{"title":"Gyuto Knife [Chef's Knife]","description":"\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-gyuto-chef-knife\"\u003eGyuto\u003c\/a\u003e is the Japanese version of the Western Chef's knife. Its origins lie in cutting large pieces of beef, but now it is one of the most popular and versatile shapes, used for a variety of tasks—anything from meat and fish to vegetables and herbs. If you're in the market for an all-around knife, which will excel with any kitchen task, whether that is chopping veggies, preparing fresh tuna, or slicing a steak straight from the grill, look no further.\u003c\/p\u003e","products":[{"product_id":"zdp-189-gyuto-silver","title":"ZDP-189 Gyuto Silver Tsuchime 210mm (8.3\")","description":"\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eZDP-189 Gyuto Silver Tsuchime 210mm (8.3\") is a perfect knife for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\u003c\/span\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel ZDP-189 contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eThe pure carbon content of ZDP-189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP-189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. Manufacturing processes of this steel make it one of the toughest steels available on the market today. Serious users and professional chefs prefer to use knives made from ZDP-189 steel because of its superior cutting performance and longer edge retention.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel is laminated, meaning that the core is made of very strong steel and covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time: its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eA small batch of ZDP-189 gyuto silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish that embodies the Japanese concept of wabi-sabi. Wabi-sabi is a Japanese aesthetic philosophy that finds beauty in imperfections, asymmetry, and authenticity, valuing uniqueness in things that are not considered traditionally flawless.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis Gyuto was fitted a traditional Japanese wooden handle, called Wa. \u003c\/span\u003eThe wooden handle is made of Walnut wood and has an octagonal shape, which fits well into the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eZDP-189 Gyuto Silver is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821047529560,"sku":"03010312093","price":345.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189GyutoSilverTsuchime210mm_03010312093_1.jpg?v=1756725349"},{"product_id":"zdp-189-gyuto-210mm-black","title":"ZDP-189 Gyuto Black 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Gyuto Black\u003c\/span\u003e is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade shape of the \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan\u003e is essentially a Japanese version of the chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The length of 210 mm is optimal for everyday versatile use, whether you are a home cook or a professional chef. \u003cmeta charset=\"utf-8\"\u003eA pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eThis knife has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e fin\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821030129752,"sku":"03010312092","price":340.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Gyuto_Black_03010312092.jpeg?v=1756725346"},{"product_id":"tojiro-gyuto-kuro-uchi-210mm","title":"Tojiro Atelier Gyuto Kuro-uchi 210mm (8.3\")","description":"\u003cp\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, medium-sized kitchen knives. The excellent VG-10 core is hand-forged using the traditional method into a beautiful 63-layer Damascus pattern with black kuro-uchi patina. The handle is carefully made of black\/green micarta with special handmade bronze fastening pins. Suitable for a demanding chef for home or professional use.\u003c\/p\u003e\n\u003cp\u003eThe knife is packaged in a traditional Japanese paulownia wood box.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":8242829656152,"sku":"01010312066","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Kuro-uchi_210mm_8.3__01010312066.jpeg?v=1740397770"},{"product_id":"kurosaki-gyuto-kuro-uchi-210mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 210mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12734580228184,"sku":"19010312692","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_210mm_8.3__19010312692.jpeg?v=1536666428"},{"product_id":"kurosaki-gyuto-kuro-uchi-240mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 240mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-\u003c\/span\u003emai\u003cspan\u003e clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e\u003cspan\u003e regularly in order to prevent the development of rust.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12735162155096,"sku":"19010316448","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_240mm_9.5__19010316448.jpeg?v=1536666394"},{"product_id":"mcusta-gyuto-hybrid-splash-210mm","title":"Mcusta Gyuto Hybrid Splash 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMcusta Gyuto Hybrid Splash 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\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815303082072,"sku":"17010312668","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Splash_210mm_8.3__17010312668.jpeg?v=1537428925"},{"product_id":"mcusta-gyuto-supreme-hammered-210mm","title":"Mcusta Gyuto Supreme Hammered 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Supreme Hammered is a great performing kitchen knife, made from the\u003c\/span\u003e\u003cspan\u003e popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel\u003c\/span\u003e\u003cspan\u003e. 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\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 data-mce-fragment=\"1\"\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\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\/span\u003e\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 Gyuto, 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 that adds a classy, vintage look. \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe mother of pearl inlay set in the single rivet of the handle is the finishing touch the Supreme Hammered line needed. \u003c\/span\u003eA stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815386509400,"sku":"17010312406","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Supreme_Hammered_210mm_8.3__17010312661.jpeg?v=1537430754"},{"product_id":"mcusta-gyuto-damascus-flame-210mm","title":"Mcusta Gyuto Damascus Flame 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto 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\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003cspan\u003eThe \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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Flame is a full-tang gyuto, attached to the ergonomic red \u003c\/span\u003epakkawood\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815406596184,"sku":"17010312404","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Damascus_Flame_210mm_8.3__17010312404.jpeg?v=1748938121"},{"product_id":"tanaka-gyuto-r2-damascus-210mm","title":"Tanaka Gyuto R2 Damascus 210mm (8.3\")","description":"\u003cp\u003eTanaka Gyuto R2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the R2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) micarta handle for durability, connected with a stainless bolster for a more comfortable grip.\u003c\/p\u003e\n\u003cp\u003e210mm (8.3\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003eR2 steel, sometimes also known under the name SG2, contains around:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 - 1.45% of carbon (C), a key element of strength,\u003c\/li\u003e\n\u003cli\u003e1.80 - 2.20% of vanadium (V), crucial for the ability to increase the hardness of steel\u003c\/li\u003e\n\u003cli\u003e14.00 - 18.00% of chromium (Cr), which protects the blade from developing rust,\u003c\/li\u003e\n\u003cli\u003e2.30 - 3.30% of molybdenum (Mo), which helps to maintain hardness and strength at temperature changes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe knife comes with a traditional Japanese \u003cspan\u003ekiri\u003c\/span\u003e wooden box.