{"title":"Semi-Stainless steel","description":"\u003cp\u003eExplore semi-stainless steel knives that combine long-lasting sharpness with improved corrosion resistance and easier maintenance than carbon steel.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"tanaka-deba-silver-165mm","title":"Tanaka Deba Silver 165mm (6.5\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":12989454909528,"sku":"06010109582","price":225.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_165mm_6.5__06010109582.jpeg?v=1540896830"},{"product_id":"tanaka-deba-silver-180mm","title":"Tanaka Deba Silver 180mm (7.1\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":12989601284184,"sku":"06010110583","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_180mm_7.1__06010110583.jpeg?v=1540897125"},{"product_id":"tanaka-deba-silver-150mm","title":"Tanaka Deba Silver 150mm (5.9\")","description":"\u003cp\u003eBuilt for one job: breaking down whole fish. The Tanaka Deba Silver is a heavy, thick-spined knife that powers through fish heads and bones without chipping — the knife Japanese fishmongers reach for daily.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e⚠ Good to know before buying: \u003c\/em\u003e\u003c\/strong\u003eThis deba is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhy Ginsan steel:\u003c\/strong\u003e Hardened to 61 HRC, which means the edge stays sharp through long prep sessions — but unlike traditional carbon steel, Ginsan is \u003cstrong\u003estainless\u003c\/strong\u003e, so there's no rust worry and no special drying routine. The best of both worlds for a fish knife that gets wet constantly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eThe handle:\u003c\/strong\u003e Traditional round magnolia wood — light, grippy when wet, and it keeps the balance forward where a deba needs it.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eAbout the blacksmith: \u003c\/strong\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki. \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19588148985944,"sku":"06010107581","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Deba_Silver_150mm_5.9__06010107581.jpg?v=1548761096"},{"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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\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-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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\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":"tsunehisa-gyuto-nashiji-ginsanko-wa-240mm","title":"Tsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Gyuto Nashiji Ginsanko Wa 240mm (9.5\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eAt the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eA high hardness of around 60-61 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\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\u003cmeta charset=\"utf-8\"\u003eBeautiful and unique hammer dents were left unpolished on the top part of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan\u003eBLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32505384206424,"sku":"41010316936","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko240mm.jpg?v=1611378386"},{"product_id":"tsunehisa-gyuto-ginsanko-nashiji-wa-210mm","title":"Tsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\")","description":"\u003cp\u003eTsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. \u003cmeta charset=\"utf-8\"\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\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile with an extra height clearance 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA high hardness of around 60-61 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\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\u003cmeta charset=\"utf-8\"\u003eThe blade finish of this knife is gorgeous. It is called Nashiji, the literal translation of the word being \"the skin of an (Asian) pear\". It refers to the slightly matted surface of the upper part of the blade, which not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing.\u003cbr\u003eAt the bottom, we can see a very pronounced, curvy matte line that spans 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.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eBlacksmiths decided to fit a traditional Japanese (Wa) wooden handle on this beautiful knife. It is made of magnolia wood with a black ferrule and is oval-shaped, so it will fit in the hands of both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33000442953816,"sku":"41010312981","price":195.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeGyutoNashijiGinsanko210mm.jpg?v=1611378299"},{"product_id":"tanaka-yanagiba-silver-buffalo-270mm","title":"Tanaka Yanagiba Silver [Buffalo] 270mm (10.6\")","description":"\u003cp\u003eTanaka Yanagiba Silver in 270mm (10.6\") blade length is a traditional Japanese knife. Due to its long and thin blade, it is mainly u\u003cspan\u003esed for cutting thin slices of \u003cstrong\u003eraw fish\u003c\/strong\u003e (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is chisel ground (single bevel) and is suitable \u003cstrong\u003eonly for right-handed users\u003c\/strong\u003e. The blade is forged in Ginsan steel, also known as Hitachi's Silver 3 steel, hardened to around 61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife was fitted a large, D-shape, traditional Japanese wooden handle, made of \u003cstrong\u003emagnolia\u003c\/strong\u003e wood with a \u003cstrong\u003eBuffalo horn ferrule\u003c\/strong\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":33095482212440,"sku":"06011320987","price":320.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaYanagibaSilverBuffalo270mm.jpg?v=1611380291"},{"product_id":"tanaka-yanagiba-silver-buffalo-240mm","title":"Tanaka Yanagiba Silver [Buffalo] 240mm (9.5\")","description":"\u003cp\u003eTanaka Yanagiba Silver in 240mm (9.5\") blade length is a traditional Japanese knife. Due to its long and thin blade, it is mainly u\u003cspan\u003esed for cutting thin slices of \u003cstrong\u003eraw fish\u003c\/strong\u003e (ideal for sushi lovers), and also for cutting large pieces of meat (eg steaks).\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is chisel ground (single bevel) and is suitable \u003cstrong\u003eonly for right-handed users\u003c\/strong\u003e. The blade is forged in Ginsan steel, also known as Hitachi's Silver 3 steel, hardened to around 61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife was fitted a large, D-Shape, traditional Japanese wooden handle, made of \u003cstrong\u003emagnolia\u003c\/strong\u003e wood with a \u003cstrong\u003eBuffalo horn ferrule\u003c\/strong\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for Shigeki Tanaka. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":33095542571096,"sku":"06011314868","price":290.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaYanagibaSilverBuffalo240mm.jpg?v=1611380231"},{"product_id":"tsunehisa-santoku-ginsanko-nashiji-wa-170mm","title":"Tsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7\")","description":"\u003cp\u003eTsunehisa Santoku Ginsanko Nashiji Wa 170mm (6.7\") is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen. \u003cstrong\u003eSantoku\u003c\/strong\u003e\u003cspan\u003e is the most popular knife shape in Japanese home kitchens. An easy-to-handle multi-purpose knife for most of your food preparation tasks. Due to the wide blade of the Santoku knives, they excel at cutting vegetables. \u003c\/span\u003e\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 a sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this Santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-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\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33095705886808,"sku":"41010809998","price":175.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeSantokuNashijiGinsanko170mm.jpg?v=1593513594"},{"product_id":"hokiyama-ginsanko-yo-chefs-set","title":"[SET] Hokiyama Ginsanko Yo Chef's Set","description":"\u003cp\u003eExcellent multi-purpose Japanese kitchen knife set, suitable for use at home, as well as in a professional kitchen. This two-piece Hokiyama's traditional kitchen knife set contains two major Japanese knives:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/ginsanko-week\/products\/hokiyama-petty-ginsanko-yo-135mm\"\u003eHOKIYAMA PETTY GINSANKO YO 135MM (5.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/collections\/ginsanko-week\/products\/hokiyama-gyuto-ginsanko-yo-210mm\"\u003eHOKIYAMA GYUTO GINSANKO YO 210MM (8.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGyuto, 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. Petty is basically a smaller version of a Gyuto knife (Chef's knife) - a must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\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\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).\u003cbr\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33194719215704,"sku":"00134","price":272.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/hokiyama-ginsanko-set-_gyuto_petty.jpg?v=1647267801"},{"product_id":"hokiyama-santoku-ginsanko-165mm-blade","title":"Hokiyama Santoku Ginsanko 165mm (6.5\") - BLADE","description":"\u003cp\u003eThe Hokiyama Santoku Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/hokiyama\/products\/hokiyama-santoku-ginsanko-165mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eHokiyama Santoku Ginsanko in 165mm (6.5\") blade length is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, mostly suitable for use in home kitchens. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too. This santoku by Hokiyama will serve all those looking for a smaller and versatile knife with a little more emphasis on vegetable preparation. The knife will shine with all kinds of chopping and cutting on the cutting board, but it will run out of blade length for larger cuts of meat.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique \u003cstrong\u003ehammer dents\u003c\/strong\u003e were left unpolished on the top part of the blade. At the bottom of the blade we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this santoku is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\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 workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33221983535192,"sku":"39010809898","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaSantokuGinsanko165mm-blade_39010809898_2.jpg?v=1746439448"},{"product_id":"hokiyama-gyuto-ginsanko-240mm-blade","title":"Hokiyama Gyuto Ginsanko 240mm (9.5\")  - BLADE","description":"\u003cp\u003eThe Hokiyama Gyuto Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/collections\/hokiyama\/products\/hokiyama-gyuto-ginsanko-240mm\" target=\"_blank\"\u003eoctagonal handle in walnut wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\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\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama Gyuto Ginsanko in 240mm (9.5\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eThe heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAt the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\" data-mce-href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\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":33303829708888,"sku":"390103161033","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGyutoGinsanko240mmblade-39010809898.jpg?v=1746439446"},{"product_id":"hokiyama-kiritsuke-ginsanko-210mm","title":"Hokiyama Kiritsuke Ginsanko 210mm (8.3\")","description":"\u003cp\u003eHokiyama Kiritsuke Ginsanko 210mm (8.3\") is\u003cstrong\u003e a multi-purpose Japanese kitchen knife\u003c\/strong\u003e, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDue to its resistance to corrosion, it is suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE SHAPE:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Kiritsuke blade shape is a multifunctional Japanese kitchen knife shape, suitable for everyday use. The 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe heart of this knife is made of \u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003cstrong\u003e60-61 HRC.