{"title":"Aogami #1 (Blue Carbon Steel)","description":"\u003cp\u003e\u003cspan\u003eOften referred to as Yasugi #1 Blue Steel, this is a great knife makers steel. It is hard, rusts more slowly than white steel, is capable of an outstanding mirror finish, and provides a long-lived edge. What more could you want? This is high-performance steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSpecial care must be taken with carbon knives as they are reactive and prone to rust. \u003cstrong\u003eMake sure to wipe off the blade regularly during use as well as wash and dry it thoroughly when you're done.\u003c\/strong\u003e However, after a nice strong patina has formed on the blade they are less likely to rust. Patina is your friend!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSteel Composition -  \u003c\/strong\u003e\u003cem\u003eCarbon (C) 1.25–1.35%, Silicon (Si) 0.1–0.2%, Manganese (Mn) 0.2–0.3%, Chromium (Cr) 0.3–0.5%, Tungsten (W) 1.5–2%\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"kisuke-manaka-enn-gyuto-210mm","title":"Kisuke Manaka ENN Gyuto 210mm","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 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":"Manaka Hamono","offers":[{"title":"Default Title","offer_id":45888237502638,"sku":"MNKENN210GY-1","price":2427.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Manaka-enn-210mm-gyuto-custom-handle-1_e8a2b87b-ed98-47bb-9c47-de9a11eb1b9b.jpg?v=1764343442"},{"product_id":"hado-sakai-sumi-b1d-gyuto-210mm","title":"Hado Sakai Sumi B1D Gyuto 210mm","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\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":43720813215918,"sku":"FK-1000177","price":900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-Gyuto-210mm.jpg?v=1746477964"},{"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":"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":"sakai-kikumori-ren-aoichi-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \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.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906230378670,"sku":"SKMRENA1270YA","price":684.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiYanagiba270mm1.jpg?v=1778252833"},{"product_id":"sakai-kikumori-ren-aoichi-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \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.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906243420334,"sku":"SKMRENA1300YA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiYanagiba300mm1.jpg?v=1778253254"},{"product_id":"sakai-kikumori-ren-aoichi-kiritsuke-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\n\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906244894894,"sku":"SKMRENA1270KYA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiKiritsukeYanagiba270mm1.jpg?v=1778253053"},{"product_id":"sakai-kikumori-ren-aoichi-kiritsuke-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Kiritsuke Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThe Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":45906247942318,"sku":"SKMRENA1300KYA","price":813.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiKiritsukeYanagiba300mm1.jpg?v=1778253496"},{"product_id":"sakai-kikumori-ren-aoichi-sakimaru-yanagiba-270mm","title":"Sakai Kikumori Ren Aoichi Sakimaru Yanagiba 270mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\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 Kikumori","offers":[{"title":"Default Title","offer_id":45906249580718,"sku":"SKMRENA1270STA","price":761.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Kikumori-Ren-Aoichi-Sakimaru-Yanagiba-270mm.jpg?v=1746833807"},{"product_id":"sakai-kikumori-ren-aoichi-sakimaru-yanagiba-300mm","title":"Sakai Kikumori Ren Aoichi Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cstrong\u003eAbout Sakai Kikumori Ren - \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003eLike many knife-producing regions, Sakai is facing a challenge of getting new people to work in the industry. Ren was born and created under the principle of paying young makers a larger share of the profits to help cover the cost of training new staff. They are forged by Nakagawa-san using blue #1 steel, and they have beautiful handles with turquoise accents.\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 Kikumori","offers":[{"title":"Default Title","offer_id":45906250760366,"sku":"SKMRENA1300STA","price":813.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SakaiKikumoriRenAoichiSakimaruYanagiba300mm1.jpg?v=1778253704"},{"product_id":"hado-sakai-sumi-b1d-gyuto-240mm-cherry-bark-handle","title":"Hado Sakai Sumi B1D Gyuto 240mm Cherry Bark Handle","description":"\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\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eInspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. “Gyuto” translates to “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":46103761289390,"sku":"FK-1000253","price":1255.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/HadoSakaiSumiB1DGyuto240mmCherryBarkHandle1.jpg?v=1784914241"},{"product_id":"hado-sakai-sumi-b1d-bunka-180mm-cherry-bark-handle","title":"Hado Sakai Sumi B1D Bunka 180mm Cherry Bark Handle","description":"\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\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThe Bunka is a bonafide badass, like a kitchen knife in a leather jacket. It is a multi-purpose knife akin to the Santoku. “Bunka” translates to “culture\". This multi-purpose kitchen knife is great for dicing, slicing or mincing. Like a santoku, it's a cross between the nakiri and a gyuto, just a little more badass looking.