{"title":"Multi-Purpose Knives","description":"\u003cp\u003eOur multipurpose Japanese knives collection includes Santoku, Bunka, Gyuto, and Kiritsuke. Each knife is crafted from premium Japanese steel and features an ergonomic handle. Ideal for slicing, dicing, chopping, and fine precision work on vegetables, meat, and fish. Durable, sharp, and suitable for home cooks and professional chefs alike.\u003c\/p\u003e","products":[{"product_id":"zdp-189-bunka-black","title":"ZDP-189 Bunka Black 190mm (7.5\")","description":"\u003cp\u003eZDP-189 Bunka Black is the first knife we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives. We wanted to create a knife that connects fine Japanese craftsmen skills with the needs of the Western-type cuisine. Meet Bunka.\u003c\/p\u003e\n\u003cp\u003eBunka was designed in harmony with our values (excellence, quality, and reliability), in line with those originating from the steadfast Japanese tradition. We also devoted special attention to certain aesthetics inspired by Japanese mysticism and a respectful attitude to tradition, nature, raw materials, the constituent elements, and the final product – in short, the quintessential values of Japanese culture.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIt embodies the cream of the crop as regards what one desires in a kitchen knife: the best steel, a multi-purpose profile, excellent functionality, and an attractive look. This makes it an ideal choice for anyone looking for a selection of the best properties for versatile use. Its superior qualities will excel in a professional environment with a large volume of cutting work, as well as for daily usage in your home kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003ca title=\"The shape of the blade is called Bunka\" href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eculture\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWith its typical functionality, \u003cstrong\u003eBunka design\u003c\/strong\u003e is intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is \u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either \u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea \u003cstrong\u003eflat back side\u003c\/strong\u003e of the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong data-mce-fragment=\"1\"\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eK-Tip\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\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\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\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eBunka has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan data-mce-fragment=\"1\"\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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 \u003cmeta charset=\"utf-8\"\u003eand also prevents food from sticking to the blade. Kanji\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBunka 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan data-mce-fragment=\"1\"\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":31821015220312,"sku":"03011629697","price":264.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yoshida_Hamono_ZDP-189_Bunka_Black03011629697-knife_1.jpg?v=1738587308"},{"product_id":"zdp-189-bunka-silver","title":"ZDP-189 Bunka Silver 190mm (7.5\")","description":"\u003cp\u003eZDP-189 Bunka was designed in harmony with our values (excellence, quality, and reliability), in line with those originating from the steadfast Japanese tradition. We also devoted special attention to certain aesthetics inspired by Japanese mysticism and a respectful attitude to tradition, nature, raw materials, the constituent elements, and the final product – in short, the quintessential values of Japanese culture.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe knife is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#bunka\" title=\"The shape of the blade is called Bunka\"\u003eshape of the blade is called Bunka\u003c\/a\u003e which means \u003c\/span\u003e\u003cem\u003eculture\u003c\/em\u003e\u003cspan\u003e in Japanese. Bunka makes for a \u003c\/span\u003e\u003cstrong\u003ehighly versatile knife\u003c\/strong\u003e\u003cspan\u003e suitable for cutting vegetables, meat, and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWith its typical functionality, \u003cstrong\u003eBunka design\u003c\/strong\u003e is intended for versatile use in Western cuisine:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIt has a flexible profile that is \u003cstrong\u003ewide enough at the handle\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea gently designed belly of the blade suitable for making either \u003cstrong\u003elong or short cuts\u003c\/strong\u003e,\u003c\/li\u003e\n\u003cli\u003ea \u003cstrong\u003eflat back side\u003c\/strong\u003e of the blade,\u003c\/li\u003e\n\u003cli\u003eand a thin pointy \u003cstrong\u003ereverse tanto tip for precise cuts\u003c\/strong\u003e and carvings.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe angle of the spine rapidly changes to meet the tip, which is referred to as a »\u003c\/span\u003e\u003cstrong\u003eK-Tip\u003c\/strong\u003e\u003cspan\u003e«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBunka has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for the finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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 \u003cmeta charset=\"utf-8\"\u003eand 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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBunka Silver 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821025214552,"sku":"03011633091","price":268.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yoshida_Hamono_ZDP-189_Bunka_Silver03011633091_1.jpg?v=1756725354"},{"product_id":"zdp-189-santoku-black-180mm","title":"ZDP-189 Santoku Black 180mm (7.1\")","description":"\u003cp\u003eZDP-189 Santoku Black 180mm (7.1\") is the one of the knives we designed with a help of the skillful blacksmith Osamu-san from Yoshida Hamono. The design is a result of years of our experience with Japanese knives. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003e\u003cspan\u003eSantoku\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003cmeta charset=\"utf-8\"\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003eSantoku Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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 \u003cmeta charset=\"utf-8\"\u003eand 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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis\u003c\/span\u003e\u003cspan\u003e Santoku was fitted a traditional Japanese wooden handle, called Wa. 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821054312536,"sku":"03010810094","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Santoku_Black.jpeg?v=1756725352"},{"product_id":"zdp-189-santoku-silver","title":"ZDP-189 Santoku Silver 180mm (7.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eZDP-189 Santoku Silver is manufactured at the smithy of\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003c\/span\u003e\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\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\"\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e knife, originating from Japan, is a versatile and multipurpose kitchen tool commonly found in Japanese households. It excels at various cutting and chopping tasks on the cutting board. \u003cmeta charset=\"utf-8\"\u003eWith its rich heritage and versatile design, the Santoku knife is an indispensable tool for any kitchen, catering to a wide range of cutting needs with its three virtues.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name \"Santoku\" derives from the Japanese word \"San,\" meaning \"three,\" representing the knife's three virtues. It effortlessly handles three key ingredients: meat, fish, and vegetables. It is equally adept at slicing, chopping, and mincing, making it a versatile companion in the kitchen.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe Santoku knife is divided into three distinct parts. The tip is designed for intricate work, allowing for precise cuts. The cutting edge serves general cutting purposes, accommodating a range of tasks. Lastly, the heel of the knife is perfect for heavy-duty chopping.