{"title":"Knife of the Month","description":"\u003cp data-start=\"1333\" data-end=\"1521\" class=\"PDq2pG_selectionAnchorContainer\"\u003eOur monthly selections highlight some of the finest Japanese knives we've had the privilege to offer. Explore this year's featured blades and discover the craftsmanship behind each choice.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"tsunehisa-santoku-shirogami-2-cherry-170mm","title":"Tsunehisa Santoku Shirogami #2 Cherry 170mm (6.7\")","description":"\u003cp\u003eThe Tsunehisa Santoku Shirogami #2 Cherry 170 mm is a traditional Japanese knife designed for all-around use. The knife may look simple, but its strength lies in the heart of the blade. The blacksmith has playfully added the hammer marks and a subtle kasumi line. The San-mai (three-layer) lamination gives this santoku 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.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\" class=\"editor-rtfLink\" target=\"_blank\"\u003eSantoku\u003c\/a\u003e is the original Japanese multi-purpose knife most commonly used in Japanese home kitchens. This blade shape is great for all types of cutting and chopping on the cutting board. The blade has a gentle curve in the belly and is also suitable for rocking cutting techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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 href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" title=\"Patina\" target=\"_blank\"\u003e→ Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eIt is important to know that shirogami steel requires proper care and maintenance to prevent rust and maintain its performance.\u003cbr\u003e\u003cbr\u003eThe steel will gradually acquire a \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003epatina\u003c\/a\u003e that 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 \u003ca title=\"Oil\" href=\"\/collections\/knife-maintenance-oils\"\u003eknife care oil\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with stainless steel\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe blade has been treated with hammer blows, resulting in a textured \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime\u003c\/a\u003e look that gives it a nice finish and also prevents food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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":46856091631962,"sku":"410108101484","price":170.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaSantokuShirogami_2Cherry180mm_410108101484_1.jpg?v=1689153607"},{"product_id":"kotetsu-santoku-vg-10-damascus-180mm-pakka-wood","title":"Kotetsu Santoku VG-10 Damascus 180mm (7.1\") [pakka wood]","description":"\u003cp\u003eThe \u003cstrong\u003eKotetsu Santoku VG-10 Damascus 180mm (7.1\")\u003c\/strong\u003e is a multi-purpose Japanese knife with visible hammer prints, a damascus pattern and a classic Japanese (wa-style) pakka wood handle. It will impress anyone who appreciates aesthetically designed kitchen utensils.\u003c\/p\u003e\n\u003cp\u003eThe knife is extremely thin (1.7mm\/0.06\") so it will slide through ingredients with ease, and the choice of \u003cstrong\u003eVG-10 stainless steel\u003c\/strong\u003e ensures \u003cstrong\u003erust resistance\u003c\/strong\u003e, durability, and wear resistance. Because it is \u003cstrong\u003elow-maintenance\u003c\/strong\u003e, it is suitable as a first Japanese kitchen knife, and due to its exceptional value for money, it also makes a great gift for your favorite cooking enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife has all the features of a traditional Japanese santoku: a wide blade, a flat belly, and a spine that curves at a 60-degree angle towards the tip. The unique hail-like hammer blows prevent ingredients from sticking to the blade during chopping, making for faster and more precise work.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/admin.shopify.com\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003esantoku knife\u003c\/a\u003e, originating from Japan, is a versatile and multipurpose kitchen knife commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003cmeta charset=\"utf-8\"\u003eWith its rich heritage and versatile design, the santoku knife is an indispensable tool for any kitchen, be it home or professional, and caters to a wide range of cutting needs.\u003c\/p\u003e\n\u003cp\u003eThe santoku knife is divided into three distinct parts: the tip, which is designed for intricate work, allowing for precise cuts, the cutting edge, which serves general cutting purposes and accommodates a range of tasks, and the heel of the knife, which is perfect for heavy-duty chopping.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The smithy marked the length of the cutting edge as 180mm (7.08\"), but we measured a bit more - approximately 186mm (7.3\").