{"title":"Hokiyama Ginsanko Nawame Damascus","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe blade’s hammered tsuchime texture forms a motif reminiscent of twisted rope or sailor’s knots — known in Japanese as \u003cstrong\u003enawame (縄目)\u003c\/strong\u003e, meaning “rope mark.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLayered over a refined damascus pattern, the blade is finished with a soft kasumi × migaki polish that adds depth and contrast. \u003c\/span\u003e\u003cspan\u003eBeyond aesthetics, the textured surface also reduces food sticking during cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEach knife is finished with a lively \u003cstrong\u003eKaotan wa handle\u003c\/strong\u003e made from dark red sandalwood with a rosewood ferrule — naturally unique in color and grain.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"hokiyama-santoku-ginsanko-nawame-damascus-165mm-kaotan-rosewood","title":"Hokiyama Santoku Ginsanko Nawame Damascus 165mm (6.5\") [Kaotan\/Rosewood]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eThe \u003cstrong\u003eHokiyama Santoku Ginsanko Nawame Damascus 165mm (6.5\")\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e is a versatile Japanese kitchen knife suitable for a wide range of cutting techniques—from chopping vegetables to longer slicing motions used for preparing meat and raw fish. Effortless to maintain, holds a razor-sharp edge, and hones beautifully on whetstones. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWhether you’re new to Japanese knives or a seasoned cook, this Santoku delivers precision, balance, and effortless control. It also makes a memorable gift for anyone who values craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e! The knife handle is made from dark red sandalwood (camwood), a dense and highly textured wood with natural color variation. Each piece is unique—shades range from deep red to vivid red—meaning every knife is a one-of-a-kind, individual piece. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e, meaning “three virtues,” excels at slicing meat, fish, and vegetables with ease. Its thin, slightly curved blade allows for precise rocking cuts and delicate work. Balanced and lightweight, it offers comfort and control—ideal for both home cooks and professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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 63 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\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard Ginsanko steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe kaotan handle is made from dark red sandalwood (camwood), a dense hardwood with a natural red tone and even structure. Traditionally used for tools and handles, it is valued for its durability, stability, and comfortable feel in hand. The ferrule is made from rosewood. 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\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDue to the pronounced texture and rich color variation of the wood, \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eeach handle is unique and may differ slightly from the product image\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e. This natural diversity is what gives each knife its distinctive, individual character.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Ginsanko_Nawame_Damascus_-_Kaotan-Rosewood__0S0107401967_0S0108091966_0S0103121968-1.jpg?v=1771840146\" alt=\"Hokiyama Ginsanko Nawame Damascus [Kaotan\/Rosewood]\" style=\"float: none;\"\u003e\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":53636118380890,"sku":"0S0108091966","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Rosewood__0S0108091966_1.jpg?v=1774947455"},{"product_id":"hokiyama-gyuto-ginsanko-nawame-damascus-210mm-kaotan-rosewood","title":"Hokiyama Gyuto Ginsanko Nawame Damascus 210mm (8.3\") [Kaotan\/Rosewood]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003eThe \u003cstrong\u003eHokiyama Gyuto Ginsanko Nawame Damascus 210mm (8.3\")\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e is a versatile Japanese kitchen knife suitable for a wide range of cutting techniques—from chopping vegetables to longer slicing motions used for preparing meat and raw fish. Effortless to maintain, holds a razor-sharp edge, and hones beautifully on whetstones. Whether you’re new to Japanese knives or a seasoned cook, this Gyuto delivers precision, balance, and effortless control. It also makes a memorable gift for anyone who values craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e! The knife handle is made from dark red sandalwood (camwood), a dense and highly textured wood with natural color variation. Each piece is unique—shades range from deep red to vivid red—meaning every knife is a one-of-a-kind, individual piece. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 215mm (heel to point).\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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 63 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\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard Ginsanko steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe kaotan handle is made from dark red sandalwood (camwood), a dense hardwood with a natural red tone and even structure. Traditionally used for tools and handles, it is valued for its durability, stability, and comfortable feel in hand. The ferrule is made from rosewood. 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\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDue to the pronounced texture and rich color variation of the wood, \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eeach handle is unique and may differ slightly from the product image\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e. This natural diversity is what gives each knife its distinctive, individual character.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Ginsanko_Nawame_Damascus_-_Kaotan-Rosewood__0S0107401967_0S0108091966_0S0103121968-1.jpg?v=1771840146\" alt=\"Hokiyama Ginsanko Nawame Damascus [Kaotan\/Rosewood]\" style=\"float: none;\"\u003e\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":53636141973850,"sku":"0S0103121968","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Gyuto_Ginsanko_Nawame_Damascus_210_mm_-_Kaotan_Rosewood__0S0103121968_1.jpg?v=1774947416"},{"product_id":"hokiyama-petty-ginsanko-nawame-damascus-135mm-kaotan-rosewood","title":"Hokiyama Petty Ginsanko Nawame Damascus 135mm (5.3\") [Kaotan\/Rosewood]","description":"\u003cp\u003eThe \u003cstrong\u003eHokiyama Petty Ginsanko Nawame Damascus 135mm\u003c\/strong\u003e is a versatile, compact Japanese knife perfect for precision tasks. Smaller than standard Japanese knives, it excels at coring, peeling, and other detailed prep work that larger knives can’t handle comfortably. Think of it as your go-to prep knife—ideal for the fine work that sets up every meal.