{"title":"Sujihiki Knives [Slicer]","description":"\u003cp\u003eSujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name “sujihiki” translates into “flesh slicer” and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.\u003c\/p\u003e\n\u003cp\u003eHistorically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"kurosaki-sujihiki-kuro-uchi-270mm","title":"Yu Kurosaki Sujihiki Kuro-uchi 270mm (10.6\")","description":"\u003cp\u003eEvery Kurosaki blade carries his signature: a pattern of hammered \"water droplets\" across the steel, and like snowflakes, no two are alike. The knife you receive exists exactly once.\u003c\/p\u003e\n\u003cp\u003eThe sujihiki is Japan's slicing knife — a long, narrow blade built for clean, single-pull cuts through meat and fish. At 270mm it carves a roast, portions a fillet, or slices sashimi in one smooth draw, so each cut surface stays glossy and intact. If proteins are a serious part of your cooking, this is the knife that finishes the job beautifully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this knife works the way it does\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAogami Super core\u003c\/strong\u003e — One of the most respected high-carbon steels in Japan. It takes an exceptionally fine, almost gentle edge, holds it for a long time, and resharpens easily when the day comes. The trade-off: the exposed core near the edge develops a patina with use and likes to be kept dry — more on this below, it's easier than it sounds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSan-mai stainless cladding\u003c\/strong\u003e — The carbon core is sandwiched between two stainless layers, so most of the blade is protected from rust. Carbon-steel cutting performance with a fraction of the carbon-steel maintenance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLong, narrow geometry\u003c\/strong\u003e — The 270mm length lets you slice in one continuous draw instead of sawing, while the narrow, thin blade glides through with minimal friction. Together they're why cuts off a sujihiki come away glossy and intact, not torn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e — The dark upper blade is the untreated forge surface: an already-formed protective layer that shields the steel beneath and gives the knife its traditional look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHammered tsuchime surface\u003c\/strong\u003e — Kurosaki's trademark dents aren't decoration alone; they create air pockets so thin slices release from the blade instead of clinging to it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal rosewood handle, black pakka wood ferrule\u003c\/strong\u003e — Light and precise in the hand, balanced for long, controlled drawing cuts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know before buying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThis is a hand-forged knife. Slight variations in the grind, finish, and hammer pattern between pieces are the nature of the craft — and the point of it.\u003c\/li\u003e\n\u003cli\u003eThe exposed Aogami Super edge will develop a grey-blue patina with use. This is natural and protective, not rust. Keep the blade dry after washing and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoil it occasionally\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003eThe kuro-uchi coating softens and wears gradually with use. Normal, and part of how the knife ages with you.\u003c\/li\u003e\n\u003cli\u003eA sujihiki is a slicer, not a cleaver: no bones, no frozen food, no twisting in the cut. Long and thin means precise — and deserving of a little respect.\u003c\/li\u003e\n\u003cli\u003eAt 270mm, make sure your cutting board and knife storage can accommodate the length. A \u003ca href=\"\/collections\/sayas-knife-sheaths\"\u003efitted saya\u003c\/a\u003e is the safest way to store or transport it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Yu Kurosaki\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYu Kurosaki forges in Takefu Knife Village near Echizen, where more than ten master blacksmiths work in open view of visitors. He apprenticed under Hiroshi Kato — a smith with over fifty years at the forge and one of the Village's founders — before opening his own smithy. He is the youngest blacksmith ever granted the title of Master Nokaji by the Takefu Knife Village Association, where he now teaches as senior instructor.\u003c\/p\u003e\n\u003cp\u003eHis knives are sought after worldwide and we receive them in small batches. If this one is in stock, it won't be for long.\u003c\/p\u003e\n\u003cp\u003e☝️ Visiting Japan? Put \u003ca href=\"\/blogs\/blacksmiths-japan\/smithies-in-japan\"\u003eTakefu Knife Village\u003c\/a\u003e on your itinerary — you can watch the forging up close.\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":12234038214744,"sku":"19011420447","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kurosaki_Sujihiki_Kuro-uchi_270mm_10.6__ZA-270SL.jpeg?v=1531415355"},{"product_id":"mcusta-sujihiki-supreme-hammered-240mm","title":"Mcusta Sujihiki Supreme Hammered 240mm (9.5\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Sujihiki Supreme Hammered is a top-notch slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser cut by custom machines developed by Mcusta, this Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. The core is\u003c\/span\u003e clad into 33 layers of softer, stainless Damascus steel. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib eye steak) and fish, as well as for carving and filleting. With its 240mm (9.5\") blade length, this Sujihiki is among the shorter slicers, so it can also be used as a general purpose knife too, like the Gyuto.\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\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eSupreme Hammered is a full-tang Sujihiki, attached to a beautiful, durable and unique-looking red \u003c\/span\u003epakkawood\u003cspan\u003e octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle\u003c\/span\u003e.