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19644035399768,"sku":"06010312576","price":850.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Gyuto_R2_Damascus_210mm_8.3__06010312576.jpg?v=1550160201"},{"product_id":"tojiro-gyuto-dp-hammered-240mm","title":"Tojiro Gyuto DP Hammered 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto DP Hammered 240mm (9.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare, either using the knife in the professional kitchen or at home. Like all gyuto's (Chef's knives), it's a general purpose knife for all kinds of tasks. Due to its curved belly, it will do best at rocking and push-pull cutting moves, but not so much at chopping. It is quite a lightweight knife at 185g (6.5 oz).\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20017798283352,"sku":"01010316761","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_DP_Hammered_240mm_9.5__01010316761.jpeg?v=1740397740"},{"product_id":"saji-gyuto-rainbow-damascus-210mm","title":"Saji Gyuto Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eGyuto is a Japanese version of a Chef's knife, intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003evegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15297,\"3\":{\"1\":0},\"9\":0,\"10\":2,\"11\":0,\"12\":0,\"14\":[null,2,0],\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"Saji Gyuto Rainbow Damascus 210mm (8.3\\\")\"}'\u003eSaji Gyuto Rainbow Damascus 210mm (8.3\")\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049483989080,"sku":"19010312739","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Gyuto_Rainbow_Damascus_210mm_8.3__19010312739.jpeg?v=1567652265"},{"product_id":"hokiyama-gyuto-ginsanko-240mm","title":"Hokiyama Gyuto Ginsanko 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Ginsanko in 240mm (9.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is slightly special as it does not feature a ferrule - the whole handle is made of one piece of wood. The handle is made of \u003cstrong\u003ewalnut wood\u003c\/strong\u003e and is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":29865217065048,"sku":"39010316800","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Ginsanko_240mm_9.5__39010316800.jpg?v=1566862639"},{"product_id":"hokiyama-gyuto-wa-240mm","title":"Hokiyama Gyuto Wa 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Wa in 240mm (9.5\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003cstrong\u003egyuto shape\u003c\/strong\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. Due to its blade length, it is recommended for experienced chefs and all those who are used to wielding longer knives. The blade was treated to a high polish.\u003c\/p\u003e\n\u003cp\u003eThe core steel belongs to the high-carbon steel family. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. Aogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/p\u003e\n\u003cp\u003eAogami Super has a hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eHokiyama was all about following the Japanese knife traditions with this knife. They fitted a \u003cstrong\u003emagnolia wood handle\u003c\/strong\u003e on the blade's tang, featuring a buffalo horn ferrule. Magnolia is a great choice for a handle for its antiseptic properties, but since it is a softwood, it will stain quite fast, so we recommend holding the handle with clean hands. The handle is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it can be used by left- or right-handed users alike.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":29865564078168,"sku":"39010316802","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoWa240mm.jpg?v=1611379778"},{"product_id":"hokiyama-gyuto-aogami-super-tosaichi-210mm","title":"Hokiyama Gyuto Aogami Super Tosaichi 210mm (8.3\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Tosaichi 210mm (8.3\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. It will impress all fans of Japanese blades who prefer knives with a classic, western handle and some more weight.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003egyuto blade shape\u003c\/strong\u003e is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat. The 210mm length is optimal for \u003cstrong\u003eeveryday, versatile use\u003c\/strong\u003e, regardless if you are a home cook or a pro chef.\u003c\/p\u003e\n\u003cp\u003eThe upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003cstrong\u003ekuro-uchi\u003c\/strong\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife.\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of the Tosa-Ichi knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Gyuto Tosaichi was heat-treated to the hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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":29866114973784,"sku":"39010312804","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Tosaichi_210mm_8.3__39010312804.jpg?v=1566862551"},{"product_id":"kurosaki-gyuto-fujin-210mm","title":"Yu Kurosaki Gyuto Fujin VG-10 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 210mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":29876174159960,"sku":"19010312858","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1_c9b23e9c-413b-410f-9bd2-a5ad0b1bd8b5.jpg?v=1615279521"},{"product_id":"hokiyama-gyuto-aogami-super-tsuchime-240mm","title":"Hokiyama Gyuto Aogami Super Tsuchime 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Tsuchime in 240mm (9.5\") \u003cspan\u003eblade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003c\/span\u003e\u003cstrong\u003egyuto shape\u003c\/strong\u003e\u003cspan\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. Due to its blade length, it is recommended for experienced chefs and all those who are used to wielding longer knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003cstrong\u003ekuro-uchi\u003c\/strong\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe core of Gyuto Tsuchime knife is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Gyuto Tsuchime was heat-treated to the hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003cbr\u003e\u003cbr\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":30653748674648,"sku":"39010316803","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Tsuchime_240mm_9.5__39010316803.jpeg?v=1570557099"},{"product_id":"hokiyama-gyuto-ginsanko-yo-210mm","title":"Hokiyama Gyuto Ginsanko Yo 210mm (8.3\")","description":"\u003cp\u003eHokiyama Gyuto Ginsanko Yo in 210mm (8.3\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003ewestern-style (Yo) handle\u003c\/strong\u003e. The handle is simple and ergonomic, without any bolster and is made of \u003cb\u003elaminated pakka wood\u003c\/b\u003e. It will fit in the hands of both left- and right-handed users.\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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":31607159521368,"sku":"39010312897","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoGinsankoYo210mm.jpg?v=1611378169"},{"product_id":"tojiro-gyuto-kuro-uchi-240mm","title":"Tojiro Atelier Gyuto Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, large chef's knives. The excellent VG-10 core is hand-forged using the traditional method into a beautiful 63-layer Damascus pattern with black kuro-uchi patina. The handle is carefully made of black\/green micarta with special handmade bronze fastening pins. Suitable for a demanding chef for home or professional use.\u003c\/p\u003e\n\u003cp\u003eThe knife is packaged in a traditional Japanese paulownia wood box.\u003c\/p\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO: \u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003cbr\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31611470315608,"sku":"01010316640","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Kuro-uchi_240mm_9.5__01010316640.jpg?v=1740397720"},{"product_id":"mcusta-gyuto-damascus-flame-240mm","title":"Mcusta Gyuto Damascus Flame 240mm (9.