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e! The knife handle is made from dark red sandalwood (camwood), a dense and highly textured wood with natural color variation. Each piece is unique—shades range from deep red to vivid red—meaning every knife is a one-of-a-kind, individual piece.\u003c\/em\u003e\u003cbr data-end=\"260\" data-start=\"257\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knife-types\/what-is-a-petty-knife-used-for\"\u003eA petty knife\u003c\/a\u003e is a multi-purpose knife that is smaller in size than other Japanese knives, so it also allows for in-hand work such as coring and peeling, as well as other smaller tasks for which larger knives are deemed unwieldy. It is seen as one of the most important knives to have in the kitchen, coming second only to \u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e (the Japanese version of the Western chef’s knife).\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe reason for its popularity lies in its small size and sturdy spine—it can handle most small and intricate tasks that other knives are too big or fragile for, including in-hand work such as peeling, or cutting meat at the tendons. Its smallness is also the source of its name petty, which comes from the French word “petit”.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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 63 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\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard Ginsanko steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe kaotan handle is made from dark red sandalwood (camwood), a dense hardwood with a natural red tone and even structure. Traditionally used for tools and handles, it is valued for its durability, stability, and comfortable feel in hand. The ferrule is made from rosewood. 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\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDue to the pronounced texture and rich color variation of the wood, \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003eeach handle is unique and may differ slightly from the product image\u003c\/strong\u003e\u003c\/em\u003e\u003cem\u003e\u003cstrong\u003e. This natural diversity is what gives each knife its distinctive, individual character.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg style=\"float: none;\" alt=\"Hokiyama Ginsanko Nawame Damascus [Kaotan\/Rosewood]\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Ginsanko_Nawame_Damascus_-_Kaotan-Rosewood__0S0107401967_0S0108091966_0S0103121968-1.jpg?v=1771840146\"\u003e\u003c\/div\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":53636171497818,"sku":"0S0107401967","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Rosewood__0S0107401967_1.jpg?v=1774947377"},{"product_id":"hokiyama-gyuto-aus-10-nawame-damascus-240mm-koy","title":"Hokiyama Gyuto AUS-10 Nawame Damascus 240mm (9.4\") [KOY]","description":"\u003cp\u003e\u003cstrong\u003eHokiyama Gyuto AUS-10 Nawame Damascus 240mm\u003c\/strong\u003e is a versatile Japanese kitchen knife for both everyday prep and longer, cleaner slicing motions. Its 240mm blade gives more cutting length, making it ideal for vegetables, meat, fish, and larger ingredients.\u003c\/p\u003e\n\u003cp\u003eAUS-10 stainless steel is easy to maintain, holds a sharp edge well, and sharpens nicely on whetstones. Balanced, precise, and easy to control, this gyuto is a great choice for both first-time Japanese knife users and experienced cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA 240 mm \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is a longer all-purpose Japanese chef’s knife, ideal for users who want more cutting length, better flow, and fewer strokes when preparing larger ingredients. The extra blade length is especially useful for slicing meat, fish, cabbage, squash, herbs, and larger quantities of vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 244mm (heel to point).\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade consists of 3 layers of steel - the harder steel AUS-8 (60 HRC) and two layers of softer stainless steel are forged welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e construction.\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eThis technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cbr\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard AUS-10 core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade combines a refined \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e with a hand-forged tsuchime finish, which gives the knife a distinctive texture and depth. The tsuchime pattern on the blade is designed in a rope or sailor's knot motif, reminiscent of intertwined threads.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s2\"\u003eThe term \u003c\/span\u003e\u003cspan class=\"s3\"\u003enawame\u003c\/span\u003e\u003cspan class=\"s2\"\u003e (縄目) literally means “rope mark” or “rope imprint” in Japanese. In the context of knives, it refers to a pattern that resembles twisted rope or knots, traditionally associated with maritime and craft symbolism.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe \u003cem\u003enawame pattern\u003c\/em\u003e is not only a visual accent but also a functional finish, as it reduces food adhesion and improves the cutting process. The texture gives the blade a distinctive character and subtle three-dimensionality.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe knife has a traditional octagonal Japanese wa-style handle made from oak, suitable for both right- and left-handed users. The octagonal shape provides a stable grip, good control, and balanced handling of the lightweight knife.\u003c\/p\u003e\n\u003cp\u003eThe oak wood is treated using the traditional Japanese Shou Sugi Ban technique, also known as yakisugi, where the surface of the wood is carefully charred. This gives the lower part of the handle a darker tone, which gradually fades into a lighter shade toward the top, creating a subtle ombré effect.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":54174868210010,"sku":"410103162008","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaGyutoAUS-10NawameDamascus240mm_KOY__410103162008--2.jpg?v=1779271563"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/HokiyamaGinsankoNawameDamascus-_Kaotan-Rosewood__0S0107401967_0S0108091966_0S0103121968-11_d26fcaac-96a1-4b00-b1d1-17b38d066ae5.jpg?v=1773322657","url":"https:\/\/sharpedgeshop.com\/collections\/hokiyama-ginsanko-nawame-damascus.oembed","provider":"SharpEdge","version":"1.0","type":"link"}