{"title":"Halloween Sale","description":null,"products":[{"product_id":"zdp-189-santoku-black-180mm","title":"ZDP-189 Santoku Black 180mm (7.1\")","description":"\u003cp\u003eZDP-189 Santoku Black 180mm (7.1\") is the one of the knives we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives. \u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. With its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/p\u003e\n\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\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\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \n\u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-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\n\u003cp\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\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eSantoku Black 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\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi 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\n\u003cp\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 and 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\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\n\u003cp\u003e\u003cspan\u003eThis\u003c\/span\u003e\u003cspan\u003e Santoku was fitted a traditional Japanese wooden handle, called Wa. 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\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\/p\u003e\n\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 blacksmith 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":31821054312536,"sku":"03010810094","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Santoku_Black.jpeg?v=1756725352"},{"product_id":"yoshida-ryo-deba-kuro-uchi-170mm","title":"Yoshida Ryo-Deba Kuro-uchi 170mm (6.7\")","description":"\u003cp\u003e\u003cspan\u003eYoshida Ryo-Deba Kuro-uchi 170mm is a heavy, thicker classic Japanese knife for rougher tasks, such as cutting fish, chicken and also for filleting.\u003c\/span\u003e Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Deba has a \u003cstrong\u003edouble bevel grind\u003c\/strong\u003e, it's not a single bevel like most deba knives, so this one can be used by both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eThe handle is made in Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38494741129,"sku":"03010125089","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Deba.jpeg?v=1513439748"},{"product_id":"zdp-189-kiritsuke-black-240mm","title":"ZDP-189 Kiritsuke Black 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Kiritsuke Black 240mm (9.5\")\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\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eZDP-189 Kiritsuke Black\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elonger and larger brother\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof our bestseller\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eKiritsuke knives have a special place in the Japanese (strict) kitchen hierarchy. Japanese traditions only allow the Executive Chef to wield this knife. But since most of us reside outside of Japan, we can kind of omit the strict rules and enjoy this multi-purpose chef's knife in our home kitchens too! Kiritsuke knives are hybrids between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning they can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.\u003c\/p\u003e\n\u003cp\u003eAlthough traditionally kiritsuke knives are single bevel, Yoshida ground this one on both sides (double bevel) to cater to the needs of Western users. This knife can be a great alternative to the Gyuto knives, however due to its straight edge (very little belly curve), Kiritsuke won't rock through cuts as the Gyuto does.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-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\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi 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\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 and 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\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke 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\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\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\/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 blacksmith 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":20584883257432,"sku":"03012116782","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189_Kiritsuke_Black_240mm_03012116782_1_new.jpg?v=1756725343"},{"product_id":"higonokami-pocket-knife-kuro-uchi-65mm","title":"Higonokami Pocket Knife Black KURO-UCHI 65mm (2.6\")","description":"\u003cp\u003eHigonokami is the most famous Japanese pocket knife. It enjoys the same kind of fame in Japan as the Swiss army knife does in Switzerland and around the globe.\u003c\/p\u003e\n\u003cp\u003eHigonokami is a small, lightweight and durable pocket knife of simple design, suitable for versatile use. The \u003cstrong\u003eBlack KURO-UCHI\u003c\/strong\u003e\u003cstrong\u003e version\u003c\/strong\u003e is a made of high-carbon SK-5 steel, hardened to around 59 HRC. Kuro-uchi is a black, untreated scaly residue left from the forging process on the top part of the blade. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSK-5 \u003c\/span\u003e\u003cspan\u003esteel is a carbon steel\u003c\/span\u003e\u003cspan\u003e alloy\u003c\/span\u003e\u003cspan\u003e which makes Higonokami \u003c\/span\u003e\u003cspan\u003e⚠️\u003c\/span\u003e\u003cspan\u003e not stain resistant \u003c\/span\u003e\u003cspan\u003e⚠️\u003c\/span\u003e\u003cspan\u003e, but easy to resharpen. \u003c\/span\u003e\u003cspan\u003eThis knife needs \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003egood maintenance and the blade will develop a light patina\u003c\/strong\u003e\u003cspan\u003e over time and use.\u003c\/span\u003e\u003cspan\u003e After the use rinse it well and dry it, \u003c\/span\u003e\u003cspan\u003ewe \u003ca title=\"Ballistol\" href=\"\/collections\/knife-maintenance-oils\/products\/ballistol-knife-maintenance-oil-50ml\" target=\"_blank\"\u003erecommend oiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust. \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" title=\"Patina\" target=\"_blank\"\u003eRead more about how to take care of high carbon steel knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHigonokami has no locking system, it uses friction to keep the blade securely in place. The blade can be extracted from its brass handle by pushing down on the iconic lever, called \u003cem\u003echikiri\u003c\/em\u003e. During use, we should keep a thumb on the lever to prevent the knife from folding.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe shape of the Higonokami pocket knife is based on the katana, which is not a coincidence since knife manufacturing is deeply embedded in the samurai tradition. The knife first appeared in 1896 in response to reforms in the 19th century, which banned the production of weapons, so blacksmiths began to produce knives, among others also these small pocket Higonokamis. The Higonokami is produced by Kanekoma, a company with over 100 years of experience in forging knives.\u003c\/p\u003e\n\u003cp\u003eWhen Higonokamis began to be manufactured in Miki, the knife manufacturing metropolis, it spread rapidly throughout Japan and the United States, where it was mostly used for pencil sharpening - just one of the many functions of this versatile small pocket knife. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e☝️ Fun fact: The small four Kanji characters on the handle of the Higonokami mean Registered Trademark. The first three big characters translate to Higonokami (the name of the knife), and the last two are the name of the maker (Kanekoma).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe knife does not come in a box; it is packaged in a simple pouch.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kanekoma","offers":[{"title":"Default Title","offer_id":33191271432280,"sku":"00127","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Higonokamizepninoz65mm_00127-6.jpg?v=1791535039"},{"product_id":"zdp-189-kiritsuke-black-240mm-blade","title":"ZDP-189 Kiritsuke Black 240mm (9.5\") - BLADE","description":"\u003cp\u003e\u003cem\u003e*Each batch of ZDP-189 Kiritsuke blades is slightly different, as every piece is individually hand-forged. The current batch comes without hammer marks, featuring a flat, pattern-free finish. Because the blades are made by hand, minor differences in texture, tone, and detail are normal—and part of what makes each blade unique.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe ZDP-189 Kiritsuke blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/kiritsuke-knives-chefs-knife\/products\/zdp-189-kiritsuke-black-240mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eKiritsuke is a multi-purpose, Japanese kitchen knife with blade shape that is a hybrid of the Yanagiba (slicer knife, mostly used for sushi) and the Usuba (a specialized knife for cutting vegetables). It is intended for chefs who have prior experience with Japanese knives. You can use it for various tasks but it performs best when you cut meat or chop larger amounts of vegetables. The colour of the blade is dark which is the reason why this look is also called Kuro-uchi finish – the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The hand-forged blade bears visible signs of being pounded with a hammer. This doesn’t only give it a beautiful, rustic finish but also prevents food sticking to its surface.\u003c\/p\u003e\n\u003cp\u003eThe heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\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.\u003cbr\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\u003eSteel is laminated, which entails that the core is made of very strong steel 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\u003eZDP-189 Kiritsuke is the pick of the bunch as regards what one desires in a kitchen knife and is made of steel with a hardness of 65-67 HRC that will ensure fine, long-lasting sharpness even by Japanese standards! \u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke blade knife is manufactured at the smithy of Yoshida Hamono in 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.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33194150756440,"sku":"03012116975","price":385.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189_Kiritsuke_Black_240mm_Rezilo_03012116975_1.jpg?v=1782216349"},{"product_id":"zdp-189-santoku-black-180mm-blade","title":"ZDP-189 Santoku Black 180mm (7.1\") - BLADE","description":"\u003cp\u003eThe ZDP-189 Santoku black blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca href=\"\/products\/zdp-189-santoku-black-180mm\" target=\"_blank\"\u003ean octagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\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\/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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\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\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eSantoku Black 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\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\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\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 and 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\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\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\/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 blacksmith 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":33194192470104,"sku":"03010810989","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189SantokuBlack180mm-blade.jpg?v=1756725333"},{"product_id":"zdp-189-gyuto-black-210mm-blade","title":"ZDP-189 Gyuto Black 210mm (8.3\") - BLADE","description":"\u003cp\u003e The ZDP-189 Gyuto blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/products\/zdp-189-gyuto-210mm-black\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto design will mostly cater to the needs of chefs who prefer a medium-sized, multi-purpose knife for cutting meat, fish, and vegetables. The color of the blade is dark which is the reason this look is also called Kuro-uchi finish – the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The hand-forged blade bears visible signs of being pounded with a hammer. This doesn’t only give it a beautiful, rustic finish but also prevents food from sticking to its surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\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. 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\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-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\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi 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\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 and 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\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\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\/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 blacksmith 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":33194222977112,"sku":"03010312965","price":290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Zdp-189gyutoblackblade210mm_1.jpg?v=1756725331"},{"product_id":"kuro-uchi-ajikiri-100mm-blade","title":"Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") - BLADE","description":"\u003cp\u003eThe Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca href=\"\/products\/kuro-uchi-ajikiri-100mm\" title=\"Kuro-uchi Ajikiri\" target=\"_blank\"\u003ean oval handle in magnolia wood.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade requires some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33663460999256,"sku":"030107321080","price":44.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiAjikiri_030107321080.jpg?v=1746439434"},{"product_id":"kuro-uchi-utility-175mm-blade","title":"Yoshida Utility SUJ-2 Kuro-uchi 175mm (6.9\") - BLADE","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kuro-uchi Utility 175mm (6.9\") blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Utility is a mid-sized kitchen knife suitable for all sorts of cutting tasks. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade requires some extra care. After the use, rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33663475712088,"sku":"030111311081","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiUtility175-REZILO_030111311081.jpg?v=1754561889"},{"product_id":"kuro-uchi-santoku-funayuki-155mm-blade","title":"Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1\") - BLADE","description":"\u003cp\u003eThe Yoshida Santoku Funayuki Kuro-uchi 155mm (6.1\") blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca title=\"Kuro-uchi Ajikiri\" href=\"\/products\/kuro-uchi-ajikiri-100mm\" data-mce-href=\"\/products\/kuro-uchi-ajikiri-100mm\" target=\"_blank\"\u003ean oval handle in magnolia wood.