{"title":"Kiritsuke Knife [Chef's Knife]","description":"\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/kiritsuke-chef-knife\"\u003eKiritsuke\u003c\/a\u003e is an innovative knife that brings together two traditional Japanese knife shapes – yanagiba and usuba – resulting in a hybrid single-bevel knife intended for preparing fish and vegetables. Nowadays, kiritsuke has expanded into a double-bevel form and, due to its thin and flat blade, is used as a multi-purpose chef's knife, made from modern steels, such as powder steels like SG2 and ZDP-189.\u003c\/p\u003e\n\u003cp\u003eDue to the knife's dual nature – combining elements of both the yanagiba and the usuba, which required significant experience and skill to master – wielding the kiritsuke was a symbol of seniority and superior skill. Therefore, they were customarily only used by »\u003cem\u003eitamae\u003c\/em\u003e« (板前) – the head chef of a restaurant.\u003c\/p\u003e","products":[{"product_id":"mcusta-kiritsuke-revolution-black-230mm","title":"Mcusta Kiritsuke Revolution 230mm (9.1\") [Black]","description":"\u003cp\u003e\u003cspan\u003eMcusta Kiritsuke Revolution Black is a knife for a serious chef. Although this knife will be a great all-rounder knife in our home kitchens too, the Japanese traditions only allow the Executive Chef to wield this knife. Kiritsuke knife is a hybrid between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning it can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough traditionally Kiritsuke knives are single bevel, Mcusta ground this one as a double bevel to cater to the needs of Western users. This knife can be a great alternative to the Gyuto knives, however, due to its straight edge, Kiritsuke won't rock through cuts as the Gyuto does.\u003c\/p\u003e\n\u003cp\u003eAs its name suggests, Kiritsuke Revolution was made of the revolutionary new type of steel called \u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives#powder-steels\"\u003ePowder Metallurgy\u003c\/a\u003e (PM steels), known for their great edge retention and corrosion resistance. The steel was hardened to 61 HRC and is san-mai clad, meaning the core SG2 steel is clad into 2 layers of softer stainless steel.\u003c\/p\u003e\n \n\u003cp\u003e\u003cspan\u003eThe handle is revolutionary too. The black pakka wood was shaped into the ergonomic decagonal (10-sided) handle which will sit comfortably in your hands for hours of work. A \u003c\/span\u003e\u003cspan\u003emosaic pin was placed in the middle of the handle for added aesthetics, while a stainless bolster with a red splitter ensures a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMcusta Kiritsuke Revolution is also available in \u003cstrong\u003ered handle\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/mcusta-kiritsuke-revolution-red-230mm\"\u003eMCUSTA KIRITSUKE REVOLUTION RED 230MM (9.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12846484258904,"sku":"17012144650","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaKiritsukeRevolutionBlack230mm_17012144650.jpg?v=1610017762"},{"product_id":"mcusta-kiritsuke-revolution-red-230mm","title":"Mcusta Kiritsuke Revolution 230mm (9.1\") [Red]","description":"\u003cp\u003e\u003cspan\u003eMcusta Kiritsuke Revolution Red is a knife for a serious chef. Although this knife will be a great all-rounder knife in our home kitchens too, the Japanese traditions only allow the Executive Chef to wield this knife. Kiritsuke knife is a hybrid between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning it can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough traditionally Kiritsuke knives are single bevel, Mcusta ground this one as a double bevel to cater to the needs of Western users. This knife can be a great alternative to the Gyuto knives, however, due to its straight edge, Kiritsuke won't rock through cuts as the Gyuto does.\u003c\/p\u003e\n\u003cp\u003eAs its name suggests, Kiritsuke Revolution was made of the revolutionary new type of steel called \u003ca href=\"\/blogs\/learn\/steel-heart-of-japanese-knives#powder-steels\"\u003ePowder Metallurgy\u003c\/a\u003e (PM steels), known for their great edge retention and corrosion resistance. The steel was hardened to 61 HRC and is san-mai clad, meaning the core SG2 steel is clad into 2 layers of softer stainless steel.\u003c\/p\u003e\n \n\u003cp\u003e\u003cspan\u003eThe handle is revolutionary too. The red pakka wood was shaped into the ergonomic decagonal (10-sided) handle which will sit comfortably in your hands for hours of work. A \u003c\/span\u003e\u003cspan\u003emosaic pin was placed in the middle of the handle for added aesthetics, while a stainless bolster with a red splitter ensures a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMcusta Kiritsuke Revolution is also available in \u003cstrong\u003eblack handle\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/mcusta-kiritsuke-revolution-black-230mm\"\u003eMCUSTA KIRITSUKE REVOLUTION BLACK 230MM (9.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12846822064216,"sku":"17012144654","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaKiritsukeRevolutionRed230_17012144654.jpg?v=1610022295"},{"product_id":"zdp-189-kiritsuke-black-240mm","title":"ZDP-189 Kiritsuke Black 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Kiritsuke Black 240mm (9.5\")\u003c\/span\u003e is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eZDP-189 Kiritsuke Black\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis a\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elonger and larger brother\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eof our bestseller\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eKiritsuke knives have a special place in the Japanese (strict) kitchen hierarchy. Japanese traditions only allow the Executive Chef to wield this knife. But since most of us reside outside of Japan, we can kind of omit the strict rules and enjoy this multi-purpose chef's knife in our home kitchens too! Kiritsuke knives are hybrids between the traditional Japanese knife Yanagiba (slicer knife, mostly used for sushi) and the Usuba (knife specialized to cut vegetables), meaning they can be used for all sorts of tasks in the kitchen, from making sashimi, slicing through ribeye, to chopping veggies.\u003c\/p\u003e\n\u003cp\u003eAlthough traditionally kiritsuke knives are single bevel, Yoshida ground this one on both sides (double bevel) to cater to the needs of Western users. This knife can be a great alternative to the Gyuto knives, however due to its straight edge (very little belly curve), Kiritsuke won't rock through cuts as the Gyuto does.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe heart of the knife is made of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanse powder steel\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e \u003cp\u003eThe \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe hard core of a knife is sandwiched between two layers of softer steel, reaching only up to a half of the blade’s width. This specific type of construction is used for steels that are very challenging to forge, for example for certain types of powder steels. A glowing hot piece of iron is split and a piece of steel is inserted. The material is now forged into one piece. This creates a highly durable kitchen knife with a slightly more pliable core. The main advantage of these knives is that they are thin, sharp and retain their edge very well. Warikomi is also called the “split and insert method”. \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eThis knife has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003e fin\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears barely visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful rustic finish and also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan\u003e  登録 九佐吉作 \"registered as work of Yoshida Smithy in Saga Prefecture, Kyushu, Japan\"\u003c\/span\u003e\u003cspan\u003e has been chiseled onto the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke Black was fitted a traditional Japanese wooden handle, called Wa handle. The wooden handle is made of walnut wood with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003eThe knife is manufactured at the smithy of \u003ca href=\"\/collections\/yoshida-hamono\" title=\"Yoshida Hamono knives\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eThe knife is laminated, forged, and heat treated by the blacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":20584883257432,"sku":"03012116782","price":352.