\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eSantoku Black has a double bevel (symmetrical) blade\u003c\/a\u003e with a low profile and a \u003c\/span\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel. \u003c\/p\u003e\n\u003cp\u003eA small batch of ZDP-189 santoku silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish. With its subtle hammer marks, this knife embodies the Japanese wabi-sabi concept. It celebrates beauty in imperfections, asymmetry, and irregularities, highlighting the uniqueness and authenticity of objects that may not conform to traditional notions of perfection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis\u003c\/span\u003e\u003cspan\u003e Santoku was fitted a traditional Japanese wooden handle, called Wa. 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The migaki 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":31821065650264,"sku":"03010810095","price":244.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189SantokuSilver180_2.jpg?v=1605523124"},{"product_id":"zdp-189-gyuto-silver","title":"ZDP-189 Gyuto Silver Tsuchime 210mm (8.3\")","description":"\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eZDP-189 Gyuto Silver Tsuchime 210mm (8.3\") is a perfect knife for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables. \u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003eGyuto\u003c\/a\u003e\u003c\/span\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel ZDP-189 contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of \u003cstrong\u003e65-67 HRC\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eThe pure carbon content of ZDP-189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP-189 steel remarkable is that it can be hardened up to HRC 65-67 without any problems of chipping. Manufacturing processes of this steel make it one of the toughest steels available on the market today. Serious users and professional chefs prefer to use knives made from ZDP-189 steel because of its superior cutting performance and longer edge retention.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe steel is laminated, meaning that the core is made of very strong steel and covered with an external layer of softer stainless steel. Such a blade remains sharp for a very long time: its softer external layer makes it easier to sharpen, and it also protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe blade is finished with a mirror polish hairline finish, which is suitable for finest cuts. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core ZDP-189 steel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eA small batch of ZDP-189 gyuto silver blades from the Yoshida Hamono smithy has been finished with delicate hammer marks, creating a subtle tsuchime finish that embodies the Japanese concept of wabi-sabi. Wabi-sabi is a Japanese aesthetic philosophy that finds beauty in imperfections, asymmetry, and authenticity, valuing uniqueness in things that are not considered traditionally flawless.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis Gyuto was fitted a traditional Japanese wooden handle, called Wa. \u003c\/span\u003eThe wooden handle is made of Walnut wood and has an octagonal shape, which fits well into the hands of 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\"\u003eZDP-189 Gyuto Silver is manufactured at the smithy of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eYoshida Hamono\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ein Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords, i.e. katanas, by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy in 2016.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821047529560,"sku":"03010312093","price":276.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189GyutoSilverTsuchime210mm_03010312093_1.jpg?v=1756725349"},{"product_id":"kuro-uchi-santoku","title":"Kuro-uchi Santoku 170mm (6.7\")","description":"\u003cp\u003eKuro-uchi Santoku is an excellent knife for chopping vegetables due to its wide and blade, but at the same time long enough to filet a piece of steak, chicken breasts and fish. Kuro-uchi series knives are traditional Japanese rustic knives. Its price is very good for the quality of a hand-forged knife. It is suitable for the first purchase of a traditional Japanese knife. The blade is forged from SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen. The blade needs some extra care. After the use rinse it well and dry it. The name of kuro-uchi refers to the final look of the blade, which is unprocessed on the top and has already developed dark patina, which protects the blade.\u003c\/p\u003e\n\u003cp\u003eThe handle is made of Magnolia wood with a plastic ferrule. The handle does \u003cstrong\u003enot\u003c\/strong\u003e have the red sticker applied to it.\u003cbr\u003e\u003c\/p\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":38192337545,"sku":"03010810087","price":80.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_Kuro-uchi_Santoku.jpeg?v=1521798107"},{"product_id":"zdp-189-gyuto-210mm-black","title":"ZDP-189 Gyuto Black 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eZDP-189 Gyuto Black\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe blade shape of the \u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003egyuto\u003c\/a\u003e\u003cspan\u003e is essentially a Japanese version of the chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. The length of 210 mm is optimal for everyday versatile use, whether you are a home cook or a professional chef. \u003cmeta charset=\"utf-8\"\u003eA pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of the knife is made of \u003ca title=\"Japanse powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eZDP-189 steel\u003c\/a\u003e, which we selected because systematic testing has proven its superior qualities and long-lasting sharpness. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esteel is laminated\u003c\/a\u003e, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel - also known as \u003cstrong\u003e\u003ci\u003ewarikomi \u003c\/i\u003eclad\u003c\/strong\u003e. The softer external layer protects the core steel from external factors.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eKuro-uchi\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e fin\u003c\/a\u003e\u003ca title=\"Kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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 \u003cmeta charset=\"utf-8\"\u003eand 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\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto 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\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe knife is manufactured at the smithy of \u003ca title=\"Yoshida Hamono knives\" href=\"\/collections\/yoshida-hamono\"\u003eYoshida Hamono\u003c\/a\u003e in Japan, a family company with an age-long tradition in manufacturing state-of-the-art tools and Japanese swords (katanas) by hand. Yoshida Hamono has a great deal of experience forging ZDP-189 steel in the traditional manner. \u003ca href=\"\/blogs\/learn\/producer-yoshida-hamono\" target=\"_blank\"\u003eSee the photo story from our visit to their smithy\u003c\/a\u003e.\u003c\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":31821030129752,"sku":"03010312092","price":272.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Yoshida_Hamono_ZDP-189_Gyuto_Black_03010312092.jpeg?v=1756725346"},{"product_id":"etsu-village-hammered-santoku-170mm","title":"Etsu Village Hammered Santoku 170mm (6.7\")","description":"\u003cp\u003eA rough translation of “Etsu” means happy, or better, self-satisfaction. It is indeed satisfying to cut veggies, meat, or fish with this Santoku with visible traces of hammer. Blacksmith Masutani is known as an incredibly good knife sharpener, and his knives are no different. With their very thin spine (around 1.8mm) these knives will slide through food with ease.\u003c\/p\u003e\n\u003cp\u003eThe core of this Santoku is made of VG-1 stainless steel, a younger cousin of more wide-spread VG-10 steel. VG-1 steel is clad into a softer layer of stainless steel, where visible traces of hammer are left to give it a unique look. Compared to VG-10, VG-1 is slightly tougher steel, but with a bit less wear resistance. Due to a very thin grind, VG-1 steel is exposed at the very bottom of the blade (the curvy, hamon-like line). This knife was forged to a hardness of around 60 HRC, which offers a satisfying edge retention and is easy to resharpen.