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade requires some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33709093748824,"sku":"030108341079","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurouchiSantokuFunayuk_030108341079.jpg?v=1746439429"},{"product_id":"zdp-189-bunka-black-190mm-blade","title":"ZDP-189 Bunka Black 190mm (7.5\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe ZDP-189 Bunka Black blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/p\u003e\n\u003cp\u003eWith its typical functionality, the Bunka Bano-Bocho (文化 万能-包丁) design allows for a versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade for chopping, and a thin tip for precise work with food. \u003c\/p\u003e\n\u003cp\u003eKuro-uchi finish, the unprocessed (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. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003eThe heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\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.\u003cbr\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\u003eThe steel is laminated, which entails that the core is made of very strong steel 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\u003eZDP-189 Bunka embodies the cream of the crop as regards what one desires in a kitchen knife and is made of steel with a hardness of 65-67 HRC that will ensure fine, long-lasting sharpness even by Japanese standards! \u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of Yoshida Hamono in 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.\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 blacksmith 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\u003eTherefore, 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":39277097189464,"sku":"030116331075","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Zdp-189BunkaBlackBLADE030116331075_1_1.jpg?v=1756725318"},{"product_id":"kuro-uchi-nakiri-takefu-165mm-blade","title":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp data-start=\"111\" data-end=\"419\" class=\"\"\u003eA classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. The Takefu blade is 4 mm wide and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"960\" data-start=\"591\"\u003ePart of our \u003cstrong data-end=\"623\" data-start=\"603\"\u003eKuro-uchi series\u003c\/strong\u003e, the Takefu blade has a traditional, rustic look and offers \u003cstrong data-end=\"705\" data-start=\"684\"\u003eexceptional value\u003c\/strong\u003e for a hand-forged knife. It's made from \u003cstrong data-end=\"768\" data-start=\"746\"\u003eSUJ-2 carbon steel\u003c\/strong\u003e with a hardness of \u003cstrong data-end=\"801\" data-start=\"788\"\u003e63–64 HRC\u003c\/strong\u003e, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1194\" data-start=\"962\"\u003eThe blade's upper part is left unpolished in the \u003cstrong data-end=\"1031\" data-start=\"1011\"\u003ekuro-uchi finish\u003c\/strong\u003e, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1289\" class=\"\"\u003ePerfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277334134872,"sku":"030106101083","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiNakiriTakefu165mmblade_030106101083.jpg?v=1746439424"},{"product_id":"hap-40-petty-black-135mm-blade","title":"HAP-40 Petty Black 135mm (5.3\") - BLADE","description":"\u003cp\u003eHAP-40 Petty Black 135mm (5.3\") is a small kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Petty Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe shape of the blade allows for work on the cutting board, as well as for the in-hand use.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003ePetty or utility knife is basically a smaller version of gyuto or chef's knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135mm (5.3\") long.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\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\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277574127704,"sku":"030107401089","price":205.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189PettyBlack135mm-blade_2.jpg?v=1756725316"},{"product_id":"tsunehisa-kiritsuke-aogami-super-kuro-uchi-tsuchime-210mm-rosewood-cedar","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210mm (8.3\") [rosewood-cedar]","description":"\u003cp\u003eTsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210 mm [rosewood-cedar] is a great multi-purpose knife with a black kuro-uchi protective patina and hammer dents. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. The kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/kiritsuke-knives-chefs-knife\"\u003eKiritsuke\u003c\/a\u003e blade shape is characterized by a long, flat blade with very little belly curve and a pointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the Gyuto knife!\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel\u003c\/a\u003e (Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\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\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e finish, the unprocessed (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. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, with no discernible transition between the rosewood and beech wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39559493615704,"sku":"410121121742","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41012112980_1_rosewood.jpg?v=1754561880"},{"product_id":"hap-40-gyuto-black-210mm-blade","title":"HAP-40 Gyuto Black 210mm (8.3\") - BLADE","description":"\u003cp\u003eHAP-40 Gyuto Black 210mm (8.3\") is a multi-purpose knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe length of the blade (210mm \/ 8.3\") allows for efficient work even with larger chunks of meat.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cspan\u003eGyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e \u003cspan\u003eThis blade is available without a handle\u003c\/span\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600134062168,"sku":"030103121093","price":305.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Gyuto210mm-REZILO_030103121093_1.jpg?v=1756725308"},{"product_id":"hap-40-wide-gyuto-black-240mm-blade","title":"HAP-40 Wide Gyuto Black 240mm (9.5\") - BLADE","description":"\u003cp\u003eHAP-40 Wide Gyuto Black 240mm (9.5\") is our second all-rounder made of powder steel that we designed in collaboration with the Japanese master blacksmith Osamu-san from the Yoshida Hamono smithy. With the HAP-40 series, we fused an optimal blade shape that matches the versatile nature of Western cuisine, Japanese tradition and knowledge of blade design and materials processing.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Wide Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe wide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe blade is perfect for scooping food from the kitchen board.\u003c\/li\u003e\n\u003cli\u003eThe curved belly is designed for chopping larger amounts of veg.\u003c\/li\u003e\n\u003cli\u003eThe length of the blade (240mm \/ 9.5\") allows for efficient work even with larger chunks of meat.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with 68 HRC.\u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. Wide Gyuto, however, has a little twist to its shape: with a pronounced curved belly and a very wide blade, it sets itself apart from traditional Japanese blades and is suited to Western cutting and chopping techniques. The standard gyuto shape thus transforms into a blade that looks like a deba but is readily used for precision cutting, where you need really thin cuts (this makes it unsuitable for cutting through bones or making more robust cuts). A slight belly curve makes it great for rocking cutting technique, while the pronounced tip, triangular design and an enviable length (240mm \/ 9.5\") will make quick work of larger chunks of meat.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is \u003cb\u003ewithout a handle\u003c\/b\u003e so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has a minimal content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones.\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\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eBlacksmiths counter the brittleness of material with special composition of the knife. In the case of this HAP-40 Wide Gyuto, Osamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e (also called “sandwich”) method. A layer of the core steel (HAP-40) is laminated between two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\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;\"\u003eChef and entrepreneur J. Hartley had this to say after using the knife: \u003cem\u003e\u003cem\u003e\"The HAP-40 is an unusual knife. It's large, but I personally enjoy having two knives in one. The larger heel and straighter edge handle all manner of slicing and cutting, and the smaller tip end is great for more detailed work. It's unusual in that it's unbalanced, weighted toward the tip, but I have enjoyed that as for such a large knife it just naturally wants to fall into the cut and therefore make it an easier, smoother process. The fact it looks stunning and is sharp as shit doesn't hurt!\"\u003c\/em\u003e\u003c\/em\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600297312344,"sku":"030103161094","price":410.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HAP-40WideGyutoBlack240mm-blade_030103161094_1.jpg?v=1756725304"},{"product_id":"hap-40-santoku-black-180mm-blade","title":"HAP-40 Santoku Black 180mm (7.1\") - BLADE","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHAP-40 Santoku Black 180mm (7.1\") is a kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. It will become your indispensable vegetable chopper. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cstrong\u003eHAP-40 Santoku Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eIts shape is designed for a speedy chopping of greens on a kitchen board.\u003c\/li\u003e\n\u003cli\u003eAllows easy, simple cutting technique also for inexperienced cooks.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSantoku is a universal knife that excels at all types of cutting and chopping tasks on a cutting board. The Japanese word \u003ci\u003esantoku\u003c\/i\u003e roughly translates to “knife of three virtues” (\u003ci\u003esan\u003c\/i\u003e means “three”) and may refer to the wide array of ingredients that the knife can handle (meat, fish and vegetables) or to the tasks it can perform (slicing, chopping and dicing).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without the handle, so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\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\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600316874840,"sku":"030108101091","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Santoku180mm-REZILO_030108101091_1.jpg?v=1756725301"},{"product_id":"hap-40-bunka-black-190mm-blade","title":"HAP-40 Bunka Black 190mm (7.5\") - BLADE","description":"\u003cp\u003eHAP-40 Bunka Black 190mm (7.5\") is a multi-purpose knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cstrong\u003eHAP-40 Bunka Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eWide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe gentle belly is suited to either long or short cuts.\u003c\/li\u003e\n\u003cli\u003eThe heel of the blade is straight and intended for chopping.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eWith its typical functionality, \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eBunka design\u003c\/a\u003e is intended for versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade, and a thin tip for precise work with food.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without the handle, so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\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\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600359047256,"sku":"030116291092","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Bunka190mm-REZILO-030116331075.jpg?v=1756725299"},{"product_id":"tsunehisa-aogami-2-kawahagi-95mm","title":"Tsunehisa Aogami #2 Kawahagi 95mm (3.7\")","description":"\u003cp\u003eThis small bizarre-looking knife is a traditional Japanese hunting\/skinning knife specialized for wild game and particularly boars. Nowadays this knife is returning to our kitchens with a whole different purpose.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eLet us introduce you to what we termed a ‘finger blade’. Have you ever wondered what would be like if you had a small blade instead of your index finger?* Admittedly, it’s an unusual question, but think about it, the closer you hold your finger to the tip of a knife the more precisely you can direct the tip and blade. Well, by using this knife, this is the closest you’ll ever get. Tsunehisa Aogami Kawahagi knife is incredibly practical for a multitude of different small tasks like cutting small veggies or herbs, opening avocado, cleaning and filleting small fish. The curved spine of the double bevel blade (for explanation read the \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003eBlade Construction: Geometry\u003c\/a\u003e article) is intended for exerting extra pressure and accuracy with your finger\u003c\/span\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade is hand forged using the \u003ci data-mce-fragment=\"1\"\u003esan mai\u003c\/i\u003e method (see article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003eBlade Construction: Lamination\u003c\/a\u003e for more). The core is made out of Aogami 2 steel (also called Blue Steel 2 - for more go to \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\"\u003eSteel: the heart of Japanese knives\u003c\/a\u003e), which will develop patina over time (if uncared for properly it can also rust). The advantage of such a steel is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. The use of \u003ca href=\"\/collections\/knife-maintenance-oils\" data-mce-fragment=\"1\"\u003eBallistol or Cammelia oil\u003c\/a\u003e is recommended for the care of such blades. The carbon steel core is clad in layers of softer steel for additional protection. Read more about how to take care of high carbon knives and patina in our \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-fragment=\"1\"\u003eKnife maintenance\u003c\/a\u003e blog post\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe traditional Japanese (wa) handle is oval in shape. It’s made out of cherry wood and has a black plastic bolster. Both the blade and the handle are symmetrical and can therefore be used by both right- and left-handed users\u003c\/span\u003e. \u003c\/p\u003e\n\u003cp\u003e*Think Edward Scissorhands, not Freddy Krueger! \u003cspan data-mce-fragment=\"1\"\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\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eFun fact: When we first got this knife the whole SharpEdge team (individually) started referring to it as the avocado knife. We have no idea why, maybe the shape of the blade subconsciously reminded each of us of a halved avocado with its stone removed… What was your first thought when you saw this knife?\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eAbout Tsunehisa:\u003c\/h4\u003e\n\u003cp\u003eTsunehisa is a brand that combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39698170937432,"sku":"410133721117","price":105.