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189_Kiritsuke_Black_240mm_03012116782_1_new.jpg?v=1756725343"},{"product_id":"hokiyama-kiritsuke-aogami-super-tosaichi-240mm","title":"Hokiyama Kiritsuke Aogami Super Tosaichi 240mm (9.5\")","description":"\u003cp\u003eHokiyama Kiritsuke Tosaichi in 240mm (9.5\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. It will impress all fans of Japanese blades who prefer a traditional Japanese knife shape in combination with the classic, western handle and some more weight.\u003c\/p\u003e\n\u003cp\u003eKiritsuke knives are \u003cstrong\u003edouble-bevel hybrids\u003c\/strong\u003e between the traditional Japanese knife \u003cstrong\u003eyanagiba\u003c\/strong\u003e (slicer knife, mostly used for sushi) and the \u003cstrong\u003eusuba\u003c\/strong\u003e (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\u003cp\u003eThe upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003cstrong\u003ekuro-uchi\u003c\/strong\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife.\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of the Tosa-Ichi knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Hokiyama Kiritsuke Tosaichi was heat-treated to the hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\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 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":29866304962648,"sku":"39012116806","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Kiritsuke_Tosaichi_240mm_9.5__39012116806.jpg?v=1565932785"},{"product_id":"hokiyama-kiritsuke-tsuchime-240mm","title":"Hokiyama Kiritsuke Tsuchime 240mm (9.5\")","description":"\u003cp\u003eHokiyama Kiritsuke Tsuchime in 240mm (9.5\") blade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. It will impress all fans of Japanese blades who prefer a traditional Japanese knife shape in combination with the classic, western handle and some more weight.\u003c\/p\u003e\n\u003cp\u003eKiritsuke knives are \u003cstrong\u003edouble-bevel hybrids\u003c\/strong\u003e between the traditional Japanese knife \u003cstrong\u003eyanagiba\u003c\/strong\u003e (slicer knife, mostly used for sushi) and the \u003cstrong\u003eusuba\u003c\/strong\u003e (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\u003cp\u003eThe upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003cstrong\u003ekuro-uchi\u003c\/strong\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife. The \u003cstrong\u003ehammer dents\u003c\/strong\u003e from the forging process are visible on the surface of the blade. These dents not only add to the aesthetics of the knife, but they also prevent the food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003eThe core of Kiritsuke Tsuchime knife is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003eKiritsuke was heat-treated to the hardness of around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\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 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":29866374398040,"sku":"39012116805","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Kiritsuke_Tsuchime_240mm_9.5__39012116805.jpg?v=1565933631"},{"product_id":"tsunehisa-kiritsuke-aogami-super-kuro-uchi-210mm-walnut","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi 210mm (8.3\") [Walnut]","description":"\u003cp\u003eTsunehisa Kiritsuke Aogami Super Kuro-uchi 210mm (8.3\") [Walnut] is a great multi-purpose knife with a black Kuro-uchi protective patina and hammer dents. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\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.\u003cbr\u003e\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\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32764107456600,"sku":"41012112980","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MoradoKiritsukeKuro-uchi210mm_8.3_41012112980.jpg?v=1589803731"},{"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":308.0,"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":"hokiyama-kiritsuke-ginsanko-210mm","title":"Hokiyama Kiritsuke Ginsanko 210mm (8.3\")","description":"\u003cp\u003eHokiyama Kiritsuke Ginsanko 210mm (8.3\") is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke blade shape is a multifunctional Japanese kitchen knife shape, 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\u003cp\u003eThe heart of this knife 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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a double bevel (symmetrical) blade.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the bottom of the blade, we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\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. \u003cstrong data-mce-fragment=\"1\"\u003eThis technique, called \u003ci data-mce-fragment=\"1\"\u003esan-mai,\u003c\/i\u003e 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\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe knife bears visible impressions of the hand-forging process. Beautiful and unique \u003cstrong data-mce-fragment=\"1\"\u003ehammer dents\u003c\/strong\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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is made of \u003cstrong\u003erosewood \u003c\/strong\u003eand is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it is suitable for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\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\n\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33326722285656,"sku":"390121121034","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaKiritsukeGinsankoRosewood210mm_390121121034_belkanji_1.jpg?v=1718954337"},{"product_id":"set-hokiyama-ginsanko-set-kiritsuke-petty","title":"[SET] Hokiyama Ginsanko Set [Kiritsuke + Petty]","description":"\u003cp\u003eThe Hokiyama smithy made these two knives just for us. We asked them to combine their proven blade shapes (kiritsuke and petty) and stainless steel (Ginsanko, hardness at 60-61 HRC!), then match the result with a timeless rosewood handle, known for its durability and comfortable grip. It’s a nice combo, don’t you think?\u003c\/p\u003e\n\u003cp\u003eKnives in this set:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-kiritsuke-ginsanko-210mm\" target=\"_blank\"\u003eHOKIYAMA KIRITSUKE GINSANKO 210MM (8.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-petty-ginsanko-135mm\" target=\"_blank\"\u003eHOKIYAMA PETTY GINSANKO 135MM (5.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eKiritsuke knives\u003c\/b\u003e were primarily intended only for the head sushi chef. While the blade profile is slightly flatter than in the case of gyuto knives, it is still a multifunctional knife, \u003cb\u003esuitable for everyday use.\u003c\/b\u003e 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\u003cp\u003e\u003cb\u003eA petty knife\u003c\/b\u003e is an essential part of every kitchen. We need a smaller knife for all those tasks where our main, larger knife is just too big and unwieldy. The 135mm (5.3”) blade length is a perfect match for a 210mm (8.3”) kiritsuke.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe heart of these knives 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\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eAt the bottom of the blades, we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\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. \u003cstrong data-mce-fragment=\"1\"\u003eThis technique, called \u003ci data-mce-fragment=\"1\"\u003esan-mai,\u003c\/i\u003e 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\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe knives bear visible impressions of the hand-forging process. Beautiful and unique \u003cstrong data-mce-fragment=\"1\"\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blades – 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\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eTraditional Japanese (Wa) wooden handles\u003c\/strong\u003e\u003cspan\u003e were fitted \u003c\/span\u003eon these beautiful knives. The handles are made of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erosewood \u003c\/strong\u003eand are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so they are suitable for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\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","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33513447784536,"sku":"00049","price":301.