{"title":"Japanese blades","description":"","products":[{"product_id":"zdp-189-kiritsuke-black-240mm-blade","title":"ZDP-189 Kiritsuke Black 240mm (9.5\") - BLADE","description":"\u003cp\u003e\u003cem\u003e*Each batch of ZDP-189 Kiritsuke blades is slightly different, as every piece is individually hand-forged. The current batch comes without hammer marks, featuring a flat, pattern-free finish. Because the blades are made by hand, minor differences in texture, tone, and detail are normal—and part of what makes each blade unique.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe ZDP-189 Kiritsuke blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/kiritsuke-knives-chefs-knife\/products\/zdp-189-kiritsuke-black-240mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eKiritsuke is a multi-purpose, Japanese kitchen knife with blade shape that is a hybrid of the Yanagiba (slicer knife, mostly used for sushi) and the Usuba (a specialized knife for cutting vegetables). It is intended for chefs who have prior experience with Japanese knives. You can use it for various tasks but it performs best when you cut meat or chop larger amounts of vegetables. The colour of the blade is dark which is the reason why this look is also called Kuro-uchi finish – the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The hand-forged blade bears visible signs of being pounded with a hammer. This doesn’t only give it a beautiful, rustic finish but also prevents food sticking to its surface.\u003c\/p\u003e\n\u003cp\u003eThe heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength.\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eSteel is laminated, which entails that the core is made of very strong steel covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time; its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003eZDP-189 Kiritsuke is the pick of the bunch as regards what one desires in a kitchen knife and is made of steel with a hardness of 65-67 HRC that will ensure fine, long-lasting sharpness even by Japanese standards! \u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke blade knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33194150756440,"sku":"03012116975","price":385.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189_Kiritsuke_Black_240mm_Rezilo_03012116975_1.jpg?v=1782216349"},{"product_id":"zdp-189-santoku-black-180mm-blade","title":"ZDP-189 Santoku Black 180mm (7.1\") - BLADE","description":"\u003cp\u003eThe ZDP-189 Santoku black blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca href=\"\/products\/zdp-189-santoku-black-180mm\" target=\"_blank\"\u003ean octagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eSantoku Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e fin\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33194192470104,"sku":"03010810989","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189SantokuBlack180mm-blade.jpg?v=1756725333"},{"product_id":"zdp-189-gyuto-black-210mm-blade","title":"ZDP-189 Gyuto Black 210mm (8.3\") - BLADE","description":"\u003cp\u003e The ZDP-189 Gyuto blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/products\/zdp-189-gyuto-210mm-black\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 210mm Gyuto design will mostly cater to the needs of chefs who prefer a medium-sized, multi-purpose knife for cutting meat, fish, and vegetables. The color of the blade is dark which is the reason this look is also called Kuro-uchi finish – the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina. The hand-forged blade bears visible signs of being pounded with a hammer. This doesn’t only give it a beautiful, rustic finish but also prevents food from sticking to its surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade shape of the \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan\u003e is essentially a Japanese version of the chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The length of 210 mm is optimal for everyday versatile use, whether you are a home cook or a professional chef. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eThis knife has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33194222977112,"sku":"03010312965","price":290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Zdp-189gyutoblackblade210mm_1.jpg?v=1756725331"},{"product_id":"zdp-189-bunka-silver-190mm-blade","title":"ZDP-189 Bunka Silver 190mm (7.5\") - BLADE","description":"\u003cp\u003eThe ZDP-189 Bunka Silver blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca href=\"\/products\/zdp-189-bunka-silver\" target=\"_blank\"\u003ean octagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eZDP-189 Bunka was designed in harmony with our values (excellence, quality, and reliability), in line with those originating from the steadfast Japanese tradition. We also devoted special attention to certain aesthetics inspired by Japanese mysticism and a respectful attitude to tradition, nature, raw materials, the constituent elements, and the final product – in short, the quintessential values of Japanese culture.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\u003cp\u003eThe \u003ca title=\"The shape of the blade is called Bunka\" href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWith its typical functionality, \u003cstrong\u003eBunka design\u003c\/strong\u003e is intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is \u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either \u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea \u003cstrong\u003eflat back side\u003c\/strong\u003e of the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eBunka has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for the finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33199444066392,"sku":"03011633990","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Zdp-189Bunkasilverblade190mm_2.jpg?v=1756725328"},{"product_id":"hokiyama-santoku-ginsanko-165mm-blade","title":"Hokiyama Santoku Ginsanko 165mm (6.5\") - BLADE","description":"\u003cp\u003eThe Hokiyama Santoku Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/hokiyama\/products\/hokiyama-santoku-ginsanko-165mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eHokiyama Santoku Ginsanko in 165mm (6.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, mostly suitable for use in home kitchens. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too. This santoku by Hokiyama will serve all those looking for a smaller and versatile knife with a little more emphasis on vegetable preparation. The knife will shine with all kinds of chopping and cutting on the cutting board, but it will run out of blade length for larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33221983535192,"sku":"39010809898","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaSantokuGinsanko165mm-blade_39010809898_2.jpg?v=1746439448"},{"product_id":"hokiyama-gyuto-ginsanko-240mm-blade","title":"Hokiyama Gyuto Ginsanko 240mm (9.5\")  - BLADE","description":"\u003cp\u003eThe Hokiyama Gyuto Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/hokiyama\/products\/hokiyama-gyuto-ginsanko-240mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eHokiyama Gyuto Ginsanko in 240mm (9.5\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" data-mce-href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33303829708888,"sku":"390103161033","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoGinsanko240mmblade-39010809898.jpg?v=1746439446"},{"product_id":"hokiyama-petty-kuro-uchi-135mm-blade","title":"Hokiyama Petty Kuro-uchi 135mm (5.3\") - BLADE","description":"\u003cp\u003e\u003cspan\u003eHokiyama Petty Kuro-uchi 135mm (5.3\") is a great versatile knife with a black Kuro-uchi protective patina and hammer dents, which gives it a unique and rustic appearance. The petty blade shape is\u003c\/span\u003e a smaller version of a Gyuto knife (Chef's knife), which makes it a must-have knife in every kitchen,\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle, so this is your chance to make your own handle or \u003ca title=\"Knife handle\" href=\"\/collections\/knife-handle\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board, it can be used for peeling, mincing, paring, and decorating food.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33521920737368,"sku":"390107401069","price":100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoPettyKuro-uchi135mmblade_390107401069.jpg?v=1746439444"},{"product_id":"kuro-uchi-ajikiri-100mm-blade","title":"Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") - BLADE","description":"\u003cp\u003eThe Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9\") blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca href=\"\/products\/kuro-uchi-ajikiri-100mm\" title=\"Kuro-uchi Ajikiri\" target=\"_blank\"\u003ean oval handle in magnolia wood.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade requires some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33663460999256,"sku":"030107321080","price":55.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiAjikiri_030107321080.jpg?v=1746439434"},{"product_id":"kuro-uchi-utility-175mm-blade","title":"Yoshida Utility SUJ-2 Kuro-uchi 175mm (6.9\") - BLADE","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kuro-uchi Utility 175mm (6.9\") blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Utility is a mid-sized kitchen knife suitable for all sorts of cutting tasks. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade requires some extra care. After the use, rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33663475712088,"sku":"030111311081","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiUtility175-REZILO_030111311081.jpg?v=1754561889"},{"product_id":"kuro-uchi-santoku-funayuki-155mm-blade","title":"Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1\") - BLADE","description":"\u003cp\u003eThe Yoshida Santoku Funayuki Kuro-uchi 155mm (6.1\") blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with \u003ca title=\"Kuro-uchi Ajikiri\" href=\"\/products\/kuro-uchi-ajikiri-100mm\" data-mce-href=\"\/products\/kuro-uchi-ajikiri-100mm\" target=\"_blank\"\u003ean oval handle in magnolia wood.