blade is expertly crafted from VG10 stainless steel, which offers an excellent balance of sharpness and toughness. \u003cmeta charset=\"utf-8\"\u003eThe stunning heptagon-shaped handle is made with pakka wood for its strength, and feels excellent in the hand.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e\u003cspan\u003e  A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e","brand":"Seki Kanetsugu","offers":[{"title":"Default Title","offer_id":44790055567534,"sku":"SK-9106","price":172.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SK-heptagonal-nakiri-1.jpg?v=1732045747"},{"product_id":"sakai-kikumori-minomo-kajiya-aogami-kurouchi-tsuchime-nakiri-165mm","title":"Sakai Kikumori Minomo Kajiya Aogami Kurouchi Tsuchime Nakiri 165mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout Sakai Kikumori Minomo Kajiya:  \u003c\/strong\u003eSakai Kikumori is one of the most ambitious wholesalers in Sakai. Often Sakai wholesalers would stick with the makers in the region where they have been traditionally dealing like Sakai, Tosa, Miki and Seki. Daisuke Kawamura-san of Kawamura Hamono loves exploring other knife makers in regions like Kyushu. That is one of the reasons why we get Miyazaki-san’s knives from Sakai Kikumori. Sakai Kikumori recently partnered up with Minomo Kajiya in Hitoyoshi-city, Kumamoto. Minomo Kajiya has been around in the area for 10 generations making farming tools. Now grandfather (8th gen), father (9th gen) and grandson (10th gen) are\u003cbr\u003eworking together in the workshop. \u003cbr\u003e\u003cbr\u003eIn 2020, massive rainfall caused the Kuma River to overflow and the river bank to collapse, resulting in 22 deaths and flooding of more than 3000 houses in Hitoyoshi. Minomo Kajiya’s workshop was directly affected and had to be relocated. Luckily, there were no casualties in the family, but they had to go through a very tough time. Those knives are made with Aogami #2 with soft steel cladding. The deep tsuchime is stunning and exclusive to this collaboration. Despite the good feeling spine, the thickness behind the edge is really nice and thin, so things like carrots won’t stand a chance.\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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":44833901674670,"sku":"SKMNMA2KRTS165NA","price":355.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriMinomoKajiyaAogamiKurouchiTsuchimeNakiri165mm1.jpg?v=1793391592"},{"product_id":"mcusta-zanmai-beyond-nakiri-165mm","title":"Mcusta Zanmai Beyond Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Mcust Beyond - \u003c\/strong\u003eBased in Seki City, Mcusta is a family business solely focused on creating the best luxury blades, from kitchen knives to scissors. While most factory-made knives are stamped out from a sheet of steel, Mcusta laser cuts their knives to create their trademark blades as precisely as possible. After the blades are cut, all the assembly and sharpening is done by hand to ensure the best fit and finish possible.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI couldn’t have named this line better myself. They truly went beyond on this knife, utilizing some of the best knife steel in existence. Aogami Super is a very modern type of high-carbon steel; it keeps an incredible edge even better than more traditional carbon steels, but possesses many of the stain-resistant qualities of stainless steel. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI love that they kept the finishing touches simple: a tasteful ‘migaki’ finish on the blade, traditional Japanese Hinoki wood for the handle. This knife is a true powerhouse in a very elegant package.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. \u003c\/span\u003e\u003c\/p\u003e","brand":"Mcusta","offers":[{"title":"Default Title","offer_id":44848368353454,"sku":"ZB3-5008B","price":307.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Mcusta_Zanmai_Beyond_Nakiri_165mm_1.jpg?v=1772560079"},{"product_id":"shizu-hamono-gen-nakiri-170mm","title":"Shizu Hamono GEN Nakiri 170mm","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Shizu Gen - \u003c\/strong\u003eShizu Hamono is a relatively “new” knife maker, established in 1959 in Seki by Masami Horibe, he grew in Seki city, the city of blacksmiths, and naturally became a craftsman.\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e Producing a stable Kuro-uchi finish on stainless steel was challenging, so they tackled it head-on with the goal of producing “Real Kuro-uchi”(meaning no coats or dyes) knives to achieve high performance with classic beauty and ease of care. After 29 months of research and development, they finally found the technique to create a real kuro-uchi finish on stainless steel.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eVG10 Stainless steel makes these knives super sharp, reliable, and easy to care for while the pakkawood handles are elegant and rugged.