{"title":"Full Carbon Steel (Quiz) [Nov 2024]","description":"","products":[{"product_id":"moritaka-ishime-gyuto-240mm","title":"Moritaka Ishime Gyuto 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout 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\" data-dashlane-frameid=\"2769\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295420006574,"sku":"MOI240GY-WO","price":354.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka_ishime_gyuto_240_1.jpg?v=1663605874"},{"product_id":"moritaka-ishime-kiritsuke-210mm","title":"Moritaka Ishime Kiritsuke 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/p\u003e\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\" data-dashlane-frameid=\"2748\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295622742190,"sku":"MOI210KI-2","price":343.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kiritsuke-210-1_64c17702-5d50-4eb4-bbaa-7b42c55d94ab.jpg?v=1663611233"},{"product_id":"moritaka-ishime-kiritsuke-240mm","title":"Moritaka Ishime Kiritsuke 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.\u003c\/p\u003e\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\" data-dashlane-frameid=\"24144\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295645810862,"sku":"MOI240KI-WO","price":354.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kiritsuke-240-1_1570c468-5e4d-4b60-8aac-bee98e8f47d5.jpg?v=1663610920"},{"product_id":"moritaka-ishime-ko-kiritsuke-110mm","title":"Moritaka Ishime Ko-Kiritsuke 110mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\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\" data-dashlane-frameid=\"2740\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295745523886,"sku":"MOI110KK-WO","price":199.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-kokiritsuke-1.jpg?v=1663604963"},{"product_id":"moritaka-ishime-santoku-185mm","title":"Moritaka Ishime Santoku 185mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\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\" data-dashlane-frameid=\"2705\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295860080814,"sku":"MOI185SA-WO","price":296.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-santoku-1_3ee03856-1c98-4e5d-85bc-64cc90be6c85.jpg?v=1663605828"},{"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":"moritaka-ishime-petty-130mm","title":"Moritaka Ishime Petty 130mm","description":"\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime - \u003c\/b\u003eMoritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" data-dashlane-frameid=\"4505\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295843631278,"sku":"MOI130PE-WO","price":216.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-petty-130-1_c0f18399-dee9-46d7-a290-bf90390c4c52.jpg?v=1663605688"},{"product_id":"moritaka-ishime-gyuto-210mm","title":"Moritaka Ishime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout 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. We have absolutely fallen in love with the Mega Nakiri. 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","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":39295416697006,"sku":"MOI210GY-WO","price":343.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-gyuto-210-1_5f9464e5-7c32-4f27-8294-fcd03979e50c.jpg?v=1663610942"},{"product_id":"moritaka-ishime-honesuki-150mm","title":"Moritaka Ishime Honesuki 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Honesuki is a Japanese style boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work. It has a relatively thick heel for scraping meat from bones, and a thinner tip for precise cuts. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Moritaka Ishime -\u003c\/b\u003eMoritaka Hamono was founded in 1293 and has 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 its thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/_T8ovxgNQec\" height=\"315\" width=\"560\" data-dashlane-frameid=\"7377\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":43011235741870,"sku":"MOI150HO-MO","price":268.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-ishime-honesuki-1_8e624d03-2703-48cb-9b91-6c8748099ac7.jpg?v=1663605720"},{"product_id":"sakai-byakko-white-steel-1-ebony-horn-octagon-yanagiba-270mm","title":"Sakai Takayuki Byakko Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":4370626805788,"sku":"ST-02204","price":772.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/byakko-yani-w2-270mm-1.jpg?v=1568563491"},{"product_id":"masashi-kiritsuke-240mm","title":"Masashi Shirogami Kiritsuke Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eLike its double-bevelled bro, this long blade is perfect for of everyday driving, but it also excels at most jobs that would normally be tackled by a Yanagiba - slicing and filleting fish and meats, for example. The added blade height means you won’t be bashing your knuckles into the board while cutting veggies, and the dropped tip offers some real finesse when executing precision tasks like removing fat and facia from proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1746\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":13645249445936,"sku":"MAWP240KI","price":556.