{"title":"Fish Knives: Filleting \u0026 Slicing","description":"\u003cp\u003eDiscover the perfect knives for fish preparation in our \u003cem\u003e\u003cstrong\u003eFish Knives: Filleting \u0026amp; Slicing\u003c\/strong\u003e\u003c\/em\u003e collection. Featuring deba knives for deboning and filleting fish, yanagiba knives for precise sashimi slicing, and slicer knives designed for delicate slicing. While these knives are ideal for fish, many also have additional uses: deba knives can also be used for deboning meat, boning knives are versatile tools for both fish and meat, and slicer knives work wonderfully for slicing meat. Choose slicer and boning knives for versatility with both meat and fish, or opt for deba and yanagiba to specialize in fish.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor sushi and sashimi enthusiasts, explore our \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/sashimi-sushi-knives-yanagiba-deba-usuba\"\u003eSushi Knives collection\u003c\/a\u003e, curated for sushi and sashimi lovers with the finest traditional Japanese blades.\u003c\/p\u003e","products":[{"product_id":"yoshida-ryo-deba-kuro-uchi-170mm","title":"Yoshida Ryo-Deba Kuro-uchi 170mm (6.7\")","description":"\u003cp\u003e\u003cspan\u003eYoshida Ryo-Deba Kuro-uchi 170mm is a heavy, thicker classic Japanese knife for rougher tasks, such as cutting fish, chicken and also for filleting.\u003c\/span\u003e Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Deba has a \u003cstrong\u003edouble bevel grind\u003c\/strong\u003e, it's not a single bevel like most deba knives, so this one can be used by both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eThe handle is made in Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38494741129,"sku":"03010125089","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Deba.jpeg?v=1513439748"},{"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":"ikeuchi-ko-deba-hammered-finish-105mm","title":"Ikeuchi Ko-Deba Hammered Finish 105mm (4.1\")","description":"\u003cp\u003eJapanese word \u003cem\u003eKo\u003c\/em\u003e means 'small' or 'short', so yes, you guessed it, this is a small deba!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKo-Deba Hammered Finish is a small, single bevel deba (right-handed users only!), primarily intended for filleting smaller fish, but it also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Ko-Deba is made of White steel #2 (Shirogami) with visible traces of hammer and the kuro-uchi protective patina (black part on top of the blade). The blade is forged to a hardness of 61-62 HRC. It is intended for experienced knife owners who know how to handle and take care of knives made of White steel #2, which will develop some patina due to the high amount of carbon (C) in their chemical structure.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of Magnolia wood with a plastic ferrule.\u003c\/p\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":8187359297624,"sku":"25010137588","price":80.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Ko-Deba_Hammered_Finish_105mm_25010137588.jpg?v=1548688623"},{"product_id":"kurosaki-sujihiki-kuro-uchi-270mm","title":"Yu Kurosaki Sujihiki Kuro-uchi 270mm (10.6\")","description":"\u003cp\u003eEvery Kurosaki blade carries his signature: a pattern of hammered \"water droplets\" across the steel, and like snowflakes, no two are alike. The knife you receive exists exactly once.\u003c\/p\u003e\n\u003cp\u003eThe sujihiki is Japan's slicing knife — a long, narrow blade built for clean, single-pull cuts through meat and fish. At 270mm it carves a roast, portions a fillet, or slices sashimi in one smooth draw, so each cut surface stays glossy and intact. If proteins are a serious part of your cooking, this is the knife that finishes the job beautifully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this knife works the way it does\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core\u003c\/strong\u003e — One of the most respected high-carbon steels in Japan. It takes an exceptionally fine, almost gentle edge, holds it for a long time, and resharpens easily when the day comes. The trade-off: the exposed core near the edge develops a patina with use and likes to be kept dry — more on this below, it's easier than it sounds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSan-mai stainless cladding\u003c\/strong\u003e — The carbon core is sandwiched between two stainless layers, so most of the blade is protected from rust. Carbon-steel cutting performance with a fraction of the carbon-steel maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong, narrow geometry\u003c\/strong\u003e — The 270mm length lets you slice in one continuous draw instead of sawing, while the narrow, thin blade glides through with minimal friction. Together they're why cuts off a sujihiki come away glossy and intact, not torn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e — The dark upper blade is the untreated forge surface: an already-formed protective layer that shields the steel beneath and gives the knife its traditional look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHammered tsuchime surface\u003c\/strong\u003e — Kurosaki's trademark dents aren't decoration alone; they create air pockets so thin slices release from the blade instead of clinging to it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal rosewood handle, black pakka wood ferrule\u003c\/strong\u003e — Light and precise in the hand, balanced for long, controlled drawing cuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know before buying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis is a hand-forged knife. Slight variations in the grind, finish, and hammer pattern between pieces are the nature of the craft — and the point of it.\u003c\/li\u003e\n\u003cli\u003eThe exposed Aogami Super edge will develop a grey-blue patina with use. This is natural and protective, not rust. Keep the blade dry after washing and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoil it occasionally\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eThe kuro-uchi coating softens and wears gradually with use. Normal, and part of how the knife ages with you.\u003c\/li\u003e\n\u003cli\u003eA sujihiki is a slicer, not a cleaver: no bones, no frozen food, no twisting in the cut. Long and thin means precise — and deserving of a little respect.\u003c\/li\u003e\n\u003cli\u003eAt 270mm, make sure your cutting board and knife storage can accommodate the length. A \u003ca href=\"\/collections\/sayas-knife-sheaths\"\u003efitted saya\u003c\/a\u003e is the safest way to store or transport it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Yu Kurosaki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYu Kurosaki forges in Takefu Knife Village near Echizen, where more than ten master blacksmiths work in open view of visitors. He apprenticed under Hiroshi Kato — a smith with over fifty years at the forge and one of the Village's founders — before opening his own smithy. He is the youngest blacksmith ever granted the title of Master Nokaji by the Takefu Knife Village Association, where he now teaches as senior instructor.\u003c\/p\u003e\n\u003cp\u003eHis knives are sought after worldwide and we receive them in small batches. If this one is in stock, it won't be for long.\u003c\/p\u003e\n\u003cp\u003e☝️ Visiting Japan? Put \u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eTakefu Knife Village\u003c\/a\u003e on your itinerary — you can watch the forging up close.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12234038214744,"sku":"19011420447","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Sujihiki_Kuro-uchi_270mm_10.6__ZA-270SL.jpeg?v=1531415355"},{"product_id":"mcusta-garasuki-supreme-twisted-145mm","title":"Mcusta Garasuki Supreme Twisted 145mm (5.7\")","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003eMcusta Garasuki Supreme Twisted is a Japanese kitchen knife made to serve only one purpose - deboning poultry. This beautiful looking boning knife features, like all garasukis, a special, triangular shaped blade that is very stiff, making it a perfect tool for deboning poultry and cutting through soft joints. In restaurants, it is mostly used to break down whole chickens, while at home it can also serve as a petty knife, due to the similar shape and length. Made from one layer (monosteel) of durable, stainless and easy to sharpen VG-10 steel, hardened to around 60 HRC. \u003c\/span\u003e\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\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eThe \"reverse tanto\" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue. Garasuki is a must-have tool in your kitchen if you prepare a lot of poultry meat!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003eSupreme Twisted is a full-tang Garasuki, attached to the never seen before octagon-shaped, \u003cstrong\u003etwisted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ered pakkawood\u003cspan\u003e \u003c\/span\u003ehandle, allowing for a comfortable and firm grip. A mosaic pin was added to the middle of the handle, a small detail which makes this knife even more special. A stainless bolster was added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\n\u003cp\u003e⚠️ Garasuki knives are usually single bevel, and this garasuki is no different. Suitable for only \u003cstrong\u003eright-handed\u003c\/strong\u003e users!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e☝️ \u003c\/span\u003e\u003cspan\u003eAll knives from the Supreme Twisted collection are packed in a \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eluxury kiri box\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e (made of paulownia wood), so these knives will make for a great gift. Just don't forget to \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/japanese-knife-as-gift#present\" data-mce-href=\"\/blogs\/learn\/japanese-knife-as-gift#present\" data-mce-fragment=\"1\"\u003eattach a coin\u003c\/a\u003e\u003cspan\u003e to it when presenting the gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cdiv class=\"adn ads\"\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"ii gt adP adO\" id=\":1m3\"\u003e\n\u003cdiv class=\"a3s aXjCH m15f0124149e4fd47\" id=\":1lm\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12815825109080,"sku":"17011845671","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Garasuki_Supreme_Twisted_145mm_5.7__17011845671.jpeg?v=1537437858"},{"product_id":"mcusta-sujihiki-supreme-hammered-240mm","title":"Mcusta Sujihiki Supreme Hammered 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Sujihiki Supreme Hammered is a top-notch slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser cut by custom machines developed by Mcusta, this Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. The core is\u003c\/span\u003e clad into 33 layers of softer, stainless Damascus steel. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib eye steak) and fish, as well as for carving and filleting. With its 240mm (9.5\") blade length, this Sujihiki is among the shorter slicers, so it can also be used as a general purpose knife too, like the Gyuto.\u003c\/span\u003e\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\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eSupreme Hammered is a full-tang Sujihiki, attached to a beautiful, durable and unique-looking red \u003c\/span\u003epakkawood\u003cspan\u003e octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle\u003c\/span\u003e.\u003c\/p\u003e\n\n\u003cdiv class=\"adn ads\"\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv id=\":1m3\" class=\"ii gt adP adO\"\u003e\n\u003cdiv id=\":1lm\" class=\"a3s aXjCH m15f0124149e4fd47\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12816091578456,"sku":"17011016664","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Supreme_Hammered_240mm_9.5__17011016664.jpeg?v=1537440794"},{"product_id":"tanaka-deba-silver-165mm","title":"Tanaka Deba Silver 165mm (6.5\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\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":12989454909528,"sku":"06010109582","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_165mm_6.5__06010109582.jpeg?v=1540896830"},{"product_id":"tanaka-deba-silver-180mm","title":"Tanaka Deba Silver 180mm (7.1\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\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":12989601284184,"sku":"06010110583","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_180mm_7.1__06010110583.jpeg?v=1540897125"},{"product_id":"tanaka-deba-silver-150mm","title":"Tanaka Deba Silver 150mm (5.9\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\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":19588148985944,"sku":"06010107581","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_150mm_5.9__06010107581.jpg?v=1548761096"},{"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":"lsd-hankotsu-boning-knife-145mm","title":"L.S.D Hankotsu (Boning Knife) 145mm (5.7\")","description":"\u003cp class=\"p1\"\u003eYoshida Hamono's L.S.D Hankotsu (boning knife) is a Japanese butchery knife, primarily used to break and debone livestock, as well as for trimming and other butcher's work. With the recent popularity of butchery workshops and classes, this knife will end up not only in professional butcher's hands, but also in hands of curious home cooks that like to learn more about the process of preparing meat that eventually ends up on our plates.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhile this is a highly specialized knife for butchery, it can also be used for when on holidays, camping or even in your home kitchen. Due to its shape it can be used as a small, versatile kitchen knife, but it won't perform well on the cutting board (no knuckle clearance). It can be used for many tasks while on the go, especially when you don't want to use your more expensive and delicate knives and potentially damage them.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eBack to hankotsu's primary use - the handle and shape of the blade allow for different grips and cutting techniques. The last third of the knife, by the handle, is unsharpened in order to scrape against bone without sacrificing the edge on the sharpened portion. The handle is made of walnut wood and we recommend oiling it with edible wood oils before the first use to protect the handle, plus the nice patterns of walnut wood will shine in all the glory. It won't hurt if you will oil the handle every once in a while (monthly to bi-monthly, depends on how often you use it).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe blade is made of excellent S8A\/SKD12 steel that is semi-resistant to rust, so a little extra care will be needed (wiping it dry after every use, and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e now and then). The steel was hardened to 58 HRC. This knife was made to be a workhorse and will perform best in combination with the diamond honing rod so that we can adjust the sharpness regularly.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eL.S.D Hankotsu is a double bevel knife, but it is more suitable for \u003cstrong\u003eright-handed users\u003c\/strong\u003e since the grind is convex on the right side of the blade, and has a flat grind on the left side. The edge is also sharpened in a 90\/10 ratio in favor of right-handed users. It can, however, be used by left-handed users as well, but it should be resharpened to move the edge to the other side of the blade (10\/90 ratio).\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":20599194320984,"sku":"03010773783","price":105.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/L.S.D-Hankotsu-_Boning-Knife_-145mm_03010773783_1_0216f13c-f023-4d52-be5a-4c7b0843d86c.jpg?v=1629379402"},{"product_id":"burja-prosciutto-knife-300mm","title":"Aichi Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003eWhat does Burja mean?\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003cstrong\u003eThree engraved symbols \u003c\/strong\u003ecan be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.\u003c\/div\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\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003cstrong\u003ethin spine\u003c\/strong\u003e of the blade at 1.8mm. The blade is \u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003eThe Aichi steel Burja is suitable for the softest prosciutto because it has the most flexible blade and is made from the softest steel with a (still high!) hardness of 58 HRC. It is most recommended for use with tender cured meats from Italian prosciutto regions such as Parma and San Daniele. It is also exceptional for slicing cooked ham and less cured meats.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003eProsciutto di Parma, Prosciutto di San Daniele, Culatello di Zibello, Spanish Jamón Serrano, and similar.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eFLEXIBILITY OF THE BLADE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFlexibility is necessary\u003c\/strong\u003e to some extent, but we have opted for somewhat more rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eBurja knife is made of Japanese Aichi steel 1K6M VM which will take care of the long edge retention and will be easy to sharpen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eBurja was fitted a black \u003cstrong\u003ehandle made of pakka wood\u003c\/strong\u003e with a decorative red ring and a stainless bolster for a comfortable grip. Pakka wood is laminated wood, consisting of 70% wood and 30% resin, which makes the handle extremely durable and resistant to humidity, plus it is easy to maintain.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e[Custom handles available!] \u003c\/span\u003e\u003c\/strong\u003eThe handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at \u003ca title=\"Email\" href=\"mailto:support@sharpedgeshop.com\"\u003esupport@sharpedgeshop.com\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 58 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe slightly concave secondary grind helps the knife to glide smoothly when making longer cuts. The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe hammer's imprints, called Tsuchime, were left on the top part of the blade. This keeps the air in the dents, which helps the knife sliding smoothly through prosciutto.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eYou can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":30093254426712,"sku":"18013022847","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Burja_-_Prosciutto_Knife_300mm_11.8__back_18013022847.jpeg?v=1650617924"},{"product_id":"tojiro-mioroshi-deba-shirogami-210mm","title":"Tojiro Mioroshi Deba Shirogami 210mm (8.3\")","description":"\u003cp\u003e🚩 Single-bevel, for right-handed users only!\u003c\/p\u003e\n\u003cp\u003eMioroshi deba from Japanese knife giant TOJIRO is a true working horse. With its thick spine and the steel that is easily sharpened (Shirogami #2 steel), it features a traditional Japanese magnolia D-shaped handle (with a black plastic ferrule) for a firm and comfortable grip. The blade shape itself - Mioroshi deba - is designed to fillet larger fish (3kg and up).\u003c\/p\u003e\n\u003cp\u003eThe blade shape is longer, narrower and thinner compared to the normal deba shape - somewhere between a classic deba and a shorther yanagiba. The knife can also be used for other heavier kitchen tasks, such as deboning poultry. The blade length is 210mm (8.3\") and the thickness is 5 mm.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Shirogami #2 steel, the hardness of around 61-62 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\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":31317131493464,"sku":"01010112819","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Miroshi_Deba_Shirogami_210mm_8.3__01010112819.jpg?v=1740397727"},{"product_id":"tojiro-deba-aogami2-165mm","title":"Tojiro Deba Aogami #2 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Deba Aogami #2 is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 8mm (0.3\"), the blade length is 165mm (6.5\"), so it is suitable for filleting larger fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\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":31317565866072,"sku":"01010109818","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Deba_Aogami_2_165mm_6.5__01010109818.jpg?v=1740397725"},{"product_id":"tojiro-deba-aogami2-150mm","title":"Tojiro Deba Aogami #2 150mm (5.9\")","description":"\u003cp\u003eTOJIRO Deba Aogami #2 is a small-to-medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 150mm (5.9\"), so it is suitable for filleting medium-sized fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThe blade will develop patina! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\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":31317688582232,"sku":"01010107641","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Deba_Aogami_2_150mm_5.9__01010107641.jpg?v=1740397723"},{"product_id":"hokiyama-deba-shirogami-165mm","title":"Hokiyama Deba Shirogami 165mm (6.5\")","description":"\u003cp\u003eHokiyama Deba Shirogami in 165mm (6.5\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethis knife\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis made of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi's White steel 2\u003c\/strong\u003e\u003cspan\u003e, also named Shirogami 2 which was hardened to around\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e61-62 HRC. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e❗ Because Shirogami steel does not contain chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca data-mce-fragment=\"1\" href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cp\u003e🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches before it gets into the hands of its owner. Therefore, wash the knife thoroughly before using it for the first time to remove this thin protection.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - \u003cstrong\u003emagnolia wood\u003c\/strong\u003e. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31818648027224,"sku":"39010109893","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Deba_Ginsanko_165mm_6.5__39010109893.jpg?v=1574895241"},{"product_id":"hokiyama-sushi-set-deba-yanagiba","title":"[SET] Hokiyama Single Bevel Set [Deba + Yanagiba]","description":"\u003cp\u003eWith this Hokiyama knife set of two traditional Japanese knives, you are fully ready to prepare thin and delicious slices of sashimi. \u003cstrong\u003eDeba\u003c\/strong\u003e will take care of the freshly caught fish - you will use deba to fillet your tuna, salmon or any other fish. Then you will grab the \u003cstrong\u003eyanagiba\u003c\/strong\u003e slicer - with a single pull motion you will slice into fillets, making them into sashimi, which will be ready in no time to be served to your guests, either at your home evening party or in the restaurant you work at. Deba can also be used for deboning poultry, while yanagiba will serve you well for cutting steaks or salami.\u003c\/p\u003e\n\u003cp\u003eMore details and dimensions of each individual knife can be found here:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-deba-shirogami-150mm\"\u003eHokiyama Deba Shirogami 150mm (5.9\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-yanagiba-shirogami-300mm\"\u003eHokiyama Yanagiba Shirogami 300mm (11.8\") \u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethis knife\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis made of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi's White steel 2\u003c\/strong\u003e\u003cspan\u003e, also named Shirogami 2 which was hardened to around\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e61-62 HRC. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e❗ Because Shirogami steel does not contain chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca data-mce-fragment=\"1\" href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cp\u003e🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches before it gets into the hands of its owner. Therefore, wash the knife thoroughly before using it for the first time to remove this thin protection.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - \u003cstrong\u003emagnolia wood\u003c\/strong\u003e. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\n\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31818834509912,"sku":"BF000000004","price":450.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Sushi_Set_Deba_Yanagiba.jpg?v=1574896277"},{"product_id":"mcusta-sujihiki-hybrid-splash-270mm","title":"Mcusta Sujihiki Hybrid Splash 270mm (10.6\")","description":"\u003cp\u003eMcusta Sujihiki Hybrid Splash in 270mm (10.6\") blade length is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the very\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eSujihiki or slicer knives are 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. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32383949996120,"sku":"17011020821","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Hybrid_Splash_270mm_10.6__17011020821.jpg?v=1582887093"},{"product_id":"mcusta-sujihiki-hybrid-splash-240mm","title":"Mcusta Sujihiki Hybrid Splash 240mm (9.5\")","description":"\u003cp\u003eMcusta Sujihiki Hybrid Splash in 240mm (9.5\") blade length is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the \u003cstrong\u003every\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eSujihiki or slicer knives are 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. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384018120792,"sku":"17011016830","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Hybrid_Splash_240mm_9.5__17011016830.jpg?v=1582887320"},{"product_id":"mcusta-sujihiki-supreme-hammered-270mm","title":"Mcusta Sujihiki Supreme Hammered 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Sujihiki Supreme Hammered in 270mm (10.6\") blade length is a top-notch slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser-cut by custom machines developed by Mcusta, this Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. The core is\u003c\/span\u003e clad into 33 layers of softer, stainless Damascus steel. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib-eye steak) and fish, as well as for carving and filleting. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/span\u003e\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\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eSupreme Hammered is a full-tang Sujihiki, attached to a beautiful, durable and unique-looking red \u003c\/span\u003epakkawood\u003cspan\u003e octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384101810264,"sku":"17010314881","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/McustaSujihikiSupremeHammered270mm_17010314881_V2_1.jpg?v=1792473953"},{"product_id":"mcusta-boning-damascus-flame-165mm","title":"Mcusta Boning Damascus Flame 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Boning Damascus Flame is a looker. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA boning knife is, as its name already suggests, used for \u003cstrong\u003eremoving the bones from meat, poultry and fish\u003c\/strong\u003e. \u003c\/span\u003e\u003cspan\u003eThe blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. While primarily designed for deboning meat, it is also ideal for \u003cstrong\u003efilleting\u003c\/strong\u003e \u003cstrong\u003efish\u003c\/strong\u003e up to 10 kg (35 oz.), offering precision and control for delicate tasks. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. The \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients. Suitable for both home cooks and professional chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Flame is a full-tang boning knife, attached to the ergonomic red \u003c\/span\u003epakka wood\u003cspan\u003e handle. Three rivets hold the knife securely attached to the handle. The middle rivet features a mosaic pin, a small detail that makes this knife even more special. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high-tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384815956056,"sku":"17011809655","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Boning_Damascus_Flame_165mm_6.5__17011809655.jpg?v=1582907041"},{"product_id":"tsunehisa-slicer-vg-1-270mm-walnut","title":"Tsunehisa Slicer VG-1 270mm (10.6\") [Walnut]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eA Slicer (jap. \u003cem\u003eSujihiki)\u003c\/em\u003e is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there! \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Slicer’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called \u003cstrong\u003eMachi\u003c\/strong\u003e spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535425253464,"sku":"41011120938","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Slicer270mm.jpg?v=1611379461"},{"product_id":"tojiro-american-boning-165mm","title":"Tojiro American Boning 165mm (6.5\")","description":"\u003cp\u003ePresenting a knife designed specifically for the difficult task of separating meat from bone. Suitable for various types of meat - for trimming, boning and other butchering work. The blade length is 165 mm. Suitable for cooking enthusiasts and professional chefs alike.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003eboning knife\u003c\/strong\u003e comes from the \u003cstrong\u003eTOJIRO FLASH line,\u003c\/strong\u003e which stands out from others due to it’s sleek and futuristic design. The knife is hand forged, double beveled and consists of 63 layers of steel. The stainless outer layers are formed in a \u003cstrong\u003edamascus pattern\u003c\/strong\u003e, giving this knife that something extra. The purpose of laminating the blade is increasing the strength and flexibility of the blade. \u003cstrong\u003eVG-10 steel \u003c\/strong\u003e(hardness\u003cstrong\u003e 61 HRC\u003c\/strong\u003e) retains sharpness for a longer time, even when cutting large amounts of meat. The knife is easy to maintain and great for grinding on water stones.