\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eVG-10 is currently the most popular Japanese steel. When deciding between the steels from which we want to make a knife, we consider properties such as hardness, ability to maintain sharpness, ease of maintenance, grain of the steel, ease of sharpening, and, ultimately, price and availability. VG-10 (V for Vanadium, G for \"gold\", denoting superior quality) is produced by Takefu Special Steel Company, a relatively small company that managed to find just the right balance between the various elements that make up today's \u003cstrong\u003emost popular Japanese steel.\u003c\/strong\u003e VG-10 is a relatively high (1%) carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co) stainless steel. The combination of Cr, Mo and V forms a lot of hard carbides, which gives the steel \u003cstrong\u003eresistance to abrasion\u003c\/strong\u003e and consequently better\u003cstrong\u003e retention of sharpness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade consists of \u003cstrong\u003e17 layers of steel\u003c\/strong\u003e. Steels with high hardness have many advantages, but because of their hardness, they are more brittle and thus more susceptible to damage. Blades made of such steels are therefore laminated using the \u003cem\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e method\u003c\/em\u003e, thereby improving their structural integrity and consequently resistance to various impacts and other physical factors that could lead to damage. San-mai means \"three layers\" in Japanese and refers to a blade that consists of a primary inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and two outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that are made up of multiple layers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE GEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel \u003c\/a\u003e(symmetrical) and extremely thin, which is key to preparing food with minimal damage to the cell membranes of the ingredients. This enables greater preservation of the taste and appearance of the food.\u003cbr\u003eThe thickness of the blade largely determines the sharpness of the knife, as well as easier and faster sharpening.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade stands out because of its \u003cstrong\u003ehammer impressions\u003c\/strong\u003e that were added across the top of the blade, in combination with a damascus pattern. The \u003cstrong\u003ewavy shinogi line\u003c\/strong\u003e runs along the cutting edge and marks the boundary between the layers.\u003cbr\u003eHammer patterns are called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003c\/a\u003e. Air is trapped in the air pockets during cutting, which helps the blade slide through the food without sticking, which enables fast and accurate food preparation.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe knife has a classic Japanese handle (wa-style) made of pakka wood. \u003cspan\u003eThe \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eslightly flattened octagonal shape\u003c\/a\u003e of the handle helps it align well with the cutting board, and its symmetrical shape makes it suitable for both left- and right-handed users. This handle provides excellent blade control when slicing. Additionally, the compact grip minimizes the possibility of slipping during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSMITHY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Yasuda Hamono smithy has been operating since 1957. It is located in the city of Seki (Gifu Prefecture), which is the cradle of blacksmithing in Japan. They are dedicated to research and development, tirelessly perfecting heat treatment and grinding techniques to make the most of the unique characteristics of different steels when making knives. This dedication to knife making has carried over from the original \"Sakusaku\" brand to brands such as Seki Kotetsu, Gen Kotetsu, and Kotetsu. Knives are the work of dedicated hands of craftsmen who have a deep love and respect for their craft.\u003cbr\u003e\u003c\/p\u003e","brand":"Yasuda Hamono","offers":[{"title":"Default Title","offer_id":49767513456986,"sku":"200108081608","price":156.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KotetsuSantokuVG-10Damascus180mm_7.1_pakkawood__200108081608.jpg?v=1754561768"},{"product_id":"hayabusa-gyuto-vg-10-tsuhime-bubinga-210mm","title":"Hayabusa Gyuto VG-10 Tsuchime Bubinga 210mm (8.3\")","description":"\u003cp\u003eHayabusa Gyuto VG-10 Tsuchime Bubinga 210mm (8.3\") is a versatile knife that is perfect for both home and professional kitchens. Made from VG-10 steel, it has a sharp, thin blade that is ideal for cutting meat, vegetables and more. The Tsuchime finish features small, round indentations that add texture and depth to the blade, while the Kasumi finish creates a contrast between the matte and shiny surfaces. The durable Bubinga wood handle provides a comfortable grip, making it a practical and stylish addition to any kitchen. A great choice for chefs and home cooks who value quality and performance.