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiKiritsukeYanagiba240mm1.jpg?v=1791485242"},{"product_id":"masashi-kiritsuke-270mm","title":"Masashi Shirogami Kiritsuke Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eLike its double-beveled bro, this long blade is perfect for of everyday driving, but it also excels at most jobs that would normally be tackled by a Yanagiba - slicing and filleting fish and meats, for example. The added blade height means you won’t be bashing your knuckles into the board while cutting veggies, and the dropped tip offers some real finesse when executing precision tasks like removing fat and facia from proteins.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1754\" teidentifier=\"mlq8sqmlntjmuzw529j\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":13645249511472,"sku":"MAWP270KI","price":652.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiKiritsukeYanagiba270mm1.jpg?v=1791486739"},{"product_id":"moritaka-as-kurouchi-santoku-185mm","title":"Moritaka AS Kurouchi Santoku 185mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Moritaka Hamono -\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003e The Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to their unique shape and smaller easy-to-handle size.\n","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":31002725056560,"sku":"GSMORASWR185SA","price":303.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiSantoku185mm1.jpg?v=1790794565"},{"product_id":"sakai-takayuki-shironi-honyaki-yanagiba-270mm","title":"Sakai Takayuki Shironi Honyaki Yanagiba 270mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Sakai Takayuki Shironi Honyaki -\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFor this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. \u003ca href=\"https:\/\/knifewear.live\/blogs\/knife-knowledge-101\/honyaki-the-kitchen-katana\"\u003e\u003cstrong\u003eRead more about this knife here.\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\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 Takayuki","offers":[{"title":"Default Title","offer_id":21828074602544,"sku":"SATW2HON270YA","price":1776.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/Sakai-Takayuki-Shironi-honyaki-yanagiba-270mm-1.jpg?v=1758044444"},{"product_id":"mizuno-jigata-masakari-hatchet-360mm","title":"Mizuno Jigata Masakari Bearded Hatchet","description":"\u003cp\u003eThe Jigata Masakari by Mizuno-san is an incredibly robust, heavy duty hatchet. This blade has one of the thickest bevels we've ever seen, making it ideal for hatchet splitting. The straight bevel also means you could do some wood-working or even bushcrafting with it, as you can slip your hand behind the beard for more control.\u003c\/p\u003e\n\u003ctable height=\"179\" width=\"594\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eBlade Material\u003c\/th\u003e\n\u003ctd\u003eS45C Carbon Steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSteel Hardness\u003c\/th\u003e\n\u003ctd\u003e55-56 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Material\u003c\/th\u003e\n\u003ctd\u003eBurned Oak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHandle Length\u003c\/th\u003e\n\u003ctd\u003e33cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eHead Weight\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n570g (1.5lb)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eTotal Weight\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n850g (\u003cspan\u003e1.87lbs)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrind Style\u003c\/th\u003e\n\u003ctd\u003eStraight edge with chisel grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eMade in\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Mizuno-san - \u003c\/strong\u003e\u003cspan\u003eMizuno Seisakusho was founded in 1937 as a blacksmith factory that specialized in the forging of plane blades for woodworking. As traditional woodworking waned, they started forging more axes and hatchets, experimenting with different shapes and handles. The current owner, Isao Mizuno is a certified traditional craftsman in the region and crafts a wide array of hatchets and metal-working tools.\u003c\/span\u003e\u003c\/p\u003e","brand":"Mizuno Seisakusho","offers":[{"title":"Default","offer_id":29156534124592,"sku":"MZ010-141","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/image1_9b3b4281-30f3-4b9a-84ed-7dc71e2e9715.jpg?v=1624551561"},{"product_id":"mujun-fuji-higo","title":"Mujun Mt. Fuji Folding Knife","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan class=\"il\"\u003eMujun\u003c\/span\u003e is a project done by the Coelacanth Shokudo company in Miki, Hyogo. They are a group of young designers in Japan trying to bring Japanese traditional crafts to a contemporary audience. Their knife maker is based out of the town of Miki, Hyogo, which is famous for blacksmithing. We occasionally get knives from this area for Garage Sales, and our regular Higo no Kami Sada Kanekoma knives are made in MIki by Nagao Seisakusho. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis Mt. Fuji knife has a very unique for design and functionality. White #2 carbon steel clad with soft iron allows for better edge retention than our regular higos. The handle is brass and even has a bottle opener! \u003c\/span\u003e\u003c\/p\u003e\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","brand":"Mujun","offers":[{"title":"Default Title","offer_id":30385309351984,"sku":"MJ-001","price":70.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/mujun-higo-1_c23c82b8-61ce-4cb7-9ac1-12d2c0fdc60a.jpg?v=1650703451"},{"product_id":"masashi-shirogami-deba-180mm","title":"Masashi Shirogami Deba 180mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1707\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":31806139596848,"sku":"MASWP180DE","price":490.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiDeba180mm1.jpg?v=1791484722"},{"product_id":"masashi-shirogami-deba-135mm","title":"Masashi Shirogami Deba 135mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of a Masashi knife.\u003c\/p\u003e\n\u003ciframe data-dashlane-frameid=\"1685\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":31806161289264,"sku":"MASWP135DE","price":415.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiDeba135mm1.jpg?v=1791484494"},{"product_id":"sakai-kikumori-yoshikazu-tanaka-shironiko-kasumi-petty-150mm","title":"Sakai Kikumori Yoshikazu Tanaka Shironiko Kasumi Petty 150mm","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cb\u003eAbout Yoshikazu Tanaka -\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eYoshikazu Tanaka is a blacksmith in Sakai, considered to be one of the best blacksmiths in the region. He only forges 30 knives a day, which may sound like a lot but is actually half as many as a lot of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis particular line is a collaboration between Knifewear and Sakai Kikumori, a knife distributor in Sakai who represents Tanaka-san. We have asked Yoshikazu Tanaka to forge the blades and Ajioka san to sharpen. The soft, misty finish was also specially chosen by us. The blade is forged with Shirogami #2, a traditional high-carbon steel beloved by knife makers and chefs alike for its extreme sharpness and excellent edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\n","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":31806713331760,"sku":"SKKITANW2KA150PE","price":368.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sakai-kikumori-petty-150-1.jpg?v=1591747149"},{"product_id":"moritaka-ishime-kamagata-130mm","title":"Moritaka Ishime Kamagata 130mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eShallots, garlic, herbs, itty bitty diced onion and tomato, beef tartare… none can stand up to the small but mighty Kamagata. The flatness along the edge and its height makes it ideal for chopping, and its flat-out adorable size makes it easy to wield for cooks of all sizes.\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\" data-dashlane-frameid=\"2758\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":41426401788078,"sku":"MOI130KM","price":274.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/moritaka-kamagata-1.jpg?v=1614988067"},{"product_id":"sakai-takayuki-uzushio-yanagiba-300mm","title":"Sakai Takayuki Uzushio Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109210107952,"sku":"ST-05305","price":604.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-300-1.jpg?v=1620772098"},{"product_id":"sakai-takayuki-uzushio-yanagiba-240mm","title":"Sakai Takayuki Uzushio Yanagiba 240mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Uzushio - \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis stunning, flashy design makes for a knife worthy of a skilled chef. Clean and traditional, yet highly artistic. These blades are for chefs who need a knife that matches their skill level. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eShirogami (white) carbon is pretty darn great. It’s super easy \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eto sharpen, takes a brilliantly sharp edge, cuts like silk, and is very \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003erugged for its hardness. Just keep it dry to void rust!\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32109219086384,"sku":"ST-05303","price":494.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-uzushio-yani-240-1.jpg?v=1605561547"},{"product_id":"hado-sakai-sumi-ko-bunka-135mm","title":"Hado Sakai Sumi Ko-Bunka 135mm","description":"\u003cp\u003e\u003cb\u003eAbout Hado Sakai Sumi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003cspan\u003eThis Sumi line is an exciting collaboration between HADO and Knifewear. They approached us looking for new ideas and loved our design suggestions: black ‘kurouchi’ surface with a nicely polished ‘spine,’ or back of the knife, and ‘choil,’ as the junction of the blade and handle is called by knifenerds. The result is a knife that feels incredibly refined while maintaining a rough, handmade aesthetic. The traditional white carbon steel requires care to avoid rust but gets blazingly sharp—seriously, it’ll blow your mind the first time you use it.