\u003c\/p\u003e\n\u003cp\u003eThe knife is fitted with a yo-style, ergonomic Western-type handle made of \u003cstrong\u003eblack micarta\u003c\/strong\u003e, a very durable wood composite. As is typical of TOJIRO’s FLASH line, the handle is visually enhanced with the insert of a stainless steel detail. The weight of the handle complements the weight of the blade perfectly and provides an even balance, making it easy and comfortable to use. The handle also offers a secure and firm grip that will prevent the palm from sliding against the blade. It’s shape allows for a variety of grips and cutting techniques, especially useful when working around the bone. The handle enables classic hand grip while cutting as well as a butcher’s grip (also known as the reverse grip). The pointed blade is suitable for precise work around the bone.\u003c\/p\u003e\n\u003cp\u003eThis is a knife that will allow you to skillfully tackle various cuts of meat and will feel right at home in the kitchen of all you steak and meat lovers out there.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\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 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.\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32545514586200,"sku":"01011809820","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/FF-ABO165.jpg?v=1740397690"},{"product_id":"tsunehisa-deba-150mm","title":"Tsunehisa Deba 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA medium-sized Deba designed for fish lovers and professional chefs. The \u003cstrong\u003esingle beveled blade\u003c\/strong\u003e \u003cspan\u003e(right-handed users only!)\u003c\/span\u003e is 6.5 mm (2.3\") thick and 150 mm (5.9\") long, therefore suitable for filleting medium-sized fish.\u003cbr\u003e\u003cbr\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb\u003eJapanese (Wa) handle\u003c\/b\u003e made of Rosewood with a black pakka wood ferrule.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eAUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix.\u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAUS-8 characteristics:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness: \u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Rust-resistance: \u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Deba.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32548373594200,"sku":"41010107920","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/osterrob04801.jpg?v=1585168773"},{"product_id":"tojiro-slicer-dimples-300mm","title":"Tojiro Slicer Dimples 300mm (11.8\")","description":"\u003cp\u003eA professional kitchen knife made using a special TOJIRO \"know how\" method, which allows the knife maximum flexibility. Extremely thin blade that stays sharp for a very long time. It is a very flexible, delicate and precise kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIn addition to the aesthetic, the recesses\/dimples on the blade also have a useful value, as the uneven surface creates air pockets between the food and the blade when cutting, which prevents the food from sticking to the knife. It is therefore ideal for cutting meat and raw fish such as salmon.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\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\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":32798336417880,"sku":"01011422048","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/FD-709.jpg?v=1740397688"},{"product_id":"hokiyama-deba-shirogami-150mm","title":"Hokiyama Deba Shirogami 150mm (5.9\")","description":"\u003cp\u003eHokiyama Deba Shirogami 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, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethis knife\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis made of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi's White steel 2\u003c\/strong\u003e\u003cspan\u003e, also named Shirogami 2 which was hardened to around\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e61-62 HRC. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e❗ Because Shirogami steel does not contain chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca data-mce-fragment=\"1\" href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cp\u003e🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches before it gets into the hands of its owner. Therefore, wash the knife thoroughly before using it for the first time to remove this thin protection.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - \u003cstrong\u003emagnolia wood\u003c\/strong\u003e. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33144238637144,"sku":"390101071001","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoHokiyamaDeba150mm.jpg?v=1594732742"},{"product_id":"hokiyama-deba-shirogami-180mm","title":"Hokiyama Deba Shirogami 180mm (7.1\")","description":"\u003cp\u003eHokiyama Deba Shirogami in 180mm (7.1\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife, which means \u003cstrong\u003eonly right-handed\u003c\/strong\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethis knife\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis made of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHitachi's White steel 2\u003c\/strong\u003e\u003cspan\u003e, also named Shirogami 2 which was hardened to around\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e61-62 HRC. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e❗ Because Shirogami steel does not contain chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\" data-mce-fragment=\"1\" data-mce-href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cp\u003e🚩 The blade is protected by a thin anti-corrosion oil coating that protects it from rust and scratches before it gets into the hands of its owner. Therefore, wash the knife thoroughly before using it for the first time to remove this thin protection.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. The handle is made of the most commonly used handle wood in traditional Japanese knives - \u003cstrong\u003emagnolia wood\u003c\/strong\u003e. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33144292737112,"sku":"390101101004","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoHokiyamaDeba180mm.jpg?v=1594733660"},{"product_id":"hokiyama-deba-aus-8-150mm","title":"Hokiyama Deba AUS-8 150mm (5.9\")","description":"\u003cp\u003eHokiyama Deba AUS-8 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, which means only \u003cstrong\u003eright-handed users\u003c\/strong\u003e can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb data-mce-fragment=\"1\"\u003eJapanese (Wa) handle\u003c\/b\u003e made of of dense, durable wenge wood with a darker plastic ferrule. There is a slight step between the ferrule and the handle, which might bother some users. \u003c\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e AUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \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\u003cdiv\u003e\n\u003cstrong\u003eAUS-8 characteristics:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003cbr\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Deba. \u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33144350146648,"sku":"390101071003","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaDebaAUS-8150.jpg?v=1594734609"},{"product_id":"hokiyama-deba-aus-8-150mm-left","title":"Hokiyama Deba AUS-8 150mm (5.9\") LEFT","description":"\u003cp\u003eHokiyama Deba AUS-8 in 150mm (5.9\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives).\u003c\/p\u003e\n\u003cp\u003e⚠️ This is a single bevel knife, \u003cspan\u003esuitable only for \u003cstrong\u003eleft-handed\u003c\/strong\u003e users!\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife has a minimalistic polished blade and is fitted with a traditional \u003cb data-mce-fragment=\"1\"\u003eJapanese (Wa) handle\u003c\/b\u003e made of of dense, durable wenge wood with a darker plastic ferrule. \u003cspan\u003eThere is a slight step between the ferrule and the handle, which might bother some users. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade consists of 2 layers of steel - the harder steel AUS-8 (60 HRC) and a layer of softer stainless steel are forge welded together in what is known as \"\u003cem data-mce-fragment=\"1\"\u003enimai\u003c\/em\u003e\" construction.\u003cstrong\u003e AUS-8 steel \u003c\/strong\u003eis a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. The steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \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\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan data-sheets-userformat='{\"2\":6659,\"3\":{\"1\":0},\"4\":[null,2,16777215],\"12\":0,\"14\":[null,2,0],\"15\":\"Roboto, RobotoDraft, Helvetica, Arial, sans-serif\"}' data-sheets-value='{\"1\":2,\"2\":\"Hokiyama Sushi Set\"}'\u003eAUS-8 characteristics:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003cbr\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Deba. \u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003cbr\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33144415125592,"sku":"390101071008","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaDebaAUS-8150-LEFT.jpg?v=1594735579"},{"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":"mcusta-boning-damascus-classic-d-165mm","title":"Mcusta Boning Damascus Classic D 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003e \u003cstrong\u003e\u003cem\u003eThese exquisite knives showcase a captivating stainless damascus pattern in combination with an opulent white Corian handle, exuding an aura of luxury that infuses every cut with boundless inspiration.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Boning Damascus Classic D 165mm is a looker. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eA boning knife is, as its name already suggests, used for removing the bones from meat, poultry and fish. \u003cspan\u003eThe blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile primarily designed for deboning meat, it is also ideal for \u003cstrong\u003efilleting\u003c\/strong\u003e \u003cstrong\u003efish\u003c\/strong\u003e up to 10 kg (35 oz.), offering precision and control for delicate tasks. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBoning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade. The \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients. Suitable for both home cooks and professional chefs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eMcusta Boning Damascus Classic D 165mm is a full-tang knife, attached to the ergonomic white Corian handle. Three rivets hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":33416764260440,"sku":"17011809822","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaBoningDamascusClassicD165mm_2.jpg?v=1611599064"},{"product_id":"hokiyama-hon-deba-150mm","title":"Hokiyama Hon-Deba 150mm (5.9\")","description":"\u003cdiv class=\"rte__table-wrapper\"\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\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eHokiyama smithy made this knife just for SharpEdge. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eWe asked them to combine their proven \u003cstrong\u003eDeba blade shape\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e and \u003cstrong\u003estainless steel (AUS\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e-8\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e\u003cstrong\u003e)\u003c\/strong\u003e, then match it with a traditional magnolia \u003cstrong\u003eJapanese (Wa) handle\u003c\/strong\u003e with a buffalo horn ferrule. Deba is a proud member of the traditional Japanese trio (along with yanagiba and usuba knives) used to prepare sushi, sashimi and other Japanese specialties! In Japanese \u003cem data-mce-fragment=\"1\"\u003eHon \u003c\/em\u003eliterally means true or original, which means this Deba is the thickest and heaviest type of Deba.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eHokiyama Hon-Deba 150mm (5.9\")\u003c\/strong\u003e blade length is a heavy traditional Japanese knife for rougher tasks, intended for cleaning and filleting whole fish, cutting fish heads in half as well as preparing poultry and other meat with small bones. The sturdy heel section of the knife is used to chop through the bones found in \u003cstrong\u003esmall and medium-sized fish and poultry\u003c\/strong\u003e therefore the significant weight of the knife is a must. Even though this knife might look robust at first, it's far more agile than one would expect. The spine of the knife tapers along its length which results in a thin and sensitive tip that can be used for delicate work. This is a single bevel knife and \u003cstrong data-mce-fragment=\"1\"\u003eonly right-handed\u003c\/strong\u003e users can wield it.\u003c\/p\u003e\n\u003cp\u003eIf you need a knife for filleting smaller fish such as sea bream or horse mackrel (\u003cem data-mce-fragment=\"1\"\u003eaji\u003c\/em\u003e), we also have a smaller and lighter version of this knife available \u003ca href=\"\/products\/hokiyama-ko-deba-120mm\" target=\"_blank\"\u003eHokiyama Ko-Deba 120mm (4.7\")\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e🚨 \u003cem\u003eDeba is not recommended for chopping though large bones. Do not subject the blade edge to sideways forces, as this can result in chipping or cracking.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade features a delicate high polish and a hand-engraved \u003cem data-mce-fragment=\"1\"\u003ekanji\u003c\/em\u003e signature. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made of the most commonly used handle wood in traditional Japanese knives - \u003c\/span\u003e\u003cstrong\u003emagnolia wood\u003c\/strong\u003e\u003cspan\u003e. It is preferred wood of Japanese sushi chefs due to its \u003cstrong\u003eantiseptic properties\u003c\/strong\u003e and it is easy and inexpensive to rehandle as there is an abundance of magnolia handles on the market. Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe heart of the knife is made of \u003cstrong\u003eAUS-8 steel\u003c\/strong\u003e, a popular Japanese steel from the Aichi steelworks that is incredibly resistant to rust, yet simple to sharpen. \u003c\/p\u003e\n\u003cp\u003eAUS-8 steel contains high amounts of \u003cstrong\u003ecarbon\u003c\/strong\u003e (0.7-0.75%) and is also high in \u003cstrong\u003evanadium\u003c\/strong\u003e (0.10-0.26%) and \u003cstrong\u003emolybdenum\u003c\/strong\u003e (0.10-0.30%). It also has a high percentage of \u003cstrong\u003echromium\u003c\/strong\u003e (14.5%), making the blade corrosion-resistant and increasing the hardness, durability and the tensile strength of steel mix. \u003c\/p\u003e\n\u003cp\u003eThis carefully balanced composition does not only endow the blade with exceptional hardness (60 HRC) but also good wear and tear and rust-resistance properties. \u003c\/p\u003e\n\u003cdiv class=\"rte__table-wrapper\"\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\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-sheets-userformat='{\"2\":6659,\"3\":{\"1\":0},\"4\":[null,2,16777215],\"12\":0,\"14\":[null,2,0],\"15\":\"Roboto, RobotoDraft, Helvetica, Arial, sans-serif\"}' data-sheets-value='{\"1\":2,\"2\":\"Hokiyama Sushi Set\"}'\u003eAll these are essential characteristics of a superior steel for knives:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Long lasting sharpness:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e60 HRC hardness and high carbon content make the blade razor-sharp and help it retain its edge for a very long time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ Rust-resistance:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003edue to high chrome content (14%), the steel is very resistant to corrosion. Even so, you should not skip any of the steps of blade maintenance: wiping it with a dry cloth after use and storing it correctly in a dry and safe place are important steps for prolonging the service life of your knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e→ Wear and tear resistance:\u003c\/strong\u003e the composition of this steel mix also makes the blade very resistant to wear and tear.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003eDue to the choice of materials and precise final treatment of the blade by hand, the blade is simple to maintain, retains its edge for a very long time and is perfect for sharpening on water stones. These are essential characteristics of a traditional Japanese single bevel knife, such as Deba. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33521659543640,"sku":"390101071066","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaHon-Deba150mm_390101071066_1.jpg?v=1606169095"},{"product_id":"sg2-burja-prosciutto-knife-300mm","title":"SG2 Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe SG2 Burja has three big differences that differentiate it from Burja: \u003c\/span\u003e\u003cstrong\u003ethe steel, the looks, and the handle\u003c\/strong\u003e\u003cspan\u003e. Blade geometry and shape and other specifications remain (almost) the same.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cem\u003e \u003cstrong\u003eWhat does Burja mean?\u003cbr\u003e\u003c\/strong\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003cstrong\u003eThree engraved symbols \u003c\/strong\u003ecan be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.\u003c\/em\u003e\u003c\/div\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\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003cstrong\u003ethin spine\u003c\/strong\u003e of the blade at 1.8mm. The blade is \u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt has an optimal ratio between the hardness of the steel and the flexibility of the blade, which helps the cutting of even slices of prosciutto that is tougher (drier) on one side and more delicate on the other. It is suitable for all kinds of ham and also for preparing thin slices of sashimi.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003eJamón Ibérico, Jamón ibérico de bellota, Prosciutto di San Daniele, Jambon de Bayonne, and similar.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FLEXIBILITY:\u003c\/h4\u003e\n\u003cp\u003eFlexibility is necessary to some extent. We have opted for somewhat less rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis Burja is made of \u003cstrong\u003eSG2\/R2 powder steel \u003c\/strong\u003ehardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003cstrong\u003ehandle\u003c\/strong\u003e attached to the SG2 Burja is universal and easy to maintain. A beautiful, \u003cstrong\u003edark brown, octagonal-shaped pakka wood handle\u003c\/strong\u003e sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e[Custom handles available!] \u003c\/span\u003e\u003c\/strong\u003eThe handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at \u003ca href=\"mailto:support@sharpedgeshop.com\" title=\"Email\"\u003esupport@sharpedgeshop.com\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 62-63 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. Zero grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished (also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\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✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":33690361626712,"sku":"180130221069","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2Burjaknife.jpg?v=1756725324"},{"product_id":"toshu-deba-left-180mm","title":"TOSHU Deba Left 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003e🚩 The blade is suitable for left-handed users.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis knife boasts an extremely sharp blade, traditional magnolia wood handle and superb MV steel.  \u003c\/p\u003e\n\u003cp\u003eThe ratio between the weight of the blade and handle guarantees excellent balance which is of essential importance for precise work, such as filleting and preparing fish.\u003c\/p\u003e\n\u003cp\u003eThe steel is on the softer side (57-59 HRC), but that makes it less sensitive and simpler to maintain. When used correctly, it remains sharp for a very long time and resharpening is a breeze. Blacksmiths processed the steel so that the blade prides itself on the best of all characteristics that are indispensable for work either in a home or professional kitchen: maximum resistance to wear and rust.\u003c\/p\u003e\n\u003cp\u003eThe most important feature of the new TOSHU series is that it is made for left-handed people who, until now, were often deprived of a wide selection of traditional, single-bevel blades. Single-bevel blades are usually available only for right-handed users, while versions for lefties are extremely rare, also in the Japanese market. Toshu series brings change – \u003cstrong\u003ebeautiful single-bevel knives for left-handed users, and a reasonable price tag to boot.