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/hokiyama-set-WA.jpg?v=1605802939"},{"product_id":"muneishi-kiritsuke-aogami-2-210mm","title":"Muneishi Kiritsuke Aogami #2 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eMuneishi Kiritsuke Aogami #2 210mm \u003c\/span\u003eis a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. The blade’s dark kuro-uchi and damascus finish combination contrasts beautifully with the reddish cherry handle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife was forged in the san mai (“three layers”) style, which means that its core is made from hard steel that forms the blade’s cutting edge, while soft, pliable steel forms a protective jacket on both sides of the core and also prevents corrosion. On the transition between the core and the outside cladding, a gentle and exquisitely shaped kasumi line is visible.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \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\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003cp\u003eLearn more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eHigh-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths \"sandwich\" the blade’s core, made from Aogami #2 steel, between two layers of softer steel. This improves the blade’s flexibility and toughness.\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\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\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry and pakka wood. It’s suitable for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eMuneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.\u003c\/span\u003e\u003c\/p\u003e","brand":"Muneishi","offers":[{"title":"Default Title","offer_id":39409726226520,"sku":"410121121102","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/osterrob06595_1.jpg?v=1657109305"},{"product_id":"tsunehisa-kiritsuke-aogami-super-kuro-uchi-tsuchime-210mm-rosewood-cedar","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210mm (8.3\") [rosewood-cedar]","description":"\u003cp\u003eTsunehisa Kiritsuke Aogami Super Kuro-uchi Tsuchime 210 mm [rosewood-cedar] is a great multi-purpose knife with a black kuro-uchi protective patina and hammer dents. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use since 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. The kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/kiritsuke-knives-chefs-knife\"\u003eKiritsuke\u003c\/a\u003e blade shape is characterized by a long, flat blade with very little belly curve and a pointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the Gyuto knife!\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe core of this knife is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel\u003c\/a\u003e (Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, with no discernible transition between the rosewood and beech wood. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high-quality knives from various knife centers of Japan such as Tosa, Seki, and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is best known for its Ginsanko and Aus-8 steels, Seki is famous for making excellent blades from the V-Gold group of steels, and Sakai for its single beveled Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39559493615704,"sku":"410121121742","price":204.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41012112980_1_rosewood.jpg?v=1754561880"},{"product_id":"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-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":"muneishi-kiritsuke-ao-damascus-210mm","title":"Muneishi Kiritsuke Aogami #2 Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eMuneishi Kiritsuke Aogami #2 Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. The blade’s dark kuro-uchi and damascus finish combination contrasts beautifully with the reddish cherry handle.\u003c\/p\u003e\n\u003cp\u003eThe blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \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\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003cp\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eHigh-carbon steel is hard, but brittle for this same reason. This makes the blades more prone to breakage and chipping. To prevent that, blacksmiths \"sandwich\" the blade’s core, made from Aogami #2 steel, between two layers of softer steel. This improves the blade’s flexibility and toughness.\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\u003eKuro-uchi (kuro meaning “black”) finish and a damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTraditional oval Japanese (Wa) style handle made out of cherry wood with a red pakka ferrule.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Muneishi:\u003c\/h4\u003e\n\u003cp\u003eMuneishi smithy was founded in 1955. Hirotaka Muneishi, the second-generation knife smith, is renowned for manufacturing forestry knives such as axes and machetes for the local woodsmen. Kosuke Muneishi, the third-generation blacksmith and now the head of the company, has since branched out to making kitchen knives. He mostly uses Aogami Super steel and performs all the steps himself: tempering, forging, hammering and sharpening knives. His knives have very nice grinds, good profile, and are very affordable.\u003c\/p\u003e","brand":"Muneishi","offers":[{"title":"Default Title","offer_id":39828022886488,"sku":"410121121207","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Muneishi-Ao-Iron-Kiritsuke-210_410121121207_1.jpg?v=1643991812"},{"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":"nigara-kiritsuke-sg2-damascus-210mm","title":"Nigara Kiritsuke SG2 Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 195mm \u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e 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 \u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40037919719512,"sku":"420103121325","price":495.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraGyuto-KiritsukeSG2Damascus210_420103121325_1.jpg?v=1738587255"},{"product_id":"nigara-kiritsuke-sg2-damascus-240mm","title":"Nigara Kiritsuke SG2 Damascus 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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\u003cp\u003e\u003cem\u003e*The length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e 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 \u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003er\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eaindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40041108045912,"sku":"420103161326","price":540.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NiagaraGyuto-KiritsukeSG2Damascus240_420103161326_2.jpg?v=1756725241"},{"product_id":"nigara-kiritsuke-sg2-damascus-270mm","title":"Nigara Kiritsuke SG2 Damascus 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Kiritsuke SG2 Damascus 270mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 255mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"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 \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40041133998168,"sku":"420103201327","price":630.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NiagaraGyuto-KiritsukeSG2Damascus270_420103201327_2.jpg?v=1660902925"},{"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":156.0,"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":"tsunehisa-kiritsuke-as-kuro-uchi-red-210mm","title":"Tsunehisa Kiritsuke AS Kuro-uchi Red 210mm (7.1\")","description":"\u003cp\u003eTsunehisa Kiritsuke AS Kuro-uchi Red 210mm (7.1\") is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a medium-sized, versatile knife for vegetables, fish and meat. It will excel at chopping vegetables on the cutting board. The choice of steel also makes it very easy to sharpen. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt has a very thin blade profile, characterized by the classic, western-style handle which offers excellent grip and is suitable for both right and left-handed users. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Japanese blade shapes\"\u003eKiritsuke is a multi-purpose blade shape\u003c\/a\u003e, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/span\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Knife geometry\"\u003ecutting edge is sharpened to a 50\/50 angle\u003c\/a\u003e and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanese steel\"\u003etraditional Japanese steels\u003c\/a\u003e. 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. 