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe tsuchime surface helps to reduce friction and prevents food from sticking to the blade during cutting. The textured surface creates small air pockets which allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife features an octagon Japanese (Wa) style handle made out of bubinga wood. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. \u003cmeta charset=\"utf-8\"\u003eBubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49905030857050,"sku":"420103121621","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hayabusa_Gyuto_VG-10_Tsuhime_Bubinga_210_mm_420103121621_1_2_48d41583-6876-4ea7-90b7-b140a0465e6e.jpg?v=1754561763"},{"product_id":"hikari-petty-sld-kurozome-damascus-130mm","title":"Hikari Petty SLD Kurozome Damascus 130mm (5.1\")","description":"\u003cp\u003eLight, nimble, and razor-sharp, the \u003cstrong\u003eHikari Petty 130mm\u003c\/strong\u003e is perfect for precision work in the kitchen. From trimming meat and slicing herbs to peeling fruit, this compact blade delivers exceptional control and agility. \u003cmeta charset=\"utf-8\"\u003eFor those seeking a more dramatic look, the \u003cstrong\u003eKurozome Damascus finish\u003c\/strong\u003e is the ultimate choice within the Hikari SLD range. “Kurozome,” meaning “black dyed,” adds a rich, dark tone to the \u003cmeta charset=\"utf-8\"\u003e51-layer Damascus cladding while perfectly contrasting with the bright, razor-sharp SLD core.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/collections\/petty-paring-utility-knives-small\"\u003epetty\u003c\/a\u003e knife is the Japanese equivalent of a Western utility knife — compact, agile, and ideal for precision tasks. At 130mm, it strikes the perfect balance between maneuverability and cutting length, making it ideal for peeling, trimming, or slicing small fruits, herbs, and garnishes. Its narrow profile and pointed tip allow for delicate, controlled cuts, especially when working in-hand or on tight spaces on the cutting board. A slight curve along the edge gives it just enough belly for gentle rocking, while the thin spine and fine edge help it glide effortlessly through soft and firm ingredients alike.\u003c\/p\u003e\n\u003cp\u003eA must-have companion to your larger chef’s knife, the petty excels at the kind of detail work that brings finesse to everyday prep.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eCrafted from high-performance \u003cstrong\u003eSLD steel\u003c\/strong\u003e, the thin blade holds its edge exceptionally well and glides effortlessly through ingredients. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. Because SLD isn't completely stainless, clean it and dry it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the spiral of intertwining layers. Etching enhances the contrast between steels, highlighting reflections and giving the blade a multidimensional look. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon Japanese (Wa) style handle made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52366186185050,"sku":"420107061851","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HikariPettySLDKurozomeDamascus130mm_monobubingahandle__420107061851_1.jpg?v=1759831417"},{"product_id":"tsunehisa-santoku-ginsanko-nashiji-180mm","title":"Tsunehisa Santoku Ginsanko Nashiji 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003eTsunehisa Santoku Ginsanko Nashiji 180mm \u003c\/strong\u003eis a\u003cstrong\u003e multi-purpose Japanese kitchen knife\u003c\/strong\u003e\u003cspan\u003e that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. \u003c\/span\u003e\u003cspan\u003eTsunehisa \u003cspan style=\"font-weight: 400;\"\u003ecombined their proven blade shape, unique Nashiji blade finish\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsanko or Silver III Steel with a \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehardness of 60-61 HRC!), then matched it with a lightweight \u003cmeta charset=\"utf-8\"\u003eWestern style handle made of pakka wood\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e (known for its durability and comfortable grip). \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eT\u003cmeta charset=\"utf-8\"\u003ehe not-so-common feature of this santoku is the color of the pakka wood handle. Red is not a color many Japanese blacksmiths decide on for their knives, but we felt it was a bold choice that definitely paid off! The knife stands out from the crowd, but not in a flashy way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gyuto works best together with \u003ca href=\"\/products\/tsunehisa-petty-ginsanko-nashiji-135mm\"\u003eTsunehisa Petty Ginsanko Nashiji\u003c\/a\u003e to complement it. \u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e is one of the most versatile and efficient blade shapes in the kitchen, perfect for slicing, dicing, and chopping meat, fish, and vegetables. Its wide blade makes it easy to scoop and transfer ingredients, while the relatively flat edge excels at straight-down chopping and push-cutting on the cutting board. The slightly curved belly allows for gentle rocking, and the rounded tip adds precision for more delicate prep work.