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Damascus Flame in 240mm (9.5\") blade length is a looker. Suitable as a primary Chef's knife in a professional kitchen, but it will also be found in home kitchens of serious home cooks. 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\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003cspan\u003eThe \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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Flame is a full-tang gyuto, attached to the ergonomic red \u003c\/span\u003epakkawood\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":31611729084504,"sku":"17010316405","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaGyutoDamascusFlame240mm.jpg?v=1611382817"},{"product_id":"mcusta-gyuto-hybrid-splash-240mm","title":"Mcusta Gyuto Hybrid Splash 240mm (9.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMcusta Gyuto 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\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook, however due to its 240mm (9.5\") blade length, it will mostly be used in a professional environment. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":31611871035480,"sku":"17010316778","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Hybrid_Splash_240mm_9.5__17010316778.jpg?v=1573761125"},{"product_id":"mcusta-gyuto-supreme-twisted-240mm","title":"Mcusta Gyuto Supreme Twisted 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Gyuto Supreme Twisted is a unique looking Chef's knife. Gyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef or the passionate home cook, however due to its 240mm (9.5\") blade length, it will mostly be used in a professional environment. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLaser-cut by custom machines developed by Mcusta, this monosteel gyuto \u003c\/span\u003eis made of stainless and great performing, easy to resharpen, VG-10. A simple-looking, high polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\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 data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSupreme Twisted is a full-tang gyuto knife, attached to the never seen before octagon-shaped, \u003cstrong\u003etwisted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ered pakka wood\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 that 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\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e☝️ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\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\u003cmeta charset=\"utf-8\"\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\u003cmeta charset=\"utf-8\"\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 dir=\"ltr\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":31612034842712,"sku":"17010316771","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Supreme_Twisted_240mm_9.5__17010316771_e04247c9-9540-49ec-9cf3-02ea201718a1.jpg?v=1580980938"},{"product_id":"tojiro-gyuto-black-damascus-240mm","title":"Tojiro Gyuto Black Damascus 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto Black Damascus in 240mm (9.5\") blade length is a unique-looking, high quality, extremely efficient multi-purpose kitchen knife. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe TOJIRO SHIPPU Black collection is \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003ethe same in shape\u003c\/span\u003e\u003cspan\u003e to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 62 layered Damascus pattern (31 on each side). The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening\/honing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32315752087640,"sku":"01010316290","price":295.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Black_Damascus_240mm_9.5__01010316290.jpg?v=1740397718"},{"product_id":"tojiro-gyuto-black-damascus-270mm","title":"Tojiro Gyuto Black Damascus 270mm (10.6\")","description":"\u003cp\u003eTOJIRO Gyuto Black Damascus in 270mm (10.6\") blade length is a unique-looking, high quality, extremely efficient multi-purpose kitchen knife. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe TOJIRO SHIPPU Black collection is \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003ethe same in shape\u003c\/span\u003e\u003cspan\u003e to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 62 layered Damascus pattern (31 on each side). The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening\/honing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32315764179032,"sku":"01010320302","price":372.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Black_Damascus_270mm_10.6__01010320302.jpg?v=1740397716"},{"product_id":"tojiro-gyuto-damascus-210mm","title":"Tojiro Gyuto Damascus 210mm (8.3\")","description":"\u003cp\u003eTOJIRO Gyuto Damascus in 210mm blade length is a great selection for a handy, multi-purpose, low-maintenance and affordable chef's knife. The 210mm (8.3\") size works well in professional kitchens with limited workspace or is the go-to length for home cooks.\u003c\/p\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32344964104280,"sku":"01010312032","price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Damascus_210mm_8.3__01010312032_fix_photo.jpg?v=1740397711"},{"product_id":"tojiro-gyuto-damascus-240mm","title":"Tojiro Gyuto Damascus 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto Damascus in 240mm blade length will impress professional chefs and serious home cooks as a multi-purpose, low-maintenance and affordable chef's knife. The 240mm (9.5\") is a standard size for a chef's knife, but most home users will need some time to adapt to a larger size. Once we get a feeling for the size, it's a very useful knife, especially when cutting larger vegetables, as well as larger steaks and fillets of fish.\u003c\/p\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32345010176088,"sku":"01010316754","price":235.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Damascus_240mm_9.5_01010316754.jpg?v=1740397709"},{"product_id":"tojiro-gyuto-damascus-270mm","title":"Tojiro Gyuto Damascus 270mm (10.6\")","description":"\u003cp\u003eTOJIRO Gyuto Damascus in 270mm (10.6\") blade length is for those chefs and home cooks that are not afraid of using large knives. Larger knife means more real-estate, so it will stay sharp longer simply because there is more edge to utilize. Longer blade also helps us with slicing larger pieces of meat and fish. We only recommend a knife this size to users with a large workspace and a big cutting board.\u003c\/p\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32345023873112,"sku":"01010316033","price":334.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Damascus_270mm_10.6__01010316033.jpg?v=1740397707"},{"product_id":"tojiro-gyuto-dp-hammered-210mm","title":"Tojiro Gyuto DP Hammered 210mm (8.3\")","description":"\u003cp\u003eTOJIRO Gyuto DP Hammered 210mm (8.3\") is a new budget superstar from the hands of TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare, either using the knife in the professional kitchen or at home. Like all gyuto's (Chef's knives), it's a general purpose knife for all kinds of tasks. Due to its curved belly, it will do best at rocking and push-pull cutting moves, but not so much at chopping. It is quite a lightweight knife at 145g (5.1 oz).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32345074827352,"sku":"01010312760","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_DP_Hammered_210mm_8.3__01010312760.jpg?v=1740397705"},{"product_id":"set-tojiro-zen-knife-set-gyuto-petty-paring","title":"[SET] Tojiro ZEN Knife Set [Gyuto + Petty + Paring]","description":"\u003cp\u003eTOJIRO ZEN knife set includes 3 knives from TOJIRO's Zen line of knives. An affordable way to get three matching knives that will very likely cover all your cutting needs. A 210mm (8.3\") gyuto will be your go-to multi-purpose knife for most cutting tasks, a smaller 130mm (5.1\") petty knife will cover all the smaller tasks on and off the cutting board, and a shorter, 90mm (3.5\") paring knife for all those in-hand tasks (peeling, carving, trimming). The knives are safely stored in a \u003cstrong\u003edecorative black knife box\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\n\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eDefinition of Zen:\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e1. a Japanese sect of Mahayana Buddhism that aims at enlightenment by direct intuition through meditation⁠\u003cbr data-mce-fragment=\"1\"\u003e2. a state of calm attentiveness in which one's actions are guided by intuition rather than by conscious effort⁠\u003cbr data-mce-fragment=\"1\"\u003e3. the name of a series of knives by the \u003cstrong\u003eJapanese smithy TOJIRO\u003c\/strong\u003e, identifiable by traditional magnolia wood handles and \u003cstrong\u003esleek polished blades\u003c\/strong\u003e.