{"title":"Hatsukokoro","description":"\u003cp\u003eHatsukokoro distinguishes itself through a unique production model: rather than operating as a single forge, it partners with master blacksmiths across Tosa, Seki, and Sakai to manufacture its knives. This collaborative approach allows them to utilize a wide variety of steels and produce an extensive range of knives at different price points. By integrating centuries-old handcraft with modern metallurgic innovations, each distinct knife possesses its own authentic character and delivers uncompromising cutting precision.\u003c\/p\u003e","products":[{"product_id":"hayabusa-gyuto-hap-40-damascus-240mm","title":"Hayabusa Gyuto HAP-40 Damascus 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Gyuto HAP-40 Damascus 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and are synchronous with up-and-down chopping motions. \u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39973736972376,"sku":"420103161283","price":410.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaGyutoHAP-40Damascus240mm_420103161283_1.jpg?v=1655987947"},{"product_id":"hayabusa-gyuto-hap-40-damascus-210mm","title":"Hayabusa Gyuto HAP-40 Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Gyuto HAP-40 Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions. \u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978180051032,"sku":"420103121282","price":370.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaGyutoHAP-40Damascus240mm_420103161283_1_0c08aecb-8ae7-4158-95d4-aa4cb149c6b4.jpg?v=1656415967"},{"product_id":"hayabusa-santoku-hap-40-damascus-180mm","title":"Hayabusa Santoku HAP-40 Damascus 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Santoku HAP-40 Damascus 180mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions.\u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\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\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 Japanese word Santoku roughly translates to “knife of three virtues” and may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing - the emphasis being on the number 3 (San).\u003c\/p\u003e\n\u003cp\u003eIts distinguishing shape makes santoku easy to identify: the 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 resemble a sheep's foot.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978184310872,"sku":"420108101280","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaSantokuHAP-40Damascus180mm_420108101280_1.jpg?v=1656416401"},{"product_id":"hayabusa-nakiri-hap-40-damascus-160mm","title":"Hayabusa Nakiri HAP-40 Damascus 160mm (6.3\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Nakiri HAP-40 Damascus 160mm\u003c\/strong\u003e is a Japanese kitchen knife, suited for preparing vegetables. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions.\u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\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\u003eFun fact: Hayabusa nakiri shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 nakiri shape was designed for cutting vegetables. Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978185850968,"sku":"420106081281","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaNakiriHAP-40Damascus160mm_420106081281_1.jpg?v=1756725255"},{"product_id":"hayabusa-petty-hap-40-damascus-150mm","title":"Hayabusa Petty HAP-40 Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eHayabusa Petty HAP-40 Damascus 150mm\u003c\/strong\u003e is a small Japanese kitchen knife that will come in handy when a larger chef's knife is too unwieldy for the task. It’s a nonconformist piece that just screams futurism. Featuring a classic western style handle and a brazen look, it’s quite a unique knife. The wavy damascus curves on the blade are sharp and steep, reminiscent of high-frequency waves and synchronous with up-and-down chopping motions.\u003c\/p\u003e\n\u003cp\u003eMade from HAP-40 steel, which is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. If you’re not a fan of sharpening your knives, this one is for you, as you really won’t have to do it often.\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\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978196107352,"sku":"420107071279","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HayabusaPettyHAP-40Damascus150mm_420107071279_1.jpg?v=1656418953"},{"product_id":"kumokage-bunka-aogami-2-kuro-uchi-damascus-180mm","title":"Kumokage Bunka Aogami #2 Kuro-uchi Damascus 180mm (7.1\") - octagon","description":"\u003cp\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\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Bunka Aogami #2 Kuro-uchi Damascus 180mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables, with a special \"K-tip\" for precise cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Bunka\" href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka is one of the most versatile and useful blade shapes\u003c\/a\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\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 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\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 #1 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 title=\"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\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003eThe raw, untreated blade finish 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\u003e\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":39978211704920,"sku":"420116101287","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KumokageBunkaAogami_2Kuro-uchiDamascus180mm_420116101287_1_newkanji.jpg?v=1725454857"},{"product_id":"shirasagi-tsuchime-sakimaru-yanagi-270mm","title":"Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eShirasagi Tsuchime Sakimaru Yanagi 270mm\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\u003eYanagiba (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\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \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\u003eNi-mai lamination 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 single bevel blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a kuro-uchi finish (\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":40022739157080,"sku":"420113201302","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ShirasagiTsuchimeSakimaruYanagi270_420113201302_2.jpg?v=1660050641"},{"product_id":"shirasagi-tsuchime-sakimaru-yanagi-300mm","title":"Shirasagi Sakimaru Yanagiba Aogami #2 Tsuchime Kuro-uchi 300mm (11.8\") [Wenge]","description":"\u003cp\u003e\u003cstrong\u003eShirasagi Tsuchime Sakimaru Yanagi 300mm\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\u003eYanagiba (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\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \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\u003eNi-mai lamination 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 single bevel blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a kuro-uchi finish (\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.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":40022743679064,"sku":"420113221303","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ShirasagiTsuchimeSakimaruYanagi300_420113221303_1.jpg?v=1660050891"},{"product_id":"komorebi-gyuto-aogami-2-migaki-210mm","title":"Komorebi Gyuto Aogami #2 Migaki 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eKomorebi Gyuto Aogami #2 Migaki 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables.\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\u003cem\u003eKomorebi\u003c\/em\u003e (こもれび) is a term that describes the sunlight that streams through the trees, which is felt on warm Japanese summer days. A phrase with such a pureness and calming nature is very fitting for a knife like this, as the spirit of natural beauty directly translates through its features. It’s filled with the beauty of the Japanese blacksmithing art, with techniques and practices that go deep into the history of knife manufacturing. One of those is the \u003cem\u003ekasumi finish\u003c\/em\u003e, which was applied on the \u003cem\u003ekireha\u003c\/em\u003e with \u003cem\u003enatural whetstones\u003c\/em\u003e. This results in a natural appearance that elegantly contrasts the polished migaki finish.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eIf you look closely, you can also see that there is a small gap where the blade is inserted into the handle, and it might look like the work of a sloppy blacksmith! But it’s actually very intentional. The small exposed part of the tang is called a \u003cem\u003emachi\u003c\/em\u003e gap and is there to invite adjustments and an easy replacement of the handle. Nowadays, it’s often used as more of a cosmetic feature and a reference to traditional knives.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile (52mm) with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eAogami #2 is a very popular steel in Japanese 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 \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\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a concave V-edge profile (hollow grind). The profile allows the knife to remain extremely thin despite frequent sharpening.\u003cbr\u003e\u003cspan\u003eThis gyuto is \u003c\/span\u003eslightly heavier\u003cspan\u003e, as the blade at the handle is thicker (3.7mm) and then gradually tapers towards the tip (1.0mm). \u003c\/span\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\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe highly polished look of the blade is the result of a unique, time-consuming process of polishing the blade \u003c\/span\u003e\u003cspan\u003ewith natural whetstones. The hazy appearance of the kasumi line (matte surface above the transition between the harder and softer steel) is in high contrast to the finely polished (migaki) upper part of the blade. The blade has a natural look with a few intentional imperfections (uneven clad line) that make each knife unique. The final look of the blade is the result of highly skilled craftsmanship and high-quality production. You don’t often come upon such a product that doubles as a piece of art.