\u003c\/strong\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAt the bottom of the blade, we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that extends along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. This cladding of the harder core steel with softer outer steels is called san-mai clad. Most Japanese knives are made this way today. \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis technique, called\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003esan-mai,\u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\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\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife bears visible impressions of the hand-forging process. Beautiful and unique \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehammer dents\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e were left unpolished on the top part of the blade – the blade's surface sports a beautiful hammered nashiji finish, resembling the skin of the Asian pear, which is then separated from the cutting edge by a smooth kasumi line. The nashiji finish also serves a practical purpose, preventing slices of food from sticking to the blade while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is made of \u003cstrong\u003erosewood \u003c\/strong\u003eand is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it is suitable for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\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, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919). Hokiyama Hamono is known for the excellent quality of their knives. They use traditional skills, which have been around for over 800 years, to make them. Their work reflects the handiwork and traditional craftsmanship that has been passed down from generation to generation, yet they also strive to combine this with ever-new knowledge and innovation. Their knives combine the best of both worlds – they make knives using ancient traditional methods and, at the same time, follow modern technological guidelines and innovations in the field of metallurgy, material processing, and production processes. Hokiyama, in the smithy's own words, is a fusion of tradition (土佐 一), innovation (無限), and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes, which are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife, there is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\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":33326722285656,"sku":"390121121034","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaKiritsukeGinsankoRosewood210mm_390121121034_belkanji_1.jpg?v=1718954337"},{"product_id":"tsunehisa-petty-ginsanko-nashiji-wa-135mm","title":"Tsunehisa Petty Ginsanko Nashiji Wa 135mm (5.3\")","description":"\u003cp\u003e\u003cspan\u003eTsunehisa Petty Ginsanko Nashiji Wa 135mm (5.3\") blade length is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-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\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":33715728253016,"sku":"410107401039","price":125.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoNashijiPetty135.jpg?v=1600685076"},{"product_id":"hokiyama-petty-ginsanko-135mm","title":"Hokiyama Petty Ginsanko 135mm (5.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eHokiyama smithy made these Petty knives just for us. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe asked them to combine their proven blade shape\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGinsanko\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, hardness at 60-61 HRC!), then match it with a timeless \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003erosewood handle\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e known for its durability and comfortable grip. It’s a nice combo, don’t you think?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003eHokiyama Petty Ginsanko 135mm (5.3\") is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eHokiyama blacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. The handle is made of \u003cstrong\u003eRosewood \u003c\/strong\u003eand is \u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so it 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 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":33513113714776,"sku":"390107401068","price":130.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HokiyamaGinsankoRosewoodPetty135mm.jpg?v=1605947354"},{"product_id":"set-hokiyama-ginsanko-set-kiritsuke-petty","title":"[SET] Hokiyama Ginsanko Set [Kiritsuke + Petty]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe Hokiyama smithy made these two knives just for us. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eWe asked them to combine their proven blade shapes (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ekiritsuke and petty\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e) and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eGinsanko\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, hardness at 60-61 HRC!), then match the result with a timeless \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003erosewood handle,\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e known for its durability and comfortable grip. It’s a nice combo, don’t you think?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKnives in this set:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-kiritsuke-ginsanko-210mm\" target=\"_blank\"\u003eHOKIYAMA KIRITSUKE GINSANKO 210MM (8.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/hokiyama-petty-ginsanko-135mm\" target=\"_blank\"\u003eHOKIYAMA PETTY GINSANKO 135MM (5.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eKiritsuke knives\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e were primarily intended only for the head sushi chef. While the blade profile is slightly flatter than in the case of gyuto knives, it is still a multifunctional knife, \u003c\/span\u003e\u003cb\u003esuitable for everyday use.\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e The 210mm (8.3\") blade length is an optimal size for chopping vegetables as well as cutting larger pieces of meat and fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cb\u003eA petty knife\u003c\/b\u003e is an essential part of every kitchen. We need a smaller knife for all those tasks where our main, larger knife is just too big and unwieldy. The 135mm (5.3”) blade length is a perfect match for a 210mm (8.3”) kiritsuke.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe heart of these knives is made of \u003c\/span\u003e\u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e\u003cspan\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003c\/span\u003e\u003cstrong\u003e60-61 HRC.\u003c\/strong\u003e\u003cspan\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003cbr\u003eAt the bottom of the blades, we can see a \u003cstrong\u003every pronounced, curvy line\u003c\/strong\u003e that extends along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. This cladding of the harder core steel with softer outer steels is called san-mai clad. Most Japanese knives are made this way today. \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThis technique, called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003esan-mai,\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knives bear visible impressions of the hand-forging process. Beautiful and unique \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehammer dents\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e were left unpolished on the top part of the blades – the blade's surface sports a beautiful hammered nashiji finish, resembling the skin of the Asian pear, which is then separated from the cutting edge by a smooth kasumi line. The nashiji finish also serves a practical purpose, preventing slices of food from sticking to the blade while cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eTraditional Japanese (Wa) wooden handles\u003c\/strong\u003e\u003cspan\u003e were fitted \u003c\/span\u003eon these beautiful knives. The handles are made of\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erosewood \u003c\/strong\u003eand are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eoval-shaped\u003c\/strong\u003e, so they are suitable for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eAbout Hokiyama:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919). Hokiyama Hamono is known for the excellent quality of their knives. They use traditional skills, which have been around for over 800 years, to make them. Their work reflects the handiwork and traditional craftsmanship that has been passed down from generation to generation, yet they also strive to combine this with ever-new knowledge and innovation. Their knives combine the best of both worlds – they make knives using ancient traditional methods and, at the same time, follow modern technological guidelines and innovations in the field of metallurgy, material processing, and production processes. Hokiyama, in the smithy's own words, is a fusion of tradition (土佐 一), innovation (無限), and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes, which are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife, there is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":33513447784536,"sku":"00049","price":301.75,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/hokiyama-set-WA.jpg?v=1605802939"},{"product_id":"hokiyama-petty-ginsanko-135mm-blade","title":"Hokiyama Petty Ginsanko 135mm (5.3\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHokiyama smithy made these Petty knives just for us. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe asked them to combine their proven blade shape\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsanko\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e, hardness at 60 HRC!). \u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" href=\"\/collections\/petty-paring-utility-knives-small\/products\/harukaze-petty-nashiji-ginsanko-135mm\" data-mce-href=\"\/collections\/petty-paring-utility-knives-small\/products\/harukaze-petty-nashiji-ginsanko-135mm\" data-mce-fragment=\"1\"\u003eoval handle in magnolia wood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eHokiyama Petty Ginsanko in 135mm (5.3\") \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eblade length is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\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 this petty is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eAt the bottom of the blade we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. \u003c\/span\u003e\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\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBACKSMITH:\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.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39671080583256,"sku":"390107401107","price":85.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Petty-Ginsanko-135mm---BLADE_390107401107.jpg?v=1746439405"},{"product_id":"hokiyama-gyuto-ginsanko-210mm-blade","title":"Hokiyama Gyuto Ginsanko 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hokiyama Gyuto Ginsanko blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHokiyama Gyuto Ginsanko in 210mm (8.3\") blade length is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. Gyuto, or Chef's knife, is a versatile kitchen knife that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board.