⁠\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e(V for \u003cem\u003eVanadium\u003c\/em\u003e, G for \u003cem\u003e\"gold\" as in \"gold standard\"\u003c\/em\u003e) is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V)  and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e2 layers of softer\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estainless steel. The outer two layers of softer stainless steel form a \"shinogi\" line along the entire edge of the blade. Shinogi line represents the border between the harder, inner steel and the outer two layers of softer steel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIt has a double bevel (50\/50 symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe blade features a clean, highly polished (also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade. \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of the common wood for Japanese handles - magnolia wood - with a black plastic ferrule. The handle is suitable for left and \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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! A big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cstrong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003c\/strong\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\" data-mce-style=\"text-decoration: underline;\"\u003eDimensions\u003c\/span\u003e (blade length x blade width x thickness \/ weight):\u003cbr\u003eGyuto\u003c\/strong\u003e: \u003c\/span\u003e210mm (8.3\") x 44mm (1.7\") x 1.8mm (0.07\") \/ 190g (6.7 oz)\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003ePetty\u003c\/strong\u003e: 130mm (5.1\") x 28mm (1.1\") x 1.7mm (0.07\") \/ 45g (1.6 oz)\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eParing\u003c\/strong\u003e: 90mm (3.5\") x 24mm (0.9\") x 1.7mm \u003c\/span\u003e(0.07\") \/ 35g (1.2 oz)\u003cbr\u003eBox dimensions: 388mm (15.3\" x 208mm (8.2\") x 40mm (1.6\")\u003cbr\u003eOverall weight: 825g (29.1 oz)\u003c\/p\u003e\n","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32348639395928,"sku":"01011900900","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_ZEN_Knife_Set_01011900900_open_box1.jpg?v=1740397702"},{"product_id":"hokiyama-gyuto-aogami-super-tsuchime-210mm","title":"Hokiyama Gyuto Aogami Super Tsuchime 210mm (8.3\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Tsuchime in 210mm (8.3\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. It will impress all fans of Japanese blades who prefer knives with a classic, western handle and some more weight.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003e\u003cstrong\u003egyuto blade shape\u003c\/strong\u003e\u003c\/a\u003e is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat. The 210mm length is optimal for every day\u003cstrong\u003e, versatile use\u003c\/strong\u003e, regardless if you are a home cook or a pro chef.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eThe centerpiece of the Tsuchime knife series is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eSuper Blue Steel (Aogami Super)\u003c\/a\u003e, which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Gyuto Tsuchime was heat-treated to the hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe upper part of the blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eblack and was left untreated\u003c\/a\u003e. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003cstrong\u003ekuro-uchi\u003c\/strong\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife. \u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003ehammer dents\u003c\/strong\u003e\u003cspan\u003e from the forging process are visible on the surface of the blade. These dents not only add to the aesthetics of the knife, but they also prevent the food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" mce-data-marked=\"1\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/hokiyama\" title=\"Hokiyama Hamono\"\u003eHokiyama Hamono\u003c\/a\u003e 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\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 170px; top: 669px;\" data-mce-style=\"position: absolute; left: 170px; top: 669px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":32349942775896,"sku":"39010312892","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Tsuchime_210mm_8.3__39010312892.jpg?v=1582815233"},{"product_id":"kurosaki-gyuto-shizuku-210mm","title":"Yu Kurosaki Gyuto Shizuku R2 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. The unique hammer imprints on the top part of the blade resemble water droplets - hence the name Shizuku. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGyuto \u003c\/span\u003eshape (Chef's knife) is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of R2\/SG2 powder steel, hardened to around 62 HRC. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32350289821784,"sku":"19010312449","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/19010312449_1.jpg?v=1610636490"},{"product_id":"tsunehisa-gyuto-nashiji-ginsanko-wa-240mm","title":"Tsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAt the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eBeautiful and unique hammer dents were left unpolished on the top part of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan\u003eBLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32505384206424,"sku":"41010316936","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko240mm.jpg?v=1611378386"},{"product_id":"kato-gyuto-damascus-180mm","title":"Kato Gyuto Damascus 180mm (7.0\")","description":"Kato Gyuto Damascus is a great looking piece. Highly polished blade makes the both wavy and circular Damascus pattern stick out in all its glory. This Gyuto shaped knife is intended for versatile use for chefs and home cooks who prefer a medium size multi-purpose knife.\n\u003cp\u003e\u003cbr\u003eThe core of this knife is made of VG-10 steel, a popular, low maintenance stainless steel with good edge retention, hardened to around 60-61 HRC. Softer, nickel (Ni) based steel is clad around the core (san-mai clad), giving the blade this beautiful Damascus pattern. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a Western-type, durable red\u0026amp;black pakka wood handle. The handle was attached to the blade with three stainless pins and features a stainless bolster for a smooth transition from the handle to the blade.\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32531995000920,"sku":"19010312685","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KatoGyutoVG-10Damascus180mm_19010312685_1.jpg?v=1674571729"},{"product_id":"kurosaki-gyuto-fujin-240mm","title":"Yu Kurosaki Gyuto Fujin VG-10 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 240mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32532031570008,"sku":"19010316951","price":390.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1.jpg?v=1615279450"},{"product_id":"tsunehisa-gyuto-vg-1-210mm-walnut","title":"Tsunehisa Gyuto VG-1 210mm (8.3\") [Walnut]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are very happy to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \u003cstrong\u003e210mm (8.3\")\u003c\/strong\u003e Gyuto’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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhere the blade meets the handle, you may notice a special feature called Machi 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535066640472,"sku":"41010312924","price":175.