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of teak wood with a buffalo horn ferrule.\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":40030606295128,"sku":"420103121322","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KomorebiGyutoAogami_2Migaki210mm_420103121322_1.jpg?v=1748938133"},{"product_id":"hatsukokoro-petty-ginsanko-damascus-150mm","title":"Hatsukokoro Petty Ginsanko Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hatsukokoro \u003cmeta charset=\"utf-8\"\u003ePetty Ginsanko Damascus 150mm is a smaller, agile, handy kitchen knife that can easily replace a longer all-around blade. It\u003c\/span\u003e\u003cspan\u003e stands out for its \u003c\/span\u003e\u003cstrong\u003eappearance\u003c\/strong\u003e\u003cspan\u003e (\u003c\/span\u003e\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003eperformance\u003c\/strong\u003e\u003cspan\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knives\"\u003ePetty is a small knife\u003c\/a\u003e for versatile use in the kitchen (a smaller version of the multipurpose gyuto knife). This blade is an essential part of any knife collection, taking on those more delicate tasks where longer knives prove too long and too steep. Because the blade is thin, this petty excels at delicate tasks, as it glides precisely and smoothly through food while ensuring comfortable and easy maneuverability. Petty knives are usually designed for in-hand use, but the width and length of the blade also make this knife well-suited for chopping and slicing on the cutting board. The shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e peeling, 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\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca title=\"Blade construction\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\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\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca title=\"Hatsukokoro\" href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44802238284065,"sku":"420107071407","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroPettyGinsankoDama150mm_420107071407_1.jpg?v=1679490593"},{"product_id":"hatsukokoro-santoku-ginsanko-damascus-180mm","title":"Hatsukokoro Santoku Ginsanko Damascus 180mm (7.1\")","description":"\u003cp\u003eThe Hatsukokoro Santoku Ginsanko Damascus 180mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003eSantoku\u003c\/a\u003e is the original Japanese multipurpose knife, most commonly used in Japanese home kitchens. This blade shape excels at all types of cutting and chopping on the cutting board. The blade has a gentle curve in the belly and is also good for rocking cutting techniques.\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\n\u003cbr\u003e\n\u003c\/div\u003e\nSan means “three”, hence “knife of three virtues”.\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 ingredients:\u003c\/strong\u003e meat, fish, veggies\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 tasks:\u003c\/strong\u003e slicing, chopping, mincing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 parts of the knife:\u003c\/strong\u003e tip (fine work), cutting edge (general duty), heel (heavy-duty chopping)\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\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\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\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44807183106337,"sku":"420108101408","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroSantokuGinsankoDama180mm_420108101408_1.jpg?v=1679561975"},{"product_id":"shirasagi-kiritsuke-deba-aogami-2-kuro-uchi-180mm","title":"Shirasagi Kiritsuke Deba Aogami #2 Kuro-uchi 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eShirasagi Kiritsuke Deba Aogami #2 Kuro-uchi 180mm is a Japanese kitchen knife designed for heavy-duty work for skilled professionals or experienced home users. Especially recommended for \"big game\" fishing enthusiasts!\u003c\/p\u003e\n\u003cp\u003eThe weight and geometry of the blade make it suited for working with larger fish, while the K-tip allows better control and visibility during filleting, making it perfect for smaller fish and deboning poultry, as well.\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\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eTraditional Japanese knives are made from steels high in carbon content, 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\u003cmeta charset=\"utf-8\"\u003e\u003cmeta content=\"uuidUlgcZA9iXIUc\" name=\"uuid\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003eThis \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" class=\"editor-rtfLink\" href=\"\/collections\/deba-knives-fish\" target=\"_blank\" data-mce-href=\"\/collections\/deba-knives-fish\"\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003edeba\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" data-preserver-spaces=\"true\"\u003e has a unique look for a single-bevel knife as it has a pointed, diamond-shaped tip, also known as a K-tip, typically associated with kiritsuke knives. The shape and geometry of the blade allow the use of the knife in several ways: filleting larger fish (weighing over 3 kg), filleting smaller fish (such as sardines or mackerels), and deboning poultry.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe Kiritsuke tip gives a better \u003cstrong\u003eview of the tip's movement\u003c\/strong\u003e during cutting, ensuring more exact work.\u003c\/li\u003e\n\u003cli\u003eThe thin and sharp front tip is also excellent for \u003cstrong\u003edeboning chicken\u003c\/strong\u003e, where we need a clear view and guidance of the blade.\u003c\/li\u003e\n\u003cli\u003eThe knife is \u003cstrong\u003esturdy\u003c\/strong\u003e and extremely \u003cstrong\u003eprecise\u003c\/strong\u003e - it has a heavy, strong blade at the heel and a fine, firm front tip.\u003c\/li\u003e\n\u003cli\u003eThe thickness of the blade allows \u003cstrong\u003esafe filleting\u003c\/strong\u003e without chipping the cutting edge.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Ni-mai lamination\"\u003eNi-mai lamination method\u003c\/a\u003e 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\u003e\u003cspan\u003eThe knife is a single-bevel blade and 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 it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is also called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-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\u003eTraditional knives are usually polished to a high shine (migaki look), making this kuro-uchi deba stand out from other single-bevel knives in terms of the final look of the blade. The Kuro-uchi finish on Aogami #2 blades provides a protective layer against rust and other external elements that can damage the surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\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. The octagonal handle allows a compact and firm grip during the filleting process without slipping or causing any injuries, which is critical when working with raw fish.\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\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":44807439515937,"sku":"420101101406","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ShirasagiDebaAogamiKiritsuke180_420101101406_1.jpg?v=1679568714"},{"product_id":"hatsukokoro-gyuto-ginsanko-damascus-210mm","title":"Hatsukokoro Gyuto Ginsanko Damascus 210mm (8.3\")","description":"\u003cp\u003eHatsukokoro Gyuto Ginsanko Damascus 210mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). The blacksmith has designed the knife to have the optimum balance for a traditional Japanese knife.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eThe Gyuto\u003c\/a\u003e is the ultimate all-around kitchen knife and the Japanese version of the most widely used Western chef's knife. It's thinner and lighter than its Western counterparts, making it more maneuverable and precise. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat.\u003c\/p\u003e\n\u003cp\u003eThe knife has a pronounced choil, which allows for an excellent grip and better handling. The spine is slightly thicker and gradually tapers into a refined edge, giving it the feeling of a powerful blade. The curve of the blade is slightly accentuated in the belly, which means that the rocking technique is enabled and is very efficient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e It can be used with a variety of different cutting techniques (\u003cmeta charset=\"utf-8\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\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\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46467975086426,"sku":"420103121409","price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroGyutoGinsankoDama210mm_420103121409_1.jpg?v=1680175803"},{"product_id":"hatsukokoro-gyuto-ginsanko-damascus-240mm","title":"Hatsukokoro Gyuto Ginsanko Damascus 240mm (9.5\")","description":"\u003cp\u003eHatsukokoro Gyuto Ginsanko Damascus 240mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). The blacksmith has designed the knife to have the optimum balance for a traditional Japanese knife.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eThe Gyuto\u003c\/a\u003e is the ultimate all-around kitchen knife and the Japanese version of the most widely used Western chef's knife. It's thinner and lighter than its Western counterparts, making it more maneuverable and precise. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat.\u003c\/p\u003e\n\u003cp\u003eThe knife has a pronounced choil, which allows for an excellent grip and better handling. The spine is slightly thicker and gradually tapers into a refined edge, giving it the feeling of a powerful blade. The curve of the blade is slightly accentuated in the belly, which means that the rocking technique is enabled and is very efficient.\u003c\/p\u003e\n\u003cp\u003eThe 240mm length is designed for experienced home cooks and especially for professional chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e It can be used with a variety of different cutting techniques (\u003cmeta charset=\"utf-8\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\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\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46468092494170,"sku":"420103161410","price":430.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroGyutoGinsankoDama240mm_420103161410_1.jpg?v=1680177790"},{"product_id":"hatsukokoro-yanagi-shirogami-2-migaki-270mm","title":"Hatsukokoro Shirasagi Yanagi Shirogami #2 Migaki 270mm (10.6\")","description":"\u003cp\u003eHatsukokoro Yanagi Shirogami #2 Migaki 270mm (10.6\") is a traditional Japanese knife for raw fish, especially for \u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003esashimi\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e and \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003enigiri sushi.\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e Its length allows the user to slice the fish in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yanagiba is designed for experienced users who understand the benefits of working with long blades. The extra-long cuts ensure the freshness, flavor, and preservation of the foods you cut.\u003c\/p\u003e\n\u003cp\u003eGiven the length of the blade, this knife is recommended for experienced single-bevel knife users who appreciate the length of the knife and know how to use it to its full potential. Due to its single-bevel grind, the knife is \u003cstrong\u003eonly suitable for right-handed users.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\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 steel's 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\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\u003cmeta name=\"uuid\" content=\"uuidOMRiuSwpc8Ti\"\u003e\u003ca class=\"editor-rtfLink\" href=\"\/collections\/yanagiba-knives-slicer\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/collections\/yanagiba-knives-slicer\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eYanagiba\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\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. The single bevel blade can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 260mm \u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eYanagiba knives are usually \u003cstrong\u003e240-360mm long\u003c\/strong\u003e, 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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e270mm is somewhat of a beginner's length for Yanagi users. It is also the length that apprentice sushi chefs will start with and slowly progress to longer blades with years of experience gained in fish preparation. An experienced and trained sushi master will not go for a blade shorter than 300mm.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Shirogami steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami\u003c\/a\u003e #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami 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. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.\u003c\/span\u003e\u003c\/p\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\" data-mce-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\" data-mce-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\u003e\u003ca title=\"Ni-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-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=\"Single bevel blade\"\u003esingle bevel blade \u003c\/a\u003e(chisel bevel grind).\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a high polish finish (also called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Migaki finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy\u003c\/span\u003e 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.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46468208918874,"sku":"420113201411","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroYanagiShiro2270mm_420113201411_1.jpg?v=1680184615"},{"product_id":"hatsukokoro-yanagi-shirogami-2-migaki-300mm","title":"Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8\")","description":"\u003cp\u003eHatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8\") is a traditional Japanese knife for raw fish, especially for nigiri sushi. Its length allows the user to slice the fish in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.\u003c\/p\u003e\n\u003cp\u003eThe Yanagiba is designed for experienced users who understand the benefits of working with long blades. The extra-long cuts ensure the freshness, flavor, and preservation of the foods you cut.\u003c\/p\u003e\n\u003cp\u003eThe length of 300mm, together with the octagonal handle, embodies the essential nature of a traditional single-bevel knife, providing the ultimate sushi master experience. Given the length of the blade, this knife is recommended for experienced single-bevel knife users who appreciate the length of the knife and know how to use it to its full potential.\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\u003e\u003c\/strong\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 steel's 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\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\u003cmeta content=\"uuidOMRiuSwpc8Ti\" name=\"uuid\"\u003e\u003ca class=\"editor-rtfLink\" href=\"\/collections\/yanagiba-knives-slicer\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/collections\/yanagiba-knives-slicer\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eYanagiba\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\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. The single bevel blade can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 290mm \u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eYanagiba knives are usually \u003cstrong\u003e240-360mm long\u003c\/strong\u003e, 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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e270mm is somewhat of a beginner's length for Yanagi users. It is also the length that apprentice sushi chefs will start with and slowly progress to longer blades with years of experience gained in fish preparation. An experienced and trained sushi master will not go for a blade shorter than 300mm.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Shirogami steel\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami\u003c\/a\u003e #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami 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. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.\u003c\/span\u003e\u003c\/p\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\" data-mce-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\" data-mce-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\u003e\u003ca title=\"Ni-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-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=\"Single bevel blade\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003esingle bevel blade \u003c\/a\u003e(chisel bevel grind).\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a high polish finish (also called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Migaki finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Hatsukokoro (初心). The \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekireha\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (lower part of the blade or ‘blade road’) has a classic cloudy \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekasumi\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e finish.\u003c\/span\u003e\u003cbr\u003e\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.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46468317708634,"sku":"420113221412","price":300.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroYanagiShiro2300mm_420113221412_1.jpg?v=1680185335"},{"product_id":"hatsukokoro-yanagi-shirogami-2-migaki-330mm","title":"Hatsukokoro Yanagi Shirogami #2 Migaki 330mm (13\")","description":"\u003cp\u003eHatsukokoro Yanagi Shirogami #2 Migaki 330mm (13\") is a traditional Japanese knife for raw fish, especially for nigiri sushi. Its length allows the user to slice the fish in one single pulling motion, which will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.\u003c\/p\u003e\n\u003cp\u003eThe Yanagiba is designed for experienced users who understand the benefits of working with long blades. The extra-long cuts ensure the freshness, flavor, and preservation of the foods you cut.\u003c\/p\u003e\n\u003cp\u003eThe length of 330mm, together with the octagonal handle, embodies the essential nature of a traditional single-bevel knife, providing the ultimate sushi master experience. Given the length of the blade, this knife is recommended for experienced single-bevel knife users who appreciate the length of the knife and know how to use it to its full potential.