\u003c\/p\u003e\n\u003cp\u003eBeautiful and unique hammer dents were left unpolished on the top part of the blade. At the bottom of the blade, we can see a very pronounced, curvy line that goes along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. Such sandwich of the harder core steel and softer outer steels is called san-mai clad, most of today's Japanese knives are made this way. The heart of this gyuto is made of Hitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\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 workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39674307477592,"sku":"390103121105","price":155.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaGyutoGinsanko210mm-BLADE_390103121105.jpg?v=1746439402"},{"product_id":"hokiyama-kiritsuke-ginsanko-210mm-blade","title":"Hokiyama Kiritsuke Ginsanko 210mm (8.3\") - BLADE","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Kiritsuke Ginsanko 210mm (8.3\") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eThis blade is available without a handle. This is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an \u003ca href=\"\/products\/hokiyama-kiritsuke-ginsanko-210mm\"\u003eoval handle in rosewood\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eDue to its resistance to corrosion, it is suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Kiritsuke blade shape is a multifunctional Japanese kitchen knife, suitable for everyday use. The 210mm (8.3\") blade length is an optimal size for chopping vegetables, as well as cutting larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe heart of this knife is made of \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHitachi's Silver III steel\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e60-61 HRC.\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eAt the bottom of the blade, we can see a \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003every pronounced, curvy line\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e that extends along the entire length of the blade. This is the line between the core and the two softer, outer layers of steel that serve as additional protection of the core steel. This cladding of the harder core steel with softer outer steels is called san-mai clad. Most Japanese knives are made this way today.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife bears visible impressions of the hand-forging process. Beautiful and unique \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003ehammer dents\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e were left unpolished on the top part of the blade – the blade's surface sports a beautiful hammered nashiji finish, resembling the skin of the Asian pear, which is then separated from the cutting edge by a smooth kasumi line. The nashiji finish also serves a practical purpose, preventing slices of food from sticking to the blade while cutting.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife is without a handle, so you can choose among several options and fit your favorite. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like to have the selected handle fitted to the blade by us, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919). Hokiyama Hamono is known for the excellent quality of their knives. They use traditional skills, which have been around for over 800 years, to make them. Their work reflects the handiwork and traditional craftsmanship that has been passed down from generation to generation, yet they also strive to combine this with ever-new knowledge and innovation. Their knives combine the best of both worlds – they make knives using ancient traditional methods and, at the same time, follow modern technological guidelines and innovations in the field of metallurgy, material processing, and production processes. Hokiyama, in the smithy's own words, is a fusion of tradition (土佐 一), innovation (無限), and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes, which are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife, there is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\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":39677767516248,"sku":"390121121106","price":185.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Hokiyama-Kiritsuke-Ginsanko-210mm---BLADE_390121121106.jpg?v=1746439401"},{"product_id":"saji-deba-g3-150mm","title":"Saji Deba G3 150mm (5.9\")","description":"\u003cp\u003eA \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDeba\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e G3 in 150mm (5.9\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eonly right-handed\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives)\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689019883608,"sku":"190101071122","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Deba-G3-150mm_190101071122_1.jpg?v=1635150288"},{"product_id":"saji-yanagiba-g3-270mm","title":"Saji Yanagiba G3 270mm (10.6\")","description":"\u003cp\u003eA \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003cb data-mce-fragment=\"1\"\u003eYanagiba\u003c\/b\u003e G3 in 270mm (10.6\") blade length is a heavy traditional Japanese knife originally used for cutting thin slices of raw fish - yes, sushi! 😃 Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish. Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt's a single bevel knife \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb\u003eonly right-handed\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e users can wield it. Yanagiba is a proud member of the traditional Japanese trio (along with deba and usuba knives).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives, you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689124479064,"sku":"190113201121","price":290.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Yanagiba-G3-270mm_190113201121_1.jpg?v=1635154993"},{"product_id":"takamura-santoku-chromax-tsuchime-brown-170mm","title":"Takamura Santoku Tsuchime Chromax Brown 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eTakamura Santoku Chromax Tsuchime Brown 170mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife that won’t require you to break the bank. It’s the first knife that we offer made of Chromax steel, which is a new kitchen knife steel with some enviable attributes. It’s very hard (64-65 HRC), easy to sharpen and semi-stainless, which means it will resist corrosion better than traditional high-carbon Japanese knife steels. Together with a high-quality western (Yo) style pakka wood handle, this is a real performer made for anyone looking to get the maximum out of their knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Japanese word Santoku roughly translates to “knife of three virtues” and may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing - the emphasis being on the number 3 (San). Its distinguishing shape makes the santoku easy to identify: the cutting edge is fairly straight (giving santoku a limited rocking motion), while the spine of the blade curves towards the tip continuously at an approximately 60-degree angle, making it resemble a sheep's foot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eChromax steel is a kitchen knife steel with some pretty unique characteristics under its belt. It’s much more corrosion resistant than high-carbon steels, but it’s still categorized as semi-stainless. That means that it’s not as prone to rusting, but can still form a patina over time and react with acidic vegetables and fruit. It also sharpens very nicely, and in that regard behaves much like a high-carbon steel. The steel can be hardened to an impressive hardness of 65 HRC. Chromax steel is composed of 1% Carbon, 5% Chromium, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Chromax steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s look is defined by shallow hammer strike impressions, which leave the upper part of the blade with a textured, rustic look. The kanji (blacksmith’s signature) is hand-chiseled, adding to the authentic Japanese look.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassic Western (Yo) style handle, made from pakka wood with brushed steel rivets in a sunwashed brick color.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTakamura Hamono is a smithy located in Echizen (Fukui Prefecture) owned by the Takamura family for over 60 years. It is now headed by the eldest son Terukazu Takamura, who took over from his father Toshiyuki (who took over from his father, the smithy’s founder Isamu Takamura-san). The knives Terukazu-san has been making since 1985 are known for their outstanding geometry, sophistication in design, and sharpness. Their quality was recognized in a consumer test report Smartson in Sweden, where they beat the competition. Takamura Hamono has gained notoriety since the knives became the #1 choice of world-renowned chefs such as Gordon Ramsay, René Redzepi, Mark Best, Hiromi Yamada, and the TV personality Martha Stewart (just to name a few!).\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAll of this makes Takamura knives very difficult to obtain and the wait time is very long due to a limited production capacity. Nevertheless, the craftsmanship and sophistication of their products make the wait well worthwhile. \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":39821304430680,"sku":"410108251219","price":165.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TakamuraSantokuTsuchimeChromax170mm_410108251219_1.jpg?v=1643628163"},{"product_id":"tsunehisa-gyuto-ginsanko-nashiji-180mm","title":"Tsunehisa Gyuto Ginsanko Nashiji 180mm (7.1\")","description":"\u003cp\u003eTsunehisa Gyuto Ginsanko Nashiji is a\u003cstrong\u003e multi-purpose Japanese kitchen knife\u003c\/strong\u003e\u003cspan\u003e that will shine with all kinds of chopping, slicing and rocking motions on the kitchen board. \u003c\/span\u003e\u003cspan\u003eTsunehisa \u003cspan style=\"font-weight: 400;\"\u003ecombined their proven blade shape, unique Nashiji blade finish\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsanko or Silver III Steel with a \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehardness of 60-61 HRC!), then matched it with a lightweight \u003cmeta charset=\"utf-8\"\u003eWestern style handle made of pakka wood\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e (known for its durability and comfortable grip). \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eT\u003cmeta charset=\"utf-8\"\u003ehe not-so-common feature of this gyuto is the color of the pakka wood handle. Red is not a color many Japanese blacksmiths decide on for their knives, but we felt it was a bold choice that definitely paid off! The knife stands out from the crowd, but not in a flashy way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gyuto works best together with \u003ca href=\"\/products\/tsunehisa-petty-ginsanko-nashiji-135mm\"\u003eTsunehisa Petty Ginsanko Nashiji\u003c\/a\u003e to complement it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e👉  \u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables. \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGEOMETRY:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39900127264856,"sku":"410103101247","price":160.