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe single piece of oak used for the handle is an excellent addition to the knife; it feels great in hand and looks stunning.\u003c\/span\u003e\u003cb\u003e\u003c\/b\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\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\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\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":38000518004910,"sku":"FK-1000084","price":410.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/sumi-ko-bunka-1.jpg?v=1671646959"},{"product_id":"hinokuni-sakai-shiroko-kurouchi-santoku-180mm","title":"Yukihiro Sakai ”Hinokuni\" Shiroichi Santoku 180mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the shape -\u003c\/strong\u003e\u003cspan\u003e Santoku means 'Three Virtues' or 'To solve Three Problems'. The \u003c\/span\u003e\u003cspan\u003ethree virtues are meat, fish and vegetables, or\u003c\/span\u003e\u003cspan\u003e slicing, dicing and mincing depending on your interpretation. This means that the Santoku is an all-around knife, suitable for the amateur home cook and the professional chef alike. \u003c\/span\u003e\u003cspan\u003eThe heigh means good clearance for big hands, while the relatively short blade can be wielded by anyone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout Hinokuni Sakai - \u003c\/b\u003eYukihiro Sakai-san was apprenticed under Nishida-san in Kumamoto,  a staunch traditionalist who strictly forge-welds his steel in-house. Sakai-san has learned everything from Nishida-san\u003c\/span\u003e\u003cspan\u003e and continues the traditions of his sensei. Sakai-san recently started his own workshop in Kumamoto making his own knives. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNow he forge-welds everything in house, from hard carbon steel clad with soft steel, and the Shirogami #1 steel used in these knives is forge-welded in house by Sakai-san. This is a very traditional steel that can achieve incredible sharpness and has great edge retention, a favourite of more traditional blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHinokuni means '\u003cmeta charset=\"utf-8\"\u003eCountry of Flame', an oldschool nickname for Kumamoto Prefecturedue to the famous local volcano Mt. Aso.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":43976158412974,"sku":"HISKW1KR180SA-2","price":237.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Hinokuni-Sakai-Shiroko-santoku-180-1.jpg?v=1629999457"},{"product_id":"masashi-shirogami-sakimaru-takobiki-270mm","title":"Masashi Shirogami Sakimaru Takobiki 270mm","description":"\u003cp\u003e\u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e for, such as preparing sashimi or slicing meat. It can be \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e\u003cspan\u003e found with a square tip, but also \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e\u003cspan\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1765\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" teidentifier=\"dxixd3op6mmuzw4qsb\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":39587660103854,"sku":"MAWP270STK","price":655.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiSakimaruTakobiki270mm1.jpg?v=1791486580"},{"product_id":"masashi-shirogami-sakimaru-takobiki-300mm","title":"Masashi Shirogami Sakimaru Takobiki 300mm","description":"\u003cp\u003e\u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003e\u003cspan\u003eThe Takobiki is a Kanto region (Tokyo) variation of the \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e, it translates to \"octopus cutter\", but isn't limited to just being used to prepare octopus, you'll find it will be adept at any task you might use a \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.live\/collections\/yanagiba\"\u003eyanagiba\u003c\/a\u003e\u003cspan\u003e for, such as preparing sashimi or slicing meat. It can be \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003etraditionally\u003c\/span\u003e\u003cspan\u003e found with a square tip, but also \u003c\/span\u003e\u003cspan color=\"#ff9900\"\u003eit has become more popular recently\u003c\/span\u003e\u003cspan\u003e to see it with the Sakimari tip and is always single-bevel for that extra level of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1777\" teidentifier=\"ks7tulfgdimuzw5fa4\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":39587660988590,"sku":"MAWP300STK","price":891.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiSakimaruTakobiki300mm1.jpg?v=1791487100"},{"product_id":"sakai-takayuki-byakko-yanagiba-330mm","title":"Sakai Takayuki Byakko Yanagiba 330mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki Byakko -\u003c\/b\u003eThe Byakko series are the perfect tool for high-caliber sushi chefs or those who simply demand the best. White carbon steel makes them blazingly sharp with excellent edge retention, but also a joy to sharpen. From the ebony and water buffalo horn handle to handmade saya, every detail has been carefully considered.