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\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003cp\u003eAmong 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\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eKuro-uchi finish\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\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\u003eHANDLE:\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eWestern-style handle offers excellent grip and is suitable for both right and left-handed users. The not-so-common feature is the color of the pakka wood handle. Red is not a choice many Japanese blacksmiths decide fitting on their knives, but we feel it was a good choice. The knife definitely stands out but not in a flashy way. The bolster is stainless and provides a smooth and comfortable transition between the handle and the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eThe knife is slightly heavier and therefore suitable for anyone who is used to heavier knives but wants sophisticated Japanese sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":44396055822625,"sku":"410121121394","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ASMoradoKuro-uchiKiritsuke210Red_410121121394_1.jpg?v=1675177476"},{"product_id":"hokiyama-kiritsuke-aogami-super-tosaichi-210mm","title":"Hokiyama Kiritsuke Aogami Super Tosaichi 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Kiritsuke Aogami Super Tosaichi 210mm is a multipurpose Japanese kitchen knife, suitable for home and professional use. This knife is a true all-rounder that can handle all kinds of meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca title=\"Kiritsuke knives\" href=\"\/collections\/kiritsuke-knives-chefs-knife\" data-mce-href=\"\/collections\/kiritsuke-knives-chefs-knife\"\u003eKiritsuke knives\u003c\/a\u003e are double-bevel hybrids between the traditional Japanese knife yanagiba (slicer knife, mostly used for sushi) and the usuba (knife specialized to cut vegetables). They have a special place in the Japanese kitchen hierarchy: Japanese traditions only allow the head chef to wield this knife and would not be seen in the hands of a junior cook, but we'll look away if you're not (yet) the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eExecutive Chef\u003c\/span\u003e. 😅\u003c\/p\u003e\n\u003cp\u003eThis knife will impress all fans of Japanese blades who prefer a traditional Japanese knife shape in combination with the classic, western handle. For professional users and home cooks who know how to treat and \u003ca title=\"Maintenance of kitchen-knives\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003emaintain high-carbon knives\u003c\/a\u003e!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke blade shape is characterized by a long, flat blade with very little belly curve and a pointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the Gyuto knife!\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part of the blade is black and was left untreated. This scaly residue remains on the blade after the process of heat-treatment of the steel and is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ekuro-uchi\u003c\/a\u003e. Kuro-uchi patina brings a unique and rustic appearance to the knife.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe centerpiece of the Tosa-Ichi knife series is Hitachi's \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Super Blue Steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel (Aogami Super)\u003c\/a\u003e, which ranks at the very top of quality Japanese steels. \u003cstrong\u003eAogami Super steel\u003c\/strong\u003e\u003cspan\u003e is extremely rich in carbon content, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAogami Super is rated as \u003c\/span\u003e\u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\u003e\u003cspan\u003e on the market. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. \u003c\/span\u003e\u003cspan\u003eBut - Hokiyama made it a bit easier for us. The two outer layers of softer, SUS405 steel are rust-resistant, which offer more protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Kiritsuke Tosaichi was heat-treated to the hardness of around \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" title=\"Hardness\" data-mce-href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e63 HRC\u003c\/a\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to sharpen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife was fitted a \u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e made of durable laminated pakka wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Hokiyama Hamono\" href=\"\/collections\/hokiyama\" data-mce-href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in \u003ca title=\"Kochi Japan\" href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\" data-mce-href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eKochi Prefecture in Japan\u003c\/a\u003e. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":44786375590177,"sku":"390121121419","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaKiritsukeAogamiSuperTosaichi210mm_390121121419_1.jpg?v=1679309136"},{"product_id":"nigara-kiritsuke-gyuto-sg2-damascus-240mm","title":"Nigara Kiritsuke Gyuto SG2 Damascus Maplewood 240mm (9.4\")","description":"\u003cp\u003eNigara Kiritsuke Gyuto SG2 Damascus Maplewood 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke is a multi-purpose blade shape, characterized by a long, flat blade and a special tip, also called a reverse tanto or kiritsuke tip (“K-tip” for short). The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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. 😜\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 225mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746837582170,"sku":"420103161459","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2DamascusMaplewood240mm_420103161459_1.jpg?v=1685974097"},{"product_id":"nigara-kiritsuke-gyuto-sg2-damascus-maplewood-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Damascus Maplewood 210mm (8.3\")","description":"\u003cp\u003eNigara Kiritsuke Gyuto SG2 Damascus Maplewood 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them. \u003c\/p\u003e\n\u003cp\u003eAnother feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke-Gyuto is a knife traditionally reserved for the head chef. The blade width ensures easy preparation of meat and fish and chopping of vegetables, while the length of 210 mm is ideal for general work in the kitchen. The kiritsuke tip (\u003cspan data-mce-fragment=\"1\"\u003e“K-tip” for short)\u003c\/span\u003e helps us to see and slice food precisely.\u003c\/p\u003e\n\u003cp\u003eThe long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work. Traditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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 😜.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan data-mce-fragment=\"1\"\u003e49 layers)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46746908459354,"sku":"420103121458","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2DamascusMaplewood210mm_420103121458_1.jpg?v=1685975062"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-maplewood-210mm","title":"Nigara Kiritsuke-Gyuto SG2 Tsuchime Maplewood 210mm (8.3\")","description":"\u003cp\u003eNigara Kiritsuke-Gyuto SG2 Tsuchime Maplewood 210mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Kiritsuke-Gyuto knife possesses exceptional character and significance, setting it apart in any culinary setting. Its striking blade features and aesthetics are wonderfully complemented by a Western-style handle crafted from stabilized maple. Each handle showcases captivating swirls and patterns, making it truly unique. Through the stabilization process, the handle's durability and resistance to moisture are enhanced, ensuring its pristine condition throughout its lifetime.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. \u003cmeta charset=\"utf-8\"\u003eIt 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. \u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of fast-paced tempos of modern kitchens. They were also 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\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife will certainly not go unnoticed, as it stands out thanks to the attractive and masterfully crafted hexagonal tsuchime finish on the blade!