\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\u003e\u003c\/strong\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 steel's 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\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\u003cmeta name=\"uuid\" content=\"uuidOMRiuSwpc8Ti\"\u003e\u003ca class=\"editor-rtfLink\" href=\"\/collections\/yanagiba-knives-slicer\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/collections\/yanagiba-knives-slicer\"\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\u003eYanagiba\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-preserver-spaces=\"true\" data-mce-fragment=\"1\"\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. The single bevel blade can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 320mm \u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 330mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eYanagiba knives are usually \u003cstrong\u003e240-360mm long\u003c\/strong\u003e, 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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e270mm is somewhat of a beginner's length for Yanagi users. It is also the length that apprentice sushi chefs will start with and slowly progress to longer blades with years of experience gained in fish preparation. An experienced and trained sushi master will not go for a blade shorter than 300mm.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Shirogami steel\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami\u003c\/a\u003e #2 is a traditional high-carbon steel in Japanese knife manufacturing, and #2 is the most frequently used Shirogami 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. The blades will sharpen easily and will be able to achieve a very fine sharpness, owing to the steel’s very pure composition. For the same reason, the steel isn’t corrosion resistant and the blade will develop a protective patina over time. Therefore, it’s recommended you wipe the blade dry between and after use and oil it regularly.\u003c\/span\u003e\u003c\/p\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. 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 \u003ca href=\"\/collections\/knife-maintenance-oils\" data-mce-href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e to protect the blade from external influences. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\" data-mce-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\u003e\u003ca title=\"Ni-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-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=\"Single bevel blade\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003esingle bevel blade \u003c\/a\u003e(chisel bevel grind).\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a high polish finish (also called \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e\u003ca title=\"Migaki finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and features a beautiful wavy line, marking a point where different layers of steel meet and seamlessly blend into each other. The upper part of the blade bears a subtle signature of the smithy\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Hatsukokoro (初心). The \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekireha\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e (lower part of the blade or ‘blade road’) has a classic cloudy \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekasumi\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e finish.\u003c\/span\u003e\u003cbr\u003e\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.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46468336615770,"sku":"420113381413","price":330.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroYanagiShiro2330mm_420113381413_1.jpg?v=1680186309"},{"product_id":"kumokage-honesuki-aogami-2-kuro-uchi-damascus-150mm","title":"Kumokage Honesuki Aogami #2 Kuro-uchi Damascus 150mm (5.9\")","description":"\u003cp\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\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Honesuki Aogami #2 Kuro-uchi Damascus 150mm is a Japanese-style boning knife with a special, triangular-shaped stiff blade, designed for deboning poultry and cutting through soft joints.\u003c\/p\u003e\n\u003cp\u003eThe \"reverse tanto\" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStandard honesuki knives have an asymmetrical grind, meaning they are usually suited only for right-handed users, while this one is sharpened to a 50\/50 angle and fits both right and left-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Boning knives\" href=\"\/collections\/boning-knives\"\u003eOriginally intended for boning poultry\u003c\/a\u003e and small animals such as rabbits, the Honesuki is a Japanese-style knife that is highly effective for larger butchering and filleting of fish. Its blade features a thick heel that is ideal for scraping meat off bones, as well as a thinner tip that allows for precise cuts. While it is not advisable to use excessive force when cutting through bone with this knife, it is well-suited for separating tendons and cartilage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Aogami 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\/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 title=\"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\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46633070100826,"sku":"420118071438","price":165.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KumokageHonesukiAogami_2Kuro-uchiDamascus150mm_420118071438_1.jpg?v=1686556537"},{"product_id":"kumokage-santoku-aogami-2-kuro-uchi-damascus-180mm-octagon","title":"Kumokage Santoku Aogami #2 Kuro-uchi Damascus 180mm (7.1\") - octagon","description":"\u003cp\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\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Santoku Aogami #2 Kuro-uchi Damascus 180mm is a multi-purpose Japanese kitchen knife. \u003cspan style=\"font-weight: 400;\"\u003eThe word \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cem\u003esantoku\u003c\/em\u003e roughly translates to “knife of three virtues”, which refers to the wide variety of ingredients that the knife can handle: meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku is a multi-purpose Japanese kitchen knife\u003c\/a\u003e. Due to its flatter blade without any significant curves, it will serve all those looking for an agile knife with a slight emphasis on vegetable preparation. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"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\/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 title=\"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\u003e\u003ca title=\"Kuro-uchi blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish 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\u003e\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46674826592602,"sku":"420108101440","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KumokageSantokuDamaskOctagon180_420108101440_2_newkanji.jpg?v=1725454934"},{"product_id":"kumokage-gyuto-aogami-2-kuro-uchi-damascus-240mm-octagon","title":"Kumokage Gyuto Aogami #2 Kuro-uchi Damascus 240mm (9.4\") - octagon","description":"\u003cp\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\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Gyuto Aogami #2 Kuro-uchi Damascus 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables, with an added length that calls for an experienced set of hands and a larger working surface.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The new version of this Gyuto knife features a different kanji.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\"\u003eAogami #2 is a very popular steel\u003c\/a\u003e 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\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\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Damascus finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish 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\u003e\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46674905956698,"sku":"420103161451","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KumokageGyutoAogamiKuro-uchiDamascus240mm_420103161451_octagon_1.jpg?v=1683624097"},{"product_id":"kumokage-gyuto-aogami-2-kuro-uchi-damascus-210mm-octagon","title":"Kumokage Gyuto Aogami #2 Kuro-uchi Damascus 210mm (8.3\") - octagon","description":"\u003cp\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\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Gyuto Aogami #2 Kuro-uchi Damascus 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. The raw, untreated blade finish with a misty damascus pattern give the knife a distinct rustic appearance, summed up perfectly by the name \u003cem\u003ekumokage\u003c\/em\u003e 雲 影, which translates to “cloud shadow”.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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 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 title=\"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\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46674977063258,"sku":"420103121450","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kumokage_Gyuto_Damask_Octagon_210_420103121450_1_new_kanji.jpg?v=1776943383"},{"product_id":"kumokage-nakiri-aogami-2-kuro-uchi-damascus-165mm-octagon","title":"Kumokage Nakiri Aogami #2 Kuro-uchi Damascus 165mm (6.5\") - octagon","description":"\u003cp\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\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eKumokage Nakiri Aogami #2 Kuro-uchi Damascus 165mm\u003c\/strong\u003e is a Japanese kitchen knife with an appetite for chopping veggies. Its straight blade makes it perfect for up'n'down chopping motions on the cutting board.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003eThe n\u003cspan\u003eakiri aka nakiri \u003cem\u003ebocho\u003c\/em\u003e\u003c\/span\u003e shape\u003c\/a\u003e is a traditional Japanese knife with a square, thin blade and a deep, flat belly designed specifically for cutting vegetables. Since the entire flat edge of the knife touches the cutting board at once, in one clean, vertical movement, there is no need for a horizontal pull or push. This also means that you won’t be turning the vegetable into an “accordion” of pieces still clinging together by a thread.