\u003c\/p\u003e\nSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39630702248110,"sku":"ST-02206","price":942.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/yanigiba-330-1-2.jpg?v=1620773292"},{"product_id":"fujimoto-kurouchi-forged-petty-135mm","title":"Fujimoto Kurouchi-Forged Petty 135mm","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\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818143334574,"sku":"FUJW2KR135PE","price":132.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurochi-forged-petty-135-1.jpg?v=1635814209"},{"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":"fujimoto-kurouchi-forged-santoku-165mm","title":"Fujimoto Kurouchi-Forged Santoku 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 This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818313629870,"sku":"FUJW2KR165SA","price":170.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-santoku-165-1.jpg?v=1623360245"},{"product_id":"fujimoto-kurouchi-forged-gyuto-210mm","title":"Fujimoto Kurouchi-Forged Gyuto 210mm","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\u003e\u003cb id=\"docs-internal-guid-2261d543-7fff-b663-ef03-8a3e0b487402\"\u003e\u003c\/b\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\u003cstrong\u003eJust wash by hand and wipe it dry to avoid rust!\u003c\/strong\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\u003e\u003cb\u003e\u003cb id=\"docs-internal-guid-f9fd4964-7fff-d833-b09b-938bd4420965\"\u003e\u003c\/b\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818320019630,"sku":"FUJW2KR210GY","price":215.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurouchi-forged-gyuto-210-1.jpg?v=1623360303"},{"product_id":"fujimoto-kurouchi-forged-sujihiki-240mm","title":"Fujimoto Kurouchi-Forged Sujihiki 240mm","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 “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818360291502,"sku":"FUJW2KR240SU","price":251.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurochi-forged-suji-240-1_9c39de21-320a-4773-b35d-b95dd48682d8.jpg?v=1635814346"},{"product_id":"fujimoto-kurouchi-forged-sujihiki-270mm","title":"Fujimoto Kurouchi-Forged Sujihiki 270mm","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 “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. Making clean slices of brisket or ultra-thin applications like Carpaccio a breeze to execute.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Fujimoto Kurouchi-Forged - \u003c\/strong\u003eThe Kurouchi-forged line from Fujimoto is any young chef or beginner knife nerd's dream: High-performance carbon steel, stunning looks, and a crazy-good price tag! The name comes from the rough, oxidized \"kurouchi\" finish left from forging. With 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.\u003cbr\u003e\u003cbr\u003eShirogami (white) carbon is pretty darn great: super easy to sharpen, takes a brilliantly sharp edge, cuts like silk and is very rugged for its hardness. The extremely hard white carbon steel core is laminated between softer layers of carbon steel. Since the blade is not stainless it requires a bit more care.\u003c\/span\u003e\u003c\/p\u003e","brand":"Fujimoto","offers":[{"title":"Default Title","offer_id":39818367238318,"sku":"FUJW2KR270SU","price":277.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/Fujimoto-kurochi-forged-suji-270-1.jpg?v=1635814367"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-petty-150mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Petty 150mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is the knife for smaller jobs that are done on a cutting board. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675651383470,"sku":"HATSUKUMO150PE","price":240.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-petty-150-1.jpg?v=1652996000"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-bunka-180mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Bunka 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e The Bunka looks like a bonafide badass. It is a multi purpose knife akin to the Santoku. “Bunka” translates to “culture.” A cross between the Nakiri and Gyuto, Bunkas can do it all. It’s the best of both worlds with the volume cranked to 11.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675655839918,"sku":"HATSUKUMO180BU","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-bunka-180-1.jpg?v=1637963979"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-santoku-180mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Santoku 180mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675657871534,"sku":"HATSUKUMO1880SAN","price":259.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-santoku-180-1.jpg?v=1637964041"},{"product_id":"hatsukokoro-kumokage-aogami-kurouchi-damascus-gyuto-210mm","title":"Hatsukokoro Kumokage Aogami Kurouchi Damascus Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Hatsukokoro Kumokage -\u003c\/b\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. Their Kumokage line offers the high-end performance and good looks that Japanese carbon steel is known for, at an incredibly agreeable price. With a little extra care, blue carbon steel gets incredibly sharp and keeps a spectacular edge. The dark wood handle gives it an elegant look, while the octagon shape is exceedingly comfortable to hold while you cut.