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex \u003cmeta charset=\"utf-8\"\u003egeometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751666274650,"sku":"420103121455","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-GyutoSG2TsuchimeMaplewood210mm_420103121455.jpg?v=1686150395"},{"product_id":"nigara-kiritsuke-gyuto-sg2-tsuchime-210mm","title":"Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") [blue]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong data-mce-fragment=\"1\"\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\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\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou are welcome to choose your preferred color hue of the handle. You can find the green variety \u003ca href=\"\/products\/nigara-kiri-gyuto-sg2-migaki-tsuchime-turquoise-210mm-8-3-green\"\u003ehere\u003c\/a\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 data-mce-fragment=\"1\"\u003eThe Kiritsuke-Gyuto knife shape possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip\u003c\/strong\u003e, which is, besides its functionality and awesome looks, also a homage to the famous \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a \u003cstrong\u003e“K-tip”\u003c\/strong\u003e (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly \u003cstrong\u003ecurved\u003c\/strong\u003e, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized really well for \u003cstrong\u003erocking\u003c\/strong\u003e motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling \u003cstrong\u003eeasy and fast chopping\u003c\/strong\u003e on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also 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. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47302111166810,"sku":"420103121556","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchimeTurquoise210mm_420103121556_1.jpg?v=1738587217"},{"product_id":"nigara-kiritsuke-gyuto-vg-10-damascus-tsuchime-240mm","title":"Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 240mm (9.4\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. 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.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also 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. 😜\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 233mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called  \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47629148782938,"sku":"420103161588","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeGyutoVG-10DamascusTsuchime240mm_420103161588_1.jpg?v=1707838833"},{"product_id":"nigara-kiritsuke-gyuto-vg-10-damascus-tsuchime-210mm","title":"Nigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")","description":"\u003cp\u003eThere are knives, and then there are \u003cem\u003eKnives\u003c\/em\u003e. The Knives of the \u003cstrong\u003eNigara VG-10 Damascus Tsuchime line\u003c\/strong\u003e definitely deserve to be written with a capital K.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these Knives will leave no one indifferent. The unique \u003cem\u003etsuchime\u003c\/em\u003e hammered pattern blends seamlessly into the complex \u003cem\u003edamascus\u003c\/em\u003e waves, creating a breathtaking play of lines and shapes that extend towards the glossy razor-sharp cutting edge.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a rare dark ebony Japanese handle, made from a single piece of smooth luxury wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiritsuke Gyuto VG-10 Damascus Tsuchime 210mm (8.2\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its VG-10 stainless steel core ensures a fine sharpness with little to no maintenance since the steel resists corrosion very well. As such, the knife is also suitable as a first Japanese knife or gift.\u003c\/p\u003e\n\u003cp\u003eThe unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke-Gyuto is the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-gyuto hybrid. This means that the knife can be utilized really well for rocking motions too. 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.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also 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. 😜\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 203mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade finish of the knife is a unique fusion of \u003cem\u003etsuchime\u003c\/em\u003e hammer indentations, reminiscent of hail, and a complex wavy \u003cem\u003edamascus\u003c\/em\u003e pattern. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e. The \u003cem\u003etsuchime\u003c\/em\u003e indentations seamlessly blend into the damascus pattern, which flawlessly transitions into a glossy cutting edge.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious, rich dark \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e, which is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47656583463258,"sku":"420103121198","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeGyutoVG-10DamascusTsuchime210mm_420103121198_1.jpg?v=1707902591"},{"product_id":"nigara-kiri-gyuto-sg2-migaki-tsuchime-turquoise-210mm-green","title":"Nigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") [green]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNigara Kiri-Gyuto SG2 Migaki Tsuchime Turquoise 210mm (8.3\") is a \u003cstrong\u003emulti-purpose\u003c\/strong\u003e Japanese kitchen knife, suitable for preparing \u003cstrong\u003emeat\u003c\/strong\u003e, \u003cstrong\u003efish\u003c\/strong\u003e, and \u003cstrong\u003evegetables\u003c\/strong\u003e. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance, as the steel \u003cstrong\u003eresists corrosion\u003c\/strong\u003e very well. \u003cmeta charset=\"utf-8\"\u003eIts striking blade features and aesthetics are wonderfully complemented by a stunning \u003cstrong data-mce-fragment=\"1\"\u003eWestern-style turquoise handle made from \u003cmeta charset=\"utf-8\"\u003eturquoise stone powder and fiberglass\u003c\/strong\u003e. Each handle showcases captivating patterns in vivid color, making it a truly unique addition to your kitchen arsenal.\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\u003eHANDLE COLORS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e☝️ We received these knives in two handle colors,\u003cstrong\u003e Blue turquoise\u003c\/strong\u003e and \u003cstrong\u003eGreen \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eturquoise\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou are welcome to choose your preferred color hue of the handle. You are currently looking at the green variety. You can find the blue \u003ca href=\"\/products\/nigara-kiritsuke-gyuto-sg2-tsuchime-210mm\"\u003ehere\u003c\/a\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 data-mce-fragment=\"1\"\u003eThe Kiritsuke-Gyuto knife shape possesses exceptional character and significance, setting it apart in any culinary setting. The name kiritsuke refers to the \u003cstrong\u003e\u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip\u003c\/strong\u003e, which is, besides its functionality and awesome looks, also a homage to the famous \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core of the knife is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, ensuring \u003cstrong\u003elong-lasting sharpness\u003c\/strong\u003e while requiring \u003cstrong\u003eminimal maintenance\u003c\/strong\u003e. The steel's excellent corrosion resistance makes it a reliable choice for any kitchen and is also suitable as a first Japanese knife or a gift!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\"\u003eKiritsuke-Gyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. The long blade will work great for preparing larger pieces of meat, slicing fish, and chopping vegetables, while the tip can be utilized for intricate, precise work.\u003c\/p\u003e\n\u003cp\u003eThe knife has a reverse-tanto tip, also known as a \u003cstrong\u003e“K-tip”\u003c\/strong\u003e (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly \u003cstrong\u003ecurved\u003c\/strong\u003e, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized really well for \u003cstrong\u003erocking\u003c\/strong\u003e motions too. \u003cmeta charset=\"utf-8\"\u003eIt has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling \u003cstrong\u003eeasy and fast chopping\u003c\/strong\u003e on the cutting board.\u003c\/p\u003e\n\u003cp\u003eTraditionally, kiritsuke knives were single-beveled, but have since often been reimagined as double-beveled multi-purpose knives to meet the demands of the fast-paced tempos of modern kitchens. They were also 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. 😜\u003cbr\u003e\u003cem\u003e*The length of the cutting edge is 195mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—\u003cstrong\u003ewithout having to worry about maintenance and corrosion.