{"title":"Collector's Selection","description":"\u003cp\u003eDiscover our Collector's Selection — a curated range of exceptional knives crafted for enthusiasts and connoisseurs. Each piece combines traditional craftsmanship with premium materials, offering unique designs, limited editions, and outstanding performance. Whether you’re a passionate collector or seeking a one-of-a-kind gift, this exclusive collection showcases knives that stand out in both beauty and functionality.\u003c\/p\u003e","products":[{"product_id":"tanaka-deba-damascus-165mm","title":"Tanaka Deba Damascus 165mm (6.5\")","description":"\u003cp\u003eDeba, a heavy traditional Japanese knife for rougher tasks made by the one and only \u003ca href=\"\/blogs\/learn\/blacksmith-shigeki-tanaka\" target=\"_blank\"\u003eShigeki Tanaka\u003c\/a\u003e. The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Aogami #2 Blue steel and contains a large, round, traditional handle made of magnolia wood. On top is a 17-layer gorgeous Damascus pattern which makes this Deba a one-of-a-kind!\u003c\/p\u003e\n\u003cp\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39071734153,"sku":"06010109324","price":450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaDebaDamascus165mm_06010109324.jpg?v=1610017423"},{"product_id":"tanaka-deba-135mm","title":"Tanaka Deba Damascus 135mm (5.3\")","description":"\u003cp\u003eDeba, a heavy traditional Japanese knife for rougher tasks made by the one and only \u003ca href=\"\/blogs\/learn\/blacksmith-shigeki-tanaka\" target=\"_blank\"\u003eShigeki Tanaka\u003c\/a\u003e. The knife is chisel ground (single bevel) and is suitable only for right-handed users. The blade is forged in Aogami #2 Blue steel and contains a large, round, traditional handle. On top is a 17-layer gorgeous Damascus pattern which makes this Deba a one-of-a-kind!\u003c\/p\u003e\n\u003cp\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":3864270372904,"sku":"06010140575","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaDebaDamascus135mm_06010140575.jpg?v=1610017673"},{"product_id":"kato-nakiri-damascus-165mm","title":"Kato Nakiri Damascus 165mm (6.5\")","description":"\u003cp\u003eKato Nakiri Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. Nakiri is a double bevel version of the traditional Japanese knife Usuba (which are traditionally single bevel). These knives are made for one task only - cutting vegetables.\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"315\" width=\"560\" src=\"https:\/\/www.youtube.com\/embed\/NpbXmSTmLt4\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":12901099602008,"sku":"29010609695","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kato_Nakiri_Damascus_165mm_6.5__29010609695.jpeg?v=1538573189"},{"product_id":"tanaka-gyuto-r2-damascus-210mm","title":"Tanaka Gyuto R2 Damascus 210mm (8.3\")","description":"\u003cp\u003eTanaka Gyuto R2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the R2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) micarta handle for durability, connected with a stainless bolster for a more comfortable grip.\u003c\/p\u003e\n\u003cp\u003e210mm (8.3\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003eR2 steel, sometimes also known under the name SG2, contains around:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 - 1.45% of carbon (C), a key element of strength,\u003c\/li\u003e\n\u003cli\u003e1.80 - 2.20% of vanadium (V), crucial for the ability to increase the hardness of steel\u003c\/li\u003e\n\u003cli\u003e14.00 - 18.00% of chromium (Cr), which protects the blade from developing rust,\u003c\/li\u003e\n\u003cli\u003e2.30 - 3.30% of molybdenum (Mo), which helps to maintain hardness and strength at temperature changes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe knife comes with a traditional Japanese \u003cspan\u003ekiri\u003c\/span\u003e wooden box.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19644035399768,"sku":"06010312576","price":850.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Gyuto_R2_Damascus_210mm_8.3__06010312576.jpg?v=1550160201"},{"product_id":"saji-bunka-rainbow-damascus-170mm","title":"Saji Bunka Rainbow Damascus 170mm (6.7\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eBunka shape of the blade a multi-purpose shape, you'll be able to cut veggies, meat and fish with it. Due to its relatively flat belly it will perform best as a chopper, while the pointy tip will be useful for detailed work and cutting fish or meat.\u003c\/p\u003e\n\u003cp\u003eSaji Bunka Rainbow Damascus 170mm (6.7\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful \u003cstrong\u003erainbow\u003c\/strong\u003e colors and \u003cb\u003eDamascus\u003c\/b\u003e pattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e), otherwise it develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20047962013784,"sku":"19011625738","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Bunka_Rainbow_Damascus_170mm_6.7.jpeg?v=1567652199"},{"product_id":"saji-gyuto-rainbow-damascus-210mm","title":"Saji Gyuto Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eGyuto is a Japanese version of a Chef's knife, intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003evegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15297,\"3\":{\"1\":0},\"9\":0,\"10\":2,\"11\":0,\"12\":0,\"14\":[null,2,0],\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"Saji Gyuto Rainbow Damascus 210mm (8.3\\\")\"}'\u003eSaji Gyuto Rainbow Damascus 210mm (8.3\")\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049483989080,"sku":"19010312739","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Gyuto_Rainbow_Damascus_210mm_8.3__19010312739.jpeg?v=1567652265"},{"product_id":"saji-petty-rainbow-damascus-135mm","title":"Saji Petty Rainbow Damascus 135mm (5.3\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003ePetty knives are basically a smaller version of Gyutos (Chef's knives), intended for all those smaller tasks where larger knives are deemed unwieldy. A must-have knife in every kitchen since it is used for peeling, paring and decorating food.\u003c\/p\u003e\n\u003cp\u003eSaji Petty Rainbow Damascus 135mm (5.3\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049738235992,"sku":"19010706737","price":340.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Petty_Rainbow_Damascus_135mm_5.3__19010706737.jpeg?v=1553533564"},{"product_id":"saji-sujihiki-rainbow-damascus-240mm","title":"Saji Sujihiki Rainbow Damascus 240mm (9.5\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eSujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cp\u003eSaji Sujihiki Rainbow Damascus 240mm (9.5\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20050420400216,"sku":"19011016740","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Sujihiki_Rainbow_Damascus_240mm_9.5__19011016740.jpeg?v=1567652228"},{"product_id":"kurosaki-gyuto-fujin-210mm","title":"Yu Kurosaki Gyuto Fujin VG-10 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 210mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":29876174159960,"sku":"19010312858","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1_c9b23e9c-413b-410f-9bd2-a5ad0b1bd8b5.jpg?v=1615279521"},{"product_id":"tojiro-gyuto-kuro-uchi-240mm","title":"Tojiro Atelier Gyuto Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, large chef's knives. The excellent VG-10 core is hand-forged using the traditional method into a beautiful 63-layer Damascus pattern with black kuro-uchi patina. The handle is carefully made of black\/green micarta with special handmade bronze fastening pins. Suitable for a demanding chef for home or professional use.\u003c\/p\u003e\n\u003cp\u003eThe knife is packaged in a traditional Japanese paulownia wood box.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003cbr\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31611470315608,"sku":"01010316640","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Kuro-uchi_240mm_9.5__01010316640.jpg?v=1740397720"},{"product_id":"kurosaki-bunka-shizuku-165mm","title":"Yu Kurosaki Bunka Shizuku R2 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Bunka from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBunka shape is a multi-purpose kitchen knife, intended to cut vegetables, meat and fish. Due to its (shorter) blade length, it will excel at chopping vegetables. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy tip for precise cuts and carvings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of R2\/SG2 powder steel, hardened to around 62 HRC. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32350065262680,"sku":"19011609450","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/19011609450_1.jpg?v=1750232447"},{"product_id":"kurosaki-santoku-shizuku-165mm","title":"Yu Kurosaki Santoku Shizuku R2 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Santoku from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSantoku shape is a multi-purpose kitchen knife, intended to cut vegetables, meat and fish. Due to its (shorter) blade length, it will excel at chopping vegetables. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of R2\/SG2 powder steel, hardened to around 62 HRC. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. 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Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32350201315416,"sku":"19010809451","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/19010809451_1.jpg?v=1610636233"},{"product_id":"kurosaki-gyuto-shizuku-210mm","title":"Yu Kurosaki Gyuto Shizuku R2 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGyuto \u003c\/span\u003eshape (Chef's knife) is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of R2\/SG2 powder steel, hardened to around 62 HRC. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. 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Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. Santoku shaped knives are intended for versatile use for chefs and home cooks who prefer a medium size multi-purpose knife, which is a little more veggie oriented.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern. \u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32531954630744,"sku":"29010831694","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KatoSantokuVG-10Damascus175mm_29010831694_1.jpg?v=1674571882"},{"product_id":"kato-gyuto-damascus-180mm","title":"Kato Gyuto Damascus 180mm (7.0\")","description":"\u003cp\u003eKato Gyuto Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. This Gyuto shaped knife is intended for versatile use for chefs and home cooks who prefer a medium size multi-purpose knife.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32531995000920,"sku":"19010312685","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KatoGyutoVG-10Damascus180mm_19010312685_1.jpg?v=1674571729"},{"product_id":"kato-petty-damascus-150mm","title":"Kato Petty Damascus 150mm (5.9\")","description":"\u003cp\u003eKato Petty Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory.\u003c\/p\u003e\n\u003cp\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32532012138584,"sku":"19010707684","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KatoPettyVG-10Damascus150mm_19010707684_1.jpg?v=1684748187"},{"product_id":"kurosaki-gyuto-fujin-240mm","title":"Yu Kurosaki Gyuto Fujin VG-10 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 240mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32532031570008,"sku":"19010316951","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1.jpg?v=1615279450"},{"product_id":"kurosaki-santoku-fujin-165mm","title":"Yu Kurosaki Santoku Fujin VG-10 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Santoku Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. \u003cbr\u003e\u003cbr\u003eSantoku shape is a multi-purpose kitchen knife, intended to cut vegetables, meat and fish. Due to its (shorter) blade length, it will excel at chopping vegetables. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32532048052312,"sku":"19010810952","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSantokuFujin_19010810952.jpg?v=1614593091"},{"product_id":"kurosaki-gyuto-shizuku-240mm","title":"Yu Kurosaki Gyuto Shizuku R2 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith\u003cstrong\u003e Yu Kurosaki.\u003c\/strong\u003e The unique hammer imprints on the top part of the blade resemble water droplets - hence the name \u003cstrong\u003eShizuku\u003c\/strong\u003e. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGyuto\u003c\/strong\u003e shape (Chef's knife) is intended for versatile use for chefs who prefer medium size \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable to cut meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of \u003cstrong\u003eR2\/SG2\u003c\/strong\u003e \u003cstrong\u003epowder steel\u003c\/strong\u003e, hardened to around \u003cstrong\u003e62 HRC\u003c\/strong\u003e. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful \u003cstrong\u003edark rosewood and shaped octagonally\u003c\/strong\u003e, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32558313930840,"sku":"19010316681","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoShizuku240mm_19010316681_1.jpg?v=1610636853"},{"product_id":"kato-gyuto-vg-10-nickel-damascus-210mm-rosewood","title":"Kato Gyuto VG-10 Nickel Damascus 210mm [Rosewood] (8.3\")","description":"\u003cp\u003eThe hypnotic\u003cstrong\u003e Suminagashi \u003c\/strong\u003epattern and perfect blade profile left us speechless at first glance at this very special knife. Suminagashi (\"\u003cem\u003efloating ink\u003c\/em\u003e\") is a term for a marbled pattern (called Damascus in knives), made by Yoshimi Kato in this gyuto.\u003c\/p\u003e\n\u003cp\u003eKato VG-10 Gyuto Damascus 210 is a knife we warmly recommend to all you knife collectors and aficionados of superior design.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is a Japanese version of traditional European chef knives. The \u003cstrong\u003e210 mm\u003c\/strong\u003e length is optimal for the versatile chef, who spends his days both chopping vegetables and cutting meat. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. Its slightly rounded belly allows for the rocking cutting technique. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe VG-10 is currently the most popular Japanese steel, and when deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for \"gold\", which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core of the knife is made of \u003cstrong data-mce-fragment=\"1\"\u003eVG-10 steel\u003c\/strong\u003e, which is clad in several layers of intricate marbled pattern, which the blacksmith obtained by interweaving different layers of materials (Nickel damascus lamination).\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE GEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe blade edge is sharpened to \u003cstrong data-mce-fragment=\"1\"\u003e50\/50 angle\u003c\/strong\u003e, and stays sharp even after hours of constant use. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional\u003cstrong\u003e Japanese (Wa) handle\u003c\/strong\u003e is made of \u003cstrong\u003erosewood\u003c\/strong\u003e and due to its symmetric oval shape fits perfectly in the left as well as the right palm. 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On one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.\u003c\/p\u003e\n\u003cp\u003eThe single-bevel blade (for right-handed users only!) is \u003cstrong\u003e540 mm\u003c\/strong\u003e long and comes complete with a \u003cstrong\u003ewooden protective Saya.\u003c\/strong\u003e The knife has a wonderful finish as it is ground and polished on natural whetstones. A pronounced wavy line, called the \u003cstrong\u003eKasumi\u003c\/strong\u003e (mist) finish, flows along the cutting edge.\u003c\/p\u003e\n\u003cp\u003eWith knives requiring long-term sharpness, high-carbon steel is usually chosen, which is why this giant is also made from extremely pure \u003cstrong\u003eWhite Steel 2\u003c\/strong\u003e. It has no additives (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, gentle sharpness, is easy to resharpen, and will remain sharp for a long, long time.