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":41675660263598,"sku":"HATSUKUMO210GYU","price":320.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/kumokage-gyuto-210-1.jpg?v=1637964072"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-santoku-165mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Santoku 165mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems.\u003cspan\u003e Suzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":41778844729518,"sku":"SZKW2KR165SA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/suzuki-black-wps2-santoku-180-1.jpg?v=1638921816"},{"product_id":"masashi-shirogami-kawakiri-deba-180mm","title":"Masashi Shirogami Kawakiri Deba 180mm","description":"\n    \n  \u003cb\u003eMasashi Yamamoto - \u003c\/b\u003eFirst training with his brother at Yoshikane, then striking out on his own, Masashi Yamamoto relentlessly pursues the creation of a perfect knife using the traditional techniques passed down in his family and augmented by a modern understanding of metallurgy. He’s also a certified badass, forging in flip-flops and lighting cigarettes off red-hot steel like an 80’s action hero. \u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape - \u003c\/b\u003eDeba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher the boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Masashi Single Bevel knives - \u003c\/b\u003eMasashi-san started his own workshop in 2013, after learning the family trade alongside his older brother Kazuomi at Yoshikane Hamono.  Despite his young age, Masashi makes a beautifully polished and crazy sharp blade and is able to make his steel harder than other makers through special heat-treating processes.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003eMasashi-san has outdone himself again. He started as a blacksmith making double-bevel knives, and his transition to single bevel blades has been flawless. These are forged with shirogami and perform like a traditional single-bevel blade, with all of the flash of Masashi knife.\u003c\/p\u003e\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" data-dashlane-frameid=\"1707\" data-mce-src=\"https:\/\/www.youtube.com\/embed\/59sx_t4JrXg\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003cbr\u003e","brand":"Masashi Yamamoto","offers":[{"title":"Default Title","offer_id":41778898698414,"sku":"MSYW2MI180KWDE","price":610.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MasashiShirogamiKawakiriDeba180mm1.jpg?v=1791484925"},{"product_id":"cck-cleaver-no-3-small-slicer","title":"CCK Cleaver \"Mulberry Knife\" Small Slicer 210mm - KF1303","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003eThis is the quintessential Chinese chef's knife, made from high-carbon steel, and is perfect for a wide range of tasks similar to a 210mm or 240mm gyuto. From fine mincing chops to chopping veggies and slicing meat, this blade can handle anything but bones. If you're looking to experiment with a different shape and master some new skills, you need to snag one of these.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout CCK Cleavers -\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eStarted in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.\u003c\/p\u003e","brand":"Chan Chi Kee (CCK)","offers":[{"title":"Default Title","offer_id":41955453436078,"sku":"KF1303","price":165.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/cck-cleaver-no3-small-slicer-200-kf1303-1.jpg?v=1641430977"},{"product_id":"cck-cleaver-kau-kong-chopper-kf1411","title":"CCK Cleaver Kau Kong Chopper 205mm - KF1411","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e The Kau Kong Chopper or \"Nine Rivers\" is thinner at the front and thicker at the back, so you could chop chicken\/fish bones effectively with the forward 2\/3 of the blade and smaller pork bones (i.e., spare ribs) toward the heel. This knife is quite versatile, so you could also chop some veggies and meat with the front part, as long as you don't need really fine or delicate cuts. What a beautiful beast!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout CCK Cleavers -\u003c\/strong\u003e Started in the 1920s, Chan Chi Kee (better known as CCK) specialized in Chinese cleavers and other Chinese chef's knives. They've become recognized the world over for their high-quality cleavers, and are an essential part of many knife collector's kit. With decades of history and expertise, this Hong Kong-based maker is the go-to brand to trust for Chinese-style kitchen knives.\u003c\/p\u003e","brand":"Chan Chi Kee (CCK)","offers":[{"title":"Default Title","offer_id":41955474473134,"sku":"KF1411","price":189.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/cck-cleaver-kau-kong-chopper-200-kf1411-1.jpg?v=1641430780"},{"product_id":"suzuki-uchi-hamono-shirogami-kurouchi-single-bevel-ko-santoku-135mm","title":"Suzuki Uchi Hamono Shirogami Kurouchi Single Bevel Ko-Santoku 135mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape: \u003c\/b\u003e\u003cspan\u003e Ko-santoku is a\u003c\/span\u003e multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems', this is a mini one, so it can solve three mini problems.  \u003cspan\u003eSuzuki-san’s knives are single bevels with a flat back and forged with a unique ridged spine which Suzuki-san calls the ‘ear’ of the knife. The spines on the blades are super thick at around 5mm, but the rest of the knife is uber thin, about 1mm. As soon as we started carrying them, knife nerds worldwide were eager to get their hands on them and try these Bizarro blades for themselves. Just about everyone who tries one falls in love immediately, and here’s why:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThin blades glide through food effortlessly, but super thin knives can become almost flimsy and are far more prone to damage. The thick ‘ear’ spine gives the blade much-needed rigidity, significantly increasing its strength. The ‘ear’ ridge along the spine also pushes food away from the face of the knife, creating incredible separation, so you never end up with a huge mountain of food falling over the top of your blade. This seemingly blasphemous addition of traditional sickle forging techniques to kitchen knives is next level. Suzuki-san’s blades are some of the most exciting and inventive kitchen knives we’ve seen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Suzuki Uchi Hamono:  \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eTsukasa Suzuki is a talented blacksmith from Yamagata prefecture. He learned to forge from his father and has been blacksmithing for over 40 years. Suzuki-san is known primarily for his hand-forged sickles, but he also makes some incredible kitchen knives, unlike anything we've ever seen before! These single-bevel versions of standard knife shapes take some getting used to, but they allow food to fall away from the blade effortlessly.\u003c\/span\u003e\u003c\/p\u003e","brand":"Suzuki Uchi Hamono","offers":[{"title":"Default Title","offer_id":42066663833774,"sku":"SZKW2KR135KSA","price":196.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/SuzukiUchiHamonoShirogamiKurouchiSingleBevelKo-Santoku135mm1.jpg?v=1792009514"},{"product_id":"hatsukokoro-shinkiro-as-kurouchi-tsuchime-damascus-gyuto-240mm","title":"Hatsukokoro Shinkiro AS Kurouchi Damascus Gyuto 240mm","description":"\u003cp\u003e\u003cstrong\u003eAbout the Shape -\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose Japanese knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003eAbout Hatsukokoro - \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHatsukokoro works with a wide variety of artisans in their local area, from blacksmiths to knife sharpeners and handle makers. By working with folks who have mastered their craft, each aspect of the knife is carefully curated. \u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":42733437681838,"sku":"HTKSHNKRAS240GY","price":900.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/shinkiro-as-damascus-gyuto-240.jpg?v=1747932129"},{"product_id":"sakai-takayuki-sk4-gyuto-330mm","title":"Sakai Takayuki SK4 Gyuto 330mm","description":"\u003cp\u003e\u003cb\u003eAbout the Shape:\u003cspan data-mce-fragment=\"1\"\u003e  \u003c\/span\u003e\u003c\/b\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. The belly is perfect for both rocking and push or pull cuts, while the tip can handle precise scoring work with ease. The gyuto is even long enough to slice larger cuts of meat!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233633239214,"sku":"ST-15016","price":233.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-gyuto-330-1.jpg?v=1660772608"},{"product_id":"sakai-takayuki-sk4-petty-150mm","title":"Sakai Takayuki SK4 Petty 150mm","description":"\u003cp\u003e\u003cb\u003e\u003cstrong data-mce-fragment=\"1\"\u003eAbout the Shape: \u003c\/strong\u003e\u003c\/b\u003eThis is the knife for smaller jobs that are done on a cutting board, or work in your hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThis knife has a slight right-hand bias along the edge. It can still be used by lefties, and sharpened with a left-hand bias.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout Sakai Takayuki: \u003c\/b\u003eSakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts many blacksmiths and craftspeople who work together to create a vast array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the Knife Line:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe SK4 series from Sakai Takayuki is the perfect gateway to high-carbon steel knives for both home cooks and professional chefs. The\u003cspan\u003e \u003c\/span\u003eEuropean-style\u003cspan\u003e \u003c\/span\u003ehandle gives them a confident, familiar feel for western cooks, while the carbon steel blade cuts like crazy! We love this line for professionals as they are super high performance but more rugged and less flashy than some of our fancier knives.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":43233653489838,"sku":"ST-15004","price":96.