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKuro-uchi Ajikiri is a small kitchen knife, suitable for all sorts of cutting tasks. In Japan it is mostly used for cutting smaller fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very affordable for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged in SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen. The blade requires some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed a dark patina, which protects the blade.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33709093748824,"sku":"030108341079","price":70.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurouchiSantokuFunayuk_030108341079.jpg?v=1746439429"},{"product_id":"zdp-189-gyuto-silver-210mm-blade","title":"ZDP-189 Gyuto Silver 210mm (8.3\") - BLADE","description":"\u003cp\u003eThe ZDP-189 Gyuto blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/products\/zdp-189-gyuto-210mm-black\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eZDP-189 Gyuto Silver Tsuchime 210mm (8.3\") is a perfect knife for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables. The heart of the knife is made of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\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\u003cp\u003eThe steel ZDP-189 contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe pure carbon content of ZDP-189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP-189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. Manufacturing processes of this steel make it one of the toughest steels available on the market today. Serious users and professional chefs prefer to use knives made from ZDP-189 steel because of its superior cutting performance and longer edge retention.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe steel is laminated, meaning that the core is made of very strong steel and covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time: its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cem\u003eA small batch of ZDP-189 gyuto silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish that embodies the Japanese concept of wabi-sabi. Wabi-sabi is a Japanese aesthetic philosophy that finds beauty in imperfections, asymmetry, and authenticity, valuing uniqueness in things that are not considered traditionally flawless.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eZDP-189 Gyuto Silver is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":33733792956504,"sku":"030103121076","price":295.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189gyutosilver030103121076_1.jpg?v=1756725320"},{"product_id":"zdp-189-bunka-black-190mm-blade","title":"ZDP-189 Bunka Black 190mm (7.5\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe ZDP-189 Bunka Black blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/p\u003e\n\u003cp\u003eWith its typical functionality, the Bunka Bano-Bocho (文化 万能-包丁) design allows for a versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade for chopping, and a thin tip for precise work with food. \u003c\/p\u003e\n\u003cp\u003eKuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003eThe heart of the knife is made of ZDP-189 steel, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength.\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe steel is laminated, which entails that the core is made of very strong steel covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time, its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003eZDP-189 Bunka embodies the cream of the crop as regards what one desires in a kitchen knife and is made of steel with a hardness of 65-67 HRC that will ensure fine, long-lasting sharpness even by Japanese standards! \u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of Yoshida Hamono in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eTherefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277097189464,"sku":"030116331075","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Zdp-189BunkaBlackBLADE030116331075_1_1.jpg?v=1756725318"},{"product_id":"kuro-uchi-nakiri-takefu-165mm-blade","title":"Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp data-start=\"111\" data-end=\"419\" class=\"\"\u003eA classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. The Takefu blade is 4 mm wide and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"960\" data-start=\"591\"\u003ePart of our \u003cstrong data-end=\"623\" data-start=\"603\"\u003eKuro-uchi series\u003c\/strong\u003e, the Takefu blade has a traditional, rustic look and offers \u003cstrong data-end=\"705\" data-start=\"684\"\u003eexceptional value\u003c\/strong\u003e for a hand-forged knife. It's made from \u003cstrong data-end=\"768\" data-start=\"746\"\u003eSUJ-2 carbon steel\u003c\/strong\u003e with a hardness of \u003cstrong data-end=\"801\" data-start=\"788\"\u003e63–64 HRC\u003c\/strong\u003e, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1194\" data-start=\"962\"\u003eThe blade's upper part is left unpolished in the \u003cstrong data-end=\"1031\" data-start=\"1011\"\u003ekuro-uchi finish\u003c\/strong\u003e, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.\u003c\/p\u003e\n\u003cp data-start=\"1196\" data-end=\"1289\" class=\"\"\u003ePerfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277334134872,"sku":"030106101083","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kuro-uchiNakiriTakefu165mmblade_030106101083.jpg?v=1746439424"},{"product_id":"hap-40-petty-black-135mm-blade","title":"HAP-40 Petty Black 135mm (5.3\") - BLADE","description":"\u003cp\u003eHAP-40 Petty Black 135mm (5.3\") is a small kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Petty Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe shape of the blade allows for work on the cutting board, as well as for the in-hand use.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003ePetty or utility knife is basically a smaller version of gyuto or chef's knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135mm (5.3\") long.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003cstrong\u003edouble bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39277574127704,"sku":"030107401089","price":205.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189PettyBlack135mm-blade_2.jpg?v=1756725316"},{"product_id":"hap-40-gyuto-black-210mm-blade","title":"HAP-40 Gyuto Black 210mm (8.3\") - BLADE","description":"\u003cp\u003eHAP-40 Gyuto Black 210mm (8.3\") is a multi-purpose knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe length of the blade (210mm \/ 8.3\") allows for efficient work even with larger chunks of meat.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cspan\u003eGyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e \u003cspan\u003eThis blade is available without a handle\u003c\/span\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600134062168,"sku":"030103121093","price":305.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Gyuto210mm-REZILO_030103121093_1.jpg?v=1756725308"},{"product_id":"hap-40-wide-gyuto-black-240mm-blade","title":"HAP-40 Wide Gyuto Black 240mm (9.5\") - BLADE","description":"\u003cp\u003eHAP-40 Wide Gyuto Black 240mm (9.5\") is our second all-rounder made of powder steel that we designed in collaboration with the Japanese master blacksmith Osamu-san from the Yoshida Hamono smithy. With the HAP-40 series, we fused an optimal blade shape that matches the versatile nature of Western cuisine, Japanese tradition and knowledge of blade design and materials processing.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Wide Gyuto Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eThe wide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe blade is perfect for scooping food from the kitchen board.\u003c\/li\u003e\n\u003cli\u003eThe curved belly is designed for chopping larger amounts of veg.\u003c\/li\u003e\n\u003cli\u003eThe length of the blade (240mm \/ 9.5\") allows for efficient work even with larger chunks of meat.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with 68 HRC.\u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. Wide Gyuto, however, has a little twist to its shape: with a pronounced curved belly and a very wide blade, it sets itself apart from traditional Japanese blades and is suited to Western cutting and chopping techniques. The standard gyuto shape thus transforms into a blade that looks like a deba but is readily used for precision cutting, where you need really thin cuts (this makes it unsuitable for cutting through bones or making more robust cuts). A slight belly curve makes it great for rocking cutting technique, while the pronounced tip, triangular design and an enviable length (240mm \/ 9.5\") will make quick work of larger chunks of meat.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is \u003cb\u003ewithout a handle\u003c\/b\u003e so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has a minimal content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eBlacksmiths counter the brittleness of material with special composition of the knife. In the case of this HAP-40 Wide Gyuto, Osamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e (also called “sandwich”) method. A layer of the core steel (HAP-40) is laminated between two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003eChef and entrepreneur J. Hartley had this to say after using the knife: \u003cem\u003e\u003cem\u003e\"The HAP-40 is an unusual knife. It's large, but I personally enjoy having two knives in one. The larger heel and straighter edge handle all manner of slicing and cutting, and the smaller tip end is great for more detailed work. It's unusual in that it's unbalanced, weighted toward the tip, but I have enjoyed that as for such a large knife it just naturally wants to fall into the cut and therefore make it an easier, smoother process. The fact it looks stunning and is sharp as shit doesn't hurt!\"\u003c\/em\u003e\u003c\/em\u003e \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600297312344,"sku":"030103161094","price":410.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HAP-40WideGyutoBlack240mm-blade_030103161094_1.jpg?v=1756725304"},{"product_id":"hap-40-nakiri-black-170mm-blade","title":"HAP-40 Nakiri Black 170mm (6.7\") - BLADE","description":"\u003cp\u003eHAP-40 Nakiri Black 170mm (6.7\") is a kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. This nakiri will make your vegetables fly. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eHAP-40 Nakiri Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eA square shape for a speedy chopping of greens on a kitchen board.