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Gyuto210mm.jpg?v=1611379262"},{"product_id":"tsunehisa-gyuto-vg-1-270mm-walnut","title":"Tsunehisa Gyuto VG-1 270mm (10.6\") [Walnut]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe are very happy to be able to introduce this new line to Japanese knives aficionados across the world! The minimalism and subtlety of design is what first drew us to this collection forged in Tsunehisa smithy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto knife is a Japanese version of traditional European Chef knife; \u003cstrong\u003ea multi-purpose knife\u003c\/strong\u003e, where blade lengths vary from 210mm (8.3\") to as long as 300mm (11.8\"). The longer ones primarily for cutting larger chunks of meat, while the shorter ones excel at slicing vegetables and cutting a steak or two.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Gyuto’s blade, at just 2.2mm (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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhere the blade meets the handle, you may notice a special feature called Machi 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535348674648,"sku":"41010320937","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Gyuto270mm.jpg?v=1611379363"},{"product_id":"tojiro-vg-10-gyuto-dp-hammered-210mm","title":"Tojiro VG-10 Gyuto DP Hammered 210mm (8.3\")","description":"\u003cp\u003eTOJIRO \u003cstrong\u003eGyuto\u003c\/strong\u003e DP Hammered 210mm (8.3\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with this line of hammered\u003cspan\u003e \u003c\/span\u003ekuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. \u003cspan\u003eGyuto, or Chef's knife, is \u003cstrong\u003ea multi-purpose Japanese kitchen knife\u003c\/strong\u003e that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eVG-10 core\u003c\/strong\u003e, clad into a layer of softer stainless steel, is hardened to \u003cstrong\u003e61 HRC\u003c\/strong\u003e. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the blade coupled with a rustic looking\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekuro-uchi finish\u003c\/strong\u003e. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA durable stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility for cracks in the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\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 style=\"font-weight: 400;\"\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith \u003cstrong\u003eTomoo Matsumura\u003c\/strong\u003e check the video below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32537603965016,"sku":"01010312947","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/F-1105.jpg?v=1740397694"},{"product_id":"tojiro-vg-10-gyuto-dp-hammered-240mm","title":"Tojiro VG-10 Gyuto DP Hammered 240mm (9.5\")","description":"\u003cp\u003eTOJIRO \u003cstrong\u003eGyuto\u003c\/strong\u003e DP Hammered 240mm (9.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with this line of hammered\u003cspan\u003e \u003c\/span\u003ekuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. \u003cspan\u003eGyuto, or Chef's knife, is \u003cstrong\u003ea multi-purpose Japanese kitchen knife\u003c\/strong\u003e that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eVG-10 core\u003c\/strong\u003e, clad into a layer of softer stainless steel, is hardened to \u003cstrong\u003e61 HRC\u003c\/strong\u003e. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the blade coupled with a rustic looking\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekuro-uchi finish\u003c\/strong\u003e. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA durable stamina wood handle is used, allowing for an ergonomic and fatigue-less grip. It features a stainless bolster and three rivets for a secure handle fixation, reducing the possibility for cracks in the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\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 style=\"font-weight: 400;\"\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith \u003cstrong\u003eTomoo Matsumura\u003c\/strong\u003e check the video below.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32537639190616,"sku":"01010316948","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/F-1106.jpg?v=1740397692"},{"product_id":"kurosaki-gyuto-shizuku-240mm","title":"Yu Kurosaki Gyuto Shizuku R2 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto from Shizuku line is another uniquely looking blade from the hands of talented master blacksmith\u003cstrong\u003e Yu Kurosaki.\u003c\/strong\u003e The unique hammer imprints on the top part of the blade resemble water droplets - hence the name \u003cstrong\u003eShizuku\u003c\/strong\u003e. The blade is treated to a high polish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGyuto\u003c\/strong\u003e shape (Chef's knife) is intended for versatile use for chefs who prefer medium size \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable to cut meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe core of Shizuku knives is made of \u003cstrong\u003eR2\/SG2\u003c\/strong\u003e \u003cstrong\u003epowder steel\u003c\/strong\u003e, hardened to around \u003cstrong\u003e62 HRC\u003c\/strong\u003e. Two layers of softer stainless steel protect the core steel. R2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made from beautiful \u003cstrong\u003edark rosewood and shaped octagonally\u003c\/strong\u003e, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" width=\"320\" height=\"180\" frameborder=\"0\" webkitallowfullscreen=\"\" mozallowfullscreen=\"\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":32558313930840,"sku":"19010316681","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoShizuku240mm_19010316681_1.jpg?v=1610636853"},{"product_id":"kato-yuki-gyuto-240mm","title":"Kato Yuki Gyuto 240mm (9.5\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe striking new collection by the \u003cstrong\u003ebrand Masakage\u003c\/strong\u003e and blacksmith \u003cstrong\u003eYoshimi Kato\u003c\/strong\u003e is called \u003cstrong\u003eYuki\u003c\/strong\u003e - snow. The subtle whiteness of the blade and the light magnolia handle are designed to remind one of a snowy winter landscape. With a carbon steel core and stainless outer layers, this line represents the perfect blend of beauty and performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe Gyuto shape is a Japanese version of traditional European chef knives. It is a multi-purpose Japanese kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board - at home, as well as in a professional kitchen. The  word Gyuto means “beef sword”. The ones with longer blades (\u003cstrong\u003e240 mm\/9.5” \u003c\/strong\u003eand longer) have a little more emphasis on cutting larger pieces of meat. Due to its length, this Gyuto is recommended for users accustomed to longer knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe finish of the blade is called \u003cstrong\u003eNashiji\u003c\/strong\u003e, the literal translation of the word being \"the skin of an (Asian) pear\". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife’s core is \u003cstrong\u003eShirogami 2 (White 2) steel\u003c\/strong\u003e, surrounded by two layers of stainless steel that also hugs the spine of the blade. The knife is hardened to \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e. The combination of carbon steel core and stainless outer layers gives us the best of both worlds: easy maintenance and rust protection on one hand and sharpness, a silky smooth edge and efficient cutting and chopping on the other. Using the blade will give it a patina on the lower edge of the blade along the shinogi line separating the layers of steel. Despite the rust-proof outer layers, the knife must be cleaned with regular and careful wiping and occasional application of \u003ca title=\"Ballistol oil\" href=\"\/collections\/knife-maintenance-oils\/products\/ballistol-knife-maintenance-oil-50ml\"\u003e\u003cstrong\u003eBallistol oil\u003c\/strong\u003e\u003c\/a\u003e is recommended.