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-sk4-petty-150-1.jpg?v=1660772666"},{"product_id":"sakai-kikumori-kikutsuki-rin-gyuto-210mm","title":"Sakai Kikumori Kikuzuki Rin Gyuto 210mm","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 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":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":43475800653998,"sku":"SKKZRI210GY","price":528.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/garagesalelastbatch-3.jpg?v=1667836965"},{"product_id":"isamitsu-hamono-shiroichi-kurouchi-gyuto-210mm","title":"Isamitsu Hamono Shiroichi Kurouchi Gyuto 210mm","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIsamitsu Hamono is operated by Yuki Abe-san and Gaku Kanatsu-san, former apprentices of a legendary blacksmith near Sakuragawa. Abe-san, head of Isamitsu, possessed a great interest in knives since his youth and eventually knocked on the door of a certain legendary blacksmith to seek out an apprenticeship. After 15 years of apprenticeship and learning, Abe-san and his colleague Kanatsu-san started Isamitsu Hamono in 2022.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs knife makers, they constantly reflect on their past mistakes, never resting on their laurels, always striving to craft better knives and improve their methods. It’s a philosophy that chefs are familiar with, and it suits knife-making well. They hope their apprentices will one day outdo them and reach even higher heights. This attitude leads a person to create some of the best knives in the world, and it marks a promising future for Isamitsu Hamono.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \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":"Isamitsu","offers":[{"title":"Default Title","offer_id":43767840211118,"sku":"ISAW1KR210GY","price":564.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/IsamitsuHamonoShiroichiKurouchiGyuto210mm1_e6bf4d01-1725-47cc-86f3-00de47c722c6.jpg?v=1792003851"},{"product_id":"munetoshi-shirogami-kurouchi-tsuchime-gyuto-210mm","title":"Munetoshi Shirogami Kurouchi Tsuchime Gyuto 210mm","description":"\u003cp\u003e\u003cb\u003eAbout\u003cspan\u003e \u003c\/span\u003eMunetoshi - \u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKoichi Tsurumaki-san was born into a blacksmithing family, the third generation of Tsurumaki who specialize in sickle forging. As is tradition, he started working with his father when he was 16, but almost a half-century later, he started making kitchen knives! As a craftsman specializing in thin blades, called Usamono in Sanjo, he was well equipped with the skill and machinery to forge kitchen blades.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSticking to proven methods and materials, Munetoshi forges his blades from Shirogami, known as white carbon steel. I’ve been using knives made from this steel for two decades, and it still blows me away whenever I cut with it. It gets as sharp as a razor, flying through meat and vegetables like nothing. Tsurumaki-san has given these blades a clean finish and handle, letting the blade speak for itself when it’s time to get chopping. He gets nothing but respect from me because these knives are cut like crazy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAbout the Shape - \u003c\/strong\u003e\u003cspan\u003eInspired by the profile of a traditional European chef knife, gyutos are a multi-purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. \u003c\/span\u003e\u003cspan\u003eThe longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally be slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.\u003c\/span\u003e\u003c\/p\u003e","brand":"Munetoshi Hamono","offers":[{"title":"Default Title","offer_id":43831553294510,"sku":"MUNW2KRTS210GY","price":250.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MunetoshiShirogamiKurouchiTsuchimeGyuto210mm1.jpg?v=1792009854"},{"product_id":"moritaka-as-kurouchi-santoku-130mm","title":"Moritaka AS Kurouchi Santoku 130mm","description":"\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003eAbout Moritaka Hamono -\u003c\/b\u003e To talk about Moritaka knives is to talk about history. Moritaka Hamono was founded in 1293, which means the Moritaka family has been working as blacksmiths on the southern Kyushu for more than 720 years. Yes, every man in the family has been making knives for 27 generations. \u003cbr\u003e The Moritakas forge-weld their own warikomi steel (triple laminated) rather than buying it pre-laminated from the factory, because they prefer to stick with traditional methods that are proven. Everything about their knives is rooted in tradition.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eThis is also a multi-purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to their unique shape and smaller easy-to-handle size.\n","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":43986268422318,"sku":"MORASKR130SA","price":245.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/files\/MoritakaASKurouchiSantoku130mm1.jpg?v=1790794487"}],"url":"https:\/\/knifewear.live\/en-de\/collections\/full-carbon-steel-quiz-nov-2024.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}