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eTOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"FUJI Cutlery","offers":[{"title":"Default Title","offer_id":33723914813528,"sku":"010101101077","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroDebaLeft180_010101101077.jpg?v=1740397661"},{"product_id":"tojiro-deba-left-165mm","title":"TOSHU Deba Left 165mm (6.5\")","description":"\u003cp\u003e\u003cstrong\u003e🚩 The blade is suitable for left-handed users.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis knife boasts an extremely sharp blade, traditional magnolia wood handle and superb MV steel.  \u003c\/p\u003e\n\u003cp\u003eThe ratio between the weight of the blade and handle guarantees excellent balance which is of essential importance for precise work, such as filleting and preparing fish.\u003c\/p\u003e\n\u003cp\u003eThe steel is on the softer side (57-59 HRC), but that makes it less sensitive and simpler to maintain. When used correctly, it remains sharp for a very long time and resharpening is a breeze. Blacksmiths processed the steel so that the blade prides itself on the best of all characteristics that are indispensable for work either in a home or professional kitchen: maximum resistance to wear and rust.\u003cbr\u003e\u003cbr\u003eThe most important feature of the new TOSHU series is that it is made for left-handed people who, until now, were often deprived of a wide selection of traditional, single-bevel blades. Single-bevel blades are usually available only for right-handed users, while versions for lefties are extremely rare, also in the Japanese market. Toshu series brings change – \u003cstrong\u003ebeautiful single-bevel knives for left-handed users, and a reasonable price tag to boot.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eTOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"FUJI Cutlery","offers":[{"title":"Default Title","offer_id":33723927986264,"sku":"010101091076","price":155.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroDebaLeft165_010101091076.jpg?v=1740397659"},{"product_id":"toshu-deba-left-150mm","title":"TOSHU Deba Left 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003e🚩 The blade is suitable for left-handed users.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis knife boasts an extremely sharp blade, traditional magnolia wood handle and superb MV steel.  \u003c\/p\u003e\n\u003cp\u003eThe ratio between the weight of the blade and handle guarantees excellent balance which is of essential importance for precise work, such as filleting and preparing fish.\u003c\/p\u003e\n\u003cp\u003eThe steel is on the softer side (57-59 HRC), but that makes it less sensitive and simpler to maintain. When used correctly, it remains sharp for a very long time and resharpening is a breeze. Blacksmiths processed the steel so that the blade prides itself on the best of all characteristics that are indispensable for work either in a home or professional kitchen: maximum resistance to wear and rust.\u003cbr\u003e\u003cbr\u003eThe most important feature of the new TOSHU series is that it is made for left-handed people who, until now, were often deprived of a wide selection of traditional, single-bevel blades. Single-bevel blades are usually available only for right-handed users, while versions for lefties are extremely rare, also in the Japanese market. Toshu series brings change – \u003cstrong\u003ebeautiful single-bevel knives for left-handed users, and a reasonable price tag to boot.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eTOSHU (刀秀) is a line of kitchen knives produced by Fuji Cutlery, a sister company of TOJIRO, in Japan. Known for offering high-quality blades at excellent value, TOSHU knives are designed for both home cooks and professional chefs. They combine traditional Japanese knife aesthetics with modern manufacturing precision—delivering performance, reliability, and sharpness at an accessible price point.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"FUJI Cutlery","offers":[{"title":"Default Title","offer_id":33723933229144,"sku":"010101071075","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroDebaLeft150_010101071075.jpg?v=1740397657"},{"product_id":"senzo-boning-aus-10-165mm","title":"Senzo Boning AUS-10 165mm (6.5\")","description":"\u003cp\u003eThe knives from \u003cstrong\u003eSuncraft's AUS-10 series\u003c\/strong\u003e are designed for chefs (home \u0026amp; professional) who are looking for the best of both worlds. They have everything you want from a classic Western knife that is a little on the heavy side but easy to maintain and that feels great in your hand when you hold it by its standard bolstered and riveted handle. You also get all the characteristics of a durable blade made from high-quality Japanese steel with a thin profile and minimalist design.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBoning knife\u003c\/strong\u003e is, as its name suggests, used for separating bones from meat, deboning poultry and filleting fish. The handle and shape of the blade allow for various cutting techniques, especially for removing the meat around joints and bones.\u003c\/p\u003e\n\u003cp\u003eThe blade is ground on both sides (at a ratio of 50\/50) and can be used by\u003cstrong\u003e right-\u003c\/strong\u003e and \u003cstrong\u003eleft-handed users\u003c\/strong\u003e. It is made in the \u003cem\u003esan mai\u003c\/em\u003e (three layers) technique, which means that its core is made from\u003cstrong\u003e AUS-10\u003c\/strong\u003e \u003cstrong\u003esteel\u003c\/strong\u003e (hardened to 59-60 HRC) and protected by two layers of softer and pliable steel that act as a protective jacket on both sides of the core and also prevent corrosion. The knife is very easy to maintain and sharpen on whetstones.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003cem\u003eThe AUS-10 steel is rust-resistant, easy to sharpen and very durable. It performs well, retains its edge and also holds a sharp edge.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade has a \u003cstrong\u003ehigh polish finish\u003c\/strong\u003e (also called \u003cem\u003emigaki)\u003c\/em\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy in \u003cstrong\u003ekanji\u003c\/strong\u003e characters which translate to “Senzo”, the name of the line of these knives.\u003c\/p\u003e\n\u003cp\u003eThe minimalist design of the blade is nicely contrasted by the \u003cstrong\u003epakka wood handle in mahogany color\u003c\/strong\u003e. The pakka wood is extremely durable and wear-resistant, providing a solid, comfortable grip. Suncraft made sure that this knife, while it retains a classic Western look, also packs an additional visual punch by adding three rivets and a stainless-steel bolster to create a smooth and comfortable transition between the blade and the handle.\u003cbr\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":39535166980184,"sku":"180118091142","price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Senzo-Boning-AUS-10-165mm_180118091142_1.jpg?v=1628255387"},{"product_id":"tamahagane-tsubame-sashimi-slicer-240mm","title":"Tamahagane \"TSUBAME\" Sashimi-Slicer 240mm (9.5\")","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eIn knife making, Tamahagane smithy plays entirely by the book. When a blacksmith uses \u003cstrong\u003etried and tested materials\u003c\/strong\u003e, combines them with \u003cstrong\u003edecades worth of experience\u003c\/strong\u003e and adds\u003cstrong\u003e a touch of timelessness\u003c\/strong\u003e \u003cstrong\u003eto design\u003c\/strong\u003e, magic happens. These knives are long-lasting, reasonably priced and will be your lifelong companion in the kitchen.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003e→ VG-5 stainless steel\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Ergonomic and durable pakka wood handle\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Clean design\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Excellent value for money\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTamahagane Tsubame Sashimi-Slicer knife is primarily intended for \u003cstrong\u003elong pulls and precise cuts\u003c\/strong\u003e of meat and fish. The 240mm (9.5\") version is designed for medium-sized fish and pieces of meat. It is suitable for a home cook as well as a professional chef, although a 270mm (10.6\") version might be a better choice as it allows for even longer pulls.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. It allows the meat or fish to be cut in a single drawing motion, from heel to tip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe should not forget to mention that this is \u003cstrong\u003ea perfect knife for preparing sushi\/sashimi\u003c\/strong\u003e, or to cut\u003cstrong\u003e salami and other dried meat products\u003c\/strong\u003e. Compared to a yanagiba knife, a traditional Japanese sushi knife, slicer knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-5 composition: \u003c\/strong\u003e\u003cem\u003eCarbon: 0,7-0,8 %, \u003c\/em\u003e\u003cem\u003eChromium: 13-15 %, \u003c\/em\u003e\u003cem\u003eMolybdenum: 0,2-0,4 %, \u003c\/em\u003e\u003cem\u003eVanadium: 0,1-0,2 %, \u003c\/em\u003e\u003cem\u003eNickel: \u0026lt;0,25%, \u003c\/em\u003e\u003cem\u003eCopper: \u0026lt;0,25%\u003c\/em\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core is enveloped by two outer layers of \u003cstrong\u003eSUS410 stainless steel \u003c\/strong\u003ehardened to between 28-32 HRC that enhance \u003cstrong\u003eflexibility\u003c\/strong\u003e and protect the core from external elements.\u003c\/p\u003e\n\u003cp\u003eAt the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esimple to resharpen after becoming dull\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ejigane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(softer steel) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ehagane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehandle is made out of pakka wood\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003elaminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eright- and left-handed users\u003c\/strong\u003e. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives are therefore extremely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edurable, retain an edge for a very long time, and are easy to sharpen\u003c\/strong\u003e. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehome-cooking enthusiasts and professional chefs\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewho look for perfect balance and durability in their faithful kitchen assistant.\u003c\/p\u003e","brand":"Tamahagane","offers":[{"title":"Default Title","offer_id":39598329004120,"sku":"20011416541","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tamahagane_TSUBAME_Sashimi-Slicer240mm_20011416541_1.jpg?v=1692712149"},{"product_id":"kajiwara-sujihiki-kuro-uchi-blue-300mm","title":"Kajiwara Sujihiki Kuro-uchi Aogami 300mm (11.8\")","description":"\u003cp\u003eHave we got a treat for you! Kajiwara Sujihiki Kuro-uchi Aogami knife is primarily intended for long pulls and precise cuts of meat or boneless fish. The narrow and 300mm (11.8\") long slicer is also useful for filleting and skinning fish. The length of the blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cp\u003eThis double bevel traditional sujihiki might be a bit on the heavier side but is nicely balanced thanks to a very tapered spine (from 4 mm at the handle to 1 mm at the tip). The classic look of this knife will fit any kitchen, a professional or home one. Forged from \u003cb\u003eAogami #1\u003c\/b\u003e or Blue Paper #1 steel, this rustic looking \u003cb\u003ekuro-uchi blade\u003c\/b\u003e, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife.\u003c\/p\u003e\n\u003cp\u003eThe blade has been fitted with an \u003cb\u003eoval rosewood Japanese style (wa)\u003c\/b\u003e handle and can be comfortably used by both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eTo sum up: the Aogami #1 core, a rosewood handle, and Kajiwara san craftsmanship place this sujihiki squarely in the high-end traditional Japanese knives group with added excellent price performance.\u003c\/p\u003e\n\u003cp\u003e❗ \u003cb\u003eNote:\u003c\/b\u003e Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.\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\u003e🚩\u003cspan\u003eThe steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina by clicking this link.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eKajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging. The experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.\u003c\/p\u003e","brand":"Tsutomu Kajiwara","offers":[{"title":"Default Title","offer_id":39605061353560,"sku":"410110221120","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kajiwara-Sujihiki-Kuro-uchi-Blue-300mm_410110221120_1.jpg?v=1631794665"},{"product_id":"tojiro-boning-dp-pro-180mm","title":"Tojiro Boning DP Pro 180mm (7.1\")","description":"\u003cp\u003eTOJIRO Boning DP Pro 180mm (7.1\"), as its name suggests, is used for separating bones from meat, deboning poultry and filleting fish. The pointed tip lends itself perfectly for precise work around the bones. TOJIRO’s 18cm butchering knife comes with a handle made from synthetic materials that enable a firm, either classic or reverse grip with wet and greasy hands. The rounded heel of the blade will prevent potential injury if your hand slips towards the blade.\u003c\/p\u003e\n\u003cp\u003eThe blade has a high polish finish (also called migaki) and is stripped off other finishing details in line with a minimalist and functional design of DP series. A subtle, wavy line is visible on the bottom part of the blade, marking the transition point between the hard core made of VG-10 steel and external, softer layers.\u003c\/p\u003e\n\u003cp\u003eVG-10 (V stands for “vanadium”, G stands for “gold”, which means superior quality) is produced in Echizen, the second most known town for cutlery, only a two-hour drive from Seki. It 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. It is heat-treated to the hardness of 60-61 HRC.\u003c\/p\u003e\n\u003cp\u003eComplemented by a classic Western handle (yo) with three metal rivets, the knife is a little on the heavy side but TOJIRO made sure that it is perfectly balanced and ergonomically shaped. The black Micarta handle offers a safe, firm grip and prevents your hand slipping towards the blade, while the stainless-steel bolster provides a smooth transition between the handle and the blade.\u003c\/p\u003e\n\u003cp\u003eThis is a must-have knife for all lovers of steaks and fine chunks of meat.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\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 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 Tomoo Matsumura check the video below.\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":39606091579480,"sku":"01011810903","price":181.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroBoningDPPro180mm_01011810903_1.jpg?v=1740397643"},{"product_id":"tojiro-deba-shirogami-150mm","title":"Tojiro Deba Shirogami 150mm (5.9\")","description":"\u003cp\u003eTOJIRO Deba Shirogami is a small-to-medium-sized deba designed for fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 150mm (5.9\"), so it is suitable for filleting medium-sized fish. The D-shaped handle is made from traditional \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a resin ferrule.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e! The knife is forged from the purest carbon steel - Shirogami #1 steel, the hardness of around 61-62 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\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":39681353941080,"sku":"010101071125","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroDebaShirogami150mm_010101071125_1.jpg?v=1740397635"},{"product_id":"tojiro-deba-shirogami-165mm","title":"Tojiro Deba Shirogami 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Deba Shirogami is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 165mm (6.5\"), so it is suitable for filleting medium-sized fish. The D-shaped handle is made from traditional \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a resin ferrule.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e! The knife is forged from the purest carbon steel - Shirogami #1 steel, the hardness of around 61-62 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003cp\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":39681387429976,"sku":"010101091126","price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro-Deba-Shirogami-165mm_010101091126_1.jpg?v=1740397634"},{"product_id":"tojiro-deba-damascus-aogami-2-150mm","title":"Tojiro Deba Damascus Aogami #2 150mm (5.9\")","description":"\u003cp\u003eTOJIRO Deba Damascus Aogami #2 is a small-to-medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 150mm (5.9\"), so it is suitable for filleting medium-sized fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThis deba features a beautiful \u003cstrong\u003eDamascus\u003c\/strong\u003e pattern. The term \u003cem\u003edamascus\u003c\/em\u003e is used for stunning water-like patterning that emerges when the central core of the blade (cutting edge) is made with a harder steel and wedged between more than two layers of milder, more pliable steel. Damascus in itself has no practical value, but definitely adds aesthetic as well as actual value to the knife. It is undoubtedly the most known and appreciated look in Japanese kitchen knives.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\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":39681455849560,"sku":"010101071124","price":305.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro-Deba-Aogami_2-Damascus-150mm_010101071124_1.jpg?v=1740397632"},{"product_id":"tojiro-deba-aogami-2-damascus-165mm","title":"Tojiro Deba Aogami #2 Damascus 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Deba Damascus Aogami #2 is a medium-sized deba designed fish lovers and professional chefs. The blade thickness is at hefty 7mm (0.28\"), the blade length is 165mm (6.5\"), so it is suitable for filleting medium-sized fish. The knife handle is made from traditional magnolia wood with the ferrule from buffalo horn. It will be difficult to find a more traditional, classic deba knife than this one!\u003c\/p\u003e\n\u003cp\u003eThis deba features a beautiful \u003cstrong\u003eDamascus\u003c\/strong\u003e pattern. The term \u003cem\u003edamascus\u003c\/em\u003e is used for stunning water-like patterning that emerges when the central core of the blade (cutting edge) is made with a harder steel and wedged between more than two layers of milder, more pliable steel. Damascus in itself has no practical value, but definitely adds aesthetic as well as actual value to the knife. It is undoubtedly the most known and appreciated look in Japanese kitchen knives.\u003c\/p\u003e\n\u003cp\u003eThe blade will develop \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cstrong\u003epatina\u003c\/strong\u003e\u003c\/a\u003e! The knife is forged from Aogami #2 steel, the hardness of around 62-63 HRC and is intended for the more demanding user who can handle and take care of it. The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eBallistol oil\u003c\/a\u003e is recommended for the care of such blades.\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":39682999517272,"sku":"01010109047","price":325.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro-Deba-Aogami_2-Damascus-165mm_01010109047_1.jpg?v=1740397630"},{"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":"miki-deba-shirogami-150mm","title":"Miki Deba Shirogami 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eMiki Deba Shirogami in 150mm (5.9\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A proud member of the traditional Japanese trio (along with yanagiba and usuba knives). It is a small-to-medium-sized \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e\u003cstrong\u003edeba\u003c\/strong\u003e\u003c\/a\u003e designed for fish lovers and professional chefs. The blade thickness is at hefty 8mm (0.31\"), the blade length is 150mm (5.9\"), so it is suitable for filleting medium-sized fish. Deba also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low so it will develop \u003cstrong\u003epatina\u003c\/strong\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting. Edge retention is a bit shorter than with some modern steels, especially compared to powder steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a GREAT EDGE!