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tsunehisa-Aogami_2-Kuro-uchi-Kawahagi-85mm_410133721117_1.jpg?v=1635761741"},{"product_id":"tsunehisa-santoku-kuro-uchi-165mm-blade","title":"Hokiyama Santoku Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/santoku-knives-multi-purpose\/products\/morado-santoku-kurouchi-165mm\"\u003eoval and smooth maple and walnut wood handle\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca title=\"Santoku japanese kitchen knives\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku is a versatile kitchen knife\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a bit of length with larger pieces of meat. Did you know that the word santoku means \"knife of three virtues\" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eHitachi's Super Blue Steel (Aogami Super)\u003c\/a\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of Aogami Super steel was sandwiched between two layers of softer steel. This\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003eThe outer layers are of softer,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003estainless steel,\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003egiving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish, the unprocessed (black) part on the top\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eside of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etsuchime\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa is a brand\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat combines a variety of high-quality knives from various knife centers of 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 best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39722685169752,"sku":"410108091097","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AS-Morado-Kuro-uchi-Santoku-165mm-BLADE_410108091097.jpg?v=1746439395"},{"product_id":"ikeuchi-sakimaru-gyuto-shirogami-220mm","title":"Ikeuchi Sakimaru-Gyuto Shirogami 220mm (8.7\")","description":"\u003cp\u003eIkeuchi Sakimaru-Gyuto combines the blacksmith’s familiar design language we’ve come to know and love and our completely reimagined, contemporary blade shape. The blade’s unfinished (kuro-uchi) layer was hammered until what came out was an intricate tsuchime finish, dotted with miniscule hammer dents. With a beautiful sand-blasted kasumi line separating it from the cutting edge, it is a real rustic masterpiece.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\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 style=\"font-weight: 400;\"\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 millimeter blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds. Intrigued?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis sakimaru style single bevel gyuto is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Ikeuchi Hamono\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the aforementioned grind of the blade, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003ci\u003esakimaru \u003c\/i\u003ecomes from, it refers to the tanto tip\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade was forged by the Ikeuchi Hamono smithy\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. Its construction is called ni-mai, meaning it’s composed of a hard cutting edge (\u003ci\u003ehagane\u003c\/i\u003e) and a softer, external layer (\u003ci\u003ejigane\u003c\/i\u003e). The hard core is made out of \u003cb\u003eShirogami #1\u003c\/b\u003e steel and the surface of the jigane layer is rocking a special hammered (tsuchime) kuro-uchi look (for more take a look at our \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e article\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\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\u003eAdvantages of Shirogami #1 steel are a very fine, gentle sharpness - it is easy to sharpen, and remains sharp for a long time. The high carbon steel will develop some patina after time, so we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly. Learn more about knife maintenance \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is fitted with an oval traditional Japanese (\u003ci\u003ewa\u003c\/i\u003e) handle, made out of rosewood and finished off with a pakka wood ferrule. The handle is a bit longer, making it suitable for people with larger hands too.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e🚩 \u003cstrong\u003eThis knife has a special protective coating!\u003c\/strong\u003e The back of the knife is coated with a protective layer that shields the blade from scratches and moisture. This protective layer is removed during use.\u003c\/span\u003e\u003c\/p\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":39834246053976,"sku":"0S0103141776","price":305.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/IkeuchiSakimaru-GyutoShirogami220mm_00190_1.jpg?v=1754561849"},{"product_id":"ikeuchi-sakimaru-gyuto-shirogami-220mm-blade","title":"Ikeuchi Sakimaru-Gyuto Shirogami 220mm - BLADE","description":"\u003cp\u003eIkeuchi Sakimaru-Gyuto combines the blacksmith’s familiar design language we’ve come to know and love and our completely reimagined, contemporary blade shape. The blade’s unfinished (kuro-uchi) layer was hammered until what came out was an intricate tsuchime finish, dotted with miniscule hammer dents. With a beautiful sand-blasted kasumi line separating it from the cutting edge, it is a real rustic masterpiece.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\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 style=\"font-weight: 400;\"\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 millimeter blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds. Intrigued?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis sakimaru style single bevel gyuto is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Ikeuchi Hamono\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the aforementioned grind of the blade, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003ci\u003esakimaru \u003c\/i\u003ecomes from, it refers to the tanto tip\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade was forged by the Ikeuchi Hamono smithy\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. Its construction is called ni-mai, meaning it’s composed of a hard cutting edge (\u003ci\u003ehagane\u003c\/i\u003e) and a softer, external layer (\u003ci\u003ejigane\u003c\/i\u003e). The hard core is made out of \u003cb\u003eShirogami #1\u003c\/b\u003e steel and the surface of the jigane layer is rocking a special hammered (tsuchime) kuro-uchi look (for more take a look at our \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e article\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\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\u003eAdvantages of Shirogami #1 steel are a very fine, gentle sharpness - it is easy to sharpen, and remains sharp for a long time. The high carbon steel will develop some patina after time, so we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly. Learn more about knife maintenance \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e and\/or \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ For more on steel read the article \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: The Heart of Japanese Knives\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is \u003cb\u003ewithout a handle\u003c\/b\u003e so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":39848854224984,"sku":"060103141206","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/IkeuchiSakimaru-GyutoShirogami_1220mm-REZILO_060103141206_2.jpg?v=1746439384"},{"product_id":"kouhei-shinmatsu-zdp-189-petty-black-135mm","title":"Kouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eKouhei-Shinmatsu ZDP-189 Petty Black 135mm (5.3\")\u003c\/strong\u003e comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging, passed on through generations within the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eDue to our continued and successful collaboration with Suncraft, we decided to honor the founders of the smithy by naming this line of knives after them: \u003cem\u003e\u003cstrong\u003eKouhei (\u003cspan data-mce-fragment=\"1\"\u003e耕平)\u003c\/span\u003e\u003c\/strong\u003e Kawashima\u003c\/em\u003e, who started Suncraft more than 70 years ago, and his father, \u003cstrong\u003e\u003cem\u003eShinmatsu (\u003cspan data-mce-fragment=\"1\"\u003e新松)\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA petty knife is an essential piece of any knife collection, filling in when bigger, longer knives can be a bit awkward to use. This particular petty is a bit \u003cstrong\u003eon the thicker side\u003c\/strong\u003e, so it will complement the thin \u003ca title=\"Kouhei-Shinmatsu ZDP-189 Bunka Black 200mm\" href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\" data-mce-href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\"\u003eKouhei-Shinmatsu ZDP-189 Bunka\u003c\/a\u003e very nicely. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAside from excelling at usual tasks, such as \u003cstrong\u003epeeling, paring and other in-hand cutting\u003c\/strong\u003e, you can use it for some heavier work as well. Light butchering, poultry deboning and fish filleting are completely within its reach (🚨 Just keep in mind that it's still an extremely hard knife, so \u003cstrong\u003ecutting through bones and joints is out of the question!\u003c\/strong\u003e). The pronounced “K-tip” proves very useful with fine, decorative work with vegetables and fruit, as well as \u003cspan data-mce-fragment=\"1\"\u003ewith trimming and skinning, as it’s great for piercing through the skin.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e has stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that a hardcore duo—such as this Petty and \u003ca href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\" title=\"Kouhei-Shinmatsu ZDP-189 Bunka Black 200mm\" data-mce-href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\"\u003eBunka\u003c\/a\u003e—was forged out of the most hard-core (literally) steel! Coming in at \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e on the Rockwell scale, these knives are easily one of the hardest knives we offer, so edge retention will be second to none.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e \u003cspan\u003ePut this in an equation together with a black \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003ekuro-uchi\u003c\/em\u003e finish, treated with subtle hammer dents\u003c\/strong\u003e\u003cspan\u003e, and a beautiful\u003c\/span\u003e\u003cstrong\u003e octagon rosewood handle\u003c\/strong\u003e\u003cspan\u003e, and you got yourself a winner!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"shopify-section-press\" class=\"shopify-section\"\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003c\/span\u003eThis petty knife is basically a smaller version of the \u003ca title=\"Kouhei-Shinmatsu ZDP-189 Bunka Black 200mm\" href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\" data-mce-href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-black-200mm\"\u003eKouhei-Shinmatsu ZDP-189 Bunka\u003c\/a\u003e. \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was forged out of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to \u003cstrong\u003eextreme hardness (65-67 HRC\u003c\/strong\u003e), which results in extended sharpness retention. ZDP-189 steel is also \u003cstrong\u003ehighly corrosion resistant\u003c\/strong\u003e due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\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. Heat treatment produces steel with a hardness of 65-67 HRC.\u003cbr\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel: The Heart of Japanese knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: The Heart of Japanese knives\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe technique used to laminate this blade is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e\u003cspan\u003e Read more on \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade construction: Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe upper part of the blade has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ekuro-uchi\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003efinish, which was treated with hammer blows, resulting in a dark and textured\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003etsuchime\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003elook. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ejigane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e) and its core (\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ehagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e). The kanji on the blade reads “\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eKouhei-Shinmatsu\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e”  \u003cspan data-mce-fragment=\"1\"\u003e耕平新松\u003c\/span\u003e, paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish?_pos=1\u0026amp;_sid=bee7e1b6f\u0026amp;_ss=r\" title=\"Blade construction: Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish?_pos=1\u0026amp;_sid=bee7e1b6f\u0026amp;_ss=r\"\u003eBlade construction: Blade finish\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTraditional rosewood Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use, both for right- and left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":39915155816536,"sku":"180107401250","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ShinmatsuZDP-189PettyBlack135mm_180107401250_1.jpg?v=1756725280"},{"product_id":"hokiyama-kiritsuke-kuro-uchi-210-mm-blade","title":"Hokiyama Kiritsuke Kuro-uchi 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Kiritsuke Kuro-uchi 210mm is a great multi-purpose blade with a black Kuro-uchi protective patina and hammer dents. The Kiritsuke blade shape is suitable for preparing large quantities of vegetables and meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003ca title=\"Knife handles\" href=\"\/collections\/knife-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThis blade can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cmeta charset=\"utf-8\"\u003eKiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. \u003cbr\u003eThis knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (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. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":44332763054369,"sku":"410121121245","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoKiritsukeKuro-uchi210mm-REZILO_410121121245_1.jpg?v=1746439371"},{"product_id":"masakage-petty-mizu-aogami-2-150mm","title":"Masakage Petty Mizu Aogami #2 150mm (5.9\")","description":"\u003cp\u003eThis petty knife from the renowned Japanese brand Masakage is the Japanese version of the small chef's (gyuto) knife. The length of 150 mm is optimally suited for versatile use on and off the cutting board. \u003c\/p\u003e\n\u003cp\u003eIn short: a sharp, agile and well-made kitchen knife. Suitable as a gift for a young chef and as an introduction to the world of high carbon traditional steel.\u003c\/p\u003e\n\u003cp\u003eFor chefs who want high performance at an affordable price and who don't mind spending time on the care and maintenance of Japanese blades.