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103764467886,"sku":"FK-1000250","price":925.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Hado-Sakai-Sumi-B1D-Bunka-180mm-cherry-handle.jpg?v=1746478001"},{"product_id":"hado-sakai-sumi-b1d-ko-bunka-135mm-cherry-bark-handle","title":"Hado Sakai Sumi B1D Ko-Bunka 135mm Cherry Bark Handle","description":"\n    \n  \u003cb\u003eAbout Hado Sakai - \u003c\/b\u003eHADO 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.\u003cbr\u003e\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\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThe Ko Bunka is a smaller version of a Bunka. Any guesses on what “Ko” means in Japanese? You nailed it! It translates to “small.” This little knife is awesome because it still gives you knuckle clearance on the cutting board. Making sure you can mince garlic and comfortably chop veggies. A badass love child of the Bunka and Petty knife, it works for smaller jobs in the hand or as an all-purpose blade.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hado Sakai","offers":[{"title":"Default Title","offer_id":46103781834926,"sku":"FK-1000249","price":812.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/HadoSakaiSumiB1DKo-Bunka135mmCherryBarkHandle1.jpg?v=1784913576"},{"product_id":"toroku-sakai-aoichi-suminagashi-gyuto-240mm","title":"Touroku Sakai Aoichi Suminagashi Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout Touroku 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. \u003c\/p\u003e","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":46413447528622,"sku":"TRSKA1DM240GY","price":1120.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Toroku-sakai-aoichi-suminigashi-gyuto-240mm-2.jpg?v=1746739927"},{"product_id":"kisuke-manaka-kokuenn-gyuto-240mm","title":"Kisuke Manaka KOKUENN Gyuto 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 Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\n","brand":"Manaka Hamono","offers":[{"title":"Rosewood","offer_id":47788394119342,"sku":"MNKKOKUENN240GY-1","price":2777.0,"currency_code":"CAD","in_stock":false},{"title":"Black and Gold Acrylic","offer_id":47788394152110,"sku":"MNKKOKUENN240GY-2","price":2827.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaKOKUENNGyuto240mm1.jpg?v=1777570533"},{"product_id":"kisuke-manaka-enn-sujihiki-270mm","title":"Kisuke Manaka ENN Sujihiki 270mm","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":47276010078382,"sku":"MNKENN270SU","price":2890.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/KisukeManakaENNSujihiki270mm1.jpg?v=1774622187"},{"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":"shotaro-nomura-aoichi-suminagashi-gyuto-210mm","title":"Shotaro Nomura Aoichi Suminagashi Gyuto 210mm","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":"Shotaro Nomura","offers":[{"title":"Default Title","offer_id":67649645281454,"sku":"NMRA1DM210GY","price":1500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/ShotaroNomuraAoichiSuminagashiGyuto210mm1.jpg?v=1793132473"},{"product_id":"myojin-naohito-x-yoshikazu-tanaka-aoichi-suminagashi-gyuto-240mm","title":"Touroku Sakai Myojin x Tanaka Aoichi Suminagashi Gyuto 240mm","description":"\n    \n  \u003cb\u003eAbout Naohito Myojin -\u003c\/b\u003eIn a short time, Naohito Myojin-san has become legendary in the Japanese knife world. Anybody obsessed with Japanese knives either has one of his blades already or has one on their radar.\u003cbr\u003e\nHis work has gained serious renown amongst knife nerds the world over, folks who can recognize just how incredible his finished products are. He works with a ton of different talented blacksmiths, taking their forged steel and transforming them into beautiful artworks capable of mass vegetable destruction. He’s truly a sharpening genius: the way he tapers and polishes blades allows them to glide through food more smoothly than I ever thought possible. \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\n    \n  \u003cbr\u003e\n\u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":67649645510830,"sku":"TRSKAMXT1DM240GY","price":950.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TourokuSakaiMyojinxTanakaAoichiSuminagashiGyuto240mm1.jpg?v=1793133475"},{"product_id":"touroku-sakai-nakagawa-x-myojin-aoichi-suminagashi-kiritsuke-gyuto-240mm","title":"Touroku Sakai Nakagawa x Myojin Aoichi Suminagashi Kiritsuke Gyuto 240mm","description":"\n    \n  \u003cb\u003eAbout Naohito Myojin -\u003c\/b\u003eIn a short time, Naohito Myojin-san has become legendary in the Japanese knife world. Anybody obsessed with Japanese knives either has one of his blades already or has one on their radar.\u003cbr\u003e\nHis work has gained serious renown amongst knife nerds the world over, folks who can recognize just how incredible his finished products are. He works with a ton of different talented blacksmiths, taking their forged steel and transforming them into beautiful artworks capable of mass vegetable destruction. He’s truly a sharpening genius: the way he tapers and polishes blades allows them to glide through food more smoothly than I ever thought possible. \u003cbr\u003e\n\u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.","brand":"Touroku Sakai","offers":[{"title":"Default Title","offer_id":67649647247534,"sku":"TRSKAMXN1DM240GY","price":1250.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/TourokuSakaiNakagawaxMyojinAoichiSuminagashiKiritsukeGyuto240mm1.jpg?v=1793133637"}],"url":"https:\/\/knifewear.live\/en-de\/collections\/aogami-1-blue-carbon-steel.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}