\u003c\/p\u003e\n\u003cp\u003eThis Santoku was fitted a yo-style, Western-type handle made of mahogany wood, and features a stainless bolster. The knife tang ends halfway through the handle, further reducing the weight of the knife and pushing the balance more towards the tip of the blade, like with wa-style, traditional Japanese handles. The handle will fit well in your hands for both the hammer and pinch grip.\u003c\/p\u003e\n\u003cp\u003eOverall, knives from Mr. Masutani offer a stunning price-performance ratio. They are a great choice for passionate home cooks who are starting to explore the beautiful world of Japanese knives. These knives will fit well into the hands of student chefs, and will also make a great gift (just don’t forget to \u003ca href=\"\/blogs\/learn\/japanese-knife-as-gift\/#present\"\u003e\u003cspan class=\"s1\"\u003eadd a coin with your present\u003c\/span\u003e\u003c\/a\u003e).\u003c\/p\u003e","brand":"Kunio Masutani","offers":[{"title":"Default Title","offer_id":8209857019992,"sku":"19010825602","price":150.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Vg10_Etsu_Hamm.Bols.Mahagony_Santoku_170_19010825602_4.jpg?v=1750232452"},{"product_id":"tojiro-gyuto-kuro-uchi-210mm","title":"Tojiro Atelier Gyuto Kuro-uchi 210mm (8.3\")","description":"\u003cp\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, medium-sized kitchen knives. The excellent VG-10 core is hand-forged using the traditional method into a beautiful 63-layer Damascus pattern with black kuro-uchi patina. The handle is carefully made of black\/green micarta with special handmade bronze fastening pins. Suitable for a demanding chef for home or professional use.\u003c\/p\u003e\n\u003cp\u003eThe knife is packaged in a traditional Japanese paulownia wood box.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":8242829656152,"sku":"01010312066","price":380.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Kuro-uchi_210mm_8.3__01010312066.jpeg?v=1740397770"},{"product_id":"kurosaki-santoku-kuro-uchi-165mm","title":"Yu Kurosaki Santoku Aogami Super Kuro-uchi 165mm (6.5\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Santoku Kuro-uchi 165mm features incredible sharpness and unique design. \u003c\/span\u003eSantoku knife is primarily intended for cutting vegetables, fish and meat - a multi-purpose kitchen knife.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-\u003c\/span\u003emai\u003cspan\u003e clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e\u003cspan\u003e regularly in order to prevent the development of rust.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12233899671640,"sku":"19010809452","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Santoku_Kuro-uchi_165mm_6.5__19010809452.jpeg?v=1531413563"},{"product_id":"kurosaki-gyuto-kuro-uchi-210mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 210mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12734580228184,"sku":"19010312692","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_210mm_8.3__19010312692.jpeg?v=1536666428"},{"product_id":"kurosaki-gyuto-kuro-uchi-240mm","title":"Yu Kurosaki Gyuto Aogami Super Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eYu Kurosaki's Gyuto Kuro-uchi 240mm features incredible sharpness and unique design. The \u003ca href=\"\/blogs\/learn\/types-of-japanese-kitchen-knives\/#gyuto\" target=\"_blank\"\u003e\u003cstrong\u003eGyuto design\u003c\/strong\u003e\u003c\/a\u003e is intended for versatile use for chefs who prefer standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe core of the knife is Aogami Super steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-\u003c\/span\u003emai\u003cspan\u003e clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami Super steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where Aogami Super steel is exposed will develop some patina after time, so we recommend \u003c\/span\u003e\u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e\u003cspan\u003e regularly in order to prevent the development of rust.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina which protects the blade and gives it a traditional Japanese look. Hammer dents on the blade add a wonderful finish and at the same time prevent food from sticking to the blade. \u003c\/span\u003eThe octagon-shaped traditional Japanese handle is made of rosewood, while the ferrule is made of black pakka wood.\u003c\/p\u003e\n\u003cp\u003eThe interesting pattern of water droplets on the blade, produced by hammers' imprints, is a trademark of Kurosaki's knives, which we recommend for anyone looking for a special, rare and super sharp kitchen knife! Yu Kurosaki's knives are definitely our most exclusive knives in our shop, and we are very happy to have them in (limited) stock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12735162155096,"sku":"19010316448","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Gyuto_Kuro-uchi_240mm_9.5__19010316448.jpeg?v=1536666394"},{"product_id":"mcusta-santoku-hybrid-splash-180mm","title":"Mcusta Santoku Hybrid Splash 180mm (7.1\")","description":"\u003cp\u003eMcusta Santoku Hybrid Splash is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the \u003cstrong\u003every\u003c\/strong\u003e pronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eIts thin blade, typical for all Mcusta knives, will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. You can also mince and dice with it, like with all Santoku-shaped knives.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka wood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic \u003cspan style=\"text-decoration: underline;\"\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv style=\"position: absolute; left: 227px; top: 980.708px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"position: absolute; left: 227px; top: 980.708px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12804253810776,"sku":"17010810667","price":245.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Santoku_Splash_180mm_7.1__17010810667.jpeg?v=1537271450"},{"product_id":"mcusta-santoku-supreme-ripple-180mm","title":"Mcusta Santoku Supreme Ripple 180mm (7.1\")","description":"\u003cp\u003eMcusta Santoku Supreme Ripple is a gorgeous looking kitchen knife, cut out to perfection by the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. Its name, Ripple, comes from the wave-like shapes\/dents on the blade, like the water ripples when a stone hits a still lake. The bottom part of the blade features a subtle, wavy Damascus pattern. The core of the knife is a great performing VG-10 steel, clad into 33 layers of softer, stainless Damascus steel.\u003c\/p\u003e\n\u003cp\u003eIts thin blade, typical for all Mcusta knives, will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. You can also mince and dice with it, like with all Santoku-shaped knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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. 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\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSupreme Ripple is a full-tang knife, attached to a beautiful, durable and unique-looking red pakka octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12804778426456,"sku":"17010810662","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Santoku_Supreme_Ripple_180mm_7.1__17010810662.jpeg?v=1537278681"},{"product_id":"mcusta-santoku-supreme-hammered-180mm","title":"Mcusta Santoku Supreme Hammered 180mm (7.1\")","description":"\u003cp\u003eMcusta Santoku Supreme Hammered is a great performing kitchen knife, made from the\u003cspan\u003e popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel\u003c\/span\u003e. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003eIts thin blade, typical for all Mcusta knives, will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. You can also mince and dice with it, like with all Santoku-shaped knives.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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. 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\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSupreme Hammered is a full-tang Santoku, attached to a beautiful, durable and unique-looking red pakkawood octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12815175778392,"sku":"17010810407","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Santoku_Supreme_Hammered_180mm_7.1__17010810407.jpeg?v=1537425522"},{"product_id":"mcusta-santoku-damascus-flame-180mm","title":"Mcusta Santoku Damascus Flame 180mm (7.1\")","description":"\u003cp\u003eMcusta Santoku Damascus Flame is a looker. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eIts thin blade, typical for all Mcusta knives, will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. You can also mince and dice with it, like with all Santoku-shaped knives. The \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/p\u003e\n\u003cp\u003eDamascus Flame is a full-tang Santoku, attached to the ergonomic red pakkawood handle. Three rivets hold the knife securely attached to the handle. The middle rivet features a mosaic pin, a small detail that makes this knife even more special. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv style=\"position: absolute; left: 202px; top: 917.042px;\" id=\"gtx-trans\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12815193702488,"sku":"17010810401","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Santoku_Damascus_Flame_180mm_7.1__17010810401.jpeg?v=1537426555"},{"product_id":"mcusta-santoku-supreme-twisted-180mm","title":"Mcusta Santoku Supreme Twisted 180mm (7.1\")","description":"\u003cp\u003eMcusta Santoku Supreme Twisted is another special looking knife that comes out of the Mcusta's futuristic, custom-made laser machines. The \u003cspan\u003emonosteel \u003c\/span\u003eblade is made of stainless and \u003cspan\u003egreat performing, easy to resharpen, VG-10. A simple looking, high polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIts thin blade, typical for all Mcusta knives, will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. You can also mince and dice with it, like with all Santoku-shaped knives.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe monosteel blade is made of stainless and great performing, easy to resharpen, VG-10. A simple looking, high polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003ca data-mce-fragment=\"1\" 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\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSupreme Twisted is a full-tang Santoku, attached to the never seen before octagon-shaped, \u003cstrong\u003etwisted\u003c\/strong\u003e red pakkawood handle, allowing for a comfortable and firm grip. A mosaic pin was added to the middle of the handle, a small detail which makes this knife even more special. A stainless bolster was added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e☝️ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll knives from the Supreme Twisted collection are packed in a \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eluxury kiri box\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e (made of paulownia wood), so these knives will make for a great gift. Just don't forget to \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/learn\/japanese-knife-as-gift#present\"\u003eattach a coin\u003c\/a\u003e\u003cspan\u003e to it when presenting the gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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":12815222931544,"sku":"17010810411","price":245.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/17010810411_1.jpg?v=1707730444"},{"product_id":"mcusta-gyuto-hybrid-splash-210mm","title":"Mcusta Gyuto Hybrid Splash 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMcusta Gyuto Hybrid Splash is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the \u003cstrong\u003every\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815303082072,"sku":"17010312668","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Splash_210mm_8.3__17010312668.jpeg?v=1537428925"},{"product_id":"mcusta-gyuto-supreme-hammered-210mm","title":"Mcusta Gyuto Supreme Hammered 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Supreme Hammered is a great performing kitchen knife, made from the\u003c\/span\u003e\u003cspan\u003e popular VG-10 steel, clad into 33 layers of softer, stainless Damascus steel\u003c\/span\u003e\u003cspan\u003e. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\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 data-mce-fragment=\"1\"\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.\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\u003eSupreme Hammered is a full-tang Gyuto, attached to a beautiful, durable and unique-looking red \u003c\/span\u003epakkawood\u003cspan\u003e octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin that adds a classy, vintage look. \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe mother of pearl inlay set in the single rivet of the handle is the finishing touch the Supreme Hammered line needed. \u003c\/span\u003eA stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815386509400,"sku":"17010312406","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Supreme_Hammered_210mm_8.3__17010312661.jpeg?v=1537430754"},{"product_id":"mcusta-gyuto-damascus-flame-210mm","title":"Mcusta Gyuto Damascus Flame 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Damascus Flame is a looker. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Flame is a full-tang gyuto, attached to the ergonomic red \u003c\/span\u003epakkawood\u003cspan\u003e handle. Three rivets hold the knife securely attached to the handle. The middle rivet features a mosaic pin, a small detail that makes this knife even more special. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":12815406596184,"sku":"17010312404","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Damascus_Flame_210mm_8.3__17010312404.jpeg?v=1748938121"},{"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\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\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\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\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":"tojiro-santoku-damascus-165mm","title":"Tojiro Santoku Damascus 165mm (6.5\")","description":"\u003cp\u003eTOJIRO Santoku Damascus is a great choice if you are looking for a multi-purpose knife for your kitchen. It features a slightly wider blade than the most common Santoku-shaped knives, therefore it will excel at cutting vegetables, but will also perform well with cutting smaller to medium-sized pieces of meat and fish. The excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of \u003cmeta charset=\"utf-8\"\u003emagnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the TOJIRO's Shippu Damascus series we currently also carry:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-petty-damascus-130mm\"\u003eTOJIRO PETTY DAMASCUS 130MM (5.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tojiro-petty-damascus-90mm\"\u003eTOJIRO PETTY DAMASCUS 90MM (3.5\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":12847994142808,"sku":"01010809003","price":167.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Santoku_Damascus_165mm_6.5__01010809003.jpeg?v=1740397747"},{"product_id":"tanaka-gyuto-r2-damascus-210mm","title":"Tanaka Gyuto R2 Damascus 210mm (8.3\")","description":"\u003cp\u003eTanaka Gyuto R2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the R2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) micarta handle for durability, connected with a stainless bolster for a more comfortable grip.\u003c\/p\u003e\n\u003cp\u003e210mm (8.3\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003eR2 steel, sometimes also known under the name SG2, contains around:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 - 1.45% of carbon (C), a key element of strength,\u003c\/li\u003e\n\u003cli\u003e1.80 - 2.20% of vanadium (V), crucial for the ability to increase the hardness of steel\u003c\/li\u003e\n\u003cli\u003e14.00 - 18.00% of chromium (Cr), which protects the blade from developing rust,\u003c\/li\u003e\n\u003cli\u003e2.30 - 3.30% of molybdenum (Mo), which helps to maintain hardness and strength at temperature changes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe knife comes with a traditional Japanese \u003cspan\u003ekiri\u003c\/span\u003e wooden box.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19644035399768,"sku":"06010312576","price":850.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Gyuto_R2_Damascus_210mm_8.3__06010312576.jpg?v=1550160201"},{"product_id":"tojiro-gyuto-dp-hammered-240mm","title":"Tojiro Gyuto DP Hammered 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto DP Hammered 240mm (9.5\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare, either using the knife in the professional kitchen or at home. Like all gyuto's (Chef's knives), it's a general purpose knife for all kinds of tasks. Due to its curved belly, it will do best at rocking and push-pull cutting moves, but not so much at chopping. It is quite a lightweight knife at 185g (6.5 oz).