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaGyutoGinsankoNashiji180mm-410103101247_1.jpg?v=1649146434"},{"product_id":"tsunehisa-petty-ginsanko-nashiji-135mm","title":"Tsunehisa Petty Ginsanko Nashiji 135mm (5.3\")","description":"\u003cp\u003e\u003cspan\u003eTsunehisa Petty Ginsanko is a\u003cstrong\u003e small multi-purpose Japanese kitchen knife \u003c\/strong\u003ethat can be used for peeling, mincing, paring and decorating food. Tsunehisa \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ecombined their proven blade shape, \u003cspan\u003eunique\u003c\/span\u003e n\u003cspan\u003e\u003cem\u003eashiji\u003c\/em\u003e blade finish\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e and stainless steel (\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eGinsanko or Silver III Steel with a \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ehardness of 60-61 HRC!), then matched it with a\u003cspan\u003e lightweight \u003cmeta charset=\"utf-8\"\u003eWestern style handle made of pakka wood\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e (\u003c\/span\u003eknown for its durability and comfortable grip). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eT\u003cmeta charset=\"utf-8\"\u003ehe not-so-common feature of this petty is the color of the pakka wood handle. Red is not a color many Japanese blacksmiths decide on for their knives, but we felt it was a bold choice that definitely paid off! The knife stands out from the crowd, but not in a flashy way.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003e\u003c\/a\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e👉 \u003c\/span\u003e\u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003ePetty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. It can be used on and off the cutting board for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGEOMETRY:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife was fitted with a Western style (Yo) handle, made out of a combination of red and black pakka wood.\u003c\/span\u003e\u003cspan\u003e The handle will fit well in your hands for both the hammer and pinch grip.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\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","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39900790390872,"sku":"410107401248","price":120.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaPettyGinsankoNashiji135mm-410107401248_1.jpg?v=1649147829"},{"product_id":"tsunehisa-slicer-ginsanko-nashiji-wa-240mm","title":"Tsunehisa Slicer Ginsanko Nashiji Wa 240mm (9.5\")","description":"\u003cp\u003eTsunehisa Slicer Ginsanko Nashiji Wa 240mm (9.5\") is\u003cspan\u003e designed to cut thin slices of meat. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIts\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003elong and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish and also for filleting and skinning fish. \u003c\/span\u003e\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\u003e60-61 HRC\u003c\/strong\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/p\u003e\n\u003cp\u003eBlacksmiths decided to fit a \u003cstrong\u003etraditional Japanese (Wa) wooden handle\u003c\/strong\u003e on this beautiful knife. It is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e with a black ferrule and is \u003cstrong\u003eoval-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!\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39957149286488,"sku":"410110161240","price":205.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/GinsankoNashijiSujihiki240mm_410110161240_2.jpg?v=1654168933"},{"product_id":"set-tsunehisa-ginsanko-nashiji-set-gyuto-petty","title":"[SET] Tsunehisa Ginsanko Nashiji Set [Gyuto + Petty]","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eTsunehisa Ginsanko Nashiji set\u003c\/strong\u003e is an all-around set of knives that possesses all the characteristics quality Japanese knives should have – thin profile, minimalistic design and hard Japanese steel. Perfectly balanced with classic Western (Yo) style handles, the knives in this set complement each other really well. They're as well suited for a professional kitchen as they are for the aspiring home cook – the gyuto will take the lead with chopping and slicing on the cutting board, with the petty coming in for in-hand paring and more decorative tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e👉 \u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003c\/span\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/p\u003e\n\u003cp\u003eThis set includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tsunehisa-gyuto-ginsanko-nashiji-180mm\"\u003eTsunehisa Gyuto Ginsanko Nashiji 180mm (7.1\")\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/tsunehisa-petty-ginsanko-nashiji-135mm\"\u003eTsunehisa Petty Ginsanko Nashiji 135mm (5.3\")\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eGyuto with a length of 180mm is a kitchen knife intended for cutting meat, vegetables and fish and is the Japanese version of the Western Chef's knife. The gyuto is complemented perfectly by the smaller petty knife (135mm) that takes care of any peeling, paring and vegetable prep. Due to its thinness, it's great for preparing smaller fish, deboning poultry and trimming meat.\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGEOMETRY:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a Nashiji finish, which translates to \"the skin of an (Asian) pear\". It refers to the slightly matte surface of the upper part of the blade, which not only has aesthetic value but is also practical, since the uneven surface reduces the sticking of the food to the blade when slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHANDLE:\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis knife was fitted with a classic Western style (Yo) handle, made out of a combination of red and black pakka wood. The handle can be used by left- and right-handed users due to its universal design, and also provides a nice balance and heft to the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39962590609496,"sku":"00264","price":238.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NashijiredYOTsunehisaSET_00264_Gyuto_Petty_1.jpg?v=1654785949"},{"product_id":"takamura-santoku-chromax-tsuchime-black-170mm","title":"Takamura Santoku Chromax Tsuchime Black 170mm (6.7\")","description":"\u003cp\u003e\u003cstrong\u003eTakamura Santoku Chromax Tsuchime Black 170mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife that won’t require you to break the bank. It’s the first knife that we offer made of Chromax steel, which is a new kitchen knife steel with some enviable attributes. It’s very hard (64 HRC), easy to sharpen and semi-stainless, which means it will resist corrosion better than traditional high-carbon Japanese knife steels. Together with a high-quality western (Yo) style pakka wood handle, this is a real performer made for anyone looking to get the maximum out of their knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Japanese word Santoku roughly translates to “knife of three virtues” and may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing - the emphasis being on the number 3 (San). Its distinguishing shape makes the santoku easy to identify: the cutting edge is fairly straight (giving santoku a limited rocking motion), while the spine of the blade curves towards the tip continuously at an approximately 60-degree angle, making it resemble a sheep's foot.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eChromax steel is a kitchen knife steel with some pretty unique characteristics under its belt. It’s much more corrosion resistant than high-carbon steels, but it’s still categorized as semi-stainless. That means that it’s not as prone to rusting, but can still form a patina over time and react with acidic vegetables and fruit. It also sharpens very nicely, and in that regard behaves much like a high-carbon steel. The steel can be hardened to an impressive hardness of 65 HRC. Chromax steel is composed of 1% Carbon, 5% Chromium, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Chromax steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s look is defined by shallow hammer strike impressions, which leave the upper part of the blade with a textured, rustic look. The kanji (blacksmith’s signature) is hand-chiseled, adding to the authentic Japanese look.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassic Western (Yo) style handle, made from pakka wood with brushed steel rivets in black.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTakamura Hamono is a smithy located in Echizen (Fukui Prefecture) owned by the Takamura family for over 60 years. It is now headed by the eldest son Terukazu Takamura, who took over from his father Toshiyuki (who took over from his father, the smithy’s founder Isamu Takamura-san). The knives Terukazu-san has been making since 1985 are known for their outstanding geometry, sophistication in design, and sharpness. Their quality was recognized in a consumer test report Smartson in Sweden, where they beat the competition. Takamura Hamono has gained notoriety since the knives became the #1 choice of world-renowned chefs such as Gordon Ramsay, René Redzepi, Mark Best, Hiromi Yamada, and the TV personality Martha Stewart (just to name a few!). \u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAll of this makes Takamura knives very difficult to obtain and the wait time is very long due to a limited production capacity. Nevertheless, the craftsmanship and sophistication of their products make the wait well worthwhile.\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":39975697514584,"sku":"190108091261","price":130.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TakamuraChromaxSantoku165mm_190108091261_1.jpg?v=1656079472"},{"product_id":"tanaka-petty-ginsanko-nashiji-150mm","title":"Tanaka Petty Ginsanko Nashiji 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eTanaka Petty Ginsanko Nashiji\u003c\/strong\u003e with a blade length of 150mm is slightly on the larger side, with a wider profile that makes it perfectly usable as a stand-alone knife, not just as a complementary piece to a larger multi-purpose knife. Either way you choose to utilize it, though, it won’t fail to impress you, as it’s coming from the hands of master blacksmith Shigeki Tanaka.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eShigeki-san has collaborated with Kobe Design University in the past, showing his affinity for incorporating innovative shapes into his knives. This is visible in the knife’s unique heel, which is angled forward, towards the tip, instead of finishing in a more perpendicular fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife’s aesthetic continues in a gray monochrome palette, the sole distinct characteristic of the blade being a striking hand-chiseled kanji.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePetty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHitachi's Silver III steel, also named Ginsan steel or Ginsanko, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade goes from a coarse nashiji finish to a cloudy damascus pattern all the way down to the cutting edge, where the Ginsan steel core is exposed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eLightweight western (Yo) style handle made of pakka wood.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e The remarkable performance of kitchen knives may well be a synonym for \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39977299673176,"sku":"060107071275","price":170.