\u003c\/p\u003e\n\u003cp\u003eThe good-size handle is made of magnolia wood and is finished with a buffalo horn ferrule. The size and shape of the handle enable a comfortable grip and safe work.\u003c\/p\u003e\n\u003cp\u003eThe knife is made in the famous knife capital Sakai.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":33068528074840,"sku":"45013175983","price":1700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MaguroKiriKasumi540WhiteSteel.jpg?v=1592927090"},{"product_id":"maguro-kiri-shot-white-steel-540mm","title":"Maguro Kiri Shot Shirogami 540mm (21.3\")","description":"\u003cp\u003eMaguro Kiri Shot White Steel 540 mm is a large knife designed for \u003cstrong\u003ecutting tuna (maguro)\u003c\/strong\u003e. It is a hybrid between \u003cstrong\u003eDeba and Yanagiba\u003c\/strong\u003e and allows the user to cut large fillets in a single slicing motion. \u003cspan\u003eOn one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single-bevel blade (for right-handed users only!) is 540 mm long and comes complete with a \u003cstrong\u003ewooden protective Saya\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eWith this type of knife, the blade is usually made out of high-carbon steel, which is easy to sharpen and has excellent edge retention. Hence this giant is made of extremely pure Shirogami steel, which has no other ingredients added (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, \u003cstrong\u003egentle sharpness\u003c\/strong\u003e, is easy to resharpen, and will remain sharp for a long, long time.\u003c\/p\u003e\n\u003cp\u003eThe good-size handle is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e and is finished with a\u003cstrong\u003e buffalo horn\u003c\/strong\u003e ferrule. The size and shape of the handle enable a comfortable grip and safe work.\u003c\/p\u003e\n\u003cp\u003eThe knife is made in the famous knife capital Sakai.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":33072319889496,"sku":"45013175982","price":1450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MaguroKiriShotWhiteSteel540.jpg?v=1592986032"},{"product_id":"kurosaki-gyuto-senko-210mm","title":"Yu Kurosaki Gyuto Senko R2 210mm (8.3\") [Rosewood]","description":"\u003cp\u003eKurosaki Gyuto from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith\u003cb\u003e Yu Kurosaki.\u003c\/b\u003e The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name \u003cb\u003eSENKO\u003c\/b\u003e. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe use of Gyuto\u003c\/b\u003e shape (Chef's knife) is versatile and the right choice for chefs who prefer medium-sized, \u003cb\u003emulti-purpose knives\u003c\/b\u003e suitable for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a  razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152285048920,"sku":"190103121016","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YuKurosakiGyutoSenkoR2210mm_8.3__190103121016_12.jpg?v=1715847218"},{"product_id":"kurosaki-gyuto-senko-240mm","title":"Yu Kurosaki Gyuto Senko R2 240mm (9.5\") [Rosewood]","description":"\u003cp\u003eKurosaki Gyuto from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith\u003cb\u003e Yu Kurosaki.\u003c\/b\u003e The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name \u003cb\u003eSENKO\u003c\/b\u003e. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe use of Gyuto\u003c\/b\u003e shape (Chef's knife) is versatile and the right choice for chefs who prefer medium-sized, \u003cb\u003emulti-purpose knives\u003c\/b\u003e suitable for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152345145432,"sku":"190103161012","price":370.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YuKurosakiGyutoSenkoR2240mm_9.5__190103161012_12.jpg?v=1715847123"},{"product_id":"kurosaki-petty-senko-120mm","title":"Yu Kurosaki Petty Senko R2 120mm (4.7\")  [Rosewood]","description":"\u003cp\u003eKurosaki Petty from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003ePetty Senko with a 120mm (4.7\") blade is essentially a smaller version of Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for \u003cstrong\u003epeeling\u003c\/strong\u003e, \u003cstrong\u003emincing\u003c\/strong\u003e, \u003cstrong\u003eparing\u003c\/strong\u003e and \u003cstrong\u003edecorating food\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152353566808,"sku":"190107041011","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoPetty120.jpg?v=1594917199"},{"product_id":"kurosaki-petty-senko-150mm","title":"Yu Kurosaki Petty Senko R2 150mm (5.9\") [Rosewood]","description":"\u003cp\u003eKurosaki Petty from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003ePetty Senko 150mm (5.9\") blade is essentially a \u003cstrong\u003esmaller version\u003c\/strong\u003e of Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for \u003cstrong\u003epeeling\u003c\/strong\u003e, \u003cstrong\u003emincing\u003c\/strong\u003e, \u003cstrong\u003eparing\u003c\/strong\u003e and \u003cstrong\u003edecorating\u003c\/strong\u003e food. \u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152372473944,"sku":"190107071014","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiPettySenko150mm_190107071014_1_3.jpg?v=1610632942"},{"product_id":"kurosaki-santoku-senko-170mm","title":"Yu Kurosaki Santoku Senko R2 170mm (6.7\") [Rosewood]","description":"\u003cp\u003eKurosaki Santoku from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSantoku\u003c\/strong\u003e is the most popular knife shape in Japanese home kitchens. It is an easy-to-handle, \u003cstrong\u003emulti-purpose\u003c\/strong\u003e knife that handles most of the tasks when preparing food. The wide blade of Santoku knives is the reason why they excel at \u003cstrong\u003ecutting vegetables\u003c\/strong\u003e. They are suitable for both professional chefs who demand a lot from their knife as well as enthusiasts who cook at home. Because the blade is very thin, we recommend using a correct cutting technique and a suitable cutting board (wooden or Hasegawa) to prevent damage to your knife.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152416579672,"sku":"190108091015","price":305.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoSantoku170.jpg?v=1594918247"},{"product_id":"kurosaki-sujihiki-senko-270mm","title":"Yu Kurosaki Sujihiki Senko R2 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eKurosaki \u003cstrong\u003eSujihiki\u003c\/strong\u003e from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSujihiki\u003c\/strong\u003e or \u003cstrong\u003eslicer\u003c\/strong\u003e knives are intended for long pulling motions and precise cutting of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish and performs excellently also when filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing \u003cstrong\u003esushi\u003c\/strong\u003e\/sashimi. It is also an ideal choice for cutting salami and other dried meat products. The long blade allows the meat or fish to be cut in a \u003cstrong\u003esingle motion\u003c\/strong\u003e, from heel to tip. Compared to yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are \u003cstrong\u003edouble-bevelled\u003c\/strong\u003e, so there is no need to learn a new cutting technique like with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152479559768,"sku":"190110201013","price":370.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoSujihiki270.jpg?v=1594918727"},{"product_id":"kato-vg-10-santoku-damascus-170mm","title":"Kato VG-10 Santoku Damascus 170mm (6.7\")","description":"\u003cp\u003eThe hypnotic\u003cstrong\u003e Suminagashi \u003c\/strong\u003epattern and perfect blade profile left us speechless at first glance at this very special knife. Suminagashi (\"\u003cem\u003efloating ink\u003c\/em\u003e\") is a term for a marbled pattern (called damascus in knives) and in this Santoku it is so exquisite it could only be made by someone as experienced as \u003cstrong\u003eYoshimi Kato\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe 170mm (6.7\") Santoku design allows for versatile use and is ideal for chefs who prefer a medium-sized, multi-purpose knife that is a little more suited to cutting vegetables. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The blade edge is sharpened to \u003cstrong\u003e50\/50 angle\u003c\/strong\u003e, and stays sharp even after hours of constant use. \u003c\/p\u003e\n\u003cp\u003eThe traditional\u003cstrong\u003e Japanese (Wa) handle\u003c\/strong\u003e is made of\u003cstrong\u003e rosewood \u003c\/strong\u003e(and black pakka ferrule) and due to its symmetric oval shape fits perfectly in the left as well as the right palm. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.\u003c\/p\u003e\n\u003cp\u003eThe core of the knife is made of \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e, which is clad in several layers of intricate marbled pattern, which the blacksmith obtained by interweaving different layers of materials (Nickel damascus lamination). The VG-10 is currently the most popular Japanese steel, and when deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for \"gold\", which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel. \u003c\/p\u003e\n\u003cp\u003eVG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKato VG-10 Santoku Damascus 170mm (6.7\") is a knife we warmly recommend to all you knife collectors and aficionados of superior design.\u003c\/em\u003e\u003c\/p\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":33383005192280,"sku":"410108091040","price":305.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/410108091040---rosewood.jpg?v=1618905513"},{"product_id":"tojiro-gyuto-atelier-aogami-210mm","title":"Tojiro Gyuto Atelier Aogami 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, large chef's knives. The excellent Aogami #2 core is hand-forged using the traditional method into a beautiful 21-layer Damascus pattern with black kuro-uchi patina. Suitable for a demanding chef for home or professional use!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade in TOJIRO ATELIER, known for elaborate custom-made knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003eGyuto design\u003c\/a\u003e is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdvantages of Aogami #2 steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time (for more go to \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: the heart of Japanese knives\u003c\/a\u003e).\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eThe lower part of the blade where the  Aogami #2 steel is exposed will develop some patina after time, so we recommend \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" target=\"_blank\"\u003eoiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" title=\"Knife Maintenance\"\u003eKnife maintenance\u003c\/a\u003e blog post.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e21-layer damascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami #2 steel (one of the most regarded high-carbon steels), clad in softer layers of steel \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e(this type of blade construction is called\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e san mai\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e)\u003c\/span\u003e. This is a great combination of two different types of steel - the outer layers make the blade more flexible and tough, while the hard core provides top-notch steel for the cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE GEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eblade edge is sharpened to \u003cstrong data-mce-fragment=\"1\"\u003e50\/50 angle\u003c\/strong\u003e\u003c\/a\u003e, and stays sharp even after hours of constant use. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi finish (see article \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e for more), the untreated upper part of the blade has an already-developed dark patina that protects the blade and gives it a traditional Japanese look.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of \u003cstrong\u003emagnolia\u003c\/strong\u003e\u003cspan\u003e wood with a \u003c\/span\u003e\u003cstrong\u003eBuffalo horn ferrule\u003c\/strong\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter\u003c\/span\u003e\u003cspan\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk.\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":33439947128920,"sku":"010103121049","price":415.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroAogamiGyutoAtelier210mm_010103121049.jpg?v=1740397676"},{"product_id":"tojiro-petty-atelier-aogami-120mm","title":"Tojiro Petty Atelier Aogami 120mm (4.7\")","description":"\u003cp\u003e\u003cspan\u003eThis hand-forged petty presents the top level of TOJIRO’s offer of multi-purpose, small kitchen knives. The excellent Aogami #2 core is hand-forged using the traditional method into a beautiful 21-layer Damascus pattern with black kuro-uchi patina.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#petty\" title=\"Petty\" target=\"_blank\"\u003e\u003cstrong\u003ePetty design\u003c\/strong\u003e\u003c\/a\u003e is intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami #2 steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of steel (called san-\u003c\/span\u003emai\u003cspan\u003e clad). This is a great combination of two different types of steel - the outer layers will make the blade more resistant to chipping by making it more flexible, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami #2 steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where the  Aogami #2 steel is exposed will develop some patina after time, so we recommend \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" target=\"_blank\"\u003eoiling the blade\u003c\/a\u003e\u003cspan\u003e regularly in order to prevent the development of rust. \u003ca title=\"Patina\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003eRead more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina that protects the blade and gives it a traditional Japanese look.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of \u003c\/span\u003e\u003cstrong\u003emagnolia\u003c\/strong\u003e\u003cspan\u003e wood with a \u003c\/span\u003e\u003cstrong\u003eBuffalo horn ferrule\u003c\/strong\u003e\u003cspan\u003e. Suitable for a demanding chef for home or professional use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMade in TOJIRO ATELIER, known for elaborate custom-made knives.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter\u003c\/span\u003e\u003cspan\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith \u003cstrong\u003eTomoo Matsumura\u003c\/strong\u003e check the video below.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":33439997984856,"sku":"010107041048","price":370.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroAogamiPettyAtelier120mm_010107041048_1.jpg?v=1740397674"},{"product_id":"kawamura-mizu-honyaki-gyuto-240mm","title":"Kawamura Mizu-Honyaki Gyuto Shirogami #2 240mm (9.5\")","description":"\u003cp\u003eKawamura Mizu-Honyaki Gyuto is a knife hand-forged with incredible precision that stems from centuries worth of experience and knowledge. It is a blend of an excellent \u003cstrong\u003eworking tool and artwork\u003c\/strong\u003e. The honyaki blade is forged from a single piece of high-carbon \u003cstrong\u003eYasuki White Steel #2\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003eIn this case, the unique hamon line takes the subtle shape of \u003cstrong\u003eMount Fuji with a moonrise – on one side, the moon is full, on the other, only its crescent is silhouetted against the silvery surface of the blade\u003c\/strong\u003e. Mount Fuji is considered a sacred symbol of Japan and has been reproduced countless times in Japanese art.\u003c\/p\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming process of polishing the blade. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003eIt is a \u003cstrong\u003eslightly heavier Gyuto\u003c\/strong\u003e, as the blade at the handle is thicker (3.8 mm) and then gradually tapers towards the tip (1.8 mm). Due to its thickness, the blade can be sharpened to a double bevel grind with a secondary bevel that is not concave but rather convex. \u003cstrong\u003eThis type of grind is called hamaguri or “clamshell”\u003c\/strong\u003e and is inspired by the katana. It allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003eThe length of the cutting edge is 230mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/p\u003e\n\u003cdiv\u003eThe knife is complemented by the traditional Japanese octagonal handle that is light and comfortably fits the hand of both right- and left-handed users. It is made of \u003cstrong\u003edark ebony and features a bolster made of water buffalo horn\u003c\/strong\u003e. The knife comes with a \u003cstrong\u003esaya or sheath that is made of magnolia wood\u003c\/strong\u003e and can be used for protecting the knife while not in use.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThe knife was made by the smith Nakagawa-san in the Shiraki Hamono smithy in the city of Sakai, one of the centers of Japanese forging craft.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e⚠️ \u003cem\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":33645032898648,"sku":"45010312933","price":1600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KawamuraMizu-HonyakiGyuto210_45010312933_2_2.jpg?v=1751537762"},{"product_id":"saji-petty-wa-rainbow-damascus-135mm","title":"Saji Petty Wa Rainbow Damascus 135mm (5.3\")","description":"\u003cp\u003eHailing from world-renown Takefu Knife Village, Takeshi Saji is a third-generation blacksmith in his family. With his new Rainbow Damascus limited edition series, he created knives that are a true work of art and could very well be collector's items. We believe, however, that any knife should be used for its primary function, no matter how good it looks. Regardless whether you keep them behind glass or \u003cspan\u003eskillfully \u003c\/span\u003ewield them in your kitchen, these knives will always be a very attractive masterpiece.\u003c\/p\u003e\n\u003cp\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135 mm (6.3\") long. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSaji Petty Rainbow Damascus 135mm (5.3\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC. The core is clad with multiple layers of rust-resistant stainless steel to which brass and copper were added, producing a beautiful, iridescent rainbow Damascus pattern that gives these knives their name.\u003c\/p\u003e\n\u003cp\u003eAogami #2 ranks among the best Japanese steels because it maintains sharpness for a very long time, whilst it is also very easy to resharpen. Due to relatively high percentage of carbon, however, these knives need to be carefully maintained (wipe it dry after every use and oil the blade) to prevent the development of rust. Because the master smith decided to clad the core into layers of stainless steel, the blade is more resistant and forgiving and will not rust immediately if you forget to oil it (but please don’t). Only the bottom part of the blade, where the core made of Aogami steel is directly exposed, is more sensitive.\u003c\/p\u003e\n\u003cp\u003eThe Japanese style (Wa) handle is made of very dense and durable rosewood.\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39279007203416,"sku":"190107401091","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiPettyWaRainbowDamascus135_190107401091.jpg?v=1750232434"},{"product_id":"kurosaki-petty-shizuku-120mm","title":"Yu Kurosaki Petty Shizuku R2 120mm (4.7\")","description":"\u003cp\u003eKurosaki Petty from the Shizuku line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/p\u003e\n\u003cp\u003ePetty, with a 120mm (4.7\") blade, is essentially a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for \u003cstrong\u003epeeling\u003c\/strong\u003e, \u003cstrong\u003emincing\u003c\/strong\u003e, \u003cstrong\u003eparing\u003c\/strong\u003e and \u003cstrong\u003edecorating food\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eThe core of Shizuku knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e, and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains an edge for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful\u003cstrong\u003e dark rosewood\u003c\/strong\u003e and shaped \u003cstrong\u003eoctagonally\u003c\/strong\u003e, so it fits the hands of both \u003cstrong\u003eleft- and right-handed users\u003c\/strong\u003e. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003eWhen you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39279024603224,"sku":"41010704994","price":290.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiPettyShizuku120mm_41010704994.jpg?v=1756725314"},{"product_id":"tanaka-sakimaru-takohiki-vg-10-damascus-300mm","title":"Tanaka Sakimaru-Takohiki VG-10 Damascus 300mm (11.8\")","description":"\u003cp\u003eThe young Shigeki Tanaka belongs to the fourth generation of blacksmiths from the town of Miki in Japan. The fruit of experience being passed from one generation to the next in his family is also the extraordinary Sakimaru-Takohiki VG-10 Damascus. It is a culmination of handicraft and unparalleled mastery!\u003c\/p\u003e\n\u003cp\u003e→ Takohiki, a variation of traditional Japanese Yanagiba knife. The knife is chisel ground (single bevel) and is suitable only for right-handed users.\u003c\/p\u003e\n\u003cp\u003eThe knife was designed for preparing sashimi and also performs excellently when cutting fish or meat. The traditional octagonal magnolia wood handle is protected with buffalo horn ring. The blade is engraved with the name and place of the smithy by hand in kanji.\u003c\/p\u003e\n\u003cp\u003eThe classic curve of the blade resembles that of katana and together with the choice of material this knife is a stunning combination of beauty and functionality. The knife is intended for professional chefs, while its unique looks also make it a collector’s item.\u003cbr\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39300285202520,"sku":"06012522327","price":1100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaSakimaru-TakohikiVG-10Damascus_06012522327_2_9501ade6-bfb3-42c6-a6ae-13697f85b208.jpg?v=1616400271"},{"product_id":"kurosaki-petty-fujin-vg-10-150mm","title":"Yu Kurosaki Petty Fujin VG-10 150mm (5.9\")","description":"\u003cp\u003eKurosaki Petty Fujin is another uniquely looking blade from under the hands of a talented master blacksmith Yu Kurosaki. As with all Kurosaki knives, the fit and finish are simply superb, we hardly find any irregularities.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding. The blade has a high polish finish and contrasts wonderfully with a dark, octagonal wooden handle made of wild black cherry. The knife distinguishes itself for its sharpness and unique design.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePetty is a small kitchen knife perfect for all those delicate tasks where a larger knife is deemed unwieldy. On and off the cutting board. It’s used for peeling, paring and decorating, coring apples, cutting out potato eyes and similar tasks. This is a knife you should absolutely consider adding to your collection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVG-10 is currently the most popular Japanese steel and when choosing the type of steel, blacksmiths consider properties such as duration of sharpness, ease of maintenance and sharpening, graininess of steel and, last but not least, its price and availability. VG-10 (V stands for “vanadium”, G stands for “gold”, which means superior quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years ago managed to strike the right balance between various elements that today constitute the most widespread Japanese steel. VG-10 is a stainless steel with a relatively high content (1%) of carbon (C), 15% of chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many hard carbides that make the steel resistant to abrasion, which in turn also means better edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe high polish finish of Kurosaki knives contrasts beautifully with the traditional look of Japanese knives and provides an alternative choice for everyone who is looking for something unique. They’re definitely collectors’ items!