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGEOMETRY:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eNashiji finish\u003c\/a\u003e, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife was fitted with a \u003ca href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eWestern style (Yo) handle\u003c\/a\u003e, made out of a combination of red and black pakka wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca href=\"\/collections\/tsunehisa\" title=\"Tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as \u003cstrong\u003eTosa, Seki and Sakai\u003c\/strong\u003e. 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":52527448424794,"sku":"410108101847","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaSantokuGinsankoNashiji180mm_410108101847_1.jpg?v=1761304946"},{"product_id":"hikari-gyuto-sld-kurozome-damascus-210mm","title":"Hikari Gyuto SLD Kurozome Damascus 210mm (8.3\")","description":"\u003cp\u003eThe \u003cstrong\u003eHikari Gyuto SLD Kurozome Damascus 210mm (8.3\")\u003c\/strong\u003e features a thin, razor-sharp blade made of high-performance SLD steel, known for its exceptional edge retention and durability. Its wide blade profile and compact size make it ideal for precise, controlled cuts, especially on smaller cutting boards. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe unique 51-layer Damascus pattern, enhanced with etching, creates stunning contrast and catches the light beautifully. Paired with a durable octagonal bubinga handle, it offers a secure, comfortable grip for both left- and right-handed users. High performance, striking design, and effortless handling—all in one knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003ca title=\"Gyuto\" href=\"https:\/\/sharpedgeshop.com\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eis the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/a\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike.\u003c\/p\u003e\n\u003cp\u003eSLD (stainless-clad) is much easier to care for than some highly reactive pure carbon steels. The core steel will develop a patina over time, but it’s usually light and subtle, not dramatic. The Hikari is a perfect way to start exploring high-carbon steel knives without the fuss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSLD Steel Composition\u003c\/strong\u003e - Carbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer, consisting of the harder \u003cstrong\u003eSLD stainless steel\u003c\/strong\u003e, was sandwiched between 50 layers of softer, more pliable steel. This technique is called \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hikari line features a unique \u003cstrong\u003eDamascus pattern\u003c\/strong\u003e, showcasing the beautiful spiral of intertwined steel layers. Each blade is \u003cstrong\u003eetched to enhance contrast\u003c\/strong\u003e, highlighting the reflections and interplay of light across the different steel surfaces. The result is a finish that is both traditional and sophisticated—visually captivating, impeccably executed, and a true testament to craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe knife features an octagon \u003cstrong\u003eJapanese (Wa) style handle\u003c\/strong\u003e made out of \u003cstrong\u003ebubinga wood\u003c\/strong\u003e. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Bubinga is a durable and dense tropical wood, known for its distinct brown color with dark patterns. Its strength and stability make it popular for crafting knife handles, furniture, and musical instruments. It has a beautiful texture and polishes well, giving it a smooth and elegant appearance.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":52856588501338,"sku":"420103121899","price":270.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hikari_Gyuto_SLD_Kurozome_Damascus_210_mm_mono_bubinga_handle__420103121899_1.jpg?v=1764167785"},{"product_id":"tsunehisa-bunka-swedish-steel-damascus-washiji-170mm","title":"Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")\u003c\/strong\u003e is a handcrafted knife that perfectly blends traditional Japanese craftsmanship with top-tier performance. \u003cmeta charset=\"utf-8\"\u003eIts versatile shape delivers effortless precision on meat, fish, and vegetables—perfect for both aspiring chefs and seasoned professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA perfect introduction to Japanese knives and a thoughtful gift for any cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can learn everything you need to know about the Japanese bunka knife in our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003earticle\u003c\/a\u003e.