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaPettyNashijiGinsanko150mm_060107071275_1.jpg?v=1656335986"},{"product_id":"takamura-petty-tsuchime-chromax-brown-130mm","title":"Takamura Petty Tsuchime Chromax Brown 130mm (5.1\")","description":"\u003cp\u003e\u003cstrong\u003eTakamura Petty Tsuchime Chromax Brown 130mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife that won’t require you to break the bank. It’s the first knife that we offer made of Chromax steel, which is a new kitchen knife steel with some enviable attributes. It’s very hard (64-65 HRC), easy to sharpen and semi-stainless, which means it will resist corrosion better than traditional high-carbon Japanese knife steels. Together with a high-quality western (Yo) style pakka wood handle, this is a real performer made for anyone looking to get the maximum out of their knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Japanese blade shapes\"\u003ePetty is a small kitchen knife made\u003c\/a\u003e for all those delicate tasks where a larger knife can be a bit clumsy. The knife can be used on and off the cutting board for peeling, paring and decorating, coring apples, cutting out potato eyes and similar tasks. It is a knife you should absolutely consider adding to your collection. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Japanese knife steels\"\u003eChromax steel is a kitchen knife steel\u003c\/a\u003e with some pretty unique characteristics under its belt. It’s much more corrosion resistant than high-carbon steels, but it’s still categorized as \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esemi-stainless\u003c\/strong\u003e\u003c\/span\u003e. That means that it’s not as prone to rusting, but can still form a patina over time and react with acidic vegetables and fruit. It also sharpens very nicely, and in that regard behaves much like a high-carbon steel. The steel can be hardened to an impressive hardness of 65 HRC. Chromax steel is composed of 1% Carbon, 5% Chromium, 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Chromax steel was sandwiched between two layers of softer, more corrosion resistant steel. This \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\"\u003etechnique is called san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Knife geometry\"\u003eblade is ground on both sides\u003c\/a\u003e (at a ratio of 50\/50) and retains an edge for a very long time. It is also very ease to resharpen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Japanese blade finishes\"\u003eblade’s look is defined by shallow hammer strike impressions\u003c\/a\u003e, which leave the upper part of the blade with a textured, rustic look. The kanji (blacksmith’s signature) is hand-chiseled, adding to the authentic Japanese look.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassic Western (Yo) style handle, made from pakka wood with brushed steel rivets in a sunwashed brick color.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTakamura Hamono is a smithy located in Echizen (Fukui Prefecture) owned by the Takamura family for over 60 years. It is now headed by the eldest son Terukazu Takamura, who took over from his father Toshiyuki (who took over from his father, the smithy’s founder Isamu Takamura-san). The knives Terukazu-san has been making since 1985 are known for their outstanding geometry, sophistication in design, and sharpness. Their quality was recognized in a consumer test report Smartson in Sweden, where they beat the competition. Takamura Hamono has gained notoriety since the knives became the #1 choice of world-renowned chefs such as Gordon Ramsay, René Redzepi, Mark Best, Hiromi Yamada, and the TV personality Martha Stewart (just to name a few!).\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eAll of this makes Takamura knives very difficult to obtain and the wait time is very long due to a limited production capacity. Nevertheless, the craftsmanship and sophistication of their products make the wait well worthwhile.\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Takamura Hamono","offers":[{"title":"Default Title","offer_id":44395792466209,"sku":"410107061377","price":125.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TakamuraPettyTsuchimeChromaxBrown130mm_410107061377_3.jpg?v=1675173745"},{"product_id":"hatsukokoro-petty-ginsanko-damascus-150mm","title":"Hatsukokoro Petty Ginsanko Damascus 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hatsukokoro \u003cmeta charset=\"utf-8\"\u003ePetty Ginsanko Damascus 150mm is a smaller, agile, handy kitchen knife that can easily replace a longer all-around blade. It\u003c\/span\u003e\u003cspan\u003e stands out for its \u003c\/span\u003e\u003cstrong\u003eappearance\u003c\/strong\u003e\u003cspan\u003e (\u003c\/span\u003e\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003eperformance\u003c\/strong\u003e\u003cspan\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knives\"\u003ePetty is a small knife\u003c\/a\u003e for versatile use in the kitchen (a smaller version of the multipurpose gyuto knife). This blade is an essential part of any knife collection, taking on those more delicate tasks where longer knives prove too long and too steep. Because the blade is thin, this petty excels at delicate tasks, as it glides precisely and smoothly through food while ensuring comfortable and easy maneuverability. Petty knives are usually designed for in-hand use, but the width and length of the blade also make this knife well-suited for chopping and slicing on the cutting board. The shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca title=\"Blade construction\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca title=\"Hatsukokoro\" href=\"\/collections\/hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44802238284065,"sku":"420107071407","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroPettyGinsankoDama150mm_420107071407_1.jpg?v=1679490593"},{"product_id":"hatsukokoro-santoku-ginsanko-damascus-180mm","title":"Hatsukokoro Santoku Ginsanko Damascus 180mm (7.1\")","description":"\u003cp\u003eThe Hatsukokoro Santoku Ginsanko Damascus 180mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/santoku-knives-multi-purpose\" title=\"Santoku\"\u003eSantoku\u003c\/a\u003e is the original Japanese multipurpose knife, most commonly used in Japanese home kitchens. This blade shape excels at all types of cutting and chopping on the cutting board. The blade has a gentle curve in the belly and is also good for rocking cutting techniques.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\nSan means “three”, hence “knife of three virtues”.\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 ingredients:\u003c\/strong\u003e meat, fish, veggies\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 tasks:\u003c\/strong\u003e slicing, chopping, mincing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e3 parts of the knife:\u003c\/strong\u003e tip (fine work), cutting edge (general duty), heel (heavy-duty chopping)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":44807183106337,"sku":"420108101408","price":360.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroSantokuGinsankoDama180mm_420108101408_1.jpg?v=1679561975"},{"product_id":"hatsukokoro-gyuto-ginsanko-damascus-210mm","title":"Hatsukokoro Gyuto Ginsanko Damascus 210mm (8.3\")","description":"\u003cp\u003eHatsukokoro Gyuto Ginsanko Damascus 210mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). The blacksmith has designed the knife to have the optimum balance for a traditional Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eThe Gyuto\u003c\/a\u003e is the ultimate all-around kitchen knife and the Japanese version of the most widely used Western chef's knife. It's thinner and lighter than its Western counterparts, making it more maneuverable and precise. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat.\u003c\/p\u003e\n\u003cp\u003eThe knife has a pronounced choil, which allows for an excellent grip and better handling. The spine is slightly thicker and gradually tapers into a refined edge, giving it the feeling of a powerful blade. The curve of the blade is slightly accentuated in the belly, which means that the rocking technique is enabled and is very efficient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e It can be used with a variety of different cutting techniques (\u003cmeta charset=\"utf-8\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46467975086426,"sku":"420103121409","price":395.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroGyutoGinsankoDama210mm_420103121409_1.jpg?v=1680175803"},{"product_id":"hatsukokoro-gyuto-ginsanko-damascus-240mm","title":"Hatsukokoro Gyuto Ginsanko Damascus 240mm (9.5\")","description":"\u003cp\u003eHatsukokoro Gyuto Ginsanko Damascus 240mm is a versatile Japanese kitchen knife that stands out for its \u003cstrong\u003eappearance\u003c\/strong\u003e (\u003cspan\u003eunique combination of a densely marbled damascus pattern and delicate hammer impressions)\u003c\/span\u003e and \u003cstrong\u003eperformance\u003c\/strong\u003e (60-61 HRC Ginsanko steel core ensures effortless sharpening and excellent edge retention). The blacksmith has designed the knife to have the optimum balance for a traditional Japanese knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\" title=\"Gyuto\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eThe Gyuto\u003c\/a\u003e is the ultimate all-around kitchen knife and the Japanese version of the most widely used Western chef's knife. It's thinner and lighter than its Western counterparts, making it more maneuverable and precise. Gyuto stands for “beef sword” in Japanese and was initially used to cut meat.\u003c\/p\u003e\n\u003cp\u003eThe knife has a pronounced choil, which allows for an excellent grip and better handling. The spine is slightly thicker and gradually tapers into a refined edge, giving it the feeling of a powerful blade. The curve of the blade is slightly accentuated in the belly, which means that the rocking technique is enabled and is very efficient.\u003c\/p\u003e\n\u003cp\u003eThe 240mm length is designed for experienced home cooks and especially for professional chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e It can be used with a variety of different cutting techniques (\u003cmeta charset=\"utf-8\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe shape of the blade has a gentle curve in the belly and is also great for rocking cutting technique. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eSTEEL:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer was sandwiched between 24 layers of softer steel. This technique is called \u003ca title=\"San-mai damascus\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai damascus\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003ebevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe look of the knife is unique: the upper half of the blade shows hammer prints in the \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e25-layer damascus pattern\u003c\/a\u003e, which isn't something you usually see on Japanese knives. The spine and choil (the curve that runs from the handle to the heel of the blade) are very nicely polished, so the knife will be comfortable to work with.\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\u003eDamascus knives are a true work of art. These knives are handcrafted by skilled artisans who have honed their craft over generations, and their intricate designs are simply breathtaking.\u003c\/p\u003e\n\u003cp\u003eThese patterns are created by folding layers of different types of steel together, and then repeatedly hammering and forging them until the desired pattern emerges. The resulting blade is both strong and sharp, with a distinctive, rippled pattern.\u003c\/p\u003e\n\u003cp\u003eThe patterns themselves are often inspired by nature, with designs that resemble the waves of the ocean, the swirling of clouds, or the movement of wind. Each pattern is unique, and the process of creating them is a labor of love that requires patience, skill, and precision.