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cem\u003eThe Japanese word \u003cstrong\u003eMizu 水\u003c\/strong\u003e means (cold) water. These knives have a blue\/black finish that gives the impression of cold, deep water. This theme is followed by the bluish colored handle ferrule.\u003c\/em\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca title=\"Types of Japanese kitchen knives\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003ePetty knives\u003c\/a\u003e are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2 is a very popular steel\u003c\/a\u003e in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are forged welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe knife has a kuro-uchi blade finish with which is coated with a thin layer of lacquer to protect the blade against rusting and scratches. The blade features a delicate \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekasumi\u003c\/span\u003e\u003c\/em\u003e\u003c\/a\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003ca title=\"Blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e finish\u003c\/a\u003e 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\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese (Wa) handle is made of cherry wood and finished off with a blue plastic ferrule. Due to its symmetric oval shape\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\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Masakage brand brings together various Japanese blacksmiths and sharpeners working under the Takefu Knife Village cooperative. The Mizu line is produced by the young and talented blacksmith Takumi Ikeda, successor of the famous Anryu san!\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":44407648354593,"sku":"410107071395","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MasakagePettyMizuAogami_2150mm_410107071395_1.jpg?v=1750232389"},{"product_id":"hinokuni-nakiri-shirogami-1-240mm","title":"Hinokuni Nakiri Shirogami #1 240mm (9.4\")","description":"\u003cp\u003eThe Hinokuni Nakiri is a knife like no other! Yukihiro-san has designed an extremely long Nakiri in 240mm (9.4\") for chefs who chop large quantities of vegetables. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hinokuni collection is hand-forged from Shirogami #1 steel laminated in soft iron, so sharpening will be nothing but pure pleasure. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYukihiro-san laminates the knives himself in his smithy.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eWorking with raw materials is rather challenging and difficult, but the blacksmith insists on this because he believes that lamination is crucial for the quality of the final product. The result of such a long and hard process are sturdy and heavy knives that are real workhorses!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e🌋 Hinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Chinese Chuka knives\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003eHinokuni Nakiri\u003c\/a\u003e will quickly become your go-to knife for preparing vegetables! The length of the blade allows cutting several pieces of vegetables at once, thanks to its long and thin cutting edge, this nakiri has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eYukihiro San uses only \u003ca title=\"Japanese steel Shirogami #1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #1 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003cmeta charset=\"utf-8\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Double bevel blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eYukihiro Sakai is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":44407979213089,"sku":"410106161340","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HinokuniNakiri240mm_410106161340_2.jpg?v=1675423042"},{"product_id":"hinokuni-santoku-shirogami-1-210mm","title":"Hinokuni Santoku Shirogami #1 210mm (8.3\")","description":"\u003cp\u003eThe Hinokuni Santoku is a versatile kitchen knife made entirely by hand by blacksmith Yukihiro-san at his smithy in Kumamoto in the south of Japan. The Hinokuni collection is hand-forged from Shirogami #1 steel laminated in soft iron, so sharpening will be nothing but pure pleasure.\u003c\/p\u003e\n\u003cp\u003eFew blacksmiths make their own knives completely in every step of the process from raw material to finished product, and Yukihiro-san is one of them. Working with raw materials is challenging and difficult, but the blacksmith insists on it because he believes that this step is crucial for the quality of the final product. The result of such a long and hard process are sturdy and heavy knives that are real workhorses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eHinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe longer (210mm \/ 8.3\") and wider (52mm \/ 2\") santoku is a versatile kitchen knife that excels at all kinds of chopping and cutting on the kitchen cutting board.\u003c\/p\u003e\n\u003cp\u003eThe wide blade allows easy transfer of ingredients from the board to the pot, and the extra weight can be used to cut through tougher ingredients (🚨 but not through bones!). Thanks to its long and thin cutting edge, this knife has no problem with longer cuts and finer techniques such as chopping garlic, dicing or julienne.\u003c\/p\u003e\n\u003cp\u003eThe cutting edge is fairly straight (giving santoku a limited rocking motion), while the spine of the blade curves towards the tip continuously at an approximately 60-degree angle, making it \u003cstrong\u003eresemble a sheep's foot\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese word \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e roughly translates to “knife of three virtues” and \u003c\/span\u003e\u003cspan\u003emay refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: \u003cstrong\u003eslicing, chopping and dicing\u003c\/strong\u003e - the emphasis being on the number 3 (\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eSan\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eYukihiro San uses only \u003ca title=\"Japanese steel Shirogami #1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003cmeta charset=\"utf-8\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Double bevel blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThe look of the knife reflects the blacksmith's philosophy and has a touch of rusticity and robustness that comes with the purely handmade blade. The knife has been created with a great deal of pride and skill.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Yukihiro Sakai\" href=\"\/collections\/yukihiro-sakai\"\u003eYukihiro Sakai\u003c\/a\u003e is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":44449453637921,"sku":"410108121338","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HinokuniSantoku210mm_410108121338_1.jpg?v=1675944592"},{"product_id":"hinokuni-santoku-shirogami-1-240mm","title":"Hinokuni Santoku Shirogami #1 240mm (9.4\")","description":"\u003cp\u003eThe Hinokuni Santoku is a versatile kitchen knife made entirely by hand by blacksmith Yukihiro-san at his smithy in Kumamoto in the south of Japan. The Hinokuni collection is hand-forged from Shirogami #1 steel laminated in soft iron, so sharpening will be nothing but pure pleasure.\u003c\/p\u003e\n\u003cp\u003eWith its 240mm and wide blade, this knife is the ultimate chef's knife! \u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e🌋 Hinokuni means \"the land of fire\", a nickname for Kumamoto Prefecture, home to the famous volcano Mt. Aso.\u003c\/p\u003e\n\u003cp\u003eFew blacksmiths make their own knives completely in every step of the process from raw material to finished product, and Yukihiro-san is one of them. Working with raw materials is challenging and difficult, but the blacksmith insists on it because he believes that this step is crucial for the quality of the final product. The result of such a long and hard process are sturdy and heavy knives that are real workhorses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e❗️ Because they are forged by hand and in small quantities, they take a while to arrive, so here's some good advice: if one of the knives from the Hinokuni series is on your wish list, get it while it's still available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003e240 mm long santoku\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe length of the blade is excellent for preparing large pieces of vegetables, steaks, cutting melons, watermelons, etc. \u003cmeta charset=\"utf-8\"\u003eThe wide blade is great for chopping vegetables and allows easy transfer of ingredients from the board to the pot.\u003cbr\u003e\u003cbr\u003eThe blade is an enviable 240mm long and 56mm wide. The length and even width also make the knife quite heavy. The knife is a little more delicate, so when working with this knife, you need to follow the basic rules for the \u003ca title=\"Maintenance of the blade\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ecare and maintenance of Japanese blades\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cutting edge is fairly straight (giving santoku a limited rocking motion), while the spine of the blade curves towards the tip continuously at an approximately 60-degree angle, making it \u003cstrong data-mce-fragment=\"1\"\u003eresemble a sheep's foot\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese word \u003c\/span\u003e\u003ci\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e roughly translates to “knife of three virtues” and \u003c\/span\u003e\u003cspan\u003emay refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: \u003cstrong\u003eslicing, chopping and dicing\u003c\/strong\u003e - the emphasis being on the number 3 (\u003c\/span\u003e\u003ci\u003e\u003cspan\u003eSan\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eYukihiro San uses only \u003ca title=\"Japanese steel Shirogami #1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #1\u003c\/a\u003e for his kitchen knives, which is very reactive and delicate, but unparalleled in its sharpness.\u003c\/p\u003e\n\u003cp\u003eShirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind and stays sharp for a very long time. It will require a little more attention in maintenance. The blade will acquire a protective patina with use.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Shirogami #1 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e→ Yukihiro-san laminates the knives himself in his smithy because he sees this as a \u003cmeta charset=\"utf-8\"\u003ecrucial step in the processing of the blade. The process of laminating different metals is very complex, and most smithies use pre-laminated materials.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Double bevel blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e. \u003c\/p\u003e\n\u003cp\u003eThe look of the knife reflects the blacksmith's philosophy and has a touch of rusticity and robustness that comes with the purely handmade blade. The knife has been created with a great deal of pride and skill.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese Wa handle is oval and made in cherry wood with a plastic ferrule. It fits perfectly in the left and right hand.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Yukihiro Sakai\" href=\"\/collections\/yukihiro-sakai\"\u003eYukihiro Sakai\u003c\/a\u003e is a young blacksmith from Kumamoto (Kumamoto Prefecture on the island of Kyushu). He trained with Nishida-san [Nishida Hamono]. Yukihiro-San's recent work is focused on Shirogami #1 with a kuro-uchi finish and evenly ground and flat profiles. His knives are affordable but of superior quality. We anticipate that over the years, the prices of his products will rise due to the superb craftsmanship and his growing popularity.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Yukihiro Sakai","offers":[{"title":"Default Title","offer_id":46683323105626,"sku":"410108161446","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HinokuniSantokuShirogami_1240mm_410108161446_1_554b181d-9209-459e-a064-6a58bbdbb25a.jpg?v=1708507029"},{"product_id":"ikeuchi-outdoor-hatchet-180mm","title":"Ikeuchi Outdoor Hatchet 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003eIf your idea of “me time” includes firewood, wild terrain, and something sizzling over the flames, meet your new favorite camping companion. A compact powerhouse based on the Yamanata—Japan’s answer to the mini-axe\/machete hybrid. This is your blunt-force solution for thick brush, firewood, vines, and that one log that looked at you funny.\u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIntroducing the Ikeuchi Hamono Outdoor Hatchet - the perfect tool for outdoor enthusiasts and adventure seekers. Crafted with precision and designed for durability, this hatchet is a must-have for anyone who values quality craftsmanship and reliable performance.\u003c\/p\u003e\n\u003cp\u003eWhether you're camping, hiking, or simply tackling backyard projects, the Ikeuchi Hamono Outdoor Hatchet is built to handle it all. Its compact size and lightweight nature make it easy to carry and maneuver, while the well-balanced design ensures precise and efficient cutting every time.\u003c\/p\u003e\n\u003cp\u003eThe Ikeuchi Hamono Outdoor Hatchet with its thick kuro-uchi blade and distinctive green paracord knot handle is the epitome of rugged elegance, providing you with a reliable companion for all your outdoor adventures.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe yamanata, a type of nata tool unique to Japan, serves as the foundation for this remarkable hatchet. Resembling a small axe or hatchet, it excels at cutting and splitting wood, making it an indispensable tool for outdoor enthusiasts. Its versatile design also allows for effective clearing of brush and vines, akin to a machete.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eAt the heart of this exceptional hatchet is a traditional Japanese \u003ca title=\"Japanese Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami steel\u003c\/a\u003e. Meticulously forged using traditional Japanese techniques, the blade is made from high-quality carbon steel, ensuring exceptional strength and sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINSIH:\u003c\/h4\u003e\n\u003cp\u003eIts \u003ca title=\"Kuro-uchi finsih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekuro-uchi finish\u003c\/a\u003e not only adds a rustic charm, but also enhances the blade's resilience to corrosion and wear.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWhat truly sets this hatchet apart is its green paracord knot handle design. Carefully wrapped with premium paracord in an eye-catching green color, the handle provides a comfortable and secure grip even in wet or slippery conditions. \u003cbr\u003eFun fact: The paracord also serves as a versatile survival tool, as it can be unraveled and used for various emergencies in the great outdoors.\u003c\/p\u003e\n\u003ch4\u003eSAYA:\u003c\/h4\u003e\n\u003cp\u003eFor added protection, the hatchet comes with a hand-shaped saya (knife sheath) made from magnolia wood, which is an optimal choice for safeguarding the high-carbon steel blade.