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood with and octagonal shape, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39602683445336,"sku":"190107071097","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiPettyFujinVG-10150mm_190107071097.jpg?v=1631712996"},{"product_id":"saji-deba-g3-150mm","title":"Saji Deba G3 150mm (5.9\")","description":"\u003cp\u003eA \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDeba\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e G3 in 150mm (5.9\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eonly right-handed\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives)\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689019883608,"sku":"190101071122","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Deba-G3-150mm_190101071122_1.jpg?v=1635150288"},{"product_id":"saji-yanagiba-g3-270mm","title":"Saji Yanagiba G3 270mm (10.6\")","description":"\u003cp\u003eA \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003cb data-mce-fragment=\"1\"\u003eYanagiba\u003c\/b\u003e G3 in 270mm (10.6\") blade length is a heavy traditional Japanese knife originally used for cutting thin slices of raw fish - yes, sushi! 😃 Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish. Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt's a single bevel knife \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb\u003eonly right-handed\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e users can wield it. Yanagiba is a proud member of the traditional Japanese trio (along with deba and usuba knives).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives, you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689124479064,"sku":"190113201121","price":290.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Yanagiba-G3-270mm_190113201121_1.jpg?v=1635154993"},{"product_id":"kawamura-sakimaru-gyuto-aogami-2-damascus-220mm-ebony","title":"Kawamura Sakimaru-Gyuto Aogami #2 Damascus 220mm (8.7\") [ebony]","description":"\u003cp\u003e\u003cstrong\u003eKawamura Sakimaru-Gyuto\u003c\/strong\u003e represents the ultimate craftsmanship of Japanese knives. It originates from one of the most famous knife centres in Japan, the city of Sakai, and is hand-crafted by the artisans of the Sakai Kikumori smithy. The distinctive Sakimaru tip is a tad rounder than usual, resulting in a smoother look. The blade's finish is a beautiful damascus pattern that flows over the kireha — and stretches almost all the way down to the cutting edge.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them.\u003c\/p\u003e\n\u003cp\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance.\u003c\/p\u003e\n\u003cp\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 mm blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds.\u003c\/p\u003e\n\u003cp\u003eThis blade is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Sakai Kikumori.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cb\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the grind, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003ci\u003esakimaru \u003c\/i\u003ecomes from, it refers to tanto tip\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe blade was forged by master blacksmith \u003cb\u003eNakagawa-san\u003c\/b\u003e. Its construction is called ni-mai. The hard core is made out of \u003cb\u003eAogami #2\u003c\/b\u003e (we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly - see \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003eKnife maintenance\u003c\/a\u003e). The jigane consists of several layers of steel, forming a raindrop Damascus pattern (for more, read \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e).\u003c\/p\u003e\n\u003cp\u003eThe front surface of the blade is adorned with a hand-chiseled kanji, while the uraoshi side bears the mark of the core steel and a wavy line denoting the border between the hagane and jigane. This cladding line can only be done by an experienced blacksmith.\u003c\/p\u003e\n\u003cp\u003e→ Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e and \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is fitted with an octagonal traditional Japanese handle, made out of ebony and a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39694497775704,"sku":"450103141132","price":820.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kawamura_Sakimaru_Gyuto_Aogami_2_Ebenovina_220_mm_450103141132_1.jpg?v=1750232427"},{"product_id":"saji-gyuto-wa-rainbow-damascus-210mm","title":"Saji Gyuto Wa Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto Wa Rainbow Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife for preparing meat, fish and vegetables. Third-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created another masterpiece to add to his Rainbow Damascus limited edition series, which undergo a special lamination process where copper and brass are added to achieve the distinct vibrant look. The knife’s looks aren’t the only thing that’s sharp, though, as its core is made of high-carbon Aogami #2 steel that gives the knife an extremely fine sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003cp\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is a beautiful rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe rainbow-colored damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39808303071320,"sku":"410103121118","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoWaRainbowDamascus210mm_410103121118.jpg?v=1643294625"},{"product_id":"kurosaki-gyuto-senko-r2-270mm","title":"Yu Kurosaki Gyuto Senko R2 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eKurosaki Gyuto from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith\u003cb\u003e Yu Kurosaki.\u003c\/b\u003e The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name \u003cb\u003eSENKO\u003c\/b\u003e. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe super-long blade of \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e270mm (10.6”)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e in length is reserved for only the most daring users. It also requires a large work area and a big cutting board. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eDue to its length, it is recommended for experienced chefs and all those who are accustomed to longer knives. Perfect for those who regularly prepare large feasts that include loads of meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39809570832472,"sku":"410103201222","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoSenko270mm_410103201222_1.jpg?v=1643130672"},{"product_id":"saji-santoku-r2-karin-180mm","title":"Saji Santoku R2 Karin 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Santoku R2 Karin 180mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Santoku knives are usually shorter and flatter, which is ideal for fast chopping on the cutting board, and will therefore excel with vegetable prep. But with a blade long enough and a fine tip, it’s still great for slicing fish and meat and also finer mincing and precise work. R2\/SG2 is a steel without compromises – high hardness of around 64 HRC, great corrosion resistance and easy sharpening. Plus Takeshi Saji's magic touch. What more could you ask for?\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eSantoku is a multi-purpose Japanese kitchen knife and will serve all those looking for an agile knife with a slight emphasis on vegetable preparation, due to its flatter blade. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eR2 (also called SG2) steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is dotted with miniscule circular hammer imprints. This isn’t just a cosmetic feature, as the imprints also help form tiny pockets of air between the blade and the food, which helps with easier separation and therefore less annoying sticking occurs when preparing our meal.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe name Karin (花梨) refers to the handle made out of Chinese quince, which is often used to make instruments, such as the traditional Japanese \u003cem\u003eshamisen.