\u003c\/span\u003e\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":"Shizu Hamono","offers":[{"title":"Default Title","offer_id":45470739038382,"sku":"SG-1104","price":220.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Shizu-gen-damascus-nakiri-170mm-1_2x_9c47927f-d67e-4ce7-b462-2840ad4ad34e.jpg?v=1749848463"},{"product_id":"nigara-vg-xeos-tsuchime-damascus-nakiri-165mm","title":"Nigara VG XEOS Tsuchime Damascus Nakiri 180mm","description":"\u003cp\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that the blade length shown in the specifications below is correct for the blade from heel to tip. This line measures from the handle to the tip so the name of the knife may differ from the actual blade length.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Nigara Hamono - \u003c\/b\u003e\u003cspan\u003eNigara\u003c\/span\u003e\u003cspan\u003e Hamono\u003c\/span\u003e 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!\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":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":45957295440046,"sku":"NGVXEOSTS165NA","price":404.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Nigara-VG-xeos-tsuchime-damascus-nakiri-180mm-1.jpg?v=1765999452"},{"product_id":"tetsuhiro-sg2-damascus-kanko-nakiri-180mm","title":"Tetsuhiro SG2 Damascus Kanko Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Tetsuhiro Kanko -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKiryu Kogyo has been producing knives since 1927. In such a prominent knife-making region as Sanjo, the Kiryu family stands out as early pioneers of stainless steel knives. \u003c\/span\u003e\u003cspan\u003eSatoshi Kiryu-san is the third generation knifemaker in the family, and while he usually make very simple blades with western handles, he's finally branched out to craft these incredible blades. I think he’s going to find himself making a lot more of these in the future…\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI mean COME. ON. Look at this thing! This wildly textured damascus steel gives me whiplash every time I walk past my kitchen and stop to stare at it. As gorgeous as it is, it also comes down to a laser-thin edge that blasts through vegetables. No wonder they picked the name ‘Kanko’, which translates to ‘Winter beam or light in Winter’.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSG2 stainless steel is very modern stuff; easy to maintain but capable of keeping an edge longer than most traditional high-carbon steels. Paired with a tasteful ebony handle, the whole package is absolute perfection. 1000 out of 10!\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":"Tetsuhiro","offers":[{"title":"Default Title","offer_id":46060339724462,"sku":"HOUC005PSG011","price":395.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Tetsuhiro-SG2-damascus-Kanko-180-nakiri-1.jpg?v=1738624538"},{"product_id":"toroku-sakai-vg10-tsuchime-nakiri-180mm","title":"Touroku Sakai Gekka Nakiri 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Touroku Sakai -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eUnlike 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMan, this knife feels so good to handle; perfectly balanced, as all things should be. A little extra steel in the handle gives it more weight than the average Japanese-style handle, but less so than the classic riveted, full-tang handle. The blade is thin and razor sharp, but relatively rugged and low maintenance, thanks to it being made from VG10 stainless steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eA 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', vegetables that are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46414583070894,"sku":"SKK-01","price":212.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-Sakai-gekka-nakiri-170mm-1.jpg?v=1765997348"},{"product_id":"ichigo-sld-migaki-nakiri-160mm","title":"ICHIGO Nezu Nakiri 160mm","description":"\u003cp\u003e\u003cb\u003eAbout ICHIGO ICHIE -\u003c\/b\u003e As a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout ICHIGO SLD Migaki - \u003c\/strong\u003eI’ve long said, the best knife is the one that gets you excited to cook, and that’s precisely what this knife does to me! I’m grabbed by the strikingly polished near-mirror blade, so perfectly complemented by the dark bubinga handle. While I first grabbed this knife because of its beauty, I keep coming back because it cuts so dang well. Perfectly ground to a super-thin edge, it flies through vegetables effortlessly. Every time I cut with it, I’m reminded of the first time I tried a Japanese knife and fell in love with its sharpness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBecause this knife is crafted from SLD Semi-stainless steel, it also requires way less care than your average Japanese knife. As long as you follow the care guide, your knife will be cutting beautifully for decades to come. \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\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\/span\u003e\u003c\/p\u003e","brand":"Ichigo Ichie","offers":[{"title":"Default Title","offer_id":46675536347310,"sku":"ICHGSLD160NA","price":180.