\u003c\/li\u003e\n\u003cli\u003eWell-versed users can use the blade for katsuramuki technique.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. \u003c\/span\u003eNakiri 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason why this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600302325848,"sku":"030106251090","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Nakiri170mm-REZILO_030106251090_2.jpg?v=1746439417"},{"product_id":"hap-40-santoku-black-180mm-blade","title":"HAP-40 Santoku Black 180mm (7.1\") - BLADE","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHAP-40 Santoku Black 180mm (7.1\") is a kitchen knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. It will become your indispensable vegetable chopper. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cstrong\u003eHAP-40 Santoku Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eIts shape is designed for a speedy chopping of greens on a kitchen board.\u003c\/li\u003e\n\u003cli\u003eAllows easy, simple cutting technique also for inexperienced cooks.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSantoku is a universal knife that excels at all types of cutting and chopping tasks on a cutting board. The Japanese word \u003ci\u003esantoku\u003c\/i\u003e roughly translates to “knife of three virtues” (\u003ci\u003esan\u003c\/i\u003e means “three”) and may refer to the wide array of ingredients that the knife can handle (meat, fish and vegetables) or to the tasks it can perform (slicing, chopping and dicing).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without the handle, so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600316874840,"sku":"030108101091","price":255.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Santoku180mm-REZILO_030108101091_1.jpg?v=1756725301"},{"product_id":"hap-40-bunka-black-190mm-blade","title":"HAP-40 Bunka Black 190mm (7.5\") - BLADE","description":"\u003cp\u003eHAP-40 Bunka Black 190mm (7.5\") is a multi-purpose knife from our HAP-40 series which we designed in collaboration with the Yoshida Hamono smithy. With this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cstrong\u003eHAP-40 Bunka Black embodies the best characteristics we could possibly expect from a kitchen knife:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eVersatile use: meat, fish and vegetables.\u003c\/li\u003e\n\u003cli\u003eWide blade at the handle allows for comfortable (and lengthy) work with either right or left hand.\u003c\/li\u003e\n\u003cli\u003eThe gentle belly is suited to either long or short cuts.\u003c\/li\u003e\n\u003cli\u003eThe heel of the blade is straight and intended for chopping.\u003c\/li\u003e\n\u003cli\u003eThe blade tapers off towards the tip and lends itself perfectly to precise work with food.\u003c\/li\u003e\n\u003cli\u003eFine – and extremely long-lasting – sharpness.\u003c\/li\u003e\n\u003cli\u003eVery hard powder steel with a hardness of 68 HRC. \u003c\/li\u003e\n\u003cli\u003eSimple maintenance and sharpening.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eWith its typical functionality, \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" data-mce-fragment=\"1\" target=\"_blank\" data-mce-href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eBunka design\u003c\/a\u003e is intended for versatile use in Western cuisine. It has a flexible profile that is wide enough at the handle, a gently designed belly of the blade suitable for making either long or short cuts, a flat back side of the blade, and a thin tip for precise work with food.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without the handle, so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe secret of this knife lies in extremely (68 HRC!) hard core made of a somewhat exotic and currently one of the most mysterious and attractive steels produced in Japan (at least as far as kitchen knives are concerned): Hitachi’s HAP-40 steel that fits into the category of modern and technologically advanced steels. HAP-40 is fine-grained enough to sharpen very well, and knives from this steel keep their sharpness 3-5 times longer than traditional knives. An interesting fact is that, considering it is a powder steel, it has an extremely small content of chromium (around 4%) and can react as a high-carbon steel in specific circumstances.\u003c\/p\u003e\n\u003cp\u003eThis steel is heat-treated to an incredible 68 HRC, yet it can still be relatively easily sharpened on whetstones. It is extremely tough, and so not as likely to chip along the edge as the steel used in traditional knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eCOMPOSITION\u003c\/strong\u003e: 1.27–1.37% carbon (C), 3.70–4.70% chromium (Cr), 5.60–6.40% tungsten (W), 4.60–5.40% molybdenum (Mo), 2.80–3.30% vanadium (V) and 7.50–8.50% cobalt (Co).\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOsamu-san chose a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003ewarikomi\u003c\/a\u003e (also called “split and insert”) method. A glowing hot piece of iron is split and a piece of steel is inserted. The new material is now forged into one piece composed of a very hard steel core in a jacket of two external layers of softer, stainless steel. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark patina.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":39600359047256,"sku":"030116291092","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HAP-40Bunka190mm-REZILO-030116331075.jpg?v=1756725299"},{"product_id":"hokiyama-petty-ginsanko-135mm-blade","title":"Hokiyama Petty Ginsanko 135mm (5.3\") - BLADE","description":"\u003cp\u003eHokiyama smithy made these Petty knives just for us. We asked them to combine their proven blade shape and stainless steel (Ginsanko, hardness at 60 HRC!). Suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/petty-paring-utility-knives-small\/products\/harukaze-petty-nashiji-ginsanko-135mm\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\/products\/harukaze-petty-nashiji-ginsanko-135mm\" data-mce-fragment=\"1\"\u003eoval handle in magnolia wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHokiyama Petty Ginsanko in 135mm (5.3\") \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eblade length is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this petty is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. \u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39671080583256,"sku":"390107401107","price":85.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Petty-Ginsanko-135mm---BLADE_390107401107.jpg?v=1746439405"},{"product_id":"hokiyama-gyuto-ginsanko-210mm-blade","title":"Hokiyama Gyuto Ginsanko 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hokiyama Gyuto Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHokiyama Gyuto Ginsanko in 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39674307477592,"sku":"390103121105","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaGyutoGinsanko210mm-BLADE_390103121105.jpg?v=1746439402"},{"product_id":"hokiyama-kiritsuke-ginsanko-210mm-blade","title":"Hokiyama Kiritsuke Ginsanko 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Kiritsuke Ginsanko 210mm (8.3\") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/products\/hokiyama-kiritsuke-ginsanko-210mm\"\u003eoval handle in rosewood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eDue to its resistance to corrosion, it is suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use. The 210mm (8.3\") blade length is an optimal size for chopping vegetables, as well as cutting larger pieces of meat and fish.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of this knife is made of \u003c\/span\u003e\u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e\u003cspan\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003c\/span\u003e\u003cstrong\u003e60-61 HRC.\u003c\/strong\u003e\u003cspan\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eAt the bottom of the blade, we can see a \u003c\/span\u003e\u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e\u003cspan\u003e that extends along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. This cladding of the harder core steel with softer outer steels is called san-mai clad. Most Japanese knives are made this way today.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process. Beautiful and unique \u003c\/span\u003e\u003cstrong\u003ehammer dents\u003c\/strong\u003e\u003cspan\u003e were left unpolished on the top part of the blade – the blade's surface sports a beautiful hammered nashiji finish, resembling the skin of the Asian pear, which is then separated from the cutting edge by a smooth kasumi line. The nashiji finish also serves a practical purpose, preventing slices of food from sticking to the blade while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can choose among several options and fit your favorite. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like to have the selected handle fitted to the blade by us, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919). Hokiyama Hamono is known for the excellent quality of their knives. They use traditional skills, which have been around for over 800 years, to make them. Their work reflects the handiwork and traditional craftsmanship that has been passed down from generation to generation, yet they also strive to combine this with ever-new knowledge and innovation. Their knives combine the best of both worlds – they make knives using ancient traditional methods and, at the same time, follow modern technological guidelines and innovations in the field of metallurgy, material processing, and production processes. Hokiyama, in the smithy's own words, is a fusion of tradition (土佐 一), innovation (無限), and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes, which are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife, there is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39677767516248,"sku":"390121121106","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Kiritsuke-Ginsanko-210mm---BLADE_390121121106.jpg?v=1746439401"},{"product_id":"hokiyama-gyuto-kuro-uchi-210mm-blade","title":"Hokiyama Gyuto Kuro-uchi 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Gyuto Kuro-uchi 210mm is a great multi-purpose blade with a black Kuro-uchi protective patina and hammer dents. The Gyuto blade shape is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/span\u003eThe knife is also available with an \u003ca