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eYoshimi Kato, a relatively young blacksmith from the famous Takefu village, known for many skilled blacksmiths, gave the blade a\u003c\/span\u003e traditional japanese handle, oval in shape, made of magnolia wood with a ring made of red (stabilized) wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife is packed in a beautiful box - the natural blue colored paper has silver coloured kanji - signature by the master blacksmith.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32560227549272,"sku":"41010316917","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KatoYukiGyuto240mm_9.5__41010316917.jpg?v=1585246169"},{"product_id":"kato-gyuto-vg-10-nickel-damascus-210mm-rosewood","title":"Kato Gyuto VG-10 Nickel Damascus 210mm [Rosewood] (8.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hypnotic\u003cstrong\u003e Suminagashi \u003c\/strong\u003epattern and perfect blade profile left us speechless at first glance at this very special knife. Suminagashi (\"\u003cem\u003efloating ink\u003c\/em\u003e\") is a term for a marbled pattern (called Damascus in knives), made by Yoshimi Kato in this gyuto.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eKato VG-10 Gyuto Damascus 210 is a knife we warmly recommend to all you knife collectors and aficionados of superior design.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eBLADE SHAPE:\u003c\/span\u003e\u003cbr\u003eGyuto\u003c\/strong\u003e is a Japanese version of traditional European chef knives. The \u003cstrong\u003e210 mm\u003c\/strong\u003e length is optimal for the versatile chef, who spends his days both chopping vegetables and cutting meat. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. Its slightly rounded belly allows for the rocking cutting technique. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe VG-10 is currently the most popular Japanese steel, and when deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for \"gold\", which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe core of the knife is made of \u003cstrong data-mce-fragment=\"1\"\u003eVG-10 steel\u003c\/strong\u003e, which is clad in several layers of intricate marbled pattern, which the blacksmith obtained by interweaving different layers of materials (Nickel damascus lamination).\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE GEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade edge is sharpened to \u003cstrong data-mce-fragment=\"1\"\u003e50\/50 angle\u003c\/strong\u003e, and stays sharp even after hours of constant use. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe traditional\u003cstrong\u003e Japanese (Wa) handle\u003c\/strong\u003e is made of \u003cstrong\u003erosewood\u003c\/strong\u003e and due to its symmetric oval shape fits perfectly in the left as well as the right palm. The distribution of weight between the handle and the blade makes it extremely comfortable to work with and easy to handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yoshimi Kato","offers":[{"title":"Default Title","offer_id":32560364978264,"sku":"41010312923","price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KatoVg-10GyutoDamascus210mm_8.3__41010312923_1.jpg?v=1608204683"},{"product_id":"takamura-gyuto-migaki-vg-10-210mm","title":"Takamura Gyuto Migaki VG-10 210mm (8.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTakamura Migaki Gyuto VG-10 210mm (8.3\") is a knife we recommend for professional chefs and all you talented home cooks, but above all it’s a great first knife for young chefs. Why? The knife is easy to maintain and offers long-lasting sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto is a Japanese version of traditional European chef knives. The 210 mm length is optimal for the versatile chef, who spends his days both chopping vegetables and cutting meat. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The blade edge is sharpened to 50\/50 angle, and stays super sharp even after hours of constant use. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use. Because of its symmetricity  the handle fits perfectly in both palms. It makes the knife slightly heavier, but the distribution of weight between the handle and the blade enables extremely comfortable work and easy handling of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is made of \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e, which is currently the most popular Japanese steel. When deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for \"gold\", which means top quality) is produced by \u003cstrong\u003eTakefu Special Steel Company\u003c\/strong\u003e, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan\u003eVG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTakamura Hamono is a smithy located in Echizen (Fukui Prefecture) owned by the Takamura family for over 60 years. It is now headed by the eldest son Terukazu Takamura, who took over from his father Toshiyuki (who took over from his father, the smithy’s founder Isamu Takamura-san). The knives Terukazu-san has been making since 1985 are known for their outstanding geometry, sophistication in design, and sharpness. Their quality was recognized in a consumer test report Smartson in Sweden, where they beat the competition. Takamura Hamono has gained notoriety since the knives became the #1 choice of world-renowned chefs such as Gordon Ramsay, René Redzepi, Mark Best, Hiromi Yamada, and the TV personality Martha Stewart (just to name a few!).\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAll of this makes Takamura knives very difficult to obtain and the wait time is very long due to a limited production capacity. Nevertheless, the craftsmanship and sophistication of their products make the wait well worthwhile.\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 170px; top: 669px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":32560546283608,"sku":"41010312922","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TakamuraMigakiGyutoVG-10210mm_8.3__41010312922_1.jpg?v=1585254816"},{"product_id":"makoto-ryusei-gyuto-240mm","title":"Makoto Gyuto VG-7 Ryusei 240mm (9.5\")","description":"\u003cp\u003eMakoto Kurosaki is Yu Kurosaki's older brother, based in Takefu, Echizen, where he works as the main sharpener in the forge of the famous Kato-san. His new Ryusei line was created in collaboration with local blacksmith masters, whose blades he then grinds and sharpens to perfection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eGyuto\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e is a Japanese version of traditional European chef knives. The length of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e240mm (9.5”)\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003e is optimal for versatile work as well as cutting larger pieces of meat. Due to its length, it is recommended for experienced chefs and all those who are accustomed to longer knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core of this knife is stainless VG-7 steel\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e, which is at the very top of quality Japanese steels. The knife is hardened to around 61,5+\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003c\/span\u003e\u003c\/strong\u003eHRC\u003cspan data-preserver-spaces=\"true\"\u003e, meaning that it will retain super-fine sharpness for a long time. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE GEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is extremely thin at the spine and its edge laser-sharp.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade features a delicate \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekasumi\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e finish and a hand-engraved \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekanji\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e signature. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe traditional Japanese (Wa) handle is made of \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003emaple\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e and finished off with a red Pakka ferrule. Due to its symmetric \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eoctagonal shape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e, it fits comfortably in the right as well as the left palm. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLACKSMITH:\u003c\/span\u003e\u003cbr\u003eMakoto Kurosaki\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is Yu Kurosaki's older brother, stationed at Takefu knife Village in Echizen. He and his brother spent their internships under the tutelage of \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHiroshi Kato\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e and the other masters of the Takefu Cooperative, meaning they had the great privilege of learning from the legends of contemporary Japanese blacksmithing. The result of the knowledge gained can be seen in all of their finished products. Makoto is a cutting edge sharpener and knife designer. He began his blacksmithing career following in the footsteps of his brother into the world of knife forging but decided to create his own path by diverting into knife sharpening. He developed his own brand recently - based on collaboration with local blacksmiths (including his brother) who forge blades of his design, which he then grinds and sharpens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":32563038290008,"sku":"41010316855","price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ASMakotoRyuseiGyuto240mm_9.5__41010316856_1.jpg?v=1750232444"},{"product_id":"makoto-sakura-sg2-gyuto-240mm","title":"Makoto Sakura SG2 Gyuto 240mm (9.5\")","description":"\u003cp\u003eMakoto Kurosaki is Yu Kurosaki's older brother, based in Takefu, Echizen, where he works as the main sharpener in the forge of the famous Kato-san. His new Sakura line was created in collaboration with local blacksmith masters, whose blades he then grinds and sharpens to perfection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eGyuto\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is a Japanese version of traditional European chef knives. This \u003c\/span\u003every thin knife is made of SG2 powder steel, which will stay sharp for a long time and will feel most at home when preparing large quantities of vegetables and meat. Suitable for both professional chefs who demand a lot from their knife and enthusiastic home cooks. Due to the thinness of the blade, we recommend using the correct cutting techniques and a suitable cutting board (wooden or plastic) to prevent damage to the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe minimalistic blade has a kasumi finish and is adorned only with a simple kanji signature. Its understated advantage is the carefully selected material of the blade! The core is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, which ranks among the very best of Japanese steels used for kitchen blades. Due to the composition and microstructure of the steel and its hardness of \u003cstrong\u003e64 HRC\u003c\/strong\u003e, it retains sharpness for a long period of time. This steel is easy to maintain, and its high chromium content makes it rust-resistant. Regular sharpening is recommended using Suehiro or Naniwa sharpening stones.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eSG2, also known as \u003cstrong\u003eSuper Gold steel\u003c\/strong\u003e, is a powder steel manufactured Takefu steel plant. It has a high content of carbon and chromium and is stainless. The composition of the steel allows for the forging of super-thin 64 HRC hard knives. Steel composition: Carbon (C) 1.25 - 1.45% (C), chromium (Cr) 14.00 - 16.00%, molybdenum (Mo) 2.30 - 3.30%, vanadium (V) 1.80 - 2.20%\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does \u003cem\u003eSakura\u003c\/em\u003e in the name of the knife stand for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eSakura is a Japanese word for the cherry blossom, one of the important signifiers of Japanese culture. Blacksmiths like to use references to tradition, customs and symbolism in their work. Makoto stayed true to this principle when creating this knife, a minimalist, sleek blade of powder steel fitted with a traditional Japanese octagonal cherry wood handle that fits perfectly both in the left and right palm. With this knife, we can sense the contemporary spirit of Japan, blending tradition with modern design and advanced materials.\u003c\/span\u003e\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe first cherry tree is said to have been planted in the 9th century in front of the Imperial Palace, which is why its flower is viewed as having a touch of royalty. In addition, cherry blossoms represent the transience of life, and therefore, during the cherry blossom, the Hanami (花 見, \"flower viewing\") is celebrated. Observing the white and pink of the newly bloomed blossoms on cherry trees- marveling at the beauty and transience of nature.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eIn honor of spring and the start of a new life cycle, with all the opportunities it brings, petals of cherry blossoms are sprinkled in the knife box.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eMakoto Kurosaki\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is Yu Kurosaki's older brother, stationed at Takefu knife Village in Echizen. He and his brother spent their internships under the tutelage of \u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eHiroshi Kato\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e and the other masters of the Takefu Cooperative, meaning they had the great privilege of learning from the legends of contemporary Japanese blacksmithing. The result of the knowledge gained can be seen in all of their finished products. Makoto is a cutting edge sharpener and knife designer. He began his blacksmithing career following in the footsteps of his brother into the world of knife forging but decided to create his own path by diverting into knife sharpening. He developed his own brand recently - based on collaboration with local blacksmiths (including his brother) who forge blades of his design, which he then grinds and sharpens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Makoto Kurosaki","offers":[{"title":"Default Title","offer_id":32800783827032,"sku":"41010316856","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MakotoSakuraSG2Gyuto240mm.jpg?v=1611380839"},{"product_id":"tsunehisa-gyuto-ginsanko-nashiji-wa-210mm","title":"Tsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\")","description":"\u003cp\u003eTsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. \u003cmeta charset=\"utf-8\"\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 63 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade finish of this knife is gorgeous. It is called Nashiji, the literal translation of the word being \"the skin of an (Asian) pear\". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing.\u003cbr\u003eAt the bottom, we can see a very pronounced, curvy matte line that spans along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000442953816,"sku":"41010312981","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko210mm.jpg?v=1611378299"},{"product_id":"kobayashi-gyuto-sg2-morado-210mm","title":"Kobayashi Gyuto SG2 Morado 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eKobayashi Gyuto SG2 Morado 210mm\u003c\/strong\u003e is a laser-thin multi-purpose kitchen knife with excellent out-of-the-box sharpness!\u003c\/p\u003e\n\u003cp\u003eSG2 is currently one of the more interesting steels, comparable in its properties to ZDP-189. Powder steels are more difficult to produce, but the final result is worth it, as they provide long-lasting sharpness, easy maintenance, exquisite sharpness… everything we look for in a knife that will serve as a real workhorse in a professional and home environment.