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 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\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003e\u003cem\u003eKuro-uchi \u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e meaning “black”) finish\u003c\/a\u003e and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish 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\u003e\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.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46675064488282,"sku":"420106091442","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kumokage_Nakiri_Damask_Octagon_165mm_420106091442_1_new_kanji.jpg?v=1755683241"},{"product_id":"kumokage-petty-aogami-2-kuro-uchi-damascus-150mm-octagon","title":"Kumokage Petty Aogami #2 Kuro-uchi Damascus 150mm (5.9\") - octagon","description":"\u003cp\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\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\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\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Petty Aogami #2 Kuro-uchi Damascus 150mm is a small Japanese kitchen knife. It comes in handy with tasks that would be harder to perform with larger knives, helping out with peeling, paring and other in-hand work.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food.\u003c\/p\u003e\n\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 \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 raw, untreated blade finish 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\u003e\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":46675070681434,"sku":"420107071441","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KumokagePettyAogami_2Kuro-uchiDamascus150mm_420107071441_1.jpg?v=1683627767"},{"product_id":"kumokage-kiri-sujihiki-aogami-2-kuro-uchi-damascus-250mm","title":"Kumokage Kiri-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm (9.8\")","description":"\u003cp\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\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\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Kiritsuke-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm is a traditional Japanese knife used for preparing raw fish (especially for \u003cem\u003esashimi\u003c\/em\u003e and \u003cem\u003enigiri sushi) \u003c\/em\u003eand for roasted and raw meat\u003cem\u003e.\u003c\/em\u003e Its length allows the user to slice the meat in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003ca href=\"\/collections\/sujihiki-knives-slicer\" title=\"Sujihiki blade\"\u003elong and narrow sujihiki blade\u003c\/a\u003e is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlicing and skinning fish.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor precise cuts of larger pieces of meat (roast, rib-eye steak).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor slicing meat or boneless fish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePerfect for sushi\/sashimi. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCarving roasted meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn ideal choice for cutting salami and other dried meat products.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.\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\u003cspan\u003e \u003c\/span\u003ein 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\u003cspan\u003e \u003c\/span\u003e\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 #1 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\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e \u003cspan\u003ewith 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=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003e\u003cem\u003eKuro-uchi\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emeaning “black”)\u003c\/a\u003e finish and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish with a misty damascus pattern give the knife a \u003cspan\u003edistinct rustic appearance. \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":46683698069850,"sku":"420110171439","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HatsukokoroSujihikiAogamiDamask250mm_420110171439_1_newkanji.jpg?v=1725454818"},{"product_id":"hayabusa-gyuto-ginsanko-210mm","title":"Hayabusa Gyuto Ginsanko 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hayabusa Gyuto Ginsanko 210 mm is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC, is thin and precise. \u003cmeta charset=\"utf-8\"\u003eThe knife excels in sharpness, corrosion resistance, and ease of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is perfect for both home cooks and professional chefs, making it an excellent choice for anyone passionate about cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Gyuto Ginsanko 210 mm features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46692148085082,"sku":"420103121462","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoGinsanko210mm_420103121462_1.jpg?v=1684146254"},{"product_id":"set-hayabusa-hap-40-damascus-gyuto-petty","title":"[SET] Hayabusa HAP-40 Damascus [gyuto + petty]","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eIntroducing the extraordinary Hayabusa Gyuto HAP-40 Damascus Set, \u003cmeta charset=\"utf-8\"\u003e featuring the essential kitchen knives: Gyuto and Petty. Created\u003c\/span\u003e to excel in tasks such as meat, fish, and vegetable preparation, this set embodies a bold, futuristic aesthetic. With its distinctive blend of a classic western-style handle and an audacious appearance, these knives are truly one-of-a-kind. The blade showcases captivating wavy damascus patterns, evoking the imagery of high-frequency waves and harmonizing seamlessly with the up-and-down motions of chopping.\u003c\/p\u003e\n\u003cp\u003eForged from HAP-40 steel, renowned for its exceptional hardness, remarkable sharpness, and outstanding edge retention, these knives embody cutting-edge technology. If the idea of frequent sharpening is not your cup of tea, this set is perfect for you, as the blades maintain their sharpness for extended periods, reducing the need for frequent maintenance.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa knives share its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPES:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eGyuto:\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. 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. \u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003ePetty: \u003c\/strong\u003e\u003cspan\u003eA petty knife should be an essential part of every kitchen. Petty knives are basically smaller versions of Gyuto knives and 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\u003eThis knife’s hard core is 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\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the hard HAP-40 steel was sandwiched between two sheets of softer damascus pattern steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a unique damascus finish with sharp and steep curves that give the knife a futuristic appearance. The clad line is interesting as well, with consistent curves that aren’t frequently seen on Japanese knives.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eClassic western (Yo) style handle made from black micarta.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46697372680538,"sku":"00379","price":501.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSetGyutoPetty.jpg?v=1684259869"},{"product_id":"hayabusa-kiritsuke-gyuto-ginsanko-210mm","title":"Hayabusa Kiritsuke Gyuto Ginsanko 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hayabusa Kiritsuke Gyuto Ginsanko 210 mm is a versatile Japanese kitchen knife, ideal for preparing meat, fish, and vegetables. Its blade, made of Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC, is thin and precise. \u003cmeta charset=\"utf-8\"\u003eThe knife excels in sharpness, corrosion resistance, and ease of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFeaturing a unique k-tip, the Hayabusa Kiritsuke Gyuto offers enhanced control and precision during intricate tasks. The pointed tip allows for delicate maneuvers, making it perfect for detailed work such as garnishing or scoring ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis knife is perfect for home cooks and professional chefs, making it an excellent choice for anyone passionate about cooking. Elevate your culinary skills with the Hayabusa Kiritsuke Gyuto Ginsanko 210mm, experiencing outstanding sharpness, corrosion resistance, ease of maintenance, and the added versatility of its K-tip design.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa kiritsuke-gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\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. The reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine, enables precise and effortless work. \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eUse for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e It can be used with a variety of different cutting techniques (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46700953796954,"sku":"420103121461","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaKiritsukeGyutoGinsanko210mm_420103121461_12.jpg?v=1684419489"},{"product_id":"hayabusa-petty-ginsanko-150mm","title":"Hayabusa Petty Ginsanko 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIntroducing the Hayabusa Petty Ginsanko 150mm, a versatile and essential tool for any kitchen. This smaller Japanese knife is designed for a wide range of tasks, including peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, and more. It's a knife that you absolutely should consider adding to your collection.