\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20017798283352,"sku":"01010316761","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_DP_Hammered_240mm_9.5__01010316761.jpeg?v=1740397740"},{"product_id":"tojiro-santoku-dp-hammered-170mm","title":"Tojiro Santoku DP Hammered 170mm (6.7\")","description":"\u003cp\u003eTOJIRO Santoku DP Hammered 170mm (6.7\") is a new budget superstar from the hands TOJIRO's blacksmiths. TOJIRO's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. The santoku shape is the most popular knife shape in Japanese home kitchens, so have no doubts it work well as a multi-purpose knife in your kitchen too. Dicing, slicing and mincing are the preferred moves with santoku knives. With the 170mm blade length, you will only miss a couple of centimeters when cutting larger pieces of meat.\u003c\/p\u003e\n\u003cp\u003eThe VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on TOJIRO's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.\u003c\/p\u003e\n\u003cp\u003eTOJIRO fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":20018670043224,"sku":"01010825758","price":135.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Santoku_DP_Hammered_170mm_6.7__010108257528.jpeg?v=1740397739"},{"product_id":"saji-bunka-rainbow-damascus-170mm","title":"Saji Bunka Rainbow Damascus 170mm (6.7\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eBunka shape of the blade a multi-purpose shape, you'll be able to cut veggies, meat and fish with it. Due to its relatively flat belly it will perform best as a chopper, while the pointy tip will be useful for detailed work and cutting fish or meat.\u003c\/p\u003e\n\u003cp\u003eSaji Bunka Rainbow Damascus 170mm (6.7\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful \u003cstrong\u003erainbow\u003c\/strong\u003e colors and \u003cb\u003eDamascus\u003c\/b\u003e pattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e), otherwise it develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20047962013784,"sku":"19011625738","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Bunka_Rainbow_Damascus_170mm_6.7.jpeg?v=1567652199"},{"product_id":"saji-gyuto-rainbow-damascus-210mm","title":"Saji Gyuto Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eGyuto is a Japanese version of a Chef's knife, intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003evegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15297,\"3\":{\"1\":0},\"9\":0,\"10\":2,\"11\":0,\"12\":0,\"14\":[null,2,0],\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"Saji Gyuto Rainbow Damascus 210mm (8.3\\\")\"}'\u003eSaji Gyuto Rainbow Damascus 210mm (8.3\")\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049483989080,"sku":"19010312739","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Gyuto_Rainbow_Damascus_210mm_8.3__19010312739.jpeg?v=1567652265"},{"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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. \u003cstrong\u003eHeat treatment produces steel with a hardness of 65-67 HRC.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\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\u003cmeta charset=\"utf-8\"\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 \u003cmeta charset=\"utf-8\"\u003eand 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\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\/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\u003eThe knife is laminated, forged, and heat treated by the \u003cmeta charset=\"utf-8\"\u003eblacksmith in his small smithy in the south of Japan. The kuro-uchi finish \u003cspan\u003ehas a touch of rusticity and robustness that comes with the purely handmade blade. \u003c\/span\u003eHandles are in different shades of brown, from dark brown to light brown. Therefore, each piece is completely unique.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Yoshida Hamono","offers":[{"title":"Default Title","offer_id":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":"bunka-black-damascus-165mm","title":"Bunka Black Damascus 165mm (6.5\")","description":"\u003cp class=\"normal\"\u003e\u003cstrong\u003eBunka Black Damascus\u003c\/strong\u003e is the second knife we designed. We've learned many intricate little details about Japanese knives and the people who love using them, so designing a knife felt like a natural progression for us. Handing over our new knife idea to a skilled Japanese blacksmith was a no brainer - nothing can beat the centuries-old experience of forging swords and knives, so Bunka Black Damascus, like all knives in our shop, is made in Japan.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eBunka Black Damascus embodies all of our knowledge and years of experience presenting Japanese kitchen knives to knife lovers around the world. She already has a special place in our kitchen (and in our hearts 😍), and we hope it will soon find a special place in your kitchen too.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBunka Black Damascus is a \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable for cutting veggies, meat and fish. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\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\u003cspan\u003e (V for \u003c\/span\u003e\u003cem\u003eVanadium\u003c\/em\u003e\u003cspan\u003e, G for \u003c\/span\u003e\u003cem\u003e\"gold\" as in \"gold standard\"\u003c\/em\u003e\u003cspan\u003e) 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. Heat treated to the hardness of \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e\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 excellent VG-10 steel with the hardness of 60-61 HRC is clad into\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e32 layers of softer\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003estainless steel (san-mai damascus).\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eBunka Black Damascus features a 165mm (6.5\") long blade, clad in what is called Black Damascus. A \u003cstrong\u003e33-layered \u003c\/strong\u003eDamascus cladding means every piece has a unique pattern on the blade, making every knife one-of-a-kind. \u003cbr\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\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (50\/50 symmetrical) \u003c\/a\u003eblade. \u003cmeta charset=\"utf-8\"\u003eThe extremely thin profile of the blade (spine thickness at 1.8mm) and hard Japanese steel will deliver a smooth and long-lasting sharpness. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe handle attached to the knife followed the same logic as the blade - universal and easy to maintain. A beautiful, dark brown, octagonal-shaped Pakka wood handle sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCUSTOM SAYA:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eWe also made a custom-fit \u003ca href=\"\/products\/saya-bunka-160mm-knife-sheath\"\u003e\u003cstrong\u003esaya (knife sheath)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e which is \u003cstrong\u003enot\u003c\/strong\u003e \u003cstrong\u003eincluded\u003c\/strong\u003e in the \u003cstrong\u003eprice \u003c\/strong\u003eand\u003c\/span\u003e\u003cspan\u003e can be ordered separately. \u003c\/span\u003e\u003cspan\u003eSayas are hand-made from walnut wood, so the pattern and colors are slightly different with every piece, as it can be seen on the photos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/ZNsavSrDMMU\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":20652830556248,"sku":"18011609792","price":215.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Bunka_Black_Damascus_160mm_6.3__front_18011609792.jpeg?v=1616484173"},{"product_id":"hokiyama-gyuto-ginsanko-240mm","title":"Hokiyama Gyuto Ginsanko 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Ginsanko in 240mm (9.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\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 slightly special as it does not feature a ferrule - the whole handle is made of one piece of wood. The handle is made of \u003cstrong\u003ewalnut wood\u003c\/strong\u003e and is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBlacksmith:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":29865217065048,"sku":"39010316800","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Ginsanko_240mm_9.5__39010316800.jpg?v=1566862639"},{"product_id":"hokiyama-santoku-ginsanko-165mm","title":"Hokiyama Santoku Ginsanko 165mm (6.5\")","description":"\u003cp\u003eHokiyama Santoku Ginsanko in 165mm (6.