href=\"\/products\/morado-gyuto-kuro-uchi-210mm-rosewood\"\u003eoval and smooth rosewood and maple wood handle\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThis blade can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, this knife shape is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. \u003cbr\u003eThis knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle\u003c\/span\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39691058348120,"sku":"390103121108","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AS-Morado-Gyuto-Kuro-uchi-210mm---BLADE_390103121108.jpg?v=1746439399"},{"product_id":"tsunehisa-santoku-kuro-uchi-165mm-blade","title":"Hokiyama Santoku Kuro-uchi 165mm (6.5\") - BLADE","description":"\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/santoku-knives-multi-purpose\/products\/morado-santoku-kurouchi-165mm\"\u003eoval and smooth maple and walnut wood handle\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca title=\"Santoku japanese kitchen knives\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku is a versatile kitchen knife\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a bit of length with larger pieces of meat. Did you know that the word santoku means \"knife of three virtues\" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eHitachi's Super Blue Steel (Aogami Super)\u003c\/a\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of Aogami Super steel was sandwiched between two layers of softer steel. This\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003eThe outer layers are of softer,\u003cspan\u003e \u003c\/span\u003e\u003cb\u003estainless steel,\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003egiving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish, the unprocessed (black) part on the top\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eside of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured\u003cspan\u003e \u003c\/span\u003e\u003ci\u003etsuchime\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa is a brand\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39722685169752,"sku":"410108091097","price":145.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/AS-Morado-Kuro-uchi-Santoku-165mm-BLADE_410108091097.jpg?v=1746439395"},{"product_id":"hokiyama-petty-aus-10-damascus-135mm-blade","title":"Hokiyama Petty AUS-10 Damascus 135mm (5.3\") - BLADE","description":"\u003cp\u003eHokiyama Petty AUS-10 Damascus in 135mm (5.3\") blade length is a small knife, used for more precise and delicate tasks, where a larger knife would prove unwieldy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003c\/span\u003e\u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e\u003cspan\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\u003ePetty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty 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\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer 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\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39732373782616,"sku":"390107401141","price":120.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaPettyAUS-10Damascus135mm-BLADE_390107401141.jpg?v=1746439394"},{"product_id":"hokiyama-gyuto-swirl-damascus-210mm-blade","title":"Hokiyama Gyuto Swirl Damascus 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Gyuto Swirl Damascus in 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" title=\"Knife handles\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife is also available with \u003ca href=\"\/products\/hokiyama-gyuto-swirl-damascus-210mm\"\u003ea Japanese style Tottori Sand Handle\u003c\/a\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, this blade shape is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA very distinct 33-layered Damascus pattern enriches the visuals of the blade - this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name \"Swirl Damascus\". Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called \u003cem\u003esan-mai\u003c\/em\u003e clad. Most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39732936441944,"sku":"390103121199","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Gyuto-Swirl-Damascus-210mm---BLADE_390103121199.jpg?v=1746439393"},{"product_id":"hokiyama-petty-swirl-damascus-135mm-blade","title":"Hokiyama Petty Swirl Damascus 135mm (5.3\") - BLADE","description":"\u003cp\u003e\u003cspan\u003e \u003cspan\u003eHokiyama Petty Swirl Damascus is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. \u003cspan\u003eYou can also try out our \u003c\/span\u003e\u003ca href=\"https:\/\/e73w1mod6my5gj3m-20770683.shopifypreview.com\/pages\/knife-configurator\"\u003eknife configurator\u003c\/a\u003e\u003cspan\u003e to find the perfect handle for your needs!\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this petty is made of Aichi's AUS-10 stainless steel, which was hardened to around \u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA very distinct 33-layered Damascus pattern enriches the visuals of the blade - this pattern is unique to every knife and cannot be replicated. Damascus pattern is in parts round and curvy, hence the name \"Swirl Damascus\". Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called \u003cem\u003esan-mai\u003c\/em\u003e clad. Most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39732943061080,"sku":"390107401198","price":120.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Petty-Swirl-Damascus-135mm---BLADE_390107401198.jpg?v=1746439391"},{"product_id":"hokiyama-gyuto-aus-10-damascus-210mm-blade","title":"Hokiyama Gyuto AUS-10 Damascus 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Gyuto AUS-10 Damascus in 210mm (8.3\") blade length is the Japanese version of the classic Western Chef’s knife, and it will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\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\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer 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\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a double bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39810105507928,"sku":"390103121139","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoAUS-10Damascus210mm-BLADE_390103121139.jpg?v=1746439390"},{"product_id":"hokiyama-gyuto-damascus-240mm-blade","title":"Hokiyama Gyuto AUS-10 Damascus 240mm (9.5\") - BLADE","description":"\u003cp\u003eHokiyama Gyuto AUS-10 Damascus in 240mm (9.5\") blade length is the Japanese version of the classic Western Chef’s knife. Its longer blade makes it suitable for preparing larger pieces of meat and fish, as well as vegetables.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\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\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003ci data-mce-fragment=\"1\"\u003esan-mai\u003c\/i\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a double bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39810107736152,"sku":"390103161140","price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoAUS-10Damascus240mm-BLADE_390103161140.jpg?v=1746439388"},{"product_id":"hokiyama-nakiri-aus-10-damascus-165mm-blade","title":"Hokiyama Nakiri AUS-10 Damascus 165mm (6.5\") - BLADE","description":"\u003cp\u003eThe Hokiyama Nakiri AUS-10 Damascus is a Japanese kitchen knife designed primarily for preparing vegetables. The nakiri with damascus pattern and tsuchime finish is a perfect balance of form and function.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003c\/span\u003e\u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\" data-mce-href=\"\/collections\/knife-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e\u003cspan\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe nakiri shape was designed for cutting vegetables and is perfect for either long or short cuts, while the thin tip allows for precise work. 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. Due to its characteristics, it’s mostly intended to be used for chopping veg, but you can still use it as a good all-rounder in the kitchen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe heart of this nakiri is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer 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\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39815393149016,"sku":"390106091138","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Nakiri-AUS-10-Damascus-165mm---BLADE_390106091138.jpg?v=1746439387"},{"product_id":"hokiyama-kiritsuke-aus-10-damascus-210mm-blade","title":"Hokiyama Kiritsuke AUS-10 Damascus 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Kiritsuke AUS-10 Damascus in 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\u003eKiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca title=\"Knife handles\" href=\"\/collections\/knife-handles\" data-mce-href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39821745979480,"sku":"390121121167","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaKiritsukeAUS-10Damascus210mm-BLADE_390121121167.jpg?v=1746439385"},{"product_id":"ikeuchi-sakimaru-gyuto-shirogami-220mm-blade","title":"Ikeuchi Sakimaru-Gyuto Shirogami 220mm - BLADE","description":"\u003cp\u003eIkeuchi Sakimaru-Gyuto combines the blacksmith’s familiar design language we’ve come to know and love and our completely reimagined, contemporary blade shape. The blade’s unfinished (kuro-uchi) layer was hammered until what came out was an intricate tsuchime finish, dotted with miniscule hammer dents. With a beautiful sand-blasted kasumi line separating it from the cutting edge, it is a real rustic masterpiece.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 millimeter blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds. Intrigued?