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around \u003cstrong\u003e64 HRC\u003c\/strong\u003e means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade, so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. The Japanese hexagon hammered finish on knives is a stunning technique that involves skillfully hammering the blade's surface to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is prized for its aesthetic appeal and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto torii doors and modern buildings. The hexagonal shape of the kasagi in torii doors represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western handle (yo) is made from luxurious \u003cstrong\u003eturquoise stone powder\u003c\/strong\u003e, calcium carbonate, and fiberglass, and is topped with a metal bolster from stainless steel. The handle's appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch. The handle is ergonomically shaped and suitable for both left and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Hamono stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003eIron production has a long history in the Tsugaru region near Mount Iwaki. Artifacts made from iron used during the Nara Period (710-794) and early Heian Period (794-1192) have been found around the city of Hirosaki, indicating there was a vast amount of ironworks in the region. The presence of Kaji-machi, or the blacksmith town, further signifies the historical significance of the region.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods – which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47680042631514,"sku":"420103121572","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoSG2MigakiTsuchimeTurquoise210mm_420103121572_1_e8c4d831-2752-4d94-9357-356acaca70ec.jpg?v=1756725166"},{"product_id":"nigara-kiri-gyuto-aogami-super-migaki-tsuchime-210mm","title":"Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 210mm (8.2\")","description":"\u003cp\u003eLooking for a knife that will impress you both in functionality and looks? Look no further. The knives of the \u003cstrong\u003eNigara AS Migaki Tsuchime line\u003c\/strong\u003e are more than impressive.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these knives will leave no one indifferent. The transition from the unique wave-like tsuchime hammered pattern into the matte shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the \u003cstrong\u003esilver hair line finish\u003c\/strong\u003e, which runs along the length of the blade just above the cutting edge, marking the separation between the softer and the harder, core steel.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a dark ebony Japanese handle, made from a single piece of smooth wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiri-Gyuto AS Migaki Tsuchime 210mm (8.2\")\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its AS high carbon steel core is incredibly hard and tough, retains super fine sharpness for a long time, and is easy to resharpen.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-gyuto-chef-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAnother feature that catches the eye is the \u003c\/span\u003e\u003cb\u003ereverse-tanto tip,\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized well for rocking motions, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 197mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe centerpiece of this knife series is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel on the market\u003c\/strong\u003e. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But Nigara made it a bit easier for us. The two outer layers of softer steel are rust-resistant, which offers additional protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis knife was heat-treated to the hardness of around\u003cstrong\u003e 63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to resharpen.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe core layer consisting of AS steel is sandwiched between layers of softer, stainless steel in a technique called \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e - it is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to 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 \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe transition from the unique wave-like tsuchime hammered pattern into the matte kasumi shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the silver hair line finish and the glossy cutting edge. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan data-mce-fragment=\"1\"\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious rich dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":48076688490842,"sku":"420103121631","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoAogamiSuperMigakiTsuchime210mm_420103121631_2.jpg?v=1734353965"},{"product_id":"tsunehisa-kiritsuke-as-kuro-uchi-240mm","title":"Tsunehisa Kiritsuke Aogami Super Kuro-uchi 240mm (9.4\") [Rosewood]","description":"\u003cp\u003e\u003cem\u003eTsunehisa Kiritsuke AS Kuro-uchi 240mm (9.4\") is the perfect knife for those who like their knives like they like their coffee: dark, bold, and capable of keeping you sharp!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTsunehisa Kiritsuke AS Kuro-uchi 240mm (9.4\") is a great multi-purpose knife with a black Kuro-uchi protective patina and tsuchime hammer indentations. The kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use, but its 240mm (9.4\") blade length makes it especially suited for cutting larger pieces of meat and fish. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. \u003c\/p\u003e\n\u003cp\u003eThe knives in the Tsunehisa kuro-uchi finish and hammer indentations series are san-mai laminated and made from Hitachi's Aogami Super Steel, which ranks among the very best high-grade Japanese steels. The core is protected by stainless outer layers for anti-rust properties and easy maintenance. A traditional Japanese Wa rosewood handle with a maple ferrule was fitted to the blade. The handle is oval and thus suitable for both the right and the left hand.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Kiritsuke\" href=\"\/collections\/kiritsuke-knives-chefs-knife\"\u003eKiritsuke\u003c\/a\u003e 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\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe core of this knife is Hitachi's \u003ca title=\"Japanese steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel (Aogami Super)\u003c\/a\u003e, which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi finish\u003c\/a\u003e, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe traditional Japanese Wa handle is oval and smooth, made from \u003cstrong\u003erosewood\u003c\/strong\u003e and topped with a \u003cstrong\u003emaple wood ferrule\u003c\/strong\u003e. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":49239496786266,"sku":"410121161567","price":255.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaKiritsukeASKuro-uchi240mm_9.4__Rosewood__410121161567_1.jpg?v=1724232419"},{"product_id":"kai-shun-classic-kiritsuke-150mm","title":"Kai Shun Classic Kiritsuke 150mm (5.9\")","description":"\u003cp dir=\"ltr\"\u003eThe \u003cstrong\u003eKai Shun Classic Kiritsuke 150 mm\u003c\/strong\u003e combines the legendary craftsmanship of Kai Shun with a stunning 32-layer Damascus-patterned blade. Its wide, tapered design excels at versatile kitchen tasks, while the traditional D-shaped handle, slightly offset for right-handed users, ensures perfect balance, stability, and control with every pinch-grip cut.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle, made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kai Shun Classic Kiritsuke 150 mm features a wide, tapered K-tip blade with a subtle curve for smooth rocking motions, perfect for chopping, mincing, and versatile kitchen tasks. The broad spine provides strength for heavier jobs, such as slicing large vegetables or dense ingredients, while the precise kiritsuke tip excels at delicate work, giving you full control over every cut.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpecial attention has been given to the choil, deepened into the blade for ample finger space. Rounded, smooth edges make extended prep work comfortable, and the finely finished spine and choil eliminate any hot spots for effortless handling. The heel tip is gently rounded for added safety, reducing the risk of accidental injuries without compromising performance.\u003c\/p\u003e\n\u003ch4\u003eSTEEL \u0026amp; LAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core of the blade is crafted from VG-MAX steel, hardened to 61 (±1) HRC for outstanding sharpness, strength, and edge retention. It is clad in 32 layers of softer stainless steel (16 per side) using the traditional san-mai technique, providing flexibility, protection for the hard core, and a distinctive wavy Damascus pattern. This combination of strength, durability, and beauty makes the knife both functional and visually striking.