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is forged from \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSwedish steel\u003c\/a\u003e (19c27, Sandvik), a \u003cmeta charset=\"utf-8\"\u003every popular steel among Japanese knifemakers. This high-carbon steel (63 HRC) delivers a fine, long-lasting edge and good corrosion resistance, making it ideal for professional chefs and home users who demand top performance.\u003c\/p\u003e\n\u003cp\u003eDespite its high hardness, the blade is easy to re-sharpen and simple to maintain, ensuring exceptional durability and long-term use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife boasts a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003estriking blade finish\u003c\/a\u003e that combines the elegance of Damascus steel with the unique Washiji texture. \u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eWashiji finish\u003c\/strong\u003e, applied by the blacksmith with a special hammer, creates a subtle matte \u003cmeta charset=\"utf-8\"\u003etexture on the upper part of the blade. More than just decorative, this finish reduces food sticking by creating tiny air pockets, allowing the blade to glide smoothly through ingredients.\u003c\/p\u003e\n\u003cp\u003eBeneath the Washiji finish, the \u003cstrong\u003eDamascus layers\u003c\/strong\u003e reveal graceful, flowing lines of folded steel. Together, these two finishes create a blade that is not only visually captivating but also highly functional in everyday use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife is fitted with a traditional \u003cstrong\u003eJapanese Wa handle\u003c\/strong\u003e, crafted from magnolia wood and finished with a buffalo horn ferrule. Its octagonal shape provides a comfortable, balanced grip for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaBunkaSwedishSteelDamascusWashiji170mm_410116251952-4.jpg?v=1769429247\" alt='Tsunehisa Bunka Swedish Steel Damascus Washiji 170mm (6.7\")'\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":53434701939034,"sku":"410116251952","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tsunehisa_Bunka_Swedish_Steel_Damascus_Washiji_170_mm_410116251952_1.jpg?v=1770367489"},{"product_id":"sakai-takayuki-meat-knife-vg-10-damascus-210mm","title":"Sakai Takayuki Meat knife VG-10 Damascus 210mm (8.3\")","description":"\u003cp\u003eThe Sakai Takayuki Meat knife VG-10 Damascus 210mm is a purpose-built Japanese butcher knife that unites traditional Sakai craftsmanship with modern steel engineering. Designed for intensive work with larger cuts of meat, it delivers the blade stability, cutting power, and edge retention required in professional environments. Crafted in the renowned Sakai Takayuki smithy, it offers controlled, precise performance where consistency and long-lasting sharpness matter most.\u003c\/p\u003e\n\u003cp data-start=\"606\" data-end=\"930\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-start=\"606\" data-end=\"622\"\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-start=\"622\" data-end=\"625\"\u003eA classic butcher’s knife designed for efficient processing of larger quantities of meat. The long, stable blade allows precise breakdown, portioning, and uniform dicing of large cuts of raw meat without tearing the fibers. The blade geometry ensures clean cuts and good control, even during extended use.\u003c\/p\u003e\n\u003cp data-start=\"932\" data-end=\"1122\"\u003eIt performs exceptionally well when preparing stews, breaking down large cuts of beef or pork, and slicing cured meats and salami, where stability and a consistent cutting line are required.\u003c\/p\u003e\n\u003cp data-start=\"1124\" data-end=\"1300\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSuitable for professional butchers, chefs, and line cooks in professional kitchens, as well as serious home cooks who frequently prepare larger quantities of meat and need a reliable working tool.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca 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\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\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\"\u003esan-mai\u003c\/a\u003e\u003cspan\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\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003cspan\u003eThe blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook, which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe knife was fitted a \u003c\/span\u003e\u003cstrong\u003ewestern-style (Yo) ergonomic handle\u003c\/strong\u003e\u003cspan\u003e made of durable pakkawood 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\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":53962917314906,"sku":"020128122001","price":200.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SakaiTakayukiNozzaMesoDamascus210mm_1.jpg?v=1775821547"}],"url":"https:\/\/sharpedgeshop.com\/collections\/knife-of-the-month.oembed","provider":"SharpEdge","version":"1.0","type":"link"}