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis sakimaru style single bevel gyuto is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Ikeuchi Hamono\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the aforementioned grind of the blade, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003ci\u003esakimaru \u003c\/i\u003ecomes from, it refers to the tanto tip\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade was forged by the Ikeuchi Hamono smithy\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. Its construction is called ni-mai, meaning it’s composed of a hard cutting edge (\u003ci\u003ehagane\u003c\/i\u003e) and a softer, external layer (\u003ci\u003ejigane\u003c\/i\u003e). The hard core is made out of \u003cb\u003eShirogami #1\u003c\/b\u003e steel and the surface of the jigane layer is rocking a special hammered (tsuchime) kuro-uchi look (for more take a look at our \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e article\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eAdvantages of Shirogami #1 steel are a very fine, gentle sharpness - it is easy to sharpen, and remains sharp for a long time. The high carbon steel will develop some patina after time, so we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly. Learn more about knife maintenance \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e and\/or \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ For more on steel read the article \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSteel: The Heart of Japanese Knives\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is \u003cb\u003ewithout a handle\u003c\/b\u003e so you can fit your own handle. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e","brand":"Ikeuchi Hamono","offers":[{"title":"Default Title","offer_id":39848854224984,"sku":"060103141206","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/IkeuchiSakimaru-GyutoShirogami_1220mm-REZILO_060103141206_2.jpg?v=1746439384"},{"product_id":"hokiyama-santoku-aus-10-damascus-165mm-blade","title":"Hokiyama Santoku AUS-10 Damascus 165mm (6.5\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eHokiyama Santoku AUS-10 Damascus in 165mm (6.5\") blade length is a multi-purpose Japanese kitchen knife, mostly suitable for use in home kitchens.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\u003eSantoku knife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word \u003ci\u003esantoku\u003c\/i\u003e means \"knife of three virtues\" in Japanese? The word \u003ci\u003esan\u003c\/i\u003e is number three, meaning that it can be used to prepare vegetables, fish, and meat.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe heart of this santoku is made of Aichi's AUS-10 stainless steel, which was hardened to around  \u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003ci\u003esan-mai\u003c\/i\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a double bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge. \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis blade is available without a handle\u003c\/span\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39849753182296,"sku":"390108091137","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSantokuAUS-10Damascus-BLADE_390108091137_1_NEWKANJI.jpg?v=1752064551"},{"product_id":"sg2-burja-prosciutto-knife-300mm-blade","title":"SG2 Burja - Prosciutto Knife 300mm (11.8\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe SG2 Burja has three big differences that differentiate it from Burja: \u003c\/span\u003e\u003cstrong\u003ethe steel, the looks, and the handle\u003c\/strong\u003e\u003cspan\u003e. Blade geometry and shape and other specifications remain (almost) the same.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003c\/span\u003e\u003cstrong\u003ethin spine\u003c\/strong\u003e\u003cspan\u003e of the blade at 1.8mm. The blade is \u003c\/span\u003e\u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e\u003cspan\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eFlexibility is necessary\u003c\/strong\u003e to some extent, but we have opted for somewhat more rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis Burja is made of \u003c\/span\u003e\u003cstrong\u003eSG2\/R2 powder steel\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eh\u003c\/span\u003e\u003cspan\u003eardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 58 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. Zero grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished (also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":39908617715800,"sku":"180130221070","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2Burja300mm-BLADE_1801302210702.jpg?v=1756725288"},{"product_id":"hokiyama-kiritsuke-aus-10-damascus-240mm-blade","title":"Hokiyama Kiritsuke AUS-10 Damascus 240mm (9.4\") - BLADE","description":"\u003cp\u003eHokiyama Kiritsuke AUS-10 Damascus in 240mm (9.4\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis knife was exclusively made for us by Hokiyama, according to our specifications. It ticks all the boxes of a traditional Japanese knife. Damascus pattern, hammered imprints, low maintenance AUS-10 stainless steel and highly reflective, mirror polished blade. A true beauty!\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\u003eKiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" title=\"Knife handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ca href=\"\/collections\/knife-blades\/products\/handle-fitting-service\"\u003e\u003ci\u003eHandle fitting service\u003c\/i\u003e\u003c\/a\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe heart of this knife is made of Aichi's AUS-10 stainless steel, which was hardened to around \n\u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003ci data-mce-fragment=\"1\"\u003esan-mai\u003c\/i\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a double bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of tsuchime and damascus pattern. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":40016621076568,"sku":"390121161298","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaKiritsukeAUS-10Damascus240mm_390121161298_1_NEWKANJI.jpg?v=1752064049"},{"product_id":"hokiyama-kiritsuke-kuro-uchi-210-mm-blade","title":"Hokiyama Kiritsuke Kuro-uchi 210mm (8.3\") - BLADE","description":"\u003cp\u003eHokiyama Kiritsuke Kuro-uchi 210mm is a great multi-purpose blade with a black Kuro-uchi protective patina and hammer dents. The Kiritsuke blade shape is suitable for preparing large quantities of vegetables and meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis blade is available without a handle. This is your chance to make your own handle or \u003ca title=\"Knife handles\" href=\"\/collections\/knife-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThis blade can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cmeta charset=\"utf-8\"\u003eKiritsuke knives are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). This means kiritsuke knives can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. Traditionally, kiritsuke knives were only allowed to be used by the Executive Chef of the restaurant, but we'll look away if you're not (yet) the head chef. 😜\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. \u003cbr\u003eThis knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":44332763054369,"sku":"410121121245","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoKiritsukeKuro-uchi210mm-REZILO_410121121245_1.jpg?v=1746439371"},{"product_id":"hokiyama-slicer-aus-10-damascus-270mm-blade","title":"Hokiyama Slicer AUS-10 Damascus 270mm (10.6\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eHokiyama Slicer AUS-10 Damascus in \u003cspan data-sheets-formula='=R[0]C[-20]\u0026amp;\"mm\"\u0026amp;\" (\"\u0026amp;R[0]C[-7]\u0026amp;\"\"\")\"' data-sheets-userformat='{\"2\":4160,\"9\":1,\"15\":\"Calibri\"}' data-sheets-value='{\"1\":2,\"2\":\"270mm (10.6\\\")\"}'\u003e270mm (10.6\")\u003c\/span\u003e blade length is intended for long pulls and precise cuts of meat and fish. Suitable for use at home, as well as in a professional kitchen. \u003cmeta charset=\"utf-8\"\u003eCompare to a \u003ca title=\"Yanagiba knife\" href=\"\/collections\/yanagiba-knives-slicer\" data-mce-fragment=\"1\"\u003eyanagiba knife\u003c\/a\u003e, a traditional Japanese sushi knife, \u003ca title=\"Slicer knives\" href=\"\/collections\/sujihiki-knives-slicer\" data-mce-fragment=\"1\"\u003eslicer\/sujihiki knives\u003c\/a\u003e are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\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\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife is \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ewithout a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehandle\u003c\/b\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so you can fit your own. \u003c\/span\u003eBrowse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe heart of this knife is made of \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eAichi's AUS-10 stainless steel\u003c\/a\u003e, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003c\/span\u003e\u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a\u003ca title=\"Geometry of the blade\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime and damascus pattern\u003c\/a\u003e. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Hokiyama Hamono\" href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":44808107852065,"sku":"390114201416","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSlicerAUS-10Damascus270mm_10.6_-BLADE_1_NEWKANJI.jpg?v=1752063726"},{"product_id":"anryu-nakiri-aogami-2-165mm-blade","title":"Anryu Nakiri Aogami #2 165mm (6.5\") - BLADE","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cmeta charset=\"utf-8\"\u003eAnryu Nakiri Aogami #2 165mm (6.5\") is a blade designed specifically for preparing vegetables. It comes from the boutique Anryu Hamono Workshop with over 80 years of tradition. This blade is forged entirely by hand by Ikeda-san, the successor of the great master Katsushige Anryu, so each piece is unique.\u003c\/p\u003e\n\u003cp\u003eThe blade is available without a handle, giving you the option to assemble your very own unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for cutting vegetables, the \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" title=\"Nakiri\"\u003eNakiri\u003c\/a\u003e shape is perfect for long or short cuts, while the thin tip allows for precise work. The Nakiri aka Nakiri Bocho is a traditional Japanese knife with a square, thin blade and a deep, flat belly. Because the entire flat edge of the knife touches the cutting board in a clean, vertical motion, no horizontal pulling or pushing is required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2\u003c\/a\u003e\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high carbon steel that should be cared for accordingly (read more about \u003ca title=\"knife care\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003eknife care here\u003c\/a\u003e). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The blade tapers towards the tip; it is stronger at the tang 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 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.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe blade has circular tsuchime indentations made with a specialized textured hammer and a nicely polished spine. Towards the edge the hammer indentations transition into a migaki blade finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Anryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew, apprentice and highly skilled blacksmith Takumi Ikeda. Anryu is a forge with over 80 years of knife-making tradition.\u003cbr\u003e\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":49154251751770,"sku":"420106091642","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/AnryuNakiriAogami_2165mm_420106091642_2.jpg?v=1750232353"},{"product_id":"anryu-petty-aogami-2-150mm-blade","title":"Anryu Petty Aogami #2 150mm (5.9\") - BLADE","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cmeta charset=\"utf-8\"\u003eAnryu Petty Aogami #2 150mm (5.9\") is a small yet mighty blade, perfect for smaller cutting tasks in the hand and on the cutting board. It comes from the boutique Anryu Hamono Workshop with over 80 years of tradition. This blade is forged entirely by hand by Ikeda-san, the successor of the great master Katsushige Anryu, so each piece is unique.\u003c\/p\u003e\n\u003cp\u003eThe blade is available without a handle, giving you the option to assemble your very own unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/what-is-a-petty-knife-used-for\"\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 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!\u003c\/p\u003e\n\u003cp\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\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\"\u003eAogami #2\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high-carbon steel that should be cared for accordingly (read more about \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"knife care\"\u003eknife care here\u003c\/a\u003e). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The blade tapers towards the tip; it is stronger at the tang and thinner and more precise at the tip. This blade shape makes the knife easier to use because the blade is very responsive, easily maneuverable and nicely balanced. This type of blade design is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has circular tsuchime indentations made with a specialized textured hammer and a nicely polished spine. Towards the edge the hammer indentations transition into a matte migaki blade finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Anryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew, apprentice, and highly skilled blacksmith Takumi Ikeda. Anryu is a forge with over 80 years of knife-making tradition.\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":49224069677402,"sku":"420107071643","price":150.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/AnryuPettyAogami_2150mm_5.9__-BLADE_420107071643_1.jpg?v=1746439349"},{"product_id":"hokiyama-gyuto-440c-damascus-210mm-blade","title":"Hokiyama Gyuto 440C Damascus 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Gyuto 440C Damascus 210mm (8.3\") just might become your new favorite knife. Don't believe us? Read on.\u003c\/p\u003e\n\u003cp\u003eIf this is your first time coming across a gyuto knife, know that a gyuto is the Japanese version of the classic Western Chef’s knife, and it will shine with all kinds of chopping, slicing, and rocking motions on the cutting board.\u003c\/p\u003e\n\u003cp\u003eWhat makes this particular gyuto awesome? Quite a few qualities.\u003c\/p\u003e\n\u003cp\u003eIt's made from \u003cstrong\u003e440C stainless steel \u003c\/strong\u003ewith high carbon content, meaning that it's extra low maintenance—both in terms of rust resistance and long-term edge retention. The blade is very forgiving even if you are not meticulous at keeping it dry when in use, and you will need to have it sharpened less frequently than many other knives.\u003c\/p\u003e\n\u003cp\u003eIt is a great all-rounder both in terms of its gyuto shape and size, as it is \u003cstrong\u003every wieldy\u003c\/strong\u003e and will handle most cutting tasks with ease. It's a great choice for anyone who prefers slightly shorter gyuto knives that offer more control and thus also \u003cstrong\u003emakes a great gift!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade itself is gorgeous; the stunning textured\u003cstrong\u003e nashiji blade finish\u003c\/strong\u003e prevents food from sticking to the blade when cutting. The combination with the stunning \u003cstrong\u003edamascus waves\u003c\/strong\u003e makes this knife not only a reliable tool but also a looker.\u003c\/p\u003e\n\u003cp\u003eThe Hokiyama Gyuto 440C Damascus 210mm (8.3\") is available without a handle, allowing you to \u003cstrong\u003eassemble your unique custom knife\u003c\/strong\u003e! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\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.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe heart of this knife is made of 440C stainless steel, which is a martensitic 400 series stainless steel, It has the highest carbon content of the 400 stainless steel series and thus has the highest hardness, strength, and wear resistance of them all. It is heat treated to about 59 HRC. Due to its high carbon content, the blade keeps its edge for a long time and will not need frequent sharpening.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eComposition of 440C steel: \u003cem\u003eFe 79.15%; Cr 17%; C 1.1%; Mn 1%; Si 1%; Mo 0.75%\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder 440C steel was sandwiched between 14 layers of softer, more corrosion resistant steel. This technique is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003cem\u003edamascus\u003c\/em\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a beautiful combination of nashiji and damascus blade finishes. The upper part of the blade features kanji on a nashiji texture (nashiji means \"the skin of an Asian pear\" which the texture resembles). This then transitions into an intricate damascus pattern that flows down toward the cutting edge. You can read more about blade finishes \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49225664659802,"sku":"390103121641","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaGyuto440CDamascus210mm_8.3__-BLADE_390103121641_1.jpg?v=1746439347"},{"product_id":"hokiyama-sujihiki-sld-nashiji-240mm-blade","title":"Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") - BLADE","description":"\u003cp\u003eSujihiki SLD Nashiji 240mm (9.5\"), made in the Hokiyama smithy, is made from semi-stainless SLD steel that combines ease of maintenance with impressively long edge retention. The minimalistic blade finish is a combination of nashiji and matte migaki. Due to its length, it is one of the more wieldy sujihiki knives, which makes it perfect as a gift and for all those who prefer a bit more control at the expense of reduced blade length.\u003c\/p\u003e\n\u003cp\u003eThe Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") is available without a handle, allowing you to \u003cstrong\u003eassemble your unique custom knife\u003c\/strong\u003e! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eBecause SLD isn't completely stainless,\u003cstrong\u003e clean it and dry\u003c\/strong\u003e it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSLD Steel Composition\u003c\/em\u003e -  C\u003cem\u003earbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade with a flat V-edge grind.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a beautiful combination of nashiji and matte migaki blade finishes. The upper part of the blade features kanji on the nashiji texture (nashiji means \"the skin of an Asian pear\" which the texture resembles), the latter of \u003c\/span\u003e\u003cspan\u003ewhich not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing. The nashiji blade finish elegantly transitions into a matte migaki look towards the cutting edge. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core steel. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou can read more about blade finishes \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like we to fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49231702458714,"sku":"390110161640","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSujihikiSLDNashiji240mm_9.5__-BLADE_390110161640_1.jpg?v=1746439345"},{"product_id":"hokiyama-bunka-aogami-super-kuro-uchi-170mm-blade","title":"Hokiyama Bunka Aogami Super Kuro-uchi 170mm (6.7\") - BLADE","description":"\u003cp\u003eHokiyama Bunka Aogami Super Kuro-uchi 170mm (6.7\") is a great multi-purpose blade with a black Kuro-uchi protective patina and hammer dents. As the original Japanese multi-purpose knife, the bunka blade shape is suitable for preparing large quantities of vegetables, meat, and fish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis blade is available without a handle. This is your chance to fit your own handle or \u003ca title=\"Knife handles\" href=\"\/collections\/knife-handles\" target=\"_blank\" data-mce-href=\"\/collections\/knife-handles\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service\u003c\/em\u003e.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. \u003cbr\u003eThis knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003cbr\u003e→ Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" data-mce-href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. \u003c\/p\u003e\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49327490007386,"sku":"390116251579","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaBunkaAogamiSuperKuro-uchi170mm_6.7__-BLADE_390116251579_1.jpg?v=1746439343"},{"product_id":"hokiyama-bunka-swirl-damascus-170mm-blade","title":"Hokiyama Bunka AUS-10 Swirl Damascus 170mm (6.7\") - BLADE","description":"\u003cp\u003eHokiyama Bunka AUS-10 Swirl Damascus is a small, handy bunka blade with a stunning damascus blade finish. The bunka shape works great for preparing vegetables, meat, and fish, and this smaller version is great for people who find larger knives too unwieldy, as it offers great control for either short of long cuts. The thin pointy reverse tanto tip allows for extra precise cuts and carvings.