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe slim, elegant handle is made of durable pakkawood in a traditional Japanese chestnut (D-shape) design, slightly offset to the right for optimal control and comfort for right-handed users. A small ridge on the handle provides stability and a secure pinch grip, while the integrated tang ensures excellent balance. The addition of resin improves moisture resistance and longevity, making it suitable for long-term use in busy kitchens.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eKAI has been producing high-quality cutlery for over 115 years, combining traditional Japanese blacksmithing with modern innovations. Each knife is crafted to provide precision, durability, and elegance, embodying the finest standards of Japanese culinary tools.\u003cbr\u003e\u003c\/p\u003e","brand":"Kai Shun","offers":[{"title":"Default Title","offer_id":52463495381338,"sku":"570121281875","price":187.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KaiShunClassicKiritsuke150mm_DM-0777__570121281875_1.jpg?v=1760710636"},{"product_id":"tsunehisa-kiritsuke-shirogami-2-cherry-210mm","title":"Tsunehisa Kiritsuke Shirogami #2 Cherry 210mm (8.3\")","description":"\u003cp\u003eTsunehisa Kiritsuke Shirogami #2 Cherry 210mm (8.3\") is a traditional Japanese knife designed for all-around use. The knife may look simple, but its power lies at the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-ply) lamination gives this kiritsuke the best of both worlds - the core is made of traditional Japanese Shirogami #2 steel, which offers unrelenting sharpness, effortless sharpening, and superior ease of use, while the two outer layers are made of softer stainless steel that protects the knife from corrosion. In short, unbeatable sharpness and easy maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKiritsuke blade shape is characterized by a long, flat blade with very little belly curve and a pointed, diamond shaped tip, also known as a “K-tip” (K for kiritsuke). The tip enables precise and effortless work and can be used for all sorts of tasks in the kitchen: slicing sashimi, cutting ribeye, chopping veggies, mincing garlic... Due to its straight edge, it has a limited rocking motion on the kitchen board. A great alternative to the gyuto knife!\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eShirogami #2\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis a traditional high-carbon steel. Due to its high carbon content, it can reach a hardness of over 60 HRC, which means that blades forged from it will have excellent edge retention. It is renowned for its exceptional sharpness, durability, and ability to hold a keen edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJust keep in mind that this blade is a bit more delicate. So, make sure to follow some basic care and maintenance tips for Japanese knives when you're using it. Taking good care of it will keep it in top shape for a long time. \u003c\/span\u003e\u003ca title=\"Patina\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" target=\"_blank\"\u003e→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch4\u003eKNIFE CARE:\u003c\/h4\u003e\n\u003cp\u003eIt is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.\u003c\/p\u003e\n\u003cp\u003eThe steel will gradually acquire a\u003cspan\u003e \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ethat will add even more charm to this knife. Do not clean this knife in the dishwasher, but wash it by hand and wipe it with a dry cloth. The advantage of a high-carbon steel blade is its fine sharpness, ease of resharpening and long edge retention. To protect the blade from external influences, we recommend treating it occasionally with a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Oil\" href=\"\/collections\/knife-maintenance-oils\"\u003eknife care oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with stainless steel\u003c\/a\u003e. The\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Blade lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eouter layers are of softer\u003c\/a\u003e, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade has been treated with hammer blows, resulting in a textured\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003elook that gives it a nice finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa) is oval and smooth, with no discernible transition between the cherry handle and maple wood ferrule. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53074784846170,"sku":"410121121926","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Kiritsuke_Shirogami_2_Cherry_210_mm__410121121926_1.jpg?v=1770369103"},{"product_id":"nigara-kiri-gyuto-aogami-super-migaki-tsuchime-240mm","title":"Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240mm (9.4\")","description":"\u003cp\u003eLooking for a knife that will impress you both in functionality and looks? Look no further. The knives of the \u003cstrong\u003eNigara Aogami Super Migaki Tsuchime line\u003c\/strong\u003e are more than impressive.\u003c\/p\u003e\n\u003cp\u003eThe look and feel of these knives will leave no one indifferent. The transition from the unique wave-like tsuchime hammered pattern into the matte shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the \u003cstrong\u003esilver hair line finish\u003c\/strong\u003e, which runs along the length of the blade just above the cutting edge, marking the separation between the softer and the harder, core steel.\u003c\/p\u003e\n\u003cp\u003eThe blade is fitted with a dark ebony Japanese handle, made from a single piece of smooth wood that feels polished to the touch and offers an unparalleled tactile experience with every cut.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eNigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. Its Aogami Super high carbon steel core is incredibly hard and tough, retains super fine sharpness for a long time, and is easy to resharpen.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knife-types\/japanese-gyuto-chef-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eAnother feature that catches the eye is the \u003c\/span\u003e\u003cb\u003ereverse-tanto tip,\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. The belly of the blade is slightly curved and the overall blade wider, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of \u003cstrong\u003ekiritsuke-gyuto hybrid\u003c\/strong\u003e. This means that the knife can be utilized well for rocking motions, too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 226mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe centerpiece of this knife series is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003cbr\u003e\u003cbr\u003eAogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel on the market\u003c\/strong\u003e. High-carbon steels need more maintenance as they quickly develop a protective patina, and if not wiped and dried after every use, they will develop rust. But Nigara made it a bit easier for us. The two outer layers of softer steel are rust-resistant, which offers additional protection from rust, although the Aogami Super is still exposed at the very edge (the visible, curvy line on the bottom of the blade represents the line between core and outer steels).\u003cbr\u003e\u003cbr\u003eThis knife was heat-treated to the hardness of around\u003cstrong\u003e 63 HRC\u003c\/strong\u003e. It is extremely hard steel, meaning that it retains super fine sharpness for a long time despite its extensive usage. In addition, due to the high carbon content, the knife is very easy to resharpen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe core layer consisting of Aogami Super steel is sandwiched between layers of softer, stainless steel in a technique called \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e - it is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to 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 \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e,\u003cspan\u003e so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe transition from the unique wave-like tsuchime hammered pattern into the matte kasumi shinogi line is dotted with tiny spots reminiscent of snow. They match beautifully with the silver hair line finish and the glossy cutting edge. The surface of the blade was treated with a special textured hammer, leaving complex geometric \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eimpressions on its upper part\u003c\/a\u003e\u003c\/span\u003e. It is a stunning technique that involves skillfully hammering the blade's surface to create captivating indentations, which\u003cspan\u003e—aside from the purely aesthetic—also has a distinct practical function of reducing friction and creating air pockets that diminish the sticking of food to the blade during cutting\u003c\/span\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made from a single piece of luxurious rich dark ebony wood, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. With its octagonal shape, it is suitable for both left and right-handed users. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr\u003e\u003cbr\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art, and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":53606345277786,"sku":"420103161919","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiri-GyutoAogamiSuperMigakiTsuchime240mm_Monoebonyhandle__420103161919_1.jpg?v=1771238381"},{"product_id":"hado-kiri-gyuto-sg2-shiosai-urushi-210mm","title":"Hado Kiri-Gyuto SG2 Shiosai Urushi 210mm (8.3\")","description":"\u003cp\u003eCompact, precise, and exceptionally elegant, the \u003cstrong\u003eHado Kiri-Gyuto SG2 Shiosai Urushi 210mm\u003c\/strong\u003e is the ultimate Japanese chef's knife for everyday prep in both home and professional kitchens. Its hand-forged SG2 powdered steel blade features a subtle nashiji (hammered) finish, reducing food sticking while delivering razor-sharp precision.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with the everyday versatility of a gyuto. With its 210 mm blade, it’s perfect for slicing steaks, fish, and vegetables, offering exceptional precision while handling larger ingredients with ease.\u003c\/p\u003e\n\u003cp\u003eFeaturing a distinctive angled tip, the Kiri-Gyuto excels at precise piercing and controlled cutting tasks, including slicing, dicing, and mincing a wide variety of ingredients. Its design makes it a highly functional tool for both professional and home kitchens.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The cutting edge measures 198mm (heel to tip), but the total blade length from handle to tip is 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis Kiri-Gyuto is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, hardened to around 62-63 HRC. Powder steels are among the hardest steels used in knife making today, which means the knife will keep a smooth and sharp edge for an extremely long time. Thanks to its high chromium (Cr) content, the blade is remarkably easy to maintain. Its steel composition and microstructure allow for an extremely fine, smooth, and long-lasting edge.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai laminated\u003c\/a\u003e, with outer layers of softer stainless steel that provide additional rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eRenowned for their elegance and precision, Hado knives feature distinctive \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime hammering\u003c\/a\u003e that fades into a subtly misted migaki finish, highlighting the polished SG2 steel core. Every knife is paired with carefully designed packaging that reflects its craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a traditional \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eoctagonal wa handle\u003c\/a\u003e that perfectly complements the balanced blade, offering a secure, comfortable grip and exceptional durability for everyday use.\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/hado\"\u003eHado\u003c\/a\u003e is a young yet highly respected Japanese smithy from Sakai, founded in 2019 as a subsidiary of Fukui Co. \u0026amp; Ltd. Blending tradition, innovation, and the founders’ passion for the “path of the blade,” each knife reflects centuries of blacksmithing heritage, masterful handcraft, and modern respect for materials, ergonomics, and design. Hado is synonymous with Japanese precision, minimalist beauty, and pure craftsmanship.\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":53820277948762,"sku":"410103121975","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hado_Kiri-Gyuto_SG2_Shiosai_Urushi_210_mm_410103121975_1.jpg?v=1774946512"},{"product_id":"hado-kiri-gyuto-sg2-shiosai-blue-210mm","title":"Hado Kiri-Gyuto SG2 Shiosai Blue 210mm (8.3\")","description":"\u003cp\u003eCompact, precise, and exceptionally elegant, the \u003cstrong\u003eHado Kiri-Gyuto SG2 Shiosai Blue 210mm\u003c\/strong\u003e is the ultimate Japanese chef's knife for everyday prep in both home and professional kitchens. Its hand-forged SG2 powder steel blade features a subtle tsuchime (hammered) finish, reducing food sticking while delivering razor-sharp precision.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eShiosai\u003c\/em\u003e (潮騒) is a poetic Japanese term meaning “the sound of the sea” or “the sound of waves,” reflected in the blade’s irregular tsuchime pattern, which evokes waves splashing across its surface. Beneath this distinctive finish lies a razor-sharp SG2 powder steel core, while the blue octagonal wa handle completes the knife’s refined appearance.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiri-Gyuto combines the elegance of a traditional single-bevel kiritsuke with the everyday versatility of a gyuto. With its 210 mm blade, it’s perfect for slicing steaks, fish, and vegetables, offering exceptional precision while handling larger ingredients with ease.\u003c\/p\u003e\n\u003cp\u003eFeaturing a distinctive angled tip, the Kiri-Gyuto excels at precise piercing and controlled cutting tasks, including slicing, dicing, and mincing a wide variety of ingredients. Its design makes it a highly functional tool for both professional and home kitchens.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The cutting edge measures 198mm (heel to tip), but the total blade length from handle to tip is 210mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis Kiri-Gyuto is made of \u003cstrong\u003eSG2 powder steel\u003c\/strong\u003e, hardened to around 62-63 HRC. Powder steels are among the hardest steels used in knife making today, which means the knife will keep a smooth and sharp edge for an extremely long time. Thanks to its high chromium (Cr) content, the blade is remarkably easy to maintain. Its steel composition and microstructure allow for an extremely fine, smooth, and long-lasting edge.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai laminated\u003c\/a\u003e, with outer layers of softer stainless steel that provide additional rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eRenowned for their elegance and precision, Hado knives feature distinctive \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime hammering\u003c\/a\u003e that fades into a subtly misted migaki finish, highlighting the polished SG2 steel core. Every knife is paired with carefully designed packaging that reflects its craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a traditional octagonal wa handle made from blue stabilized wood. During stabilization, resin is infused into the wood and cured, making the material denser, less absorbent, and more resistant to changes caused by moisture while retaining its natural grain. The deep blue colour gives each handle a distinctive appearance, while its octagonal shape provides a secure and comfortable grip for both right- and left-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/hado\"\u003eHado\u003c\/a\u003e is a young yet highly respected Japanese smithy from Sakai, founded in 2019 as a subsidiary of Fukui Co. \u0026amp; Ltd. Blending tradition, innovation, and the founders’ passion for the “path of the blade,” each knife reflects centuries of blacksmithing heritage, masterful handcraft, and modern respect for materials, ergonomics, and design. Hado is synonymous with Japanese precision, minimalist beauty, and pure craftsmanship.\u003c\/p\u003e","brand":"Hado","offers":[{"title":"Default Title","offer_id":54500752654682,"sku":"410103122059","price":365.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/410103122059_HadoKiri-GyutoSG2ShiosaiBluestabilized210mm--2.jpg?v=1786004120"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/single_bevel_japanese_kiritsuke_knife_-_single_vs_double_bevel_what_is_the_difference.jpg?v=1770288571","url":"https:\/\/sharpedgeshop.com\/collections\/kiritsuke-knives-chefs-knife.oembed?page=2","provider":"SharpEdge","version":"1.0","type":"link"}