\u003cbr\u003e\u003c\/p\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":46730919936346,"sku":"060106101427","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/IkeuchiOutdoorHatchet180mm_060106101427_5.jpg?v=1685346433"},{"product_id":"tsukasa-santoku-shirogami-2-oak-120mm","title":"Tsukasa Santoku Shirogami #2 Oak 120mm (4.7\")","description":"\u003cp\u003eTsukasa Santoku Shirogami #2 Oak 120mm \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a small kitchen knife\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e crafted by the highly skilled blacksmith Tsukasa Tokaji at the renowned Tokaji forge in Kōchi, Japan. This knife showcases the exceptional handmade quality and features a blade made from Shirogami #2 steel, well-known for its high carbon content and outstanding edge retention.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Chefs and culinary enthusiasts praise Shirogami for its precision and finesse in slicing and dicing!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eOriginating from Japan, the \u003ca data-mce-fragment=\"1\" href=\"\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003eSantoku knife\u003c\/a\u003e is a multipurpose kitchen essential found in many Japanese households. Renowned for its superior cutting and chopping abilities, it excels at a wide range of tasks on the cutting board.\u003c\/p\u003e\n\u003cp\u003eThe 120mm blade length Santoku knife is a unique blade that brings together the best of two worlds, combining the versatility of a Santoku knife with the precision of a petty knife. With this hybrid blade shape, you'll feel the benefits of a versatile all-rounder while enjoying the maneuverability and precision of a petty knife. It effortlessly handles slicing, dicing, and mincing tasks, and its shorter blade length allows for more intricate and delicate work, such as peeling, trimming, and detailed cutting.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #2\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.\u003c\/p\u003e\n\u003cp\u003eHere are some reasons why Shirogami knives are highly regarded:\u003cbr\u003e→ Exceptional sharpness: Shirogami steel has a high carbon content, which enables it to achieve an incredibly sharp edge. This sharpness allows chefs to make clean, precise cuts with minimal effort. The fine edge contributes to the overall precision and accuracy of knife work.\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003eEdge retention: One of the desirable characteristics of Shirogami steel is its ability to retain its sharpness for extended periods. This means that chefs can work with the knife for a longer time before needing to sharpen it again, resulting in efficient and uninterrupted food preparation.\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ \u003c\/span\u003eEase of sharpening: Shirogami steel is known for its ease of sharpening. It responds well to honing and sharpening techniques, making it convenient for chefs to maintain the knife's edge and restore its sharpness when necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eJust keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" title=\"Patina\" target=\"_blank\"\u003e→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eThe steel will gradually acquire a \u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e, which only endows this knife with more charm. Do not put it in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e to protect the blade from external influences.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003cp\u003eDue to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eThe steel will gradually acquire a patina, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. We recommend the occasional coat of \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\" target=\"_blank\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a double \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINSIH:\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta name=\"uuid\" content=\"uuidQA6cYFosKUGj\"\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003eThe knife has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" class=\"editor-rtfLink\" target=\"_blank\"\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003ekuro-uchi finish\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003e, which gives it a unique, rustic look. It's worth noting that each blade in the series is individually handcrafted. You might notice some minor imperfections or scratches. However, these are just signs of the hand-making process and do not affect the overall quality of the knife. Oh, and there's also the master's signature engraved in Kanji characters on the blade. Pretty cool, right?\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe handle is octagonal and made from a single piece of oak wood. It fits perfectly in both left and right hands. People are starting to prefer oak handles over the traditional magnolia ones in their home kitchens because they're sturdier and can handle all sorts of wear and tear. Plus, they just look really nice!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTsukasa Tokaji is an exceptionally skilled blacksmith from the Japanese city of Kōchi. He dedicated himself to the art of knife making under the mentorship of renowned blacksmith Tadayoshi Tokaji, mastering traditional techniques of free forging over the years. Tsukasa's knives are crafted from Shirogami carbon steel and laminated with soft iron. This combination ensures outstanding durability and blade strength, making the knives reliable and suitable for long-term use.\u003c\/p\u003e","brand":"Tsukasa Tokaji","offers":[{"title":"Default Title","offer_id":46762038296922,"sku":"410108041432","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsukasaSantokuShirogami_2Oak120mm_410108041432_1_tif.jpg?v=1686577132"},{"product_id":"shirasagi-tsuchime-sakimaru-yanagi-240mm","title":"Shirasagi Tsuchime Sakimaru Yanagi 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eShirasagi Tsuchime Sakimaru Yanagi 240mm\u003c\/strong\u003e is a traditional Japanese knife used for preparing raw fish, especially for \u003cem\u003esashimi\u003c\/em\u003e and \u003cem\u003enigiri sushi.\u003c\/em\u003e Its length allows the user to slice the fish in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003cem\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem\u003ekatana.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003edue to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,\u003c\/li\u003e\n\u003cli\u003efor the same reason, once they get dull, they can be easily resharpened back to optimal shape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/yanagiba-knives-slicer\" title=\"Yanagiba\"\u003eYanagiba\u003c\/a\u003e (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (others being deba and usuba), and it’s used for slicing raw fish. They have a single bevel, which can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. Yanagiba knives are usually 240-360 mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eAogami #2\u003c\/a\u003e is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Ni-mai lamination\"\u003eNi-mai lamination\u003c\/a\u003e method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Ni-mai lamination\"\u003esingle bevel blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finsih\"\u003ekuro-uchi finish\u003c\/a\u003e (\u003cem\u003ekuro\u003c\/em\u003e - ‘black’), which is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the kanji that bears the name of the smithy, Hatsukokoro (初心). The \u003cem\u003ekireha\u003c\/em\u003e (lower part of the blade or ‘blade road’) has a classic cloudy \u003cem\u003ekasumi\u003c\/em\u003e finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46891728863578,"sku":"420113161311","price":216.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ShirasagiTsuchimeSakimaruYanagi240mm_9.4__420113161311_1.jpg?v=1690886920"},{"product_id":"kumokage-petty-aogami-2-kuro-uchi-damascus-80mm-octagon","title":"Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1\") - octagon","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003e\u003c\/a\u003e\u003cspan\u003e \u003cstrong\u003eKumokage Petty Aogami #2 Kuro-uchi Damascus 80mm\u003c\/strong\u003e is a small Japanese kitchen knife. A petty is an essential tool in any kitchen, serving purposes such as peeling, mincing, paring, and food decoration. With its distinctive triangular knife shape, this small and wide blade excels at filleting small freshwater and saltwater fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis small kitchen knife, also called a \u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003epetty\u003c\/a\u003e, is used for fine work in the kitchen where a larger knife would be too bulky. Because of the triangular deba knife shape, this petty is also great for filleting and preparing smaller fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eAogami #2 is a very popular steel\u003c\/a\u003e in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eraw, untreated blade finish\u003c\/strong\u003e with a misty damascus pattern give the knife a \u003cspan\u003edistinct rustic appearance, summed up perfectly by the name \u003cem\u003ekumokage\u003c\/em\u003e 雲 影, which translates to “cloud shadow”. \u003c\/span\u003eThe blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eOctagon Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46984982659418,"sku":"420107031468","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kumokage_Petty_Aogami__2_Kuro-uchi_Damascus_80_mm_420107031468_1_new_kanji.jpg?v=1754561811"},{"product_id":"yoshida-ajikiri-suj-2-kuro-uchi-100mm-rosewood-cedar-octagon","title":"Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") [Rosewood-Cedar\/Octagon]","description":"\u003cp\u003eYoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") [Rosewood-Cedar] blade is fitted with an octagonal rosewood handle, topped with a ferrule made of cedar wood. It is also available \u003ca href=\"\/products\/kuro-uchi-santoku-funayuki-155mm-blade\" data-mce-href=\"\/products\/kuro-uchi-santoku-funayuki-155mm-blade\"\u003ewithout a handle\u003c\/a\u003e (in case you would like to fit it with a custom handle of your choice).\u003c\/p\u003e\n\u003cp\u003eThe price of this knife is very affordable for the quality of a hand-forged knife. The blade is forged from \u003cstrong\u003eSUJ-2 steel,\u003c\/strong\u003e which offers incredible capacities, hardness is \u003cstrong\u003e63-64 HRC\u003c\/strong\u003e, and at the same time, the knife is very easy to resharpen. The blade requires some extra maintenance. After use, rinse it well and dry it. The name kuro-uchi refers to the blade finish, which is unprocessed on top and has already developed a dark patina, which protects the blade from rust.\u003c\/p\u003e\n\u003ch4\u003eBLADE PROFILE:\u003c\/h4\u003e\n\u003cp\u003eThe ajikiri is a smaller, thinner version of the traditional \u003ca href=\"\/blogs\/knife-types\/japanese-deba-knife-everything-you-need-to-know\"\u003eJapanese deba knife\u003c\/a\u003e. It is designed for smaller fish, such as mackerel, from which its name is derived - in Japanese, 'Aji' means mackerel, and combined with the word 'kiri' (jap. knife), the name \u003cspan\u003e鯵切 ajikiri \u003c\/span\u003eliterally means 'a knife for a mackerel'.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe blade is forged in \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade requires some extra maintenance. After use, rinse it well and dry it.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003cbr\u003e→ Read more on \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50) with a convex v-edge grind.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a raw kurouchi finish which gives it a rustic appearance. The stamp on the blade 吉 (Kichi) means luck.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is fitted with a traditional Japanese wa hande in an octagonal shape. It is made from rosewood and topped with a ferrule made from cedar wood. The same blade with a handle of the same material but in an oval shape is available \u003ca href=\"https:\/\/sharpedgeshop.com\/products\/yoshida-ajikiri-suj-2-kuro-uchi-100mm-rosewood-cedar\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eYoshida Hamono is a family-owned Japanese company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. The company has a workshop in the Japanese town of Saga. It is well-known for manufacturing metal products in tested corrosion-resistant materials, such as VG-10, Ginsan and Swedish steel. You can learn more about them and our visit to their workshop \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":48526466154842,"sku":"0S0107321775","price":88.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaAjikiriSUJ-2Kuro-uchi100mm-palisander_cedra_oktagon__00541_2.jpg?v=1754561781"},{"product_id":"hokiyama-bunka-aogami-super-kuro-uchi-170mm-blade","title":"Hokiyama Bunka Aogami Super Kuro-uchi 170mm (6.7\") - BLADE","description":"\u003cp\u003eHokiyama Bunka Aogami Super Kuro-uchi 170mm (6.7\") is a great multi-purpose blade with a black Kuro-uchi protective patina and hammer dents. As the original Japanese multi-purpose knife, the bunka blade shape is suitable for preparing large quantities of vegetables, meat, and fish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis blade is available without a handle. This is your chance to fit your own handle or \u003ca title=\"Knife handles\" href=\"\/collections\/knife-handles\" target=\"_blank\" data-mce-href=\"\/collections\/knife-handles\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service\u003c\/em\u003e.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. \u003cbr\u003eThis knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003cbr\u003e→ Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (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. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" data-mce-href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49327490007386,"sku":"390116251579","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaBunkaAogamiSuperKuro-uchi170mm_6.7__-BLADE_390116251579_1.jpg?v=1746439343"},{"product_id":"yoshida-gyuto-suj-2-kuro-uchi-210mm-blade","title":"Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\")\u003c\/strong\u003e is a multi-purpose blade made in the Japanese smithy Yoshida Hamono.\u003c\/span\u003e It's made from high-carbon SUJ-2 steel, so it is easy to sharpen and stays sharp for a long time. The blade has a minimalist, black kuro-uchi look, so it will suit both classic and more extravagant handles wonderfully.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \u003cmeta charset=\"utf-8\"\u003eblade is \u003cstrong\u003ewithout a handle\u003c\/strong\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cspan\u003eGyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the 210mm wooden saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade is forged in SUJ-2 steel, which offers incredible capacities. Its hardness is \u003cstrong\u003e63-64 HRC\u003c\/strong\u003e, meaning it will keep sharp for a long time, and the steel qualities also make the knife very easy to resharpen. The blade requires some extra maintenance because of its high carbon content. After use, rinse it well and dry it.