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca data-mce-fragment=\"1\" href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003eYou can learn everything you need to know about the Japanese bunka knife in our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003earticle\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of this bunka is made of Aichi's AUS-10 stainless steel, which was hardened to around \u003cspan\u003e59-60\u003c\/span\u003e HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA very distinct 33-layered Damascus pattern enriches the visuals of the blade - this pattern is unique to every knife and cannot be replicated. The damascus pattern is in parts round and curvy, hence the name \"Swirl Damascus\". Like your fingerprint, not one blade is alike. The entire blade is polished to a reflective mirror polish. You can see yourself in it!\u003c\/p\u003e\n\u003ch4\u003eBLADE GEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a double bevel (symmetrical) blade (50\/50) with a flat v-edge grind, so it is suitable for both left- and right-handed users. It tapers distally towards the tip.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the very edge, one can spot a pronounced, curvy line (matte finish) that travels along the entire length of the blade. This is the line between the core and the 33 softer, outer layers of steel that serve as additional protection of the core steel. Such a sandwich of the harder core steel and softer outer steel layers is called \u003cem\u003esan-mai\u003c\/em\u003e clad. Most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49577254781274,"sku":"390116091594","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaBunkaSwirlDamascus170mm-BLADE_390116091594.jpg?v=1746439342"},{"product_id":"senzo-sg2-bunka-matte-200mm-blade","title":"SG2 Bunka Matte 200mm (7.9\") - BLADE","description":"\u003cp class=\"normal\"\u003eThe Senzo SG2 Bunka Matte 200mm (7.9\") blade is the larger version of the blade of our \u003ca href=\"\/collections\/bunka-knives-multi-purpose\/products\/sg2-bunka-matte-165mm\"\u003eSG2 Bunka Matte 165mm\u003c\/a\u003e knife. It's a multi-purpose kitchen knife, handmade by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Suncraft made this Bunka exclusively for us!\u003cstrong\u003e \u003c\/strong\u003eIt will serve well to all those knife lovers who prefer a slightly longer blade - it helps when cutting larger vegetables and steaks, as well as for filleting bigger fish.\u003c\/p\u003e\n\u003cp\u003eThis blade is available \u003cstrong\u003ewithout a handle\u003c\/strong\u003e. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. You can also choose to order an assembled version from Suncraft, available \u003ca href=\"\/products\/sg2-bunka-matte-200mm\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eThe shape of the blade is called Bunka which means \u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe slim blade profile (1.8mm) and hard powder Japanese steel provide a winning combination of smooth and long-lasting sharpness, precise cutting and comfortable and fast work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL AND LAMINATION:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eSG2 Bunka Matte is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Forged with a common “sandwich” method called san-mai with the core steel made of SG2 powder steel, one of the best stainless steels. The knife was hardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eThis bunka features a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cstrong\u003eWe love the geometry and the slim profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e→ \u003cmeta charset=\"utf-8\"\u003eWe also made a custom-fit saya (knife sheath) for our SG2 Bunka Matte 200mm. Saya is not included in the price, but we really recommend ordering it together with a knife as it will protect the blade and its user from damages and injuries and keep the knife sharp and make it easier to carry around. You can buy it \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/saya-bunka-knife-sheath-200mm\"\u003ehere\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":49606742475098,"sku":"180116111598","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SenzoSG2BunkaMatte200mm_7.9__-BLADE_180116111598_1.jpg?v=1746439340"},{"product_id":"yoshida-gyuto-suj-2-kuro-uchi-210mm-blade","title":"Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eYoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3\")\u003c\/strong\u003e is a multi-purpose blade made in the Japanese smithy Yoshida Hamono.\u003c\/span\u003e It's made from high-carbon SUJ-2 steel, so it is easy to sharpen and stays sharp for a long time. The blade has a minimalist, black kuro-uchi look, so it will suit both classic and more extravagant handles wonderfully.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis \u003cmeta charset=\"utf-8\"\u003eblade is \u003cstrong\u003ewithout a handle\u003c\/strong\u003e, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to take on a wide range of kitchen tasks. \u003cspan\u003eGyuto stands for “beef sword” in Japanese and was initially used to cut meat. Today, gyuto is one of the most indispensable knives in a kitchen and can do just about everything, obviously also cut a large chunk of beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*Only a plastic saya fits this blade. Due to the hand-forged nature and the slightly non-standard size of the blade, the 210mm wooden saya does not fit properly.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade is forged in SUJ-2 steel, which offers incredible capacities. Its hardness is \u003cstrong\u003e63-64 HRC\u003c\/strong\u003e, meaning it will keep sharp for a long time, and the steel qualities also make the knife very easy to resharpen. The blade requires some extra maintenance because of its high carbon content. After use, rinse it well and dry it.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003cbr\u003e→ Read more on\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e (symmetrical) blade and is suitable for both left- and right-handed users. The blade \u003cstrong\u003etapers distally\u003c\/strong\u003e\u003cspan\u003e, meaning that the blade becomes increasingly thinner from the heel of the blade towards the tip. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has a dark finish which is the reason this look is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003ekuro-uchi\u003c\/i\u003e\u003c\/a\u003e - the word “kuro” means black. This look is traditional and robust, with an unprocessed top part of the blade that has already developed a dark protective patina.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":49612445286746,"sku":"030103121599","price":130.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YoshidaGyutoSUJ-2Kuro-uchi210mm_8.3__-blade_.030103121599_1tif_beb387f2-b7c2-42e2-a3d8-b6d52040f0e6.jpg?v=1746439337"},{"product_id":"sg2-bunka-matte-165mm-blade","title":"SG2 Bunka Matte 165mm (6.5\") - BLADE","description":"\u003cp class=\"normal\"\u003eThe Senzo SG2 Bunka Matte \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-sheets-root=\"1\"\u003e165mm (6.5\")\u003c\/span\u003e blade is s a multi-purpose kitchen knife, handmade by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Suncraft made this Bunka exclusively for us!\u003cstrong\u003e \u003c\/strong\u003eIt will serve well to all those knife lovers who prefer a slightly longer blade - it helps when cutting larger vegetables and steaks, as well as for filleting bigger fish. \u003cmeta charset=\"utf-8\"\u003eWe love the geometry and the slim profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook!\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\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis blade is available \u003cstrong\u003ewithout a handle\u003c\/strong\u003e. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. You can also choose to order an assembled version from Suncraft, available \u003ca href=\"\/products\/sg2-bunka-matte-165mm\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eThe shape of the blade is called Bunka which means \u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe slim blade profile (1.8mm) and hard powder Japanese steel provide a winning combination of smooth and long-lasting sharpness, precise cutting and comfortable and fast work.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL AND LAMINATION:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eSG2 Bunka Matte is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Forged with a common “sandwich” method called san-mai with the core steel made of SG2 powder steel, one of the best stainless steels. The knife was hardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp class=\"normal\"\u003eThis bunka features a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e→ \u003cmeta charset=\"utf-8\"\u003eWe also made a custom-fit saya (knife sheath) for our \u003cspan\u003eSG2 Bunka Matte 165mm. \u003c\/span\u003e\u003c\/strong\u003eSaya is not included in the price, but we really recommend ordering it together with a knife as it will protect the blade and its user from damages and injuries and keep the knife sharp and make it easier to carry around. You can buy it \u003ca href=\"\/products\/saya-bunka-165mm-knife-sheath\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":50453018607962,"sku":"180116091671","price":180.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SenzoSG2BunkaMatte165mm_7.9__REZILO_180116091671_1.jpg?v=1756725112"},{"product_id":"hokiyama-gyuto-damascus-skd-240mm-blade","title":"Hokiyama Gyuto Damascus SKD 240mm (9.5\") - BLADE","description":"\u003cp\u003eIf you are looking for something special, unique, and hand-forged, you have come to the right place. \u003cstrong\u003eHokiyama Gyuto Damascus SKD 240mm\u003c\/strong\u003e has an extremely beautiful blade with a 73-layer damask pattern.\u003c\/p\u003e\n\u003cp\u003eIt is a slightly heavier Gyuto, as the blade at the handle is thicker (3.4 mm), then widens towards the middle part (3.7 mm) and then tapers again towards the tip. The thickness of the blade allows sharpening in which the secondary angle of the blade is \u003cstrong\u003enot concave but convex\u003c\/strong\u003e. This angle is called \u003cstrong\u003eHamaguri\u003c\/strong\u003e and is inspired by the katana.