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ichigo_SLD_Migaki_Nakiri_160mm_1.jpg?v=1773164782"},{"product_id":"tojiro-color-nakiri-165mm-black-f-261bk","title":"Fuji MV Color Nakiri 165mm Black","description":"\u003cp\u003e\u003cstrong\u003eAbout Fuji MV Color - \u003c\/strong\u003eTOJIRO’s product range is one of the widest in the industry. We really like the variety of products we get from them. The Fuji MV color series is a sleek line with a light antibacterial plastic handle and thin blade. These guys are sharp but durable, so you don’t have to worry as much about chipping them. These are awesome knives for those in professional settings who need a sharp knife that’s easy to resharpen.\u003cbr\u003e\u003cbr\u003eThe steel they use is called Molybdenum Vanadium, usually used for scalpels, and have a resistance to corrosion that makes them handy for Professionals!\u003c\/p\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\u003cbr\u003e\u003c\/p\u003e","brand":"Tojiro","offers":[{"title":"Default Title","offer_id":46678902243502,"sku":"CR-0810BK","price":76.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujiMVColorNakiri165mmBlack1.jpg?v=1783540198"},{"product_id":"ono-knife-suzukaze-sg2-damascus-nakiri-165mm","title":"Ono Knife Suzukaze SG2 Tsuchime Damascus Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Ono Knife - \u003c\/strong\u003eOno knife mixes cutting-edge tech with craftsmanship skill to create knives designed to exceed expectations. They have worked with Shun to craft some of the more elaborate knife designs we've seen and are now branching out to create their own knife series. Visiting their factory in Seki is like stepping into the future. And while we suckers for the ultra-handmade knife here at Knifewear, seeing the level of precision that Ono brings to their knives is awe-inspiring and full of exciting possibilities. \u003c\/p\u003e\n\u003cp id=\"docs-internal-guid-6ca22f3f-7fff-bf4f-e62d-1bd9038d02ee\" dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Suzukaze line is made with SG2 stainless steel, which holds a razor-sharp edge super well! Despite being a heftier blade, they are really nice and thin behind the edge and cut beautifully. It has a Damascus tsuchime finish and a hybrid-style handle that feels confident in the hand.\u003c\/p\u003e\n\u003cp\u003e\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.\u003c\/p\u003e","brand":"Ono Knife","offers":[{"title":"Default Title","offer_id":46713157910702,"sku":"ONOSZKZSG2DM165NA","price":451.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ono_Knife_Suzukaze_Nakiri_165mm_1.jpg?v=1772227443"},{"product_id":"hazaki-pro-series-nakiri-165mm","title":"Hazaki Pro Series Nakiri 165mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Hazaki Knives -\u003c\/strong\u003e Hazaki, founded by \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSamuel Bouchard in Montreal, Canada,\u003c\/span\u003e combines the best of both worlds: Japanese knifemaking and Canadian woodwork. Blades are expertly forged in Seki, Japan, from high-end Japanese steel and finished with beautiful handles in Montreal by Samuel and his team. Their knife blocks and magnets are expertly handcrafted in Canada from sustainably sourced woods.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI’m a sucker for a pretty blade, and this damascus steel is such a delight. On top of that, the whole line has badass kiritsuke tips and gorgeous dark walnut handles - I’m in love. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003cspan\u003eWhile a pretty knife never fails to get me inspired in the kitchen, a knife needs to cut as well as it looks. Lucky for you and I, this blade is wicked sharp. Hazaki has used VG10 stainless steel, which keeps a brilliant edge but doesn’t require a ton of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHazaki prefers the natural look and feel of the Canadian wood used in their handles, so they are not sealed. I recommend a light coat of \u003ca href=\"https:\/\/knifewear.live\/products\/claphams-bees-wax?_pos=2\u0026amp;_sid=5b2a71f07\u0026amp;_ss=r\"\u003ecutting board wax\u003c\/a\u003e every few months to keep them looking and feeling great!\u003c\/strong\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":"Hazaki","offers":[{"title":"Default Title","offer_id":47036431958190,"sku":"HAZ07-PRO-WAL","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/HazakiProSeriesNakiri165mm1.jpg?v=1789746332"},{"product_id":"fujiomoto-as-sazanami-nakiri-165mm","title":"Fujimoto AS Sazanami Nakiri 165mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eAbout Fujimoto Sazanami -\u003c\/strong\u003e Aogami Super is the king of high-carbon steel; it keeps a crazy-sharp edge for a very long time. But, it rusts. The geniuses over at Tadafusa decided to clad this bad boy in stainless steel, so you only have to keep the edge dry! Paired with a rough hammered finish and a stunning \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eQueñoa handle, this is a super slick knife that just keeps going.