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003cbr\u003e→ Read more on\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e (symmetrical) blade and is suitable for both left- and right-handed users. The blade \u003cstrong\u003etapers distally\u003c\/strong\u003e\u003cspan\u003e, meaning that the blade becomes increasingly thinner from the heel of the blade towards the tip. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark protective patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49612445286746,"sku":"030103121599","price":130.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaGyutoSUJ-2Kuro-uchi210mm_8.3__-blade_.030103121599_1tif_beb387f2-b7c2-42e2-a3d8-b6d52040f0e6.jpg?v=1746439337"},{"product_id":"yoshida-bunka-suj-2-kuro-uchi-190mm-koi-fish","title":"Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7.5\") [Koi Fish]","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7.5\") is a \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003ehandmade\u003c\/strong\u003e, versatile mid-sized kitchen knife, perfect for a variety of cutting tasks. \u003cmeta charset=\"utf-8\"\u003ePart of the Yoshida Hamono Kuro-uchi series, this knife is crafted from durable \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e (64.7 HRC), which offers exceptional edge retention and features a kuro-uchi finish for a rustic appearance and added durability. The \u003cmeta charset=\"utf-8\"\u003ehigh-end \u003cstrong\u003eebony handle\u003c\/strong\u003e provides a comfortable and secure grip, ensuring precise control while slicing, dicing, and chopping. \u003cmeta charset=\"utf-8\"\u003eWith its traditional Japanese rustic design and unique \u003cstrong\u003ekoi fish engraving\u003c\/strong\u003e, this knife is an ideal choice for anyone looking to purchase their first Japanese blade and makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003efantastic gift\u003c\/a\u003e for culinary enthusiasts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is handmade at the Yoshida Hamono Smithy in Saga Prefecture, located in the south of Japan. Every step of the process—\u003cstrong\u003elamination, forging, grinding, and heat treatment—is completed in-house\u003c\/strong\u003e. The extremely thin blade is crafted from SUJ-2 carbon steel, known for its fine particle structure, which enhances cutting precision and provides exceptional sharpness and agility in use. With a hardness of 64.7 HRC, this steel ensures both edge retention and ease of sharpening. However, this high-performance blade does require some extra care—after each use, it should be rinsed and \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003edried immediately to prevent rust\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make this knife even more special, we engraved our unique Japanese \u003cstrong\u003ekoi fish\u003c\/strong\u003e illustration on the blade. \u003c\/span\u003eThe Japanese koi fish, known for its vibrant colors and graceful movements, is a symbol of strength, perseverance, and good fortune. In Japanese tradition, koi are admired for their resilience, as they are said to swim upstream and even transform into dragons, symbolizing the ability to overcome obstacles and achieve greatness.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis design was created by the skilled tattoo artist Iva (\u003ca href=\"https:\/\/www.instagram.com\/ivatattoo\/\"\u003e@ivatattoo\u003c\/a\u003e), owner of \u003ca href=\"https:\/\/www.instagram.com\/rozatiger.tattoo\"\u003e@rozatiger.tattoo\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eShe is a passionate fan of all things related to Japan and specializes in Japanese motifs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes 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. It can be used for cutting meat, fish, and vegetables.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 64+ HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eBallistol or Camellia oil\u003c\/a\u003e is recommended for the care of such blades\u003cspan\u003e\u003cspan\u003e. \u003cstrong\u003eAfter use, rinse it well and dry it.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\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\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSUJ-2 CHARACTERISTICS:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Hardness:\u003c\/strong\u003e SUJ-2 steel offers outstanding hardness (64.7 HRC), ensuring a long-lasting edge that stays sharp even with frequent use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine Particle Structure:\u003c\/strong\u003e Its fine grain structure allows for precision sharpening, resulting in an incredibly sharp, precise edge ideal for detailed cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Durability: \u003c\/strong\u003eSUJ-2 is highly resistant to wear, maintaining its performance and sharpness over time, even with heavy use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhanced Edge Retention: \u003c\/strong\u003eKnown for its ability to hold an edge, SUJ-2 steel requires less frequent sharpening, making it convenient for daily kitchen tasks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChemical structure: \u003c\/strong\u003e\u003cspan\u003e0.95% - 1.10% carbon (C), 1.30% - 1.60% chromium (Cr), 0.25% - 0.45% manganese (Mn), 0.15% - 0.35% silicon (Si), with maximum levels of 0.025% phosphorus (P) and 0.025% sulfur (S).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe blade’s core was laminated using the\u003cstrong\u003e san-mai method\u003c\/strong\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e→ Read more on \u003ca href=\"blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e (50\/50) with a convex v-edge grind. \u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish, which is the reason this look is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The engraving on the blade 九佐吉 means: Yoshida Hamono, Saga, Kyushu.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe blade is fitted with a traditional Japanese wa handle in an octagonal shape, crafted from chocolate brown \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood and topped with a ferrule made of light-colored buffalo horn\u003c\/a\u003e. Ebony is a rare and precious wood with an exceptionally hard and dense structure, making the handle highly durable and resistant to moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eslightly flattened octagonal shape\u003c\/a\u003e of the handle helps it align well with the cutting board, and its symmetrical shape makes it suitable for both left- and right-handed users. \u003cmeta charset=\"utf-8\"\u003eThis handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49766673645914,"sku":"0S0116291770","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaBunkaSUJ-2Kuro-uchi190mm_7.5__KoiFish__00554-0S0116291770_2_kanji.jpg?v=1755074766"},{"product_id":"yoshida-gyuto-suj-2-kuro-uchi-210mm-koi-fish","title":"Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") [Koi Fish]","description":"\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") is\u003cstrong\u003e \u003c\/strong\u003ea\u003cstrong\u003e handmade\u003c\/strong\u003e, versatile knife designed for a wide range of cutting tasks. \u003cmeta charset=\"utf-8\"\u003ePart of the Yoshida Hamono Kuro-uchi series, this knife is crafted from durable \u003cstrong\u003eSUJ-2 steel\u003c\/strong\u003e (64.7 HRC), which offers exceptional edge retention and features a kuro-uchi finish for a rustic appearance and added durability. The high-end \u003cstrong\u003eebony handle\u003c\/strong\u003e provides a comfortable and secure grip, ensuring precise control while slicing, dicing, and chopping. \u003cmeta charset=\"utf-8\"\u003eWith its traditional Japanese rustic design and unique \u003cstrong\u003ekoi fish engraving\u003c\/strong\u003e, this knife is an ideal choice for anyone looking to purchase their first Japanese blade and makes a \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003efantastic gift\u003c\/a\u003e for culinary enthusiasts.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe blade is handmade at the Yoshida Hamono Smithy in Saga Prefecture, located in the south of Japan. Every step of the process—\u003cstrong\u003elamination, forging, grinding, and heat treatment—is completed in-house\u003c\/strong\u003e. The extremely thin blade is crafted from SUJ-2 steel, known for its fine particle structure, which enhances cutting precision and provides exceptional sharpness and agility in use. With a hardness of 64.7 HRC, this steel ensures both edge retention and ease of sharpening. However, this high-performance blade does require some extra care—after each use, it should be rinsed and \u003ca href=\"\/blogs\/knives-101\/what-is-patina-good-or-bad-on-your-knife\"\u003edried immediately to prevent rust\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTo make this knife even more special, we engraved our unique Japanese \u003cstrong\u003ekoi fish\u003c\/strong\u003e illustration on the blade. \u003c\/span\u003eThe Japanese koi fish, known for its vibrant colors and graceful movements, is a symbol of strength, perseverance, and good fortune. In Japanese tradition, koi are admired for their resilience, as they are said to swim upstream and even transform into dragons, symbolizing the ability to overcome obstacles and achieve greatness.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis design was created by the skilled tattoo artist Iva (\u003ca href=\"https:\/\/www.instagram.com\/ivatattoo\/\"\u003e@ivatattoo\u003c\/a\u003e), owner of \u003ca href=\"https:\/\/www.instagram.com\/rozatiger.tattoo\"\u003e@rozatiger.tattoo\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eShe is a passionate fan of all things related to Japan and specializes in Japanese motifs.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"blogs\/knife-types\/japanese-gyuto-chef-knife\"\u003egyuto\u003c\/a\u003e is the Japanese equivalent of the Western chef's knife and is considered the most versatile and useful blade shape in the modern kitchen. It features a wide profile for easy food transfer and a slight curve extending from the heel to the tip, allowing for quick and efficient chopping using various cutting techniques on the cutting board. A pointed tip allows piercing and precise, delicate work. It is ideal for cutting meat, fish, and vegetables, particularly excelling with larger cuts of meat and substantial quantities of vegetables, making it an excellent tool for meal prep.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the 210mm wooden saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003col\u003e\u003c\/ol\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is forged from SUJ-2 steel, which offers impressive capabilities. With an above-average hardness of 64+ HRC, it stays sharp for a very long time, but at the same time is easy to resharpen.\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e❗ Because SUJ-2 steel does not contain a lot of chromium, such a blade will develop some patina during use. The advantage of this steel, however, is that it has a very fine, gentle sharpness, is easy to sharpen, and stays sharp for a very long time. \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eBallistol or Camellia oil\u003c\/a\u003e is recommended for the care of such blades\u003cspan\u003e\u003cspan\u003e. \u003cstrong\u003eAfter use, rinse it well and dry it.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003e\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\u003cmeta charset=\"utf-8\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSUJ-2 CHARACTERISTICS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional Hardness:\u003c\/strong\u003e SUJ-2 steel offers outstanding hardness (64.7 HRC), ensuring a long-lasting edge that stays sharp even with frequent use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFine Particle Structure:\u003c\/strong\u003e Its fine grain structure allows for precision sharpening, resulting in an incredibly sharp, precise edge ideal for detailed cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh Durability: \u003c\/strong\u003eSUJ-2 is highly resistant to wear, maintaining its performance and sharpness over time, even with heavy use.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnhanced Edge Retention: \u003c\/strong\u003eKnown for its ability to hold an edge, SUJ-2 steel requires less frequent sharpening, making it convenient for daily kitchen tasks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChemical structure: \u003c\/strong\u003e0.95% - 1.10% carbon (C), 1.30% - 1.60% chromium (Cr), 0.25% - 0.45% manganese (Mn), 0.15% - 0.35% silicon (Si), with maximum levels of 0.025% phosphorus (P) and 0.025% sulfur (S).\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe blade’s core was laminated using the\u003cstrong\u003e san-mai method\u003c\/strong\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e→ Read more on \u003ca href=\"blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e (50\/50) with a convex v-edge grind. \u003cspan\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eViewed from the back of the blade, the knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish, which is the reason this look is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The engraving on the blade 九佐吉 means: Yoshida Hamono, Saga, Kyushu.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003eThe blade is fitted with a traditional Japanese wa handle in an octagonal shape, crafted from \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003echocolate brown ebony wood\u003c\/a\u003e and topped with a ferrule made of light-colored buffalo horn. Ebony is a rare and precious wood with an exceptionally hard and dense structure, making the handle highly durable and resistant to moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eslightly flattened octagonal shape\u003c\/a\u003e of the handle helps it align well with the cutting board, and its symmetrical shape makes it suitable for both left- and right-handed users. \u003cmeta charset=\"utf-8\"\u003eThis handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49767037698394,"sku":"0S0103121769","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaGyutoSUJ-2Kuro-uchi210mm_8.3__KoiFish__00553-0S0103121769_2kanji.jpg?v=1755074969"},{"product_id":"kurokaze-ryo-deba-aogami-2-kuro-uchi-150mm","title":"Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eUndoubtedly one of the most powerful deba knives in our collection, the Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm is crafted for dedicated fish enthusiasts (and chefs!) with a bit of arm strength. \u003c\/p\u003e\n\u003cp\u003eThis deba stands out from most other (typically single-bevel) deba knives with its \u003cstrong\u003edouble bevel\u003c\/strong\u003e edge, meaning this deba is a \u003cstrong\u003eRyo-Deba knife\u003c\/strong\u003e. This means easier sharpening, but also makes it\u003cstrong\u003e ideal for heavy-duty tasks \u003c\/strong\u003esuch as cutting through bones of large fish and chicken. \u003cmeta charset=\"utf-8\"\u003eDue to its symmetrical blade, it is suitable for both right- and left-handed users. \u003cmeta charset=\"utf-8\"\u003eIt is designed for heavy-duty work of skilled professionals, or experienced home users. It is especially recommended for \"big game\" fishing enthusiasts!