\u003c\/p\u003e\n\u003cp\u003eThe Petty Ginsanko 150mm features a high-quality Ginsanko steel blade with a hardness of approximately 60-61 HRC. This ensures exceptional sharpness, allowing for precise and effortless cuts. The blade also boasts excellent corrosion resistance, ensuring durability and longevity. With easy maintenance, this knife is suitable for both home cooks and professional chefs.\u003c\/p\u003e\n\u003cp\u003eWhether you're a culinary enthusiast or a seasoned chef, the Hayabusa Petty Ginsanko 150mm is a must-have in the kitchen. Its versatility, sharpness, and ease of use make it the perfect tool for accomplishing various delicate tasks. Upgrade your cooking experience with the Hayabusa Petty Ginsanko 150mm and enjoy the precision it brings to your culinary creations.\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\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty is a small knife\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor versatile use in the kitchen (a smaller version of the multipurpose gyuto knife). This blade is an essential part of any knife collection, taking on those more delicate tasks where longer knives prove too long and too steep. Because the blade is thin, this petty excels at delicate tasks, as it glides precisely and smoothly through food while ensuring comfortable and easy maneuverability. Petty knives are usually designed for in-hand use, but the length of the blade also make this knife well-suited for chopping and slicing on the cutting board. \u003cbr\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\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702803222874,"sku":"420107071469","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyGinsanko150mm_420107071469_1.jpg?v=1754561817"},{"product_id":"hayabusa-santoku-ginsanko-170mm","title":"Hayabusa Santoku Ginsanko 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Santoku Ginsanko 170mm is a versatile Japanese kitchen knife perfect for preparing meat, fish, and vegetables effortlessly. Its thin and precise blade, suitable for both professional chefs and home cooks, is crafted from Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC. This steel provides outstanding rust resistance, easy maintenance, and exceptional edge retention, ensuring a reliable and long-lasting sharpness. It's an excellent choice for anyone seeking a reliable and low-maintenance knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, 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. \u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eWith 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\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 170mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702888354138,"sku":"420108101470","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuGinsanko170mm_420108101470_1_4f299f0e-21cb-43ab-8cab-3dc1ba207eaf.jpg?v=1684490452"},{"product_id":"hayabusa-bunka-ginsanko-170mm","title":"Hayabusa Bunka Ginsanko 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hayabusa Bunka Ginsanko 170mm is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. Its distinct feature lies in its unique bunka shape, which includes a sharp and pointed K-tip. This unique design allows for enhanced precision and control during various cutting tasks. The thin and precise blade, suitable for professional and domestic use, is made of Ginsanko steel (Silver Steel III) with a hardness of around 60-61 HRC. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time. The Hayabusa Bunka Ginsanko 170mm is the perfect choice for those seeking a reliable and low-maintenance kitchen knife with a distinctive cutting edge.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa bunka shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003eThis knife boasts a unique \u003ca href=\"\/collections\/bunka-knives-multi-purpose\" title=\"Bunka knife\"\u003ebunka\u003c\/a\u003e shape, featuring a flat profile, a subtly curved edge, and a sharp and pointed K-tip. With its 170mm length, it strikes the perfect balance between maneuverability and versatility.\u003c\/p\u003e\n\u003cp\u003eThe Bunka Knife is a reliable companion for a wide range of cutting tasks. Its flat profile allows for efficient chopping and slicing, while the curved edge enables smooth rocking motions for precise mincing and dicing. The sharp and pointed K-tip enhances control, making it perfect for intricate tasks.\u003c\/p\u003e\n\u003cp\u003eThe 170mm Bunka Knife is a must-have tool for any kitchen enthusiast. Whether you're slicing vegetables, dicing meats, or working with delicate ingredients, this knife offers the ideal balance of control, sharpness, and durability. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702901592410,"sku":"420116271467","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaBunkaGinsanko170mm_420116271467_1.jpg?v=1754561816"},{"product_id":"hayabusa-gyuto-hap-40-210mm","title":"Hayabusa Gyuto HAP-40 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Gyuto HAP-40 210mm is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of HAP-40 steel, is thin and precise. \u003cmeta charset=\"utf-8\"\u003eThe knife excels in sharpness, \u003cmeta charset=\"utf-8\"\u003eedge retention, and ease of maintenance. \u003c\/span\u003eHAP-40 steel is one of the most technologically advanced steels renowned for its extreme hardness, excellent sharpness and edge retention it provides to the knives. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. If you prefer a low-maintenance knife that doesn't compromise on quality and performance, the Hayabusa Gyuto HAP-40 210mm is the perfect choice for you.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife’s hard core is 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): \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eHitachi’s HAP-40 steel\u003c\/a\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\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder HAP-40 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46806606741850,"sku":"420103121511","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoHAP-40210mm_420103121511_1.jpg?v=1756725216"},{"product_id":"hayabusa-petty-hap-40-120mm","title":"Hayabusa Petty HAP-40 120mm (4.7\")","description":"\u003cp\u003eThe Hayabusa Petty HAP -40 120mm is a small Japanese kitchen knife that comes in handy when a larger chef's knife is too unwieldy for the task. Its HAP -40 steel blade is thin and precise. The knife stands out for its sharpness, edge retention and ease of maintenance. HAP -40 steel is one of the most technologically advanced steels, known for its extreme hardness, excellent sharpness and edge retention that it gives to knives. With this knife, frequent sharpening is a thing of the past, as its exceptional edge retention ensures long-lasting performance. If you prefer a low-maintenance knife that doesn't compromise on quality and performance, the Hayabusa Petty HAP -40 120mm is the perfect choice for you.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\"\u003e\u003ca title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eare designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and 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 data-mce-fragment=\"1\"\u003eThis knife’s hard core is 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): \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eHitachi’s HAP-40 steel\u003c\/a\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\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder HAP-40 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46806648684890,"sku":"420107041510","price":170.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyHAP-40140mm_420107041510_1.jpg?v=1687955227"},{"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":96.0,"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":"hayabusa-gyuto-aogami-2-rainbow-damascus-210mm","title":"Hayabusa Gyuto Aogami #2 Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eSome knives impress with looks, some with functionality. The Hayabusa Gyuto Aogami #2 Rainbow Damascus 210mm (8.3\") from the \u003cstrong\u003eRainbow Damascus line\u003c\/strong\u003e impresses with both. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e is m\u003c\/span\u003e\u003cspan\u003eade from one of the finest high-carbon steels, Aogami #2 steel and has excellent edge retention, while also being easy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut what takes the cake are its visual qualities — the \u003cstrong\u003eunique rainbow damascus pattern\u003c\/strong\u003e, which was masterfully achieved by carefully layering copper and brass, has a slight matte sheen that transitions into the \u003cstrong\u003eAogami #2\u003c\/strong\u003e core steel with a highly polished mirror finish at the cutting edge. If you're looking for a knife that will leave a lasting impression on your dinner party guests, look no further! This is it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHayabusa Gyuto Aogami #2 Rainbow Damascus 210mm (8.3\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Aogami #2 steel, \u003cstrong\u003etapers towards the tip\u003c\/strong\u003e, offering additional precision when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTo get the full Rainbow Damascus set of knives we offer, also see: \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- \u003ca href=\"\/products\/hayabusa-santoku-aogami-2-rainbow-damascus-180mm\"\u003eHayabusa Santoku Aogami #2 Rainbow Damascus 180mm (7.1\")\u003c\/a\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e- \u003ca href=\"\/products\/hayabusa-petty-aogami-2-rainbow-damascus-150mm\"\u003eHayabusa Petty Aogami #2 Rainbow Damascus 150mm (5.9\")\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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 that with use, the blade will develop a protective patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). \u003cbr\u003e\u003cem\u003eAogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami #2 steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. \u003cspan\u003e\u003cstrong\u003eTapering from the handle to the tip\u003c\/strong\u003e, the blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe extravagant rainbow damascus pattern was achieved with masterful layering of \u003cstrong\u003ecopper and brass\u003c\/strong\u003e to achieve a unique play of colors and lines. For an added stark effect, it cuts into a highly polished finish (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) that has a mirror-like effect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":48489734177114,"sku":"420103121650","price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoAogami_2RainbowDamascus210mm_420103121650_1.jpg?v=1748938148"},{"product_id":"hayabusa-santoku-aogami-2-rainbow-damascus-180mm","title":"Hayabusa Santoku Aogami #2 Rainbow Damascus 180mm (7.1\")","description":"\u003cp\u003e\u003cspan\u003eSome knives impress with looks, some with functionality. The Hayabusa Santoku Aogami #2 Rainbow Damascus 180mm (7.1\") from the \u003cstrong\u003eRainbow Damascus line\u003c\/strong\u003e impresses with both. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e is m\u003c\/span\u003e\u003cspan\u003eade from one of the finest high-carbon steels, Aogami #2 steel and has excellent edge retention, while also being easy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut what takes the cake are its visual qualities — the \u003cstrong\u003eunique rainbow damascus pattern\u003c\/strong\u003e, which was masterfully achieved by carefully layering copper and brass, has a slight matte sheen that transitions into the \u003cstrong\u003eAogami #2\u003c\/strong\u003e core steel with a highly polished mirror finish at the cutting edge. If you're looking for a knife that will leave a lasting impression on your dinner party guests, look no further! This is it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHayabusa Santoku Aogami #2 Rainbow Damascus 180mm (7.1\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Aogami #2 steel, \u003cstrong\u003etapers towards the tip\u003c\/strong\u003e, offering additional precision when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\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\u003eFun fact: Hayabusa shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eTo get the full Rainbow Damascus set of knives we offer, also see: \u003cbr\u003e- \u003ca href=\"\/products\/hayabusa-gyuto-aogami-2-rainbow-damascus-210mm\"\u003eHayabusa Gyuto Aogami #2 Rainbow Damascus 210mm (8.3\")\u003c\/a\u003e and\u003cbr\u003e- \u003ca href=\"\/products\/hayabusa-petty-aogami-2-rainbow-damascus-150mm\"\u003eHayabusa Petty Aogami #2 Rainbow Damascus 150mm (5.9\")\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\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.\u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003eWith 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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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 that with use, the blade will develop a protective 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). \u003cbr\u003e\u003cem\u003eAogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami #2 steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. \u003cspan\u003e\u003cstrong\u003eTapering from the handle to the tip\u003c\/strong\u003e, the blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe extravagant rainbow damascus pattern was achieved with masterful layering of \u003cstrong\u003ecopper and brass\u003c\/strong\u003e to achieve a unique play of colors and lines. For an added stark effect, it cuts into a highly polished finish (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) that has a mirror-like effect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":48520454439258,"sku":"420108101570","price":360.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuAogami_2RainbowDamascus180mm_7.1___420108101570_1.jpg?v=1723629931"},{"product_id":"hayabusa-petty-aogami-2-rainbow-damascus-150mm","title":"Hayabusa Petty Aogami #2 Rainbow Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eSome knives impress with looks, some with functionality. The Hayabusa Petty Aogami #2 Rainbow Damascus 150mm (5.9\") from the \u003cstrong\u003eRainbow Damascus line\u003c\/strong\u003e impresses with both. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e is m\u003c\/span\u003e\u003cspan\u003eade from one of the finest high-carbon steels, Aogami #2 steel and has excellent edge retention, while also being easy to sharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut what takes the cake are its visual qualities — the \u003cstrong\u003eunique rainbow damascus pattern\u003c\/strong\u003e, which was masterfully achieved by carefully layering copper and brass, has a slight matte sheen that transitions into the \u003cstrong\u003eAogami #2\u003c\/strong\u003e core steel with a highly polished mirror finish at the cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHayabusa Petty Aogami #2 Rainbow Damascus 150mm (5.9\") is a small versatile Japanese kitchen knife ideal for all in-hand work as well as use on the cutting board. Its blade, made of Aogami #2 steel, \u003cstrong\u003etapers towards the tip\u003c\/strong\u003e, offering additional precision when cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\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\u003eFun fact: Hayabusa shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eTo get the full Rainbow Damascus set of knives we offer, also see: \u003cbr\u003e- \u003ca href=\"\/products\/hayabusa-gyuto-aogami-2-rainbow-damascus-210mm\"\u003eHayabusa Gyuto Aogami #2 Rainbow Damascus 210mm (8.3\")\u003c\/a\u003e and \u003cbr\u003e- \u003ca href=\"\/products\/hayabusa-santoku-aogami-2-rainbow-damascus-180mm\"\u003eHayabusa Santoku Aogami #2 Rainbow Damascus 180mm (7.1\")\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty\u003c\/a\u003e knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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 that with use, the blade will develop a protective 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). \u003cbr\u003e\u003cem\u003eAogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami #2 steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. \u003cspan\u003e\u003cstrong\u003eTapering from the handle to the tip\u003c\/strong\u003e, the blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe extravagant rainbow damascus pattern was achieved with masterful layering of \u003cstrong\u003ecopper and brass\u003c\/strong\u003e to achieve a unique play of colors and lines. For an added stark effect, it cuts into a highly polished finish (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) that has a mirror-like effect. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":48520820949338,"sku":"420107071571","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyAogami_2RainbowDamascus150mm_5.9___420107071571.jpg?v=1754561783"},{"product_id":"kurokaze-ryo-deba-aogami-2-kuro-uchi-165mm","title":"Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 165mm (6.5\")","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 165mm 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;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan data-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\n\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-deba-knife-everything-you-need-to-know\" data-mce-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\" data-mce-href=\"\/collections\/nakiri-usuba-knives-vegetable?pf_t_type=blade+shape_usuba\"\u003eusuba\u003c\/a\u003e and \u003ca href=\"\/collections\/yanagiba-knives-slicer\" data-mce-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\n\u003cp\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\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\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\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\" data-mce-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 is 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\" data-mce-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 href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\" data-mce-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;\" 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\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":49898022469978,"sku":"420101091619","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurokazeRyo-DebaAgoami_2Kuro-uchi165mm_420101091619_1.jpg?v=1731501577"},{"product_id":"hayabusa-gyuto-vg-10-tsuhime-bubinga-210mm","title":"Hayabusa Gyuto VG-10 Tsuchime Bubinga 210mm (8.3\")","description":"\u003cp\u003eHayabusa Gyuto VG-10 Tsuchime Bubinga 210mm (8.3\") is a versatile knife that is perfect for both home and professional kitchens. Made from VG-10 steel, it has a sharp, thin blade that is ideal for cutting meat, vegetables and more. The Tsuchime finish features small, round indentations that add texture and depth to the blade, while the Kasumi finish creates a contrast between the matte and shiny surfaces. The durable Bubinga wood handle provides a comfortable grip, making it a practical and stylish addition to any kitchen. A great choice for chefs and home cooks who value quality and performance.