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, mostly suitable for use in home kitchens. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too. This santoku by Hokiyama will serve all those looking for a smaller and versatile knife with a little more emphasis on vegetable preparation. The knife will shine with all kinds of chopping and cutting on the cutting board, but it will run out of blade length for larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\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 slightly special as it does not feature a ferrule - the whole handle is made of one piece of wood. The handle is made of \u003cstrong\u003ewalnut wood\u003c\/strong\u003e and is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":29865458925656,"sku":"39010809799","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Santoku_Ginsanko_165mm_6.5__39010809799.jpg?v=1565922661"},{"product_id":"hokiyama-gyuto-wa-240mm","title":"Hokiyama Gyuto Wa 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Wa 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. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003cstrong\u003egyuto shape\u003c\/strong\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. Due to its blade length, it is recommended for experienced chefs and all those who are used to wielding longer knives. The blade was treated to a high polish.\u003c\/p\u003e\n\u003cp\u003eThe core steel belongs to the high-carbon steel family. \u003cstrong\u003eAogami Super steel\u003c\/strong\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. Aogami Super is rated as \u003cstrong\u003ethe most advanced carbon steel\u003c\/strong\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. But - 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\/p\u003e\n\u003cp\u003eAogami Super has a 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\u003eHokiyama was all about following the Japanese knife traditions with this knife. They fitted a \u003cstrong\u003emagnolia wood handle\u003c\/strong\u003e on the blade's tang, featuring a buffalo horn ferrule. Magnolia is a great choice for a handle for its antiseptic properties, but since it is a softwood, it will stain quite fast, so we recommend holding the handle with clean hands. The handle is \u003cstrong\u003eoctagonal-shaped\u003c\/strong\u003e, so it can be used by left- or right-handed users alike.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":29865564078168,"sku":"39010316802","price":285.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoWa240mm.jpg?v=1611379778"},{"product_id":"hokiyama-gyuto-aogami-super-tosaichi-210mm","title":"Hokiyama Gyuto Aogami Super Tosaichi 210mm (8.3\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Tosaichi 210mm (8.3\") 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 knives with a classic, western handle and some more weight.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003egyuto blade shape\u003c\/strong\u003e is essentially a Japanese version of the Chef's knife, which will make this knife suitable for preparing large quantities of vegetables and meat. The 210mm length is optimal for \u003cstrong\u003eeveryday, versatile use\u003c\/strong\u003e, regardless if you are a home cook or a pro 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\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Gyuto 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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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":29866114973784,"sku":"39010312804","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Tosaichi_210mm_8.3__39010312804.jpg?v=1566862551"},{"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\u003cmeta charset=\"utf-8\"\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\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\u003cmeta charset=\"utf-8\"\u003e\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\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":"misuzu-bunka-160mm","title":"Misuzu Bunka 160mm (6.3\")","description":"\u003cp\u003eMisuzu bunka is a smaller multi-purpose knife that will impress with its versatility and sharpness. With weighing only 90g (3.2 oz) it is a super lightweight, thin profile with a long and straight blade and a prominent front tip.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe shape of the blade is bunka, with a slightly unique, very straight and upwards pointy blade knife profile that will give you plenty of knuckle clearance. Misuzu bunka will shine with all kinds of chopping and cutting on the cutting board, but it lacks some blade length to tackle larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL \u0026amp; LAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core is made of SKS93 steel, which is high-carbon steel, so it will need some additional maintenance and care, and it will develop patina. However, the two outer layers in this san-mai clad steel sandwich are made of stainless steel, which will protect the core steel from rusting. Only the very end of the edge is exposed and there you will notice patina. As with all high-carbon steel knives, sharpening them is very easy. Super fine and smooth sharpness can be achieved even with those who are still learning the skill. The straight blade with almost no curvature is easy to sharpen and is a great profile to learn sharpening skills on.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA basic traditional Japanese wooden handle was fitted on Warikomi bunka. The handle is made of magnolia wood with a black plastic ferrule. Magnolia wood is known for its antiseptic properties, but since it is a soft wood with a light color, it will stain easily, therefore we recommend using the knife with clean hands. The handle is D-shaped, meaning it will fit better into the hands of right-handed users.\u003c\/p\u003e","brand":"Misuzu","offers":[{"title":"Default Title","offer_id":29875633160280,"sku":"24011608586","price":145.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Warikomi_Bunka_160mm_6.3__24011608586_744a5fab-945c-4ade-a192-d8e1fcce2405.jpg?v=1566862444"},{"product_id":"kurosaki-gyuto-fujin-210mm","title":"Yu Kurosaki Gyuto Fujin VG-10 210mm (8.3\")","description":"\u003cp\u003e\u003cspan\u003eKurosaki Gyuto Fujin is another uniquely looking blade from the hands of talented master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly find any little irregularities with Kurosaki knives. Fujin is a Chef's knife in 210mm blade length, a multi-purpose knife, optimal for everyday, versatile use, regardless if you are a home cook or a pro chef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. \u003c\/span\u003e\u003cspan\u003eThe knife is made from the popular and well tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKurosaki fitted his standard wooden handle on the Fujin. Made from beautiful dark rosewood and shaped octagonally, so it fits the hands of both left- and right-handed users. A great knife to own, use and to marvel at the amazing skills of the master blacksmith.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Yu Kurosaki:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eYu Kurosaki is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":29876174159960,"sku":"19010312858","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KurosakiGyutoFujinVG-10210mm_19010316951_1_1_c9b23e9c-413b-410f-9bd2-a5ad0b1bd8b5.jpg?v=1615279521"},{"product_id":"hokiyama-gyuto-aogami-super-tsuchime-240mm","title":"Hokiyama Gyuto Aogami Super Tsuchime 240mm (9.5\")","description":"\u003cp\u003eHokiyama Gyuto Aogami Super Tsuchime in 240mm (9.5\") \u003cspan\u003eblade length is a knife suitable for professional users and those home cooks who know how to treat and maintain high-carbon knives. This knife will impress with a long-lasting sharpness and easy sharpening. The \u003c\/span\u003e\u003cstrong\u003egyuto shape\u003c\/strong\u003e\u003cspan\u003e is essentially a Japanese version of a Chef's knife, making this knife suitable for preparing large quantities of vegetables and meat. Due to its blade length, it is recommended for experienced chefs and all those who are used to wielding longer knives.