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eOctagon Japanese (Wa) style handle is made out of teak wood with a buffalo horn ferrule. \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBecause of its symmetrical shape, the handle fits perfectly in both palms. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBlacksmith:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e The knife was designed and made by Yoshihiro Yauji, a young blacksmith based at Takefu Knife Village. He specializes in traditional, single-bevel knives. He started as an apprentice to master blacksmith Hideo Kitaoka. A few years ago, he set out on his own and launched his own knife range under his own name.\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan data-preserver-spaces=\"true\"\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003ca href=\"\/collections\/hatsukokoro\" title=\"Hatsukokoro\" data-mce-href=\"\/collections\/hatsukokoro\"\u003eHatsukokoro\u003c\/a\u003e is a Japanese brand, established in 2019, that aims to be a bridge between Japan and the world. It seeks out the best products Japan has up its sleeve and develops sales channels to distribute them around the world. The meaning of Hatsukokoro comes from the Japanese proverb \"do not forget your original purpose\".\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46468092494170,"sku":"420103161410","price":430.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HatsukokoroGyutoGinsankoDama240mm_420103161410_1.jpg?v=1680177790"},{"product_id":"hayabusa-gyuto-ginsanko-210mm","title":"Hayabusa Gyuto Ginsanko 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hayabusa Gyuto Ginsanko 210 mm is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC, is thin and precise. \u003cmeta charset=\"utf-8\"\u003eThe knife excels in sharpness, corrosion resistance, and ease of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis knife is perfect for both home cooks and professional chefs, making it an excellent choice for anyone passionate about cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Gyuto Ginsanko 210 mm features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46692148085082,"sku":"420103121462","price":210.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaGyutoGinsanko210mm_420103121462_1.jpg?v=1684146254"},{"product_id":"hayabusa-kiritsuke-gyuto-ginsanko-210mm","title":"Hayabusa Kiritsuke Gyuto Ginsanko 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe Hayabusa Kiritsuke Gyuto Ginsanko 210 mm is a versatile Japanese kitchen knife, ideal for preparing meat, fish, and vegetables. Its blade, made of Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC, is thin and precise. \u003cmeta charset=\"utf-8\"\u003eThe knife excels in sharpness, corrosion resistance, and ease of maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eFeaturing a unique k-tip, the Hayabusa Kiritsuke Gyuto offers enhanced control and precision during intricate tasks. The pointed tip allows for delicate maneuvers, making it perfect for detailed work such as garnishing or scoring ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis knife is perfect for home cooks and professional chefs, making it an excellent choice for anyone passionate about cooking. Elevate your culinary skills with the Hayabusa Kiritsuke Gyuto Ginsanko 210mm, experiencing outstanding sharpness, corrosion resistance, ease of maintenance, and the added versatility of its K-tip design.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa kiritsuke-gyuto shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eKiritsuke-Gyuto\u003c\/a\u003e is one of the most versatile and useful blade shapes in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. \u003cmeta charset=\"utf-8\"\u003eThe reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that \u003cmeta charset=\"utf-8\"\u003eslopes downward from the spine, enables precise and effortless work. \u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eA slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eUse for:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e It can be used with a variety of different cutting techniques (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esuch as slicing, chopping, dicing, and julienne) to take on a wide range of kitchen tasks (cutting larger pieces of meat or finely chopping garlic). \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46700953796954,"sku":"420103121461","price":210.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaKiritsukeGyutoGinsanko210mm_420103121461_12.jpg?v=1684419489"},{"product_id":"hayabusa-petty-ginsanko-150mm","title":"Hayabusa Petty Ginsanko 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eIntroducing the Hayabusa Petty Ginsanko 150mm, a versatile and essential tool for any kitchen. This smaller Japanese knife is designed for a wide range of tasks, including peeling, paring, decorating, coring apples, removing eyes in potatoes, chopping herbs, mincing garlic, and more. It's a knife that you absolutely should consider adding to your collection.\u003c\/p\u003e\n\u003cp\u003eThe Petty Ginsanko 150mm features a high-quality Ginsanko steel blade with a hardness of approximately 60-61 HRC. This ensures exceptional sharpness, allowing for precise and effortless cuts. The blade also boasts excellent corrosion resistance, ensuring durability and longevity. With easy maintenance, this knife is suitable for both home cooks and professional chefs.\u003c\/p\u003e\n\u003cp\u003eWhether you're a culinary enthusiast or a seasoned chef, the Hayabusa Petty Ginsanko 150mm is a must-have in the kitchen. Its versatility, sharpness, and ease of use make it the perfect tool for accomplishing various delicate tasks. Upgrade your cooking experience with the Hayabusa Petty Ginsanko 150mm and enjoy the precision it brings to your culinary creations.\u003cbr\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\u003eFun fact: Hayabusa petty shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Petty knives\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty is a small knife\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003efor versatile use in the kitchen (a smaller version of the multipurpose gyuto knife). This blade is an essential part of any knife collection, taking on those more delicate tasks where longer knives prove too long and too steep. Because the blade is thin, this petty excels at delicate tasks, as it glides precisely and smoothly through food while ensuring comfortable and easy maneuverability. Petty knives are usually designed for in-hand use, but the length of the blade also make this knife well-suited for chopping and slicing on the cutting board. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epeeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \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 data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702803222874,"sku":"420107071469","price":140.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaPettyGinsanko150mm_420107071469_1.jpg?v=1754561817"},{"product_id":"hayabusa-santoku-ginsanko-170mm","title":"Hayabusa Santoku Ginsanko 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Santoku Ginsanko 170mm is a versatile Japanese kitchen knife perfect for preparing meat, fish, and vegetables effortlessly. Its thin and precise blade, suitable for both professional chefs and home cooks, is crafted from Ginsanko steel (Silver Steel III) with a hardness of approximately 60-61 HRC. This steel provides outstanding rust resistance, easy maintenance, and exceptional edge retention, ensuring a reliable and long-lasting sharpness. It's an excellent choice for anyone seeking a reliable and low-maintenance knife in the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa santoku shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, 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. \u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is 170mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 180mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca title=\"Ginsanko steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702888354138,"sku":"420108101470","price":126.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSantokuGinsanko170mm_420108101470_1_4f299f0e-21cb-43ab-8cab-3dc1ba207eaf.jpg?v=1684490452"},{"product_id":"hayabusa-bunka-ginsanko-170mm","title":"Hayabusa Bunka Ginsanko 170mm (6.7\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Hayabusa Bunka Ginsanko 170mm is a versatile Japanese kitchen knife designed for preparing meat, fish, and vegetables. Its distinct feature lies in its unique bunka shape, which includes a sharp and pointed K-tip. This unique design allows for enhanced precision and control during various cutting tasks. The thin and precise blade, suitable for professional and domestic use, is made of Ginsanko steel (Silver Steel III) with a hardness of around 60-61 HRC. The main advantage of this steel is its excellent rust resistance, easy maintenance, and exceptional edge retention, ensuring a knife that remains sharp over time. The Hayabusa Bunka Ginsanko 170mm is the perfect choice for those seeking a reliable and low-maintenance kitchen knife with a distinctive cutting edge.\u003cbr\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eFun fact: Hayabusa bunka shares its name with the peregrine falcon (ハヤブサ), the fastest member of the animal kingdom. This knife may not reach speeds upwards of 350 km\/h, but chopping with it will feel just as fast.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis knife boasts a unique \u003ca href=\"\/collections\/bunka-knives-multi-purpose\" title=\"Bunka knife\"\u003ebunka\u003c\/a\u003e shape, featuring a flat profile, a subtly curved edge, and a sharp and pointed K-tip. With its 170mm length, it strikes the perfect balance between maneuverability and versatility.\u003c\/p\u003e\n\u003cp\u003eThe Bunka Knife is a reliable companion for a wide range of cutting tasks. Its flat profile allows for efficient chopping and slicing, while the curved edge enables smooth rocking motions for precise mincing and dicing. The sharp and pointed K-tip enhances control, making it perfect for intricate tasks.\u003c\/p\u003e\n\u003cp\u003eThe 170mm Bunka Knife is a must-have tool for any kitchen enthusiast. Whether you're slicing vegetables, dicing meats, or working with delicate ingredients, this knife offers the ideal balance of control, sharpness, and durability. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Ginsanko steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This technique is called \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. \u003cmeta charset=\"utf-8\"\u003eThe cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe minimalistic-looking, highly polished (also called \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003emigaki\u003c\/i\u003e\u003cstrong\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003c\/strong\u003e\u003cspan\u003efinish - see article \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan\u003e for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Hayabusa Ginsanko collection features an octagon Japanese (Wa) style handle made out of wenge wood, complemented by an epoxy ferrule. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use. Wenge wood is known for its durability and attractive grain pattern, making it a popular choice for knife handles. The epoxy ferrule adds strength and stability to the handle, ensuring long-lasting performance. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46702901592410,"sku":"420116271467","price":185.