\u003c\/p\u003e\n\u003cp\u003eA lot of attention has been paid to small details, making the knife an excellent choice for the best chefs and most passionate knife enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eSG2 (also known as R2 steel) is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e(symmetrical) blade with a hamaguri convex grind which helps to prevent food from sticking to the blade. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003esurface of the blade is polished\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and only a line along the cutting edge stands out from the otherwise minimalist look. This dividing line between hard inner SG2 steel and outer soft steel is called a “hairline finish”. A neat feature on the knife is a hand chiseled kanji. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe balance of the knife is ensured with a well designed blade-handle ratio, as the handle is made of morado wood and is octagonally shaped, comfortable to work with the right and left hand.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKei Kobayashi is an extremely talented sharpener and has worked for many of the best blacksmiths in Japan, putting his touch in the final knife making stages. Recently, he set out on his own with his first line of powder steel knives. Despite him being regarded as a relative novice in the master blacksmith circles, you would never be able to tell, as his knives far exceed all expectations, whether that is in terms of steel choice, precise workmanship, perfect finish and long-lasting sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Kei Kobayashi","offers":[{"title":"Default Title","offer_id":33033150955608,"sku":"41010312940","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KobayashiSG2Morado210.jpg?v=1592252105"},{"product_id":"hokiyama-gyuto-damask-skd-240mm","title":"Hokiyama Gyuto Damascus SKD 240mm (9.5\")","description":"\u003cp\u003eIf you are looking for something special, unique, and hand-forged, you have come to the right place. \u003cstrong\u003eHokiyama Gyuto Damascus SKD 240mm\u003c\/strong\u003e has an extremely beautiful blade with a 73-layer damask pattern and is fitted with an octagonal rosewood handle.\u003c\/p\u003e\n\u003cp\u003eIt is a slightly heavier Gyuto, as the blade at the handle is thicker (3.4 mm), then widens towards the middle part (3.7 mm) and then tapers again towards the tip. The thickness of the blade allows sharpening in which the secondary angle of the blade is \u003cstrong\u003enot concave but convex\u003c\/strong\u003e. This angle is called \u003cstrong\u003eHamaguri\u003c\/strong\u003e and is inspired by the katana.\u003c\/p\u003e\n\u003cp\u003eA pattern resulting from the interweaving of different layers of steel swirls along the blade and creates a hypnotic effect, making this Gyuto a truly special knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHitachi's SKD steel\u003c\/strong\u003e is tough, rust-resistant, and has very good protection against wear and therefore ensures excellent performance and long knife life. Due to its high carbon value, it reaches a hardness between\u003cstrong\u003e 62 and 64 HRC\u003c\/strong\u003e after heat treatment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":33092367548504,"sku":"390103161006","price":520.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoDamaskSKD240.jpg?v=1593444273"},{"product_id":"mcusta-gyuto-damascus-classic-d-240mm","title":"Mcusta Gyuto Damascus Classic D 240mm (9.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\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 Gyuto Damascus Classic D in 240mm (9.5\") blade length is a looker. Suitable as a primary Chef's knife in a professional kitchen, but it will also be found in home kitchens of serious home cooks. 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 style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDamascus Classic is a full-tang gyuto, attached to the ergonomic white Corian\u003c\/span\u003e\u003cspan\u003e 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\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":33099679334488,"sku":"17010314880","price":290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaGyutoDamascusClassicD240mm.jpg?v=1611599903"},{"product_id":"mcusta-gyuto-damascus-classic-d-210mm","title":"Mcusta Gyuto Damascus Classic D 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003cstrong\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\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Damascus Classic D in 210mm (8.2\") blade length is a looker. Suitable as a primary Chef's knife in a professional kitchen, but it will also be found in home kitchens of serious home cooks. 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 style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eDamascus Classic is a full-tang gyuto, attached to the ergonomic white Corian\u003c\/span\u003e\u003cspan\u003e 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\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":33099732844632,"sku":"17010312879","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaGyutoDamascusClassicD210mm.jpg?v=1611600269"},{"product_id":"hokiyama-gyuto-wa-210mm","title":"Hokiyama Gyuto Aogami Super Wa 210mm (8.2\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Wa 210mm (8.2\") is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003cstrong\u003egyuto shape\u003c\/strong\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The blade was treated to a high polish.\u003c\/p\u003e\n\u003cp\u003eThe core steel belongs to the high-carbon steel family. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. Aogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/p\u003e\n\u003cp\u003eAogami Super has a hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eHokiyama was all about following the Japanese knife traditions with this knife. They fitted a \u003cstrong\u003emagnolia wood handle\u003c\/strong\u003e on the blade's tang, featuring a buffalo horn ferrule. Magnolia is a great choice for a handle for its antiseptic properties, but since it is a softwood, it will stain quite fast, so we recommend holding the handle with clean hands. The handle is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it can be used by left- or right-handed users alike.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33143564435544,"sku":"390103121002","price":265.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoWa210mm.jpg?v=1611379903"},{"product_id":"kurosaki-gyuto-senko-210mm","title":"Yu Kurosaki Gyuto Senko R2 210mm (8.3\") [Rosewood]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKurosaki Gyuto from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith\u003c\/span\u003e\u003cb\u003e Yu Kurosaki.\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name \u003c\/span\u003e\u003cb\u003eSENKO\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e. The blade has a high polish finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe use of Gyuto\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e shape (Chef's knife) is versatile and the right choice for chefs who prefer medium-sized, \u003c\/span\u003e\u003cb\u003emulti-purpose knives\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e suitable for cutting meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core of Senko knives is made of \u003c\/span\u003e\u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e that is hardened to around \u003c\/span\u003e\u003cb\u003e62-63 HRC\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe octagonal handle is made from beautiful, \u003c\/span\u003e\u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\u003e\u003cspan style=\"font-weight: 400;\"\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\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152285048920,"sku":"190103121016","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YuKurosakiGyutoSenkoR2210mm_8.3__190103121016_12.jpg?v=1715847218"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/Japanese_gyuto_chef_knife.jpg?v=1770288372","url":"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife.oembed?page=6","provider":"SharpEdge","version":"1.0","type":"link"}