\u003c\/em\u003e The handle is round and smooth, which makes it an ideal choice for any cook, regardless of being right- or left-handed!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39809609793624,"sku":"410108101202","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiSantokuR2Karin180mm_410108101202.jpg?v=1756725290"},{"product_id":"tojiro-gyuto-atelier-vg-10-white-240mm","title":"Tojiro Gyuto Atelier VG-10 White 240mm (9.5\")","description":"\u003cp\u003eWhen deciding what knife to buy, we usually look at characteristics such as how sharp it is, what steel it's forged from, how hard that steel is etc. We want to get the best performer that will take our knife game to the next level.\u003c\/p\u003e\n\u003cp\u003eThis gyuto checks all the demands listed above. \u003cspan data-mce-fragment=\"1\"\u003eBut it also takes it up a notch.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade, hand-forged to perfection with laser-like precision. Hammer blows, dealt by hand to achieve a natural rustic appearance. The\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekanji\u003c\/em\u003e, carved in with a hammer and chisel, not pressed by a machine. \u003cem\u003eThose\u003c\/em\u003e types of details. Stainless VG-10 steel was hardened to 61 HRC.\u003c\/p\u003e\n\u003cp\u003eThis gyuto was forged by master artisans of TOJIRO ATELIER, TOJIRO's special department, the smithy inside the smithy so to say.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eAnother special feature of this knife is the kanji \u003cspan data-mce-fragment=\"1\"\u003e瑠夏\u003c\/span\u003e \"Luka\" on the left side of the blade, which, in addition to the name, also means Azure Blue Summer. The knife was originally made for \u003ca href=\"\/pages\/about\"\u003eLuka, the founder of SharpEdge shop\u003c\/a\u003e, but due to its craftsmanship and special look, we decided to include it in our regular offer. 😉 \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e瑠夏 \"Luka\" = 瑠 \"Azure blue, lapis lazuli\" \/ 夏 \"Summer\" \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe core of this knife is made of stainless VG-10 steel (V for Vanadium, G for \"gold\" as in \"gold standard\"). It’s one of the most popular steels used in Japanese knifemaking - and not without a reason. Its high Chromium content makes it highly corrosion resistant and therefore easy to maintain, while steel being relatively hard (61 HRC).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003esan-mai\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe black forging residue, called\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ekuro-uchi\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003ewas treated with circular hammer blows, resulting in a beautiful rustic appearance. It then flows smoothly into a 63-layer damascus pattern that ends with a pronounced, curvy line at the cutting edge. This is where the soft, protective layer ends and the blade’s core is exposed. On top of the hammered kuro-uchi finish, there is a hand-chiseled\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ekanji\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, which is the signature of the blacksmith.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe blade was fitted with a special Western-style (Yo) handle made out of micarta, in a creamy white color. The handle features gold rivets and two small holes, which add to the special look of the handle, while also making it lighter. With the red lines running along the tang, this handle is quite a sight to behold.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":39815090471000,"sku":"010103161175","price":530.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroGyutoAtelierVG-10White240mm_010107071176_1.jpg?v=1740397621"},{"product_id":"tanaka-gyuto-sg2-damascus-240mm","title":"Tanaka Gyuto SG2 Damascus 240mm (9.5\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eNot all knives are made to be passed down through generations. But this one is. Hand-forged by one of the most recognizable figures in modern Japanese knifemarking, master blacksmith Shigeki Tanaka, this gyuto is a rare top-of-the-line piece that combines impressive performance, craftsmanship, and aesthetics. The knife’s SG2 powder steel core is enveloped by 33 layers of beautifully etched, black-tinged Damascus, while the rich ironwood handle is secured with two elegant mosaic pins.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTanaka Gyuto SG2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ehand-forged\u003c\/span\u003e Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip. 240mm (9.5\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSG2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Western style (Yo) handle is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39815464222808,"sku":"060103161190","price":1500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaGyutoSG2Damascus240mm_060103161190.jpg?v=1643296136"},{"product_id":"tojiro-gyuto-atelier-vg-10-black-240mm","title":"Tojiro Gyuto Atelier VG-10 Black 240mm (9.5\")","description":"\u003cp\u003e\u003cstrong\u003eTOJIRO Gyuto Atelier VG-10 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. \u003cem\u003eGyuto\u003c\/em\u003e translates to something like ‘beef sword’, which indicates its affinity for cutting meat. Especially longer gyutos, such as this beauty by TOJIRO ATELIER, can be utilized for slicing larger pieces of meat and preparing sashimi, as well as tackling any other produce needed for a nicely rounded meal.\u003c\/p\u003e\n\u003cp\u003eVG-10 is an extremely well-balanced steel in terms of its qualities. It provides great corrosion resistance, as well as easy sharpening and solid edge retention, due to a high hardness of around 60-61 HRC it’s able to achieve.\u003c\/p\u003e\n\u003cp\u003eTOJIRO ATELIER is the smithy inside the smithy so to say, a small department of artisans that is dedicated to creating elaborate knives for those that really appreciate the craftsmanship behind them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of VG-10 steel was sandwiched between multiple layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eKuro-uchi is a layer of black, untreated patina on the blade which—besides giving the knife a really cool look—also prevents food from sticking to the blade. The lower part of the blade is adorned by a damascus finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWestern (Yo) style handle is made out of micarta - a durable and comfortable material that will feel sturdy and comfortable, even after hours of use. \u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":39828195410008,"sku":"010103161147","price":670.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroGyutoAtelierVG-10240mm-010103161147.jpg?v=1740397616"},{"product_id":"yu-kurosaki-petty-shizuku-r2-150mm","title":"Yu Kurosaki Petty Shizuku R2 150mm (5.9\")","description":"\u003cp\u003eKurosaki Petty from the Shizuku line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. \u003cspan data-mce-fragment=\"1\"\u003eThe unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePetty with a 150mm (5.9\") blade is essentially a smaller version of Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for \u003cstrong\u003epeeling\u003c\/strong\u003e, \u003cstrong\u003emincing\u003c\/strong\u003e, \u003cstrong\u003eparing\u003c\/strong\u003e and \u003cstrong\u003edecorating food\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eThe core of \u003cspan data-mce-fragment=\"1\"\u003eShizuku \u003c\/span\u003eknives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful\u003cstrong\u003e dark rosewood\u003c\/strong\u003e and shaped \u003cstrong\u003eoctagonally\u003c\/strong\u003e, so it fits the hands of both \u003cstrong\u003eleft- and right-handed users\u003c\/strong\u003e. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39942488096856,"sku":"19010707711","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiPettyShizukuR2WA150mm_19010707711_3.jpg?v=1756725258"},{"product_id":"saji-gyuto-vg-10-rainbow-damascus-210mm","title":"Saji Gyuto VG-10 Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eMaster Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finish and matched them with a striking cow bone handle. The latter might not be for everybody, but it makes this knife a very special piece. Etched tiger stripes flowing along the handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting on its prey.\u003c\/p\u003e\n\u003cp\u003eThis fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is a beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eBeautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979013800024,"sku":"420103121291","price":680.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoVG-10RainbowDamascus240mm_420103161290_1.jpg?v=1656493645"},{"product_id":"saji-chuka-vg-10-damascus-220mm","title":"Saji Chuka VG-10 Damascus 220mm (8.7\")","description":"\u003cp\u003eIt’s not just about size, it’s how you use it. With this monumental piece from Takeshi Saji, this saying absolutely holds water. This knife takes an experienced—and strong while you're at it—hand to properly utilize. Coming with a handle of equal heft and presence, as a knife of such magnitude needs it to be handled properly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChuka\u003c\/em\u003e 中華, is a term used for Chinese-Japanese cuisine that developed in Japan, under the influence of Chinese immigrants. It combines elements of both cooking styles, and in similar fashion, the master blacksmith integrated components of both the cultures’ cutlery traditions. In Chinese kitchens, such large knives are widely used, as their flat and tall blades are great for chopping and easy food transfer, but are made of softer stainless steels. Saji opted for VG-10 steel, with similar easygoing stainless characteristics, but a high carbon content and hardness upwards of 60 HRC. Plus, of course, Saji-san’s magic touch, making this knife nothing to joke about in terms of chopping performance.\u003c\/p\u003e\n\u003cp\u003eOf course, he added a bit of his recognizable style and grandeur. The large surface of this blade almost works as a canvas for the maestro Saji-san, showing off a beautiful damascus finish that starts as a vast landscape of shadowy terrain and then transforms into layers of wavy alternating steel. The cutting edge or \u003cem\u003ekireha\u003c\/em\u003e was etched with acid to achieve a dark forced patina and match the blackish appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eIn Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows the user to hack through harder produce (🚨 but \u003cem\u003enot\u003c\/em\u003e through bones and joints!). Longer slicing motions, as well as finer techniques such as mincing, dicing or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003cem\u003esan-mai\u003c\/em\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark 15-layer nickel Damascus finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979042209880,"sku":"190109141265","price":1400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiV10Chuka220mm_190109141265_2.jpg?v=1656496813"},{"product_id":"saji-gyuto-srs13-tsuchime-210mm","title":"Saji Gyuto SRS13 Tsuchime 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto SRS13 Tsuchime 210mm\u003c\/strong\u003e (8.3\") is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. But to just call it a kitchen knife would be a massive understatement.\u003c\/p\u003e\n\u003cp\u003eIt’s a truly out-of-this-world piece of knifemaking, from its looks and all the way down to specifics. Its heart was forged out of SRS13, a high-speed powder steel that has recently been gaining popularity with blacksmiths. Renowned for its high hardness and excellent corrosion resistance, blades forged from it will have a fine and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eA great addition to any passionate knife connoisseur's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 steel is a powder steel, which are known for being able to achieve a high hardness and resist corrosion very well. This combination makes them especially fitting for kitchen knives. SRS13 is usually hardened to a respectable hardness of around 64 HRC, meaning it will keep a sharp edge for a long time and won’t be needed to resharpened often. It also has great wear and corrosion resistance, so you won’t have to worry too much about maintenance.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSRS13 is composed of: carbon (C) 1.3%, chromium (Cr) 13.0%, molybdenum (Mo) 2.75%, tungsten (W) 1.25%, vanadium (V) 1.5%, manganese (Mn) 0.3% and silicon (Si) 0.3%.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The lower part of the blade was treated to a high-polish, which ends at the hamon, which is the thin line flowing along the cutting edge. It shows the border between the \u003cem\u003ehagane\u003c\/em\u003e (blade's core) and jigane (outer layers).\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWestern style (Yo) handle with steel rivets, made of very dense and durable ironwood.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39980530958424,"sku":"190103121296","price":650.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoSRS13Tsuchime210mm_190103121296_1.jpg?v=1756725251"},{"product_id":"kurosaki-petty-senko-r2-turquoise-150mm","title":"Yu Kurosaki Petty Senko R2 Turquoise 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eKurosaki Petty Senko R2 Turquoise 150mm\u003c\/strong\u003e is a small Japanese kitchen knife from the hands of master blacksmith Yu Kurosaki. It's an example of usable art, a knife that would look just as good at an esteemed art exhibition as it does in the hands of an ambitious cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003eThe striking mirror-polish blade is dotted with intricate hammer imprints that resemble a dazzling diamond pattern—hence the name Senko 千古; meaning \u003cem\u003eeternity.\u003c\/em\u003e This also refers to the blade's core, forged out of SG2 powder steel, that will stay sharp for seemingly forever.\u003c\/p\u003e\n\u003cp\u003eYu Kurosaki isn't only known for his exotic steel choices, though. Equally eye-catching is the lavish turquoise handle with ornate mosaic rivets, that, together with the curvy, sabre like blade shape give the knife a lavish look. In many cultures, the turquoise gemstone has been associated for thousands of years as a holy stone, a bringer of good fortune or a talisman.\u003c\/p\u003e\n\u003cp\u003eMay this gem of a knife bring you luck as well, remaining your loyal companion and staying by your side on your cooking journey for years to come.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eThis knife comes with a special Yu Kurosaki protective sleeve to preserve sharpness and maintain good looks.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003ePetty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board.\u003c\/p\u003e\n\u003cp\u003eThis one has a pronounced reverse-tanto tip, also known as a kiritsuke or K-tip. Besides giving the knife a distinct, badass appearance, it allows for precise cuts and intricate work.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. \u003cem\u003eSan-mai\u003c\/em\u003e translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and of two secondary, outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eAn intricate \u003cem\u003etsuchime\u003c\/em\u003e (hammered) pattern with shallow diamond-shaped imprints adorns the highly reflective blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eTurquoise western (Yo) style handle with high-polish rivets, one of them having an intricate mosaic motif.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39982560804952,"sku":"190107071236","price":610.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoTurquoisePetty150mm_190103101235_1_cab8526e-bafe-4cde-a2fe-56f70add7ff8.jpg?v=1657096258"}],"url":"https:\/\/sharpedgeshop.com\/collections\/collectors-selection.oembed?page=5","provider":"SharpEdge","version":"1.0","type":"link"}