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFujimoto blades are crafted by a team of expert craftspeople, and each step is hand-done by a specialist in their field to create a consistent, affordable, high-performance knife. Fujimoto knives sport a classic Japanese handle, called a ‘wa handle,’ that puts most of the knife’s weight in the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eUnder utilized in the western kitchen, the nakiri’s flatter blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife touches the cutting board at once, you won't be turning the vegetable into an 'accordion', still connected like a paper doll after you've cut them. The added weight of the blade allow it to fall through food more easily while you chop, so the knife does more of the work for you!\u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":47154463473838,"sku":"FUJASSZ165NA","price":345.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/FujimotoASSazanamiNakiri165mm1.jpg?v=1774884164"},{"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":"ichie-x-shibata-knives-sg2-tsuchime-nakiri-165mm","title":"ICHIE x Shibata Knives SG2 Tsuchime Nakiri 165mm","description":"\u003cp\u003e\u003cb\u003eAbout ICHIE X Shibata -\u003c\/b\u003e Takayuki Shibata is one of the best knife sharpeners in Japan, if not the world. \u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhat sets Shibata-san apart is that he cooks a ton, so he really understands how knives need to cut. He \u003c\/span\u003e\u003cspan\u003ehas developed an original sharpening method that works great on vegetables, meat, AND raw fish, and that also keeps an edge incredibly well. Most sharpeners finish on one fine-grit stone, but he uses two vastly different grits, one on either side. The resulting edge bites easily into the skin of a tomato, but is smooth enough for slicing sashimi. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-944ab853-7fff-1db1-2337-5a245253d9fe\"\u003e\u003c\/b\u003eAs a knife brand, Ichigo Ichie has two halves: Ichigo, meaning lifetime, and Ichie, one-time encounter. Ichigo are knives that we expect will stick around for years, that you can slowly build a set from or return to favourites to get gifts for loved ones. Ichie are knives that we love dearly, but may not stick around in our shops forever. Like a bag of excellent tea or a fine bottle of whiskey, we’ll savour them while they’re around.\u003c\/p\u003e\n\u003cp\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.\u003c\/p\u003e","brand":"Ichigo Ichie","offers":[{"title":"Default Title","offer_id":47388773744814,"sku":"ICHIEIRCSG2TS165NA","price":323.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Ichie_Nakiri_165mm_1.jpg?v=1771961776"},{"product_id":"tsunehisa-aus10-sanjuroku-damascus-western-nakiri-165mm-t-03606","title":"Tsunehisa AUS10 Sanjuroku 参拾陸 Damascus Western Nakiri 165mm T-03606","description":"\n    \n  \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.\u003cbr\u003e\n\u003cp\u003e\u003cspan style=\"color: #ffffff;\"\u003e036\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":"Tsunehisa","offers":[{"title":"Default Title","offer_id":47674814300334,"sku":"T-03606","price":184.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TsunehisaAUS10SanjurokuNakiri165mmT-036061.jpg?v=1775678221"},{"product_id":"shu-matsubara-shiroichi-stainless-kurouchi-nakiri-165mm","title":"Shu Matsubara Shiroichi Stainless Kurouchi Nakiri 165mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eFounded in 1933 in Matsubara, Nagasaki, Tanaka Kama Kogyo carries on the 500-year tradition of Matsubara blades. The SHU brand takes its name from \"Matsubara Shusaku,\" honoring founder Shuichi Tanaka and the long tradition of blade making in Matsubara. Today, Tanaka Kama Kogyo continues this heritage, creating knives that reflect generations of craftsmanship and passion, with nearly every process being done in-house by skilled craftsmen.\u003c\/p\u003e\n\u003cp\u003e\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.\u003c\/p\u003e","brand":"Tanaka Kama Kogyo","offers":[{"title":"Default Title","offer_id":47706069172398,"sku":"SHMTW1SKR165NA","price":340.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/ShuMatsubaraShiroichiStainlessKurouchiNakiri165mm1.jpg?v=1793113861"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/vegetable.jpg?v=1769808970","url":"https:\/\/knifewear.live\/collections\/vegetables.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}