\u003c\/p\u003e\n\u003cp\u003eA pattern resulting from the interweaving of different layers of steel swirls along the blade and creates a hypnotic effect, making this Gyuto a truly special knife.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHitachi's SKD steel\u003c\/strong\u003e is tough, rust-resistant, and has very good protection against wear and therefore ensures excellent performance and long knife life. Due to its high carbon value, it reaches a hardness between\u003cstrong\u003e 62 and 64 HRC\u003c\/strong\u003e after heat treatment.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. \u003c\/span\u003eYou can also try out our \u003ca href=\"\/pages\/knife-configurator\"\u003eknife configurator\u003c\/a\u003e to find the perfect handle for your needs!\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":50458683801946,"sku":"390103161649","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaGyutoDmascusSKD240mm-REZILO_390103161649_1.jpg?v=1746439323"},{"product_id":"zdp-189-petty-black-135mm-blade","title":"ZDP-189 Petty Black 135mm (5.3\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eZDP-189 Petty Black 135mm (5.3\") - BLADE is a small kitchen knife blade from our ZDP-189 series which we designed in collaboration with the \u003ca href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono smithy\u003c\/a\u003e.\u003c\/span\u003e \u003cspan style=\"font-weight: 400;\"\u003eWith this series, we fused Japanese tradition and knowledge of blade design and materials processing, and what came out is a versatile kitchen knife made of powder steel that is simple to use and maintain. To top it off, it boasts incredible properties, characteristic of only the best performing and most practical Japanese blades!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty or utility knife\u003c\/a\u003e is basically a smaller version of gyuto or chef's knife, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135mm (5.3\") long.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. You can also try out our \u003ca href=\"\/pages\/knife-configurator\"\u003eknife configurator\u003c\/a\u003e to find the perfect handle for your needs!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of the knife is made of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eZDP-189 COMPOSITION\u003c\/strong\u003e: \u003cspan\u003e\u003cem\u003eC 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003ePetty Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003e\u003cspan\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003c\/span\u003e\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e\u003cspan\u003e \u003c\/span\u003efin\u003c\/a\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/blogs\/blacksmiths-japan\/producer-yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e., katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":50663481835866,"sku":"030107401664","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189PettyBlack135mm-REZILO_030107401664_1.jpg?v=1756725107"},{"product_id":"anryu-santoku-aogami-2-165mm-blade","title":"Anryu Santoku Aogami #2 165mm (6.5\") - BLADE","description":"\u003cp\u003eThe Anryu Santoku Aogami #2 165mm (6.5\") is a versatile Japanese knife, perfect for everyday kitchen tasks. Hand-forged in the renowned Anryu Hamono Workshop, which carries over 80 years of tradition, this blade is crafted by Ikeda-san, the successor of master Katsushige Anryu, making each piece truly unique.\u003c\/p\u003e\n\u003cp\u003eThe blade is available without a handle, giving you the option to assemble your very own unique custom knife! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please select the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is a multi-purpose Japanese kitchen knife\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003ca title=\"Aogami #2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2\u003c\/a\u003e\u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, which means that knives forged from it have excellent edge retention and are very easy to sharpen. At the same time, it is less resistant to corrosion, which means that the blade can develop a patina, while prolonged contact with water or other corrosive substances can also cause rust. This is improved to some degree by the addition of chromium and tungsten, but it is still a high carbon steel that should be cared for accordingly (read more about \u003ca title=\"knife care\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003eknife care here\u003c\/a\u003e). Aogami #2 steel consists of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3% and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of 3 layers of steel which are welded together in what is known a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e construction. This technique is used to protect the hard (but delicate) core from outside factors, such as rust and physical impacts, which could lead to breakage.\u003cstrong\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e \u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade. The blade tapers towards the tip; it is stronger at the tang 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 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.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe blade has circular \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime\u003c\/a\u003e indentations made with a specialized textured hammer and a nicely polished spine. Towards the edge, the hammer indentations transition into a migaki blade finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis blade comes without a handle. You can fit your own or choose from the large variety of our custom handles \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. You can also try out our \u003ca href=\"\/pages\/knife-configurator\"\u003eknife configurator\u003c\/a\u003e to find the perfect handle for your needs!\u003cspan data-preserver-spaces=\"true\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eThe Anryu Forge was founded by Anryu san, but after his retirement in early 2021, knife production passed to his nephew, apprentice and highly skilled blacksmith Takumi Ikeda. Anryu is a forge with over 80 years of knife-making tradition.\u003c\/p\u003e","brand":"Takumi Ikeda","offers":[{"title":"Default Title","offer_id":50766359757146,"sku":"420108091679","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/AnryuSantokuAogami_2165mm-REZILO_420108091679_1.jpg?v=1750232343"},{"product_id":"kurogane-ko-bunka-aogami-2-kuro-uchi-120mm-blade","title":"Kurogane Ko-Bunka Aogami #2 Kuro-uchi 120mm (4.7\") - BLADE","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eKurogane Ko-Bunka Aogami #2 Kuro-uchi 120mm (4.7\") \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eis a versatile Japanese kitchen knife ideal for peeling, trimming, garnishing, carving, chopping herbs… An excellent choice for anyone \u003cstrong\u003eentering\u003c\/strong\u003e the world of \u003cstrong\u003ecarbon steel knives\u003c\/strong\u003e, combining high performance with the authentic tradition of Japanese craftsmanship.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003ePlease Note:\u003c\/strong\u003e The blade finish has a raw, unrefined texture, and since the knife is entirely handmade, small imperfections on the surface are to be expected. \u003cmeta charset=\"utf-8\"\u003eBoth the core and outer layers are made of carbon steel, which is not corrosion-resistant—so the blade will develop a natural patina over time and may rust if left wet or exposed to acidic substances. This knife is best suited for users \u003cstrong\u003efamiliar\u003c\/strong\u003e with the \u003cstrong\u003ecare and maintenance\u003c\/strong\u003e required for \u003cstrong\u003eJapanese knives\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis  \u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003eKo-bunka\u003c\/a\u003e knife is a unique hybrid blade that combines the versatility of a bunka with the precision of a petty knife. Its shape offers the best of both worlds: the functionality of an all-purpose knife and the maneuverability for intricate tasks. It effortlessly handles slicing, dicing, and mincing tasks, and its shorter blade length allows for more intricate and delicate work, such as peeling, trimming, and detailed cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epeeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*This knife is wider and thicker than most knives of this length and shape, so the recommended saya will not fit perfectly, but will still protect the blade effectively.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make it popular with traditional Japanese blacksmiths and sushi masters. \u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #2 steel that is prone to breakage on its own.\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe steel will acquire a \u003cstrong\u003epatina\u003c\/strong\u003e, which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⚠️ Due to its purity and lack of any added elements such as chromium (Cr), soft iron doesn’t resist corrosion well. Therefore, the upper laminated part can also develop rust when not taken care of properly. \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina on our blog.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knife has a double-bevel blade with a convex v-edge. It is heavier and stronger at the handle and thinner and more precise at the tip, towards which it tapers. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. This type of blade design is called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThis knife feels and cuts like a true Japanese blade, and definitely looks the part as well - the blade sports a beautiful black \u003ca title=\"Kuro-uchi finish of the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e. The look of the knife has a touch of rusticity and robustness that comes with the purely handmade blade.\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50941008347482,"sku":"420116041680","price":90.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KuroganeKo-bunkaAogami_2Kuro-uchi120mm-REZILO_420116041680_1.jpg?v=1746439315"}],"url":"https:\/\/sharpedgeshop.com\/collections\/japanese-blades.oembed?page=3","provider":"SharpEdge","version":"1.0","type":"link"}