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\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\u003e🚩 \u003cstrong\u003e\u003c\/strong\u003eBecause Shirogami steel does not contain chromium, such a blade will develop some\u003cstrong\u003e \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003c\/strong\u003e during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003cstrong\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eKnife maintenance \u003c\/a\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoil\u003c\/a\u003e\u003c\/strong\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39689470214232,"sku":"060101071179","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiDebaShirogami150mm_060101071179_1.jpg?v=1635173449"},{"product_id":"miki-deba-shirogami-165mm","title":"Miki Deba Shirogami 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eMiki Deba Shirogami in 165mm (6.5\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A proud member of the traditional Japanese trio (along with yanagiba and usuba knives). It is a medium-sized \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e\u003cstrong\u003edeba\u003c\/strong\u003e\u003c\/a\u003e designed for fish lovers and professional chefs. The blade thickness is at hefty 8mm (0.31\"), the blade length is 165mm (6.5\"), so it is suitable for filleting medium-sized fish. Deba also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low so it will develop \u003cstrong\u003epatina\u003c\/strong\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting. Edge retention is a bit shorter than with some modern steels, especially compared to powder steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a GREAT EDGE!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\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\u003e🚩 \u003cstrong\u003e\u003c\/strong\u003eBecause Shirogami steel does not contain chromium, such a blade will develop some\u003cstrong\u003e \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003c\/strong\u003e during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003cstrong\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eKnife maintenance \u003c\/a\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoil\u003c\/a\u003e\u003c\/strong\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39689494823000,"sku":"060101091180","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiDebaShirogami165mm_060101091180_1.jpg?v=1635175085"},{"product_id":"miki-deba-shirogami-180mm","title":"Miki Deba Shirogami 180mm (7.1\")","description":"\u003cp\u003e\u003cspan\u003eMiki Deba Shirogami in 180mm (7.1\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A proud member of the traditional Japanese trio (along with yanagiba and usuba knives). It is a medium-sized \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e\u003cstrong\u003edeba\u003c\/strong\u003e\u003c\/a\u003e designed for fish lovers and professional chefs. The blade thickness is at hefty 8.2mm (0.32\"), the blade length is 180mm (7.1\"), so it is suitable for filleting medium-sized fish. Deba also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low so it will develop \u003cstrong\u003epatina\u003c\/strong\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting. Edge retention is a bit shorter than with some modern steels, especially compared to powder steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a GREAT EDGE!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\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\u003e🚩 \u003cstrong\u003e\u003c\/strong\u003eBecause Shirogami steel does not contain chromium, such a blade will develop some\u003cstrong\u003e \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003c\/strong\u003e during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003cstrong\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eKnife maintenance \u003c\/a\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoil\u003c\/a\u003e\u003c\/strong\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39689504129112,"sku":"060101101181","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiDebaShirogami180mm_060101101181_1.jpg?v=1635174680"},{"product_id":"miki-deba-shirogami-210mm","title":"Miki Deba Shirogami 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eMiki Deba Shirogami in 210mm (8.3\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. A proud member of the traditional Japanese trio (along with yanagiba and usuba knives). It is a large-sized \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003e\u003cstrong\u003edeba\u003c\/strong\u003e\u003c\/a\u003e designed for fish lovers and professional chefs. The blade thickness is at hefty 9.4mm (0.37\"), the blade length is 210mm (8.3\"), so it is suitable for filleting large-sized fish. Deba also performs well at smaller kitchen tasks, like mincing herbs or cleaning and preparing vegetables. The single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only\u003c\/strong\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMiki Hamono uses the purest carbon steel available, produced by the Japanese steelmaker Hitachi. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cstrong\u003eShirogami steel #2\u003c\/strong\u003e\u003c\/a\u003e or “white steel 2” with a hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cstrong\u003e62-63 HRC\u003c\/strong\u003e\u003c\/a\u003e, which is then forged welded with a second layer of softer steel. A two-layered blade construction, also known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003e\u003ci data-stringify-type=\"italic\"\u003eni-mai\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eWhite steel can produce the highest level of sharpness and cutting ability from all Japanese steels, but it comes at a price. Very \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cstrong\u003ehigh maintenance\u003c\/strong\u003e\u003c\/a\u003e is needed, rust resistance is very low so it will develop \u003cstrong\u003epatina\u003c\/strong\u003e very fast, the blade has to be wiped dry after every use and oiled regularly to prevent rusting. Edge retention is a bit shorter than with some modern steels, especially compared to powder steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you ask Japanese blacksmiths or sushi chefs why they all like white steel so much, you always get the identical answer: “Because it has a GREAT EDGE!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e»Great edge« in Japanese terminology translates as:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003every high hardness and toughness (not being overly brittle)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every fine and homogeneous martensite steel structure (steel structure after heat treatment) which will after polishing produce a very fine\/smooth edge\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003every easy to resharpen.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\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\u003e🚩 \u003cstrong\u003e\u003c\/strong\u003eBecause Shirogami steel does not contain chromium, such a blade will develop some\u003cstrong\u003e \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003c\/strong\u003e during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen and stays sharp for a very long time. \u003cstrong\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eKnife maintenance \u003c\/a\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoil\u003c\/a\u003e\u003c\/strong\u003e is recommended for the care of such blades.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is polished and hand engraved with the blacksmith’s signature. The transfer between jigane and hagane has a nice \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003ekasumi finish\u003c\/strong\u003e\u003c\/a\u003e created by whetstones. The out-of-the-box sharpness is 7\/10 because Japanese chefs like to put the final edge by themselves. If you prefer, we can sharpen it for you free of charge, just let us know when placing the order (leave a note in the cart).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle is a simple traditional \u003cstrong\u003eround Wa handle\u003c\/strong\u003e, made from \u003cstrong\u003emagnolia wood\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Magnolia wood is a soft, light-colored wood that needs some extra maintenance as it can stain easily, so we recommend having clean hands before using the knife. It is the preferred wood of Japanese sushi chefs due to its antiseptic properties and it is easy and cheap to rehandle as there is an abundance of magnolia handles on the market. The ferrule is made from \u003cstrong\u003ewater buffalo horn\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Miki Hamono:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eMiki Hamono\u003c\/a\u003e\u003c\/strong\u003e is a small-scale blacksmith from the Miki area in Japan. Miki is a very famous blacksmithing area located in Hyogo prefecture in the center of Japan. They use an old Japanese forging technique that originated from making samurai swords (katanas). Miki Hamono is mostly known among Japanese sushi chefs for forging traditional single bevel shirogami (white) steel knives. Their knives are the perfect example of the Japanese traditional knives where every part of the knife is made the »right way«, like in the old days, but separates them from other similar blacksmiths by a very good price performance.\u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Miki Hamono","offers":[{"title":"Default Title","offer_id":39689515696216,"sku":"060101121182","price":360.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MikiDebaShirogami210mm_060101121182_1.jpg?v=1635175330"}],"url":"https:\/\/sharpedgeshop.com\/collections\/fish-knives-filleting-slicing.oembed?page=5","provider":"SharpEdge","version":"1.0","type":"link"}