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eTraditional Japanese knives are made from steel high in carbon, and this is mainly for two reasons:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003edue to the steel's pure composition, the blades can achieve an extremely fine sharpness,\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan data-preserver-spaces=\"true\"\u003efor the same reason, they can be easily resharpened back to optimal shape.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-deba-knife-everything-you-need-to-know\"\u003eDeba\u003c\/a\u003e is one of the »big three« Japanese traditional kitchen knives, alongside \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable?pf_t_type=blade+shape_usuba\"\u003eusuba\u003c\/a\u003e and \u003ca href=\"\/collections\/yanagiba-knives-slicer\"\u003eyanagiba\u003c\/a\u003e. They are essentials that every sushi chef needs to master.\u003cbr\u003eDeba is a traditional knife a chef uses to prepare a whole fish: anything from cleaning, filleting, portioning fish, removing fins and heads, to chopping through smaller bones. It can also be used for preparing poultry and other meat with smaller bones.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis deba is special - it is a ryo-deba, meaning that it \u003cstrong\u003ehas a double bevel grind\u003c\/strong\u003e (unlike most deba knives), so it can be used by both right- and left-handed users. The double-bevel quality will also allow for easier sharpening. A ryo-deba can handle heavier tasks such as cutting through bones of large fish and chicken with ease. The blade is a well-balanced blend of robustness and precision. Filleting fish can be tricky and requires precise maneuvering, so using a sharp deba is essential in reducing the risk of damaging the delicate fish flesh.\u003c\/p\u003e\n\u003cp\u003eThe thick and heavy blade equips the deba for heavy-duty work that requires force – removing fins, tails, and fish heads, along with breaking down smaller bones.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\"\u003eAogami #2\u003c\/a\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have exceptional edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior. \u003c\/span\u003e\u003cspan\u003e→ Read more on \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan\u003eBlade Construction: Lamination\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a kuro-uchi blade finish. The Kuro-uchi finish on Aogami #2 blades provides a protective layer against rust and other external elements that can otherwise damage the surface. The \u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekuro-uchi finish\u003c\/a\u003e (\u003cem\u003ekuro\u003c\/em\u003e - ‘black’) is a layer of raw, protective patina on the outer steel. It gets a nice contrast from the hand-chiseled kanji on the blade. The \u003cem\u003ekireha\u003c\/em\u003e (lower part of the blade or ‘blade road’) has a classic cloudy \u003cem\u003ekasumi\u003c\/em\u003e finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eJapanese (Wa) style handle\u003c\/a\u003e is made out of wenge wood and is topped with a black buffalo horn ferrule. The otagonal handle allows a comfortable and firm grip, suitable for both left- and right-handed users. Wenge wood features a unique open grain with a dark brown color and smooth, polished appearance. Handles made from this wood are highly durable and resistant to moisture.\u003cbr\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\u003eA traditional feature of wooden handles is that over time the soft surface of the wood will lose its smoothness and shine, giving it an even better grip and making it even safer to use with wet hands. This extra friction of the \"roughened\" surface ensures that greasy, wet, and slippery palms don't slide forward on the blade during use.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50002106384730,"sku":"420101071618","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kurokaze_Ryo-Deba_Agoami_2_Kuro-uchi_150_mm_420101071618_1.jpg?v=1732539321"},{"product_id":"hap-40-gyuto-black-ebony-blond-buffalo-210mm","title":"HAP-40 Gyuto Black Ebony Blond Buffalo 210mm (8.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003cstrong\u003ePowder steel knives are next level and we have something limited and rare on deck. Introducing the HAP-40 Gyuto Black Ebony Blond Buffalo 210mm (8.3\"). This limited edition Gyuto is made from premium powder steel, HAP-40, and features a traditional octagonal ebony wood handle. Limited stock!\u003c\/strong\u003e\u003c\/em\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\u003cdiv\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"font-weight: 400;\"\u003eHAP-40 Gyuto Black 210mm (8.3\") is a multi-purpose knife from our HAP-40 series, which we designed in collaboration with the Yoshida Hamono smithy.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eWith this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eHAP-40 Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe length of the blade (210mm \/ 8.3\") allows for efficient work even with larger chunks of meat.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cspan\u003eGyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): \u003cstrong\u003eHitachi’s HAP-40 stee\u003c\/strong\u003el that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has a minimal content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible \u003cstrong\u003e68 HRC\u003c\/strong\u003e, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eHAP-40 Gyuto Black Ebony Blond Buffalo 210mm (8.3\") features a traditional octagonal Japanese handle made from ebony wood, paired with a blonde buffalo horn ferrule. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. Ebony is r\u003cspan style=\"font-weight: 400;\"\u003eenowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e in 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.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":50425484149082,"sku":"0S0103121767","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HAP-40GyutoBlackEbonyBlondBuffalo210mm_limited__00558_1.jpg?v=1756725134"},{"product_id":"hap-40-santoku-black-ebony-blond-buffalo-180mm","title":"HAP-40 Santoku Black Ebony Blond Buffalo 180mm (7.1\")","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePowder steel knives are next level and we have something limited and rare on deck. Introducing the HAP-40 Santoku Black Ebony Blond Buffalo 180mm (7.1\"). This limited edition Santoku is made from premium powder steel, HAP-40, and features a traditional octagonal ebony wood handle. Limited stock!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eHAP-40 Santoku Black Ebony Blond Buffalo 180mm (7.1\") is a kitchen knife from our HAP-40 series, which we designed in collaboration with the Yoshida Hamono smithy. It will become your indispensable vegetable chopper. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003epractical Japanese blades!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eHAP-40 Santoku Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eIts shape is designed for a speedy chopping of greens on a kitchen board.\u003c\/li\u003e\n\u003cli\u003eAllows easy, simple cutting technique also for inexperienced cooks.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSantoku is a universal knife that excels at all types of cutting and chopping tasks on a cutting board. The Japanese word \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esantoku\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e roughly translates to “knife of three virtues” (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e means “three”) and may refer to the wide array of ingredients that the knife can handle (meat, fish and vegetables) or to the tasks it can perform (slicing, chopping and dicing).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): \u003cstrong\u003eHitachi’s HAP-40 steel\u003c\/strong\u003e that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible \u003cstrong\u003e68 HRC\u003c\/strong\u003e, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003ewarikomi\u003c\/strong\u003e\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cstrong\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/strong\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis limited edition santoku features a traditional octagonal Japanese handle made from ebony wood, paired with a blonde buffalo horn ferrule. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. Ebony is r\u003cspan style=\"font-weight: 400;\"\u003eenowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003c\/a\u003e in 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.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":50428014461274,"sku":"0S0108101766","price":345.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HAP-40SantokuBlackEbonyBlondBuffalo180mm_limited__00559_2.jpg?v=1756725130"},{"product_id":"hap-40-bunka-black-ebony-blond-buffalo-190mm","title":"HAP-40 Bunka Black Ebony Blond Buffalo 190mm (7.5\")","description":"\u003cp\u003ePowder steel at its finest. The HAP-40 Bunka Black Ebony Blond Buffalo 190mm (7.5\") is rare, refined, and ready for action. With a razor-sharp HAP-40 powder steel blade and an elegant ebony octagonal handle, it’s built for balance, precision, and pure cutting joy.\u003c\/p\u003e\n\u003cdiv\u003e\u003cstrong\u003eHAP-40 Bunka Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eWide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe gentle belly allows you to perform either long, gliding slices or short, precise cuts with ease.\u003c\/li\u003e\n\u003cli\u003eThe heel of the blade is straight and intended for chopping.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eWith its typical functionality, \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" target=\"_blank\"\u003eBunka design\u003c\/a\u003e is intended for versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade, and a thin tip for precise work with food.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): \u003cstrong\u003eHitachi’s HAP-40 stee\u003c\/strong\u003el that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible \u003cstrong\u003e68 HRC\u003c\/strong\u003e, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eCOMPOSITION:\u003c\/strong\u003e 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cstrong\u003ewarikomi\u003c\/strong\u003e\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis limited edition features a traditional octagonal Japanese handle made from ebony wood, paired with a blonde buffalo horn ferrule. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. Ebony is r\u003cspan style=\"font-weight: 400;\"\u003eenowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":50428026814810,"sku":"0S0116291833","price":375.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189BunkaBlackEbonyBlondBuffalo190mm_00597_1.jpg?v=1756725127"},{"product_id":"zdp-189-santoku-black-ebony-180mm","title":"ZDP-189 Santoku Black Ebony 180mm (7.1\")","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePowder steel knives are next level and we have something limited and rare on deck. Introducing the ZDP-189 Santoku Black Ebony 180mm (7.1\"). This santoku is made from premium powder steel, ZDP-189, and features a traditional octagonal ebony handle. \u003cmeta charset=\"utf-8\"\u003eLimited stock.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e ZDP-189 Santoku Black 180mm (7.1\") is the one of the knives we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\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\/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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eSantoku Black 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\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\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\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a \u003cstrong\u003esingle piece of luxurious dark ebony wood\u003c\/strong\u003e, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\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\/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\u003eTherefore, 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":50430265590106,"sku":"0S0108101762","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189SantokuBlackEbony180mm_limited__00565_1.jpg?v=1756725114"},{"product_id":"zdp-189-bunka-black-ebony-blond-buffalo-190mm","title":"ZDP-189 Bunka Black Ebony Blond Buffalo 190mm (7.5\")","description":"\u003cp\u003e\"Fifteen years ago, ZDP-189 was practically a myth—the Holy Grail of knife steels,\" our founder Luka recalls. \"I shared my dream of forging it with master \u003cstrong\u003eOsamu San of Yoshida Hamono\u003c\/strong\u003e. One day he called: 'Luka, let’s give it a try.' We created a raw, black bunka. Don't let the rough look fool you. This blade is hand-forged, ice-hardened for smooth, effortless cutting, and built to withstand years of hard daily work. Even today, those very first bunkas still come back to us for sharpening after a decade of hard, everyday work in professional kitchens.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eWith its typical functionality, \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" target=\"_blank\"\u003eBunka design\u003c\/a\u003e is intended for versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade, and a thin tip for precise work with food.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eWide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe gentle belly is suited to either long or short cuts.\u003c\/li\u003e\n\u003cli\u003eThe heel of the blade is straight and intended for chopping.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e65-67\u003c\/span\u003e HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\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. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. 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.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eBunka features a traditional octagonal Japanese handle made from ebony wood, paired with a blonde buffalo horn ferrule. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. Ebony is r\u003cspan style=\"font-weight: 400;\"\u003eenowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":50610199658842,"sku":"0S0116331761","price":370.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189BunkaBlackEbonyBlondBuffalo190mm_00597_1.jpg?v=1756725127"},{"product_id":"zdp-189-petty-black-135mm-blade","title":"ZDP-189 Petty Black 135mm (5.3\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eZDP-189 Petty Black 135mm (5.3\") - BLADE is a small kitchen knife blade from our ZDP-189 series which we designed in collaboration with the \u003ca href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono smithy\u003c\/a\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eWith this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty or utility knife\u003c\/a\u003e is basically a smaller version of gyuto or chef's knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135mm (5.3\") long.