\u003c\/span\u003e\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\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe core of Gyuto 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\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis Hokiyama Gyuto Tsuchime 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\u003cbr\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\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":30653748674648,"sku":"39010316803","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama_Gyuto_Tsuchime_240mm_9.5__39010316803.jpeg?v=1570557099"},{"product_id":"sg2-bunka-matte-165mm","title":"SG2 Bunka Matte 165mm (6.5\")","description":"\u003cp class=\"normal\"\u003e\u003cem\u003eSG2 Bunka Matte is our third multi-purpose Japanese kitchen knife we designed. It embodies all of our knowledge and years of experience presenting Japanese kitchen knives to knife lovers around the world. She already has a special place in our kitchen (and in our hearts 😍), just next to her bigger sister \u003ca href=\"\/collections\/japanese-knives\/products\/zdp-189-bunka-black\"\u003eZDP-189 Bunka Black\u003c\/a\u003e, and we hope it will soon find a special place in your kitchen too.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eSG2 Bunka Matte 165mm (6.5\") is very much related to \u003ca href=\"\/products\/bunka-black-damascus-165mm\"\u003eBunka Black Damascus\u003c\/a\u003e, the other knife we designed together with the smithy Suncraft from Seki city in Japan. Suncraft made this SG2 Bunka exclusively for us.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThe SG2 Bunka has two big differences that differentiate it from Bunka Black Damascus: \u003cstrong\u003ethe steel and the looks\u003c\/strong\u003e. Blade geometry and shape, specifications and the handle remain the same.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003eThis bunka is made of \u003cstrong\u003eSG2\/R2 powder steel\u003c\/strong\u003e.\u003cstrong\u003e \u003c\/strong\u003ePowder steels are currently the hardest steels available for knife making, which means the knife will keep a smooth and sharp edge for an extremely long time. The second difference is visual - this bunka features a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade. We love the geometry and the slim profile, so we recommend it to all cooks, regardless if you are a professional chef or a passionate home cook.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003eWith its 165mm (6.5\") blade length, SG2 Bunka Matte makes for a highly versatile knife suitable for cutting vegetables, meat and fish. The slim blade profile (1.8mm) and hard powder Japanese steel provide a winning combination of smooth and long-lasting sharpness, precise cutting and comfortable and fast work.\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBunka is a \u003cstrong\u003emulti-purpose knife\u003c\/strong\u003e, suitable for cutting veggies, meat and fish. Primarily designed for use in home kitchens, although we are sure it will be wielded by many professional chefs that want to have a shorter, more agile multi-purpose knife at hand.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eSG2 (also known as R2 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. R2 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\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eSG2 Bunka Matte is forged by Japanese knifemaker Suncraft in the famous knife city Seki in Gifu prefecture. Forged with a common “sandwich” method called san-mai with the core steel made of SG2 powder steel, one of the best stainless steels. The knife was hardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis bunka and petty feature a \u003cstrong\u003ematte, unpolished finish\u003c\/strong\u003e with a very pronounced line at the bottom of the blade. This line indicates the border between the two softer, outer layers of steel, and the strong SG2 core steel, seen exposed at the very edge of the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (50\/50 symmetrical) \u003c\/a\u003eblade. \u003cmeta charset=\"utf-8\"\u003eThe extremely thin profile of the blade (spine thickness at 1.8mm) and hard Japanese steel will deliver a smooth and long-lasting sharpness. \u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe handle attached to the SG2 Bunka Matte followed the same logic as the blade - universal and easy to maintain. A beautiful, \u003cstrong\u003edark brown, octagonal-shaped pakka wood handle\u003c\/strong\u003e sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCUSTOM SAYA:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eWe also made a custom-fit \u003ca href=\"\/products\/saya-bunka-160mm-knife-sheath\"\u003e\u003cstrong\u003esaya (knife sheath)\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e which is \u003cstrong\u003enot\u003c\/strong\u003e \u003cstrong\u003eincluded\u003c\/strong\u003e in the \u003cstrong\u003eprice \u003c\/strong\u003eand\u003c\/span\u003e\u003cspan\u003e can be ordered separately. \u003c\/span\u003e\u003cspan\u003eSayas are hand-made from walnut wood, so the pattern and colors are slightly different with every piece, as it can be seen on the photos.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"normal\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/GjEzMqI0LWc\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":30689253261400,"sku":"18011609882","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2_Bunka_Matte_160mm_6.3__18011609882_b9676847-eec3-41e0-b896-492614da083b.jpg?v=1756725337"},{"product_id":"morado-santoku-kurouchi-165mm","title":"Tsunehisa Santoku Kuro-uchi 165mm (6.5\") [Rosewood]","description":"\u003cp\u003eTsunehisa Santoku Kuro-uchi 165mm is a wonderful hand-forged knife with a black Kuro-uchi protective patina and hammer dents. The blade design will suit anyone looking for a smaller, 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Santoku japanese kitchen knives\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku is a versatile kitchen knife\u003c\/a\u003e that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word santoku means \"knife of three virtues\" in Japanese? The word san is number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core of this knife is \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Super Blue Steel (Aogami Super)\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/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 Aogami Super steel was sandwiched between two layers of softer steel. This \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan style=\"font-weight: 400;\"\u003etechnique is called san-mai\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe outer layers are of softer, \u003c\/span\u003e\u003cb\u003estainless steel,\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e giving the knife extra rust protection.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eGEOMETRY:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan style=\"font-weight: 400;\"\u003edouble bevel (symmetrical) blade\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\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\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKuro-uchi finish, the unprocessed (black) part on the top\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003etsuchime \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\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\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe handle (traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for both left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\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\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":31316672839768,"sku":"41010809853","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41010809853_1_palisander.jpg?v=1670923108"},{"product_id":"hokiyama-gyuto-ginsanko-yo-210mm","title":"Hokiyama Gyuto Ginsanko Yo 210mm (8.3\")","description":"\u003cp\u003eHokiyama Gyuto Ginsanko Yo in 210mm (8.3\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths fitted a \u003cstrong\u003ewestern-style (Yo) handle\u003c\/strong\u003e. The handle is simple and ergonomic, without any bolster and is made of \u003cb\u003elaminated pakka wood\u003c\/b\u003e. It will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Hokiyama:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":31607159521368,"sku":"39010312897","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoGinsankoYo210mm.jpg?v=1611378169"},{"product_id":"tojiro-gyuto-kuro-uchi-240mm","title":"Tojiro Atelier Gyuto Kuro-uchi 240mm (9.5\")","description":"\u003cp\u003eThis hand-forged gyuto presents the top level of TOJIRO’s offer of multi-purpose, large chef's knives. The excellent VG-10 core is hand-forged using the traditional method into a beautiful 63-layer Damascus pattern with black kuro-uchi patina. The handle is carefully made of black\/green micarta with special handmade bronze fastening pins. Suitable for a demanding chef for home or professional use.