\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49905030857050,"sku":"420103121621","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hayabusa_Gyuto_VG-10_Tsuhime_Bubinga_210_mm_420103121621_1_2_48d41583-6876-4ea7-90b7-b140a0465e6e.jpg?v=1754561763"},{"product_id":"hayabusa-santoku-vg-10-tsuchime-bubinga-180mm","title":"Hayabusa Santoku VG-10 Tsuchime Bubinga 180mm (7.1\")","description":"\u003cp\u003eHayabusa Santoku VG-10 Tsuchime Bubinga 180mm (7.1\") is a versatile knife that is perfect for both home and professional kitchens. Made from VG-10 steel, it has a sharp, thin blade that is ideal for cutting meat, vegetables and more. The Tsuchime finish features small, round indentations that add texture and depth to the blade, while the Kasumi finish creates a contrast between the matte and shiny surfaces. The durable Bubinga wood handle provides a comfortable grip, making it a practical and stylish addition to any kitchen. A great choice for chefs and home cooks who value quality and performance.\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\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49905898914138,"sku":"420108101654","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuVG-10TsuhimeBubinga180mm_420108101654_1.jpg?v=1731592258"},{"product_id":"hayabusa-gyuto-aogami-super-ebony-210mm","title":"Hayabusa Gyuto Aogami Super Ebony 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Gyuto Aogami Super Ebony 210mm (8.3\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49905964286298,"sku":"420103121589","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoAogamiSuperEbony210mm_420103121589_2.jpg?v=1731592596"},{"product_id":"hayabusa-gyuto-aogami-super-ebony-240mm","title":"Hayabusa Gyuto Aogami Super Ebony 240mm (9.4\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Gyuto Aogami Super Ebony \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan data-sheets-root=\"1\"\u003e240mm (9.4\")\u003c\/span\u003e is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49906139890010,"sku":"420103161583","price":275.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoAogamiSuperEbony240mm_420103161583_1.jpg?v=1748938176"},{"product_id":"hayabusa-santoku-aogami-super-ebony-180mm","title":"Hayabusa Santoku Aogami Super Ebony 180mm (7.1\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Santoku Aogami Super Ebony 180mm (7.1\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49906207850842,"sku":"420108101590","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuAogamiSuperEbony180mm_420108101590_1.jpg?v=1731594000"},{"product_id":"hayabusa-sujihiki-aogami-super-ebony-270mm","title":"Hayabusa Sujihiki Aogami Super Ebony 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Sujihiki Aogami Super Ebony 270mm (10.6\") is a traditional Japanese knife used for preparing meat and raw fish, especially for sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\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\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49972473004378,"sku":"420110201620","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSujihikiAogamiSuperEbony270mm_420110201620_1.jpg?v=1732180356"},{"product_id":"hayabusa-petty-aogami-super-ebony-150mm","title":"Hayabusa Petty Aogami Super Ebony 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Petty Aogami Super Ebony 150mm (5.9\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ePetty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyuto or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49972558004570,"sku":"420107071588","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyAogamiSuperEbony150mm_420107071588_1.jpg?v=1732181251"},{"product_id":"hayabusa-petty-vg-10-tsuchime-bubinga-150mm","title":"Hayabusa Petty VG-10 Tsuchime Bubinga 150mm (5.9\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Petty VG-10 Tsuchime Bubinga 150mm (5.9\") is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWith this knife, frequent sharpening becomes a thing of the past, as its superb edge retention ensures long-lasting performance. A true star of any knife collection, this blade is anything but basic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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\u003ePetty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyuto or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). The surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49972795539802,"sku":"420107071584","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyVG-10TsuhimeBubinga150mm_420107071584_1.jpg?v=1732183350"},{"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":"hayabusa-gyuto-vg-10-tsuchime-damascus-ebony-210mm","title":"Hayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3\")","description":"\u003cp\u003eHayabusa Gyuto VG-10 Tsuchime Damascus Ebony 210mm (8.3\") is a versatile knife that is perfect for both home and professional kitchens. Made from VG-10 steel, it has a sharp, thin blade that is ideal for cutting meat, vegetables and more. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife features a beautiful combination of \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003etsuchime and damascus pattern\u003c\/a\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003ewith a durable dark ebony wood handle that provides a comfortable grip, making it both a practical and stylish addition to any kitchen.\u003c\/span\u003e A great choice for chefs and home cooks who value quality and performance.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\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 title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts that could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50118183747930,"sku":"420103121625","price":230.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoVG-10TsuchimeDamascusEbony210mm_420103121625_1.jpg?v=1734084637"},{"product_id":"kokugei-gyuto-aogami-1-kuro-uchi-ebony-240mm","title":"Kokugei Gyuto Aogami #1 Kuro-uchi Ebony 240mm (9.4\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eKokugei Gyuto Aogami #1 Kuro-uchi Ebony 240mm (9.4\") is a multi-purpose Japanese kitchen knife that is suitable for preparing meat, fish, and vegetables. With its 240mm and wide blade, this knife is the ultimate chef's knife! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe Kokugei collection is made from high-quality Aogami #1 high-carbon steel, clad in soft iron, providing durability and exceptional sharpness. 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003eKokugei\u003c\/em\u003e [the Japanese word Kokugei translates as \"black whale\"] Gyuto is an excellent choice for anyone entering the world of carbon steel knives, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Japanese Bunka knives\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003e240 mm long gyuto\u003c\/a\u003e is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board.\u003cspan\u003e \u003c\/span\u003eThe wide blade is great for chopping vegetables and 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!).\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #1 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. The advantage of Aogami #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!\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 #1 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 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\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\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cem\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a single piece of luxurious dark ebony wood, 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\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50172388868442,"sku":"420103161655","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KokugeiGyutoAogami_1Kuro-uchiEbony240mm_420103161655_1.jpg?v=1748938178"},{"product_id":"kokugei-gyuto-aogami-1-kuro-uchi-ebony-210mm","title":"Kokugei Gyuto Aogami #1 Kuro-uchi Ebony 210mm (8.3\")","description":"\u003cp\u003eThe Kokugei collection is made from high-quality Aogami #1 high-carbon steel, clad in soft iron, providing durability and exceptional sharpness. 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\/p\u003e\n\u003cp\u003eThe \u003cem\u003eKokugei\u003c\/em\u003e [the Japanese word Kokugei translates as \"black whale\"] Gyuto is an excellent choice for anyone entering the world of carbon steel knives, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Japanese Bunka knives\"\u003e210 mm long gyuto\u003c\/a\u003e is a versatile kitchen knife that excels at all types of chopping and cutting on the cutting board.\u003cspan\u003e \u003c\/span\u003eThe wide blade is great for chopping vegetables and 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. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The smithy marked the length of the cutting edge as 210mm (8.3\"), but we measured a bit more - approximately 214mm (8.4\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #1 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. The advantage of Aogami #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!\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 #1 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 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\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\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cem\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a single piece of luxurious dark ebony wood, 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.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50173271245146,"sku":"420103121624","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KokugeiGyutoAogami_1Kuro-uchiEbony210mm_420103121624_1.jpg?v=1734965668"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/Hatsukokoro_Ginrei_Gyuto_Ginsanko_Nashiji_210_mm_Mono_ebony__420103121945--4.jpg?v=1785406316","url":"https:\/\/sharpedgeshop.com\/collections\/hatsukokoro.oembed?page=5","provider":"SharpEdge","version":"1.0","type":"link"}