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. You can also try out our \u003ca href=\"\/pages\/knife-configurator\"\u003eknife configurator\u003c\/a\u003e to find the perfect handle for your needs!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of the knife is made of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\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\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eZDP-189 COMPOSITION\u003c\/strong\u003e: \u003cspan\u003e\u003cem\u003eC 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-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\u003cspan\u003e \u003c\/span\u003e\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\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003ePetty Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003e\u003cspan\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003c\/span\u003e\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e\u003cspan\u003e \u003c\/span\u003efin\u003c\/a\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi 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\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 and 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\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-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, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\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":50663481835866,"sku":"030107401664","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189PettyBlack135mm-REZILO_030107401664_1.jpg?v=1756725107"},{"product_id":"kurogane-ko-bunka-aogami-2-kuro-uchi-120mm-blade","title":"Kurogane Ko-Bunka Aogami #2 Kuro-uchi 120mm (4.7\") - BLADE","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eKurogane Ko-Bunka Aogami #2 Kuro-uchi 120mm (4.7\") \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eis a versatile Japanese kitchen knife ideal for peeling, trimming, garnishing, carving, chopping herbs… An excellent choice for anyone \u003cstrong\u003eentering\u003c\/strong\u003e the world of \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePlease Note:\u003c\/strong\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. \u003cmeta charset=\"utf-8\"\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003eJapanese knives\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis  \u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003eKo-bunka\u003c\/a\u003e knife is a unique hybrid blade that combines the versatility of a bunka with the precision of a petty knife. Its shape offers the best of both worlds: the functionality of an all-purpose knife and the maneuverability for intricate tasks. It effortlessly handles slicing, dicing, and mincing tasks, and its shorter blade length allows for more intricate and delicate work, such as peeling, trimming, and detailed cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epeeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50941008347482,"sku":"420116041680","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KuroganeKo-bunkaAogami_2Kuro-uchi120mm-REZILO_420116041680_1.jpg?v=1746439315"},{"product_id":"kurogane-santoku-aogami-2-kuro-uchi-ebony-blond-buffalo-165mm","title":"Kurogane Santoku Aogami #2 Kuro-uchi Ebony Blond Buffalo 165mm (6.5\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eKurogane Santoku Aogami #2 Kuro-uchi 165mm (6.5\") \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eis a versatile Japanese kitchen knife ideal for peeling, trimming, garnishing, carving, chopping herbs… An excellent choice for anyone \u003cstrong\u003eentering\u003c\/strong\u003e the world of \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003ePlease Note:\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. \u003cmeta charset=\"utf-8\"\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e.\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThis santoku is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a bit of length with larger pieces of meat. Did you know that the word \u003cem\u003esantoku\u003c\/em\u003e means \"knife of three virtues\" in Japanese? The word \u003cem\u003esan\u003c\/em\u003e is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish of the blade\"\u003eKuro-uchi finish\u003c\/a\u003e. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife features a traditional octagonal Japanese handle made from ebony with a light buffalo horn ferrule. Its universal octagonal shape is suitable for both right- and left-handed users, providing an excellent grip for easy and comfortable knife handling. \u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50964510703962,"sku":"0S0108091758","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KuroganeSantokuAogami_2Kuro-uchiEbonyBlondBuffalo165mm_00605_1.jpg?v=1754561734"},{"product_id":"kurogane-bunka-aogami-2-kuro-uchi-165mm-blade","title":"Kurogane Bunka Aogami #2 Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp\u003eKurogane Bunka Aogami #2 Kuro-uchi 165mm is a compact, all-purpose knife ideal for slicing, chopping, and precision work. Forged from Aogami #2 carbon steel, it offers exceptional sharpness and a rustic, handcrafted look—perfect for those new to carbon steel and fans of traditional Japanese knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePlease Note:\u003c\/strong\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. \u003cmeta charset=\"utf-8\"\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003eJapanese knives\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis bunka knife is a versatile all-rounder, combining the functionality of a chef's knife with a more compact, agile form. Its pointed tip and slightly curved edge make it ideal for both everyday prep and more detailed work.\u003c\/p\u003e\n\u003cp\u003ePerfect for peeling, trimming, garnishing, carving, chopping herbs and garlic, slicing dried meats, trimming meat, filleting small portions of fish, and similar tasks—this bunka offers precision, control, and performance in one beautifully crafted blade.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish of the blade\"\u003eKuro-uchi finish\u003c\/a\u003e. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50970541228378,"sku":"420108091681","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KuroganeBunkaAogami_2Kuro-uchi165mm-REZILO_420108091681_1_1.jpg?v=1746439313"},{"product_id":"kurogane-santoku-aogami-2-kuro-uchi-165mm-blade","title":"Kurogane Santoku Aogami #2 Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp\u003eKurogane Santoku Aogami #2 Kuro-uchi 165mm is a compact, all-purpose knife ideal for cutting, chopping, and precision work. Forged from Aogami #2 carbon steel, it offers exceptional sharpness and a rustic, handcrafted look—perfect for those new to carbon steel and fans of traditional Japanese knives.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003ePlease Note:\u003c\/strong\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003eJapanese knives\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is a versatile all-rounder, combining the functionality of a chef's knife with a more compact, agile form. Its slightly curved edge make it ideal for both everyday prep and more detailed work.\u003c\/p\u003e\n\u003cp\u003ePerfect for peeling, trimming, garnishing, carving, chopping herbs and garlic, slicing dried meats, trimming meat, filleting small portions of fish, and similar tasks—this bunka offers precision, control, and performance in one beautifully crafted blade.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish of the blade\"\u003eKuro-uchi finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50970890961242,"sku":"420108091682","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kurogane_Santoku_Aogami_2_Kuro-uchi_165_mm_-_REZILO_420108091682_1.jpg?v=1746439311"},{"product_id":"yoshida-gyuto-suj-2-kuro-uchi-240mm-blade","title":"Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003eThe Yoshida Gyuto SUJ-2 Kuro-uchi 240mm (9.4\")\u003c\/strong\u003e is a versatile, full-sized chef’s knife designed to tackle a wide range of kitchen tasks with precision and ease. Hand-forged by Yoshida Hamono in Japan, this 240mm gyuto delivers excellent cutting power and reach—ideal for slicing large cuts of meat, prepping vegetables, and handling fish with confidence and control.\u003c\/p\u003e\n\u003cp\u003eThis blade is sold without a handle, giving you the freedom to create a fully custom look and feel. Browse our \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e to complete your knife. Want us to install one for you? Simply select the Handle Fitting Service when adding the blade to your cart.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eWith its 240mm blade length, this \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e is especially well-suited for professional chefs and confident home cooks seeking greater leverage, cutting efficiency, and versatility. Whether you prefer push-cutting, rocking, or slicing, the gyuto adapts seamlessly to a variety of techniques and ingredients—from breaking down roasts to chiffonading herbs or slicing fruits and vegetables, it excels in both precision and performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe blade is forged from \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSUJ-2\u003c\/a\u003e, a high-carbon tool steel prized for its exceptional hardness (63–64 HRC), long-lasting edge retention, and ease of resharpening. Thanks to its high carbon content, it performs like a true workhorse—but also requires a bit of extra care. After use, rinse thoroughly and dry immediately to prevent rust.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto features \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e lamination, a traditional Japanese method where a hard steel core (hagane) is sandwiched between two softer outer layers (jigane). This triple-layer construction improves the blade’s structural integrity, enhances toughness, and helps prevent chipping—all while maintaining a sharp, high-performance edge.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel blade\u003c\/a\u003e is symmetrically ground, making it suitable for both left- and right-handed users. The blade tapers from 3.1 mm (0.12\") at the spine to 1.7 mm (0.07\") near the tip, offering a balanced blend of strength and precision.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e finish—a rustic, darkened upper section that forms during forging and is left unpolished. “Kuro” means black in Japanese, and this aesthetic is both traditional and functional: it helps protect the blade from oxidation while giving it a bold, distinctive look.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThis knife is hand-forged at \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e, a family-run smithy in Japan with a long tradition of crafting high-performance tools and swords, including handmade katanas. Known for their mastery of modern steels like ZDP-189, Yoshida Hamono blends centuries-old forging techniques with cutting-edge metallurgy to create blades that stand the test of time.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":51334609305946,"sku":"030103161716","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaGyutoSUJ-2Kuro-uchi240mm-REZILO_030103161716_1.jpg?v=1749210476"},{"product_id":"zdp-189-nakiri-black-170mm-blade","title":"ZDP-189 Nakiri Black 170mm (6.7\") - BLADE","description":"\u003cp\u003eThe ZDP-189 Nakiri Black 170mm (6.7\") is a high-performance vegetable knife developed in collaboration with Yoshida Hamono, blending traditional craftsmanship with advanced powder steel technology. Made from ultra-hard ZDP-189 powder steel, this blade offers exceptional edge retention and cutting power, while remaining surprisingly easy to maintain for a knife of its class. A true workhorse with the refinement of a collector’s piece.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSold without a handle—so you can create a custom look and feel. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003ehandle selection\u003c\/a\u003e and add our Handle Fitting Service at checkout if you’d like us to install it for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/collections\/nakiri-knives\"\u003enakiri\u003c\/a\u003e is a traditional Japanese vegetable knife with a flat edge and square tip—perfect for clean, straight cuts without needing to push or pull. Its deep blade and thin tip make it ideal for both fast chopping and precise work. Designed for vegetables, but versatile enough for everyday prep.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the leather saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189\u003c\/a\u003e is a high-carbon stainless powder steel with approximately 3% carbon and 20% chromium, offering exceptional edge retention and corrosion resistance. With a Rockwell hardness of 65–67 HRC, this steel allows for an extremely sharp, long-lasting edge. The steel also contains tungsten, molybdenum, and vanadium to enhance wear resistance and structural integrity.\u003c\/span\u003e\u003cspan\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\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e\u003cspan\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e\u003cspan\u003e. The softer external layer protects the core steel from external factors.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis double-bevel nakiri\u003c\/span\u003e\u003cspan\u003e has a \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-geometry\"\u003eV-edge grind\u003c\/a\u003e\u003cspan\u003e and a low-profile blade shape, ideal for slicing, dicing, and chopping vegetables, fish, and meat. The geometry supports precise cuts with minimal resistance, making it versatile for both professional chefs and home cooks. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekuro-uchi finish\u003c\/a\u003e—the dark, unpolished area on the top of the blade—develops a natural patina that protects the steel and gives the knife a traditional Japanese appearance. \u003c\/p\u003e\n\u003cp\u003eSubtle round hammer marks from the hand-forging process remain visible, adding a beautiful rustic texture that also helps reduce food sticking to the blade. The kanji 登録 九佐吉作 (\"registered work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\") is chiseled onto the blade, certifying its authenticity.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHand-forged at \u003cspan\u003e\u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e\u003c\/span\u003e in southern Japan—a family-run smithy with a long tradition of crafting katanas and fine tools. Renowned for their expertise with ZDP-189 steel, Yoshida Hamono creates each blade using time-honored techniques, lending a rustic, robust finish to every knife. \u003cspan\u003e\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 final finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eTherefore, 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":51335464714586,"sku":"030106251714","price":260.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189NakiriBlack170mm-REZILO_030106251714_1.jpg?v=1756725081"}],"url":"https:\/\/sharpedgeshop.com\/collections\/halloween-sale.oembed?page=2","provider":"SharpEdge","version":"1.0","type":"link"}