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaBunkaGinsanko170mm_420116271467_1.jpg?v=1754561816"},{"product_id":"tanaka-petty-ginsanko-migaki-150mm","title":"Tanaka Petty Ginsanko Migaki 150mm (5.9\")","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThe Tanaka Petty Ginsanko Migaki, featuring a 150mm blade length, is a versatile knife designed to excel in a range of culinary tasks, including peeling, trimming, and precision cutting. Expertly crafted by the skilled artisan Shigeki Tanaka, renowned for his creative designs and impeccable craftsmanship, this knife ensures both functionality and aesthetic appeal in the kitchen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThis petty is slightly on the larger side, with a wider profile that makes it perfectly usable as a stand-alone knife, not just as a complimentary piece to a larger multipurpose knife. Either way you choose to utilize it, though, it won’t fail to impress you!\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/petty-paring-utility-knives-small\" title=\"Petty knives\"\u003ePetty knives\u003c\/a\u003e are basically smaller versions of Gyuto knives (Chef's knife). A must-have knife in every kitchen. It is ideal for peeling and preparing vegetables, and because it is thin and nimble, it can also be used for filleting portioned fish, cutting poultry, slicing small pieces of dried meats and trimming meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHitachi's Silver III steel, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\"\u003etechnique is called san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination of the blade\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Migaki finish on the blade\"\u003eMigaki\u003c\/a\u003e is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eLightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e The remarkable performance of kitchen knives may well be a synonym for \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46730908467546,"sku":"060107071428","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaPettyGinsankoMigaki150mm_060107071428_1.jpg?v=1685345739"},{"product_id":"tanaka-santoku-ginsanko-migaki-150mm","title":"Tanaka Santoku Ginsanko Migaki 150mm (5.9\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Tanaka Santoku Ginsanko Migaki, featuring a 150 mm blade length, is a versatile santoku knife ideal for those who prefer smaller knives. Despite its slightly shorter size, it leaves a lasting impression as it is crafted by the skilled hands of master blacksmith Shigeki Tanaka. This knife is sure to capture your attention and deliver exceptional performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, 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. \u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHitachi's Silver III steel, also named \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Lamination of the blade\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Migaki finish on the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eMigaki\u003c\/a\u003e is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eLightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e The remarkable performance of kitchen knives may well be a synonym for \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46754261041498,"sku":"060108731430","price":220.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaSantokuGinsankoMigaki145mm_1.jpg?v=1686235678"},{"product_id":"tanaka-santoku-ginsanko-migaki-165mm","title":"Tanaka Santoku Ginsanko Migaki 165mm (6.5\")","description":"\u003cp\u003eThe Tanaka Santoku Ginsanko Migaki with a blade length of 165 mm is a versatile knife for preparing meat, vegetables and fish. Although it is a little shorter, it will not leave you indifferent, as it comes from the hands of master blacksmith Shigeki Tanaka.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e \u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku knife\u003c\/a\u003e, 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. \u003c\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\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\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHitachi's Silver III steel, also named \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Lamination of the blade\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Migaki finish on the blade\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eMigaki\u003c\/a\u003e is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eLightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e The remarkable performance of kitchen knives may well be a synonym for \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46754280866138,"sku":"060108091429","price":240.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tanaka_Santoku_Ginsanko_Migaki_165_mm_060108091429_1.jpg?v=1749030199"},{"product_id":"tanaka-gyuto-ginsanko-migaki-185mm","title":"Tanaka Gyuto Ginsanko Migaki 185mm (7.3\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eTanaka Gyuto Ginsanko Migaki 185mm is an understated gem among knives. Don’t let its simple exterior fool you, this laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe minimalistic, lightweight gyuto was forged by the famous \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e. His hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly polished \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eblade.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ewas fitted with a traditional Japanese (wa) handle. The walnut wood was a conscious choice - the darker shade can withstand a professional environment better\u003c\/span\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eThe \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003egyuto design\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e is intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables. The double bevel blade\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e is 185mm (7.3\")\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003e long and should work for chefs and home cooks alike\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitachi's Silver III steel, also named\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\" data-mce-fragment=\"1\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-fragment=\"1\"\u003etechnique is called san-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination of the blade\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE FINISH:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Migaki finish on the blade\" data-mce-fragment=\"1\"\u003eMigaki\u003c\/a\u003e is the polished finish on Japanese knives that gives them a minimalist and elegant look. The surface is thinned and polished to bring out the reflective and shiny nature of the blade. Polished finish causes the least damage to food cells during cutting and is best for the most delicate of tasks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe only distinctive characteristic of the blade is a stunning, hand-carved kanji inscription: \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eLightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46912672170330,"sku":"060103101329","price":260.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaGyutoGinsankoMigaki185mm_060103101329_1.jpg?v=1690795582"},{"product_id":"tanaka-gyuto-ginsanko-damascus-180mm","title":"Tanaka Gyuto Ginsanko Damascus 180mm (7.1\")","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003cspan\u003eTanaka Gyuto Ginsanko Damascus 180mm i\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003es a great option for chefs in search of a hand-forged Japanese knife crafted from Japanese stainless steel, delivering an authentic Japanese level of sharpness. Its slender blade enables precise food handling and the preparation of intricate recipes, while the Ginsanko steel ensures long-lasting sharpness and easy maintenance. T\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ehis laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ewas fitted with an octagonal traditional Japanese (wa) handle. The walnut wood was a conscious choice - the darker shade can withstand a professional environment better\u003c\/span\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\" title=\"Gyuto\"\u003egyuto design\u003c\/a\u003e is intended for versatile use, catering to chefs who prefer a standard-sized multi-purpose knife suitable for meat, fish, and vegetables. The double bevel blade is 180mm (7.1\") long and should work well for both chefs and home cooks.\u003c\/p\u003e\n\u003cp\u003eThis knife is used for various cutting techniques, such as slicing, chopping, dicing, and julienne, making it capable of handling a wide range of kitchen tasks - from cutting large pieces of meat to finely chopping garlic. The shape of the blade has a gentle curve in the belly, making it excellent for the rocking cutting technique as well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitachi's Silver III steel, also named\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003etechnique is called san-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca title=\"Lamination of the blade\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a 17-layer damascus finish (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esee article\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor more) with a hand-chiseled kanji carrying the signature of master blacksmith Shigeki Tanaka: 名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eLightweight Japanese (wa) style handle made of walnut wood has a beautiful ebony wood ferrule. Its octagonal shape ensures comfort and a tight grip for right- and left-handed cooks.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46912983138650,"sku":"060103101332","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaGyutoGinsankoDamascus180mm_060103101332_1.jpg?v=1690805607"},{"product_id":"tanaka-gyuto-ginsanko-damascus-buffalo-240mm","title":"Tanaka Gyuto Ginsanko Damascus [Buffalo] 240mm (9.4\")","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eTanaka Gyuto Ginsanko Damascus Buffalo 240mm i\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003es a great option for chefs in search of a hand-forged Japanese knife crafted from Japanese stainless steel, delivering an authentic Japanese level of sharpness. Its slender blade enables precise food handling and the preparation of intricate recipes, while the Ginsanko steel ensures long-lasting sharpness and easy maintenance. T\u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehis laser-sharp gyuto is a true piece of art and a wonderful addition to any professional chef’s knife bag\u003c\/span\u003e.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca title=\"Gyuto\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\"\u003egyuto design\u003c\/a\u003e is intended for versatile use, catering to chefs who prefer a larger-sized multi-purpose knife suitable for meat, fish, and vegetables. The double bevel blade is 240mm (9.4\") long and should work well for both chefs and experienced home cooks.\u003c\/p\u003e\n\u003cp\u003eThis knife is used for various cutting techniques, such as slicing, chopping, dicing, and julienne, making it capable of handling a wide range of kitchen tasks - from cutting large pieces of meat to finely chopping garlic. The shape of the blade has a gentle curve in the belly, making it excellent for the rocking cutting technique as well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eHitachi's Silver III steel, also named\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel or Ginsanko\u003c\/a\u003e, which was hardened to around 60-61 HRC. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well. Despite it being a stainless steel, it feels and behaves very similarly to carbon steels, due to its extremely pure composition. This also means it will sharpen very well and easily.