\u003c\/p\u003e\n\u003cp\u003eThe knife is packaged in a traditional Japanese paulownia wood box.\u003c\/p\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO: \u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003cbr\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":31611470315608,"sku":"01010316640","price":480.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Kuro-uchi_240mm_9.5__01010316640.jpg?v=1740397720"},{"product_id":"mcusta-gyuto-damascus-flame-240mm","title":"Mcusta Gyuto Damascus Flame 240mm (9.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Gyuto Damascus Flame in 240mm (9.5\") blade length is a looker. Suitable as a primary Chef's knife in a professional kitchen, but it will also be found in home kitchens of serious home cooks. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Flame is a full-tang gyuto, attached to the ergonomic red \u003c\/span\u003epakkawood\u003cspan\u003e handle. Three rivets hold the knife securely attached to the handle. The middle rivet features a mosaic pin, a small detail that makes this knife even more special. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":31611729084504,"sku":"17010316405","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaGyutoDamascusFlame240mm.jpg?v=1611382817"},{"product_id":"mcusta-gyuto-hybrid-splash-240mm","title":"Mcusta Gyuto Hybrid Splash 240mm (9.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMcusta Gyuto Hybrid Splash in 240mm (9.5\") blade length is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the \u003cstrong\u003every\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eGyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef, or the passionate home cook, however due to its 240mm (9.5\") blade length, it will mostly be used in a professional environment. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\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":31611871035480,"sku":"17010316778","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Hybrid_Splash_240mm_9.5__17010316778.jpg?v=1573761125"},{"product_id":"mcusta-gyuto-supreme-twisted-240mm","title":"Mcusta Gyuto Supreme Twisted 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Gyuto Supreme Twisted is a unique looking Chef's knife. Gyuto blade shape is the Japanese version of the chef's knife, so this knife will fit well into the hands of both the professional chef or the passionate home cook, however due to its 240mm (9.5\") blade length, it will mostly be used in a professional environment. With its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLaser-cut by custom machines developed by Mcusta, this monosteel gyuto \u003c\/span\u003eis made of stainless and great performing, easy to resharpen, VG-10. A simple-looking, high polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\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 data-mce-fragment=\"1\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"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. 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\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSupreme Twisted is a full-tang gyuto knife, attached to the never seen before octagon-shaped, \u003cstrong\u003etwisted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ered pakka wood\u003cspan\u003e \u003c\/span\u003ehandle, allowing for a comfortable and firm grip. A mosaic pin was added to the middle of the handle, a small detail that makes this knife even more special. A stainless bolster was added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e☝️ \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll knives from the Supreme Twisted collection are packed in a \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eluxury kiri box\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e (made of paulownia wood), so these knives will make for a great gift. Just don't forget to \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/learn\/japanese-knife-as-gift#present\" data-mce-href=\"\/blogs\/learn\/japanese-knife-as-gift#present\" data-mce-fragment=\"1\"\u003eattach a coin\u003c\/a\u003e\u003cspan\u003e to it when presenting the gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"adn ads\"\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"ii gt adP adO\" id=\":1m3\"\u003e\n\u003cdiv class=\"a3s aXjCH m15f0124149e4fd47\" id=\":1lm\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout Mcusta Zanmai:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":31612034842712,"sku":"17010316771","price":315.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Gyuto_Supreme_Twisted_240mm_9.5__17010316771_e04247c9-9540-49ec-9cf3-02ea201718a1.jpg?v=1580980938"},{"product_id":"tojiro-gyuto-black-damascus-240mm","title":"Tojiro Gyuto Black Damascus 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto Black Damascus in 240mm (9.5\") blade length is a unique-looking, high quality, extremely efficient multi-purpose kitchen knife. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe TOJIRO SHIPPU Black collection is \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003ethe same in shape\u003c\/span\u003e\u003cspan\u003e to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 62 layered Damascus pattern (31 on each side). The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening\/honing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32315752087640,"sku":"01010316290","price":295.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Black_Damascus_240mm_9.5__01010316290.jpg?v=1740397718"},{"product_id":"tojiro-gyuto-black-damascus-270mm","title":"Tojiro Gyuto Black Damascus 270mm (10.6\")","description":"\u003cp\u003eTOJIRO Gyuto Black Damascus in 270mm (10.6\") blade length is a unique-looking, high quality, extremely efficient multi-purpose kitchen knife. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe TOJIRO SHIPPU Black collection is \u003c\/span\u003e\u003cspan color=\"#ff0000\"\u003ethe same in shape\u003c\/span\u003e\u003cspan\u003e to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eThe blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 62 layered Damascus pattern (31 on each side). The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening\/honing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003eThe handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32315764179032,"sku":"01010320302","price":372.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Black_Damascus_270mm_10.6__01010320302.jpg?v=1740397716"},{"product_id":"tojiro-gyuto-damascus-210mm","title":"Tojiro Gyuto Damascus 210mm (8.3\")","description":"\u003cp\u003eTOJIRO Gyuto Damascus in 210mm blade length is a great selection for a handy, multi-purpose, low-maintenance and affordable chef's knife. The 210mm (8.3\") size works well in professional kitchens with limited workspace or is the go-to length for home cooks.\u003c\/p\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32344964104280,"sku":"01010312032","price":190.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Damascus_210mm_8.3__01010312032_fix_photo.jpg?v=1740397711"},{"product_id":"tojiro-gyuto-damascus-240mm","title":"Tojiro Gyuto Damascus 240mm (9.5\")","description":"\u003cp\u003eTOJIRO Gyuto Damascus in 240mm blade length will impress professional chefs and serious home cooks as a multi-purpose, low-maintenance and affordable chef's knife. The 240mm (9.5\") is a standard size for a chef's knife, but most home users will need some time to adapt to a larger size. Once we get a feeling for the size, it's a very useful knife, especially when cutting larger vegetables, as well as larger steaks and fillets of fish.\u003c\/p\u003e\n\u003cp\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT TOJIRO:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊\u003c\/p\u003e\n\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/a72oM2wiWHo\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32345010176088,"sku":"01010316754","price":235.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tojiro_Gyuto_Damascus_240mm_9.5_01010316754.jpg?v=1740397709"}],"url":"https:\/\/sharpedgeshop.com\/collections\/multi-purpose-knives.oembed?page=11","provider":"SharpEdge","version":"1.0","type":"link"}