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder Ginsan steel was sandwiched between two layers of softer steel. This\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003etechnique is called san-mai\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination of the blade\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a hamaguri grind. The blade features a slight distal taper from the handle towards the tip, allowing for precise control and effortless maneuverability. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eBLADE FINISH:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a 17-layer damascus finish (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esee article\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor more) with a hand-chiseled kanji carrying the signature of master blacksmith Shigeki Tanaka: 名匠誠貴作 \"Made By Master Craftsman Shigeki\"\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of magnolia wood with a buffalo horn ferrule. \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":46913257996634,"sku":"060103161334","price":450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaGyutoGinsankoDamascusBuffalo240mm_060103161334_1.jpg?v=1690811660"},{"product_id":"hokiyama-sujihiki-sld-nashiji-240mm-blade","title":"Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") - BLADE","description":"\u003cp\u003eSujihiki SLD Nashiji 240mm (9.5\"), made in the Hokiyama smithy, is made from semi-stainless SLD steel that combines ease of maintenance with impressively long edge retention. The minimalistic blade finish is a combination of nashiji and matte migaki. Due to its length, it is one of the more wieldy sujihiki knives, which makes it perfect as a gift and for all those who prefer a bit more control at the expense of reduced blade length.\u003c\/p\u003e\n\u003cp\u003eThe Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") is available without a handle, allowing you to \u003cstrong\u003eassemble your unique custom knife\u003c\/strong\u003e! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eBecause SLD isn't completely stainless,\u003cstrong\u003e clean it and dry\u003c\/strong\u003e it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSLD Steel Composition\u003c\/em\u003e -  C\u003cem\u003earbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade with a flat V-edge grind.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a beautiful combination of nashiji and matte migaki blade finishes. The upper part of the blade features kanji on the nashiji texture (nashiji means \"the skin of an Asian pear\" which the texture resembles), the latter of \u003c\/span\u003e\u003cspan\u003ewhich not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing. The nashiji blade finish elegantly transitions into a matte migaki look towards the cutting edge. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core steel. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou can read more about blade finishes \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like we to fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/span\u003e\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 workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49231702458714,"sku":"390110161640","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSujihikiSLDNashiji240mm_9.5__-BLADE_390110161640_1.jpg?v=1746439345"},{"product_id":"hokiyama-bunka-ginsanko-170mm-blade","title":"Hokiyama Bunka Ginsanko 170mm (6.7\") - BLADE","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003eHokiyama Bunka Ginsanko 170mm (6.7\") is a multi-purpose Japanese kitchen knife, suitable for use at home, as well as in a professional kitchen. \u003cmeta charset=\"utf-8\"\u003eDue to its resistance to corrosion, it is suitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eThis blade is available without a handle. Now is your chance to make your own handle or \u003ca href=\"\/collections\/japanese-blades-and-handles\" target=\"_blank\"\u003eorder it separately\u003c\/a\u003e, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is a go-to blade for everyday cooking. The flat heel is perfect for chopping, the pointed tip handles precision tasks, and the curved belly makes rocking cuts easy. Great for meat, fish, and veggies. Want to dive deeper? Read our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003eguide\u003c\/a\u003e to Japanese bunka knives.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The smithy marked the blade length as 170mm, but we measured a bit more - approximately 175mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe heart of this knife is made of \u003c\/span\u003e\u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e\u003cspan\u003e, also named Ginsan steel or Ginsanko, which was hardened to around \u003c\/span\u003e\u003cstrong\u003e60-61 HRC.\u003c\/strong\u003e\u003cspan\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\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\u003eAlong the bottom of the blade, you'll notice a distinct wavy line—this marks the boundary between the hard core steel and the softer outer layers. This three-layer structure, known as san-mai, adds strength and protects the core. It’s a hallmark of quality in most Japanese knives today.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe top of the blade features unique hand-forged hammer marks and a beautiful nashiji finish, resembling Asian pear skin. This textured finish helps prevent food from sticking while cutting, with a smooth kasumi line separating it from the sharp edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in Kochi Prefecture, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919).\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":51066680639834,"sku":"390116251683","price":135.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaBunkaGinsankoNashiji170mm-REZILO_390116251683_2.jpg?v=1746439309"},{"product_id":"hokiyama-bunka-ginsanko-ebony-blond-buffalo-170mm","title":"Hokiyama Bunka Ginsanko Ebony Blond Buffalo 170mm (6.7\")","description":"\u003cp\u003eHokiyama Bunka Ginsanko Ebony Blond Buffalo 170mm is a versatile Japanese kitchen knife, perfect for both home cooks and professional chefs. Its excellent corrosion resistance makes it an ideal choice for those new to Japanese knives. A practical and thoughtful gift for anyone who loves cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e is a go-to blade for everyday cooking. The flat heel is perfect for chopping, the pointed tip handles precision tasks, and the curved belly makes rocking cuts easy. Great for meat, fish, and veggies. Want to dive deeper? Read our \u003ca href=\"\/blogs\/knife-types\/japanese-bunka-knife\"\u003eguide\u003c\/a\u003e to Japanese bunka knives.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The smithy marked the blade length as 170mm, but we measured a bit more - approximately 175mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe heart of this knife is made of \u003c\/span\u003e\u003cstrong\u003eHitachi's Silver III steel\u003c\/strong\u003e\u003cspan\u003e, also named \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eGinsan steel\u003c\/a\u003e or Ginsanko, which was hardened to around \u003c\/span\u003e\u003cstrong\u003e60-61 HRC.\u003c\/strong\u003e\u003cspan\u003e Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel\u003c\/a\u003e (symmetrical) blade.\u003c\/span\u003e\u003c\/strong\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\u003eAlong the bottom of the blade, you'll notice a distinct wavy line—this marks the boundary between the hard core steel and the softer outer layers. This three-layer structure, known as \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e, adds strength and protects the core. It’s a hallmark of quality in most Japanese knives today.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe top of the blade features unique hand-forged hammer marks and a beautiful \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003enashiji\u003c\/a\u003e finish, resembling Asian pear skin. This textured finish helps prevent food from sticking while cutting, with a smooth kasumi line separating it from the sharp edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in Kochi Prefecture, Japan. They have been making Japanese knives for more than the past 100 years (they were founded in 1919).\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":51293899686234,"sku":"0S0116251756","price":225.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hokiyama_Bunka_Ginsanko_Ebony_Blond_Buffalo_170_mm_00613_1_ce11d730-d2a2-4a41-8f4e-0dcc8d2a708c.jpg?v=1754561715"},{"product_id":"tsunehisa-santoku-sld-damascus-165mm-cedar-rosewood","title":"Tsunehisa Santoku SLD Damascus 165mm (6.5\") [Rosewood-Cedar]","description":"\u003cp\u003eCrafted in Tosa, Japan, this \u003cstrong\u003eTsunehisa Santoku\u003c\/strong\u003e features a unique Damascus blade adorned with elegant, wavy patterns that make each blade truly one of a kind. The intricate layering and subtle steelwork create a mesmerizing texture that reflects the artistry of master blacksmiths. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe \u003ca href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e, meaning “three virtues,” excels at slicing meat, fish, and vegetables with ease. Its thin, slightly curved blade allows for precise rocking cuts and delicate work. Balanced and lightweight, it offers comfort and control—ideal for both home cooks and professionals.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAt its core is \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSLD steel\u003c\/a\u003e—renowned for its durability, edge retention, and ease of maintenance. Originally developed by Hitachi for cutting other steels, SLD offers exceptional wear resistance. It holds an edge as long as high-carbon steel but is significantly easier to maintain.\u003cbr\u003e\u003cstrong\u003ePlease note: \u003c\/strong\u003eSLD isn’t fully stainless, so be sure to clean and dry the blade after each use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSLD Steel Composition -  C\u003cem\u003earbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hard SLD steel core is clad in softer stainless steel using the traditional \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e technique. This method enhances durability and protects the core from external stresses and chipping.\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eThis is a slightly heavier santoku, with a spine thickness of 3.2 mm at the heel that tapers to 1.3 mm at the ti\u003cmeta charset=\"utf-8\"\u003ep—offering both strength and precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eA stunning \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus pattern\u003c\/a\u003e, formed by interweaving layers of steel, swirls along the blade to create a hypnotic visual effect. This finish is achieved through a combination of advanced techniques, including precision layering and subtle drilling that reveals delicate circular motifs. Each knife is truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eIts ergonomic and elegant \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eoctagonal handle\u003c\/a\u003e is crafted from warm rosewood and accented by a delicate cedar ferrule, it fits comfortably in the hands of both right- and left-handed chefs.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":51303462142298,"sku":"410108091678","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaSLDSantokuDamascus165mm_Rosewood-Cedar__410108091678_1.jpg?v=1748349098"}],"url":"https:\/\/sharpedgeshop.com\/collections\/semi-stainless-steel.oembed?page=2","provider":"SharpEdge","version":"1.0","type":"link"}