\u003c\/p\u003e\n\n\u003cdiv class=\"adn ads\"\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv id=\":1m3\" class=\"ii gt adP adO\"\u003e\n\u003cdiv id=\":1lm\" class=\"a3s aXjCH m15f0124149e4fd47\"\u003e\n\u003cdiv\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":12816091578456,"sku":"17011016664","price":265.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Supreme_Hammered_240mm_9.5__17011016664.jpeg?v=1537440794"},{"product_id":"saji-sujihiki-rainbow-damascus-240mm","title":"Saji Sujihiki Rainbow Damascus 240mm (9.5\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eSujihiki (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\/p\u003e\n\u003cp\u003eSaji Sujihiki Rainbow Damascus 240mm (9.5\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20050420400216,"sku":"19011016740","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Sujihiki_Rainbow_Damascus_240mm_9.5__19011016740.jpeg?v=1567652228"},{"product_id":"burja-prosciutto-knife-300mm","title":"Aichi Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003eWhat does Burja mean?\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003cstrong\u003eThree engraved symbols \u003c\/strong\u003ecan be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003cstrong\u003ethin spine\u003c\/strong\u003e of the blade at 1.8mm. The blade is \u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003eThe Aichi steel Burja is suitable for the softest prosciutto because it has the most flexible blade and is made from the softest steel with a (still high!) hardness of 58 HRC. It is most recommended for use with tender cured meats from Italian prosciutto regions such as Parma and San Daniele. It is also exceptional for slicing cooked ham and less cured meats.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003eProsciutto di Parma, Prosciutto di San Daniele, Culatello di Zibello, Spanish Jamón Serrano, and similar.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eFLEXIBILITY OF THE BLADE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eFlexibility is necessary\u003c\/strong\u003e to some extent, but we have opted for somewhat more rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eBurja knife is made of Japanese Aichi steel 1K6M VM which will take care of the long edge retention and will be easy to sharpen.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eBurja was fitted a black \u003cstrong\u003ehandle made of pakka wood\u003c\/strong\u003e with a decorative red ring and a stainless bolster for a comfortable grip. Pakka wood is laminated wood, consisting of 70% wood and 30% resin, which makes the handle extremely durable and resistant to humidity, plus it is easy to maintain.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e[Custom handles available!] \u003c\/span\u003e\u003c\/strong\u003eThe handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at \u003ca title=\"Email\" href=\"mailto:support@sharpedgeshop.com\"\u003esupport@sharpedgeshop.com\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 58 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe slightly concave secondary grind helps the knife to glide smoothly when making longer cuts. The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe hammer's imprints, called Tsuchime, were left on the top part of the blade. This keeps the air in the dents, which helps the knife sliding smoothly through prosciutto.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eYou can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":30093254426712,"sku":"18013022847","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Burja_-_Prosciutto_Knife_300mm_11.8__back_18013022847.jpeg?v=1650617924"},{"product_id":"mcusta-sujihiki-hybrid-splash-270mm","title":"Mcusta Sujihiki Hybrid Splash 270mm (10.6\")","description":"\u003cp\u003eMcusta Sujihiki Hybrid Splash in 270mm (10.6\") blade length is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the very\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eSujihiki or slicer knives are 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. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32383949996120,"sku":"17011020821","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Hybrid_Splash_270mm_10.6__17011020821.jpg?v=1582887093"},{"product_id":"mcusta-sujihiki-hybrid-splash-240mm","title":"Mcusta Sujihiki Hybrid Splash 240mm (9.5\")","description":"\u003cp\u003eMcusta Sujihiki Hybrid Splash in 240mm (9.5\") blade length is another beautiful kitchen knife, cut out from the beams of Mcusta's lasers, and then sharpened to a razor-edge sharpness by hand. It got its name (Splash) due to the \u003cstrong\u003every\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003epronounced Damascus pattern on the blade, making every single blade a unique piece of art, so this knife is a great choice for all the Damascus lovers out there.\u003c\/p\u003e\n\u003cp\u003eSujihiki or slicer knives are 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. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eHybrid Splash features a more simplistic, but very ergonomic handle, made of non-slip pakka\u003cspan\u003e \u003c\/span\u003ewood. Small textures on the hexagon-shaped handle prevent our hands from slipping, even with wet hands. A simple, yet aesthetic\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eluminescent\u003c\/span\u003e pin holds the full-tang handle securely in place, while the stainless bolster attaches perfectly to the handle, featuring a decorative red spacer. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384018120792,"sku":"17011016830","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Mcusta_Sujihiki_Hybrid_Splash_240mm_9.5__17011016830.jpg?v=1582887320"},{"product_id":"mcusta-sujihiki-supreme-hammered-270mm","title":"Mcusta Sujihiki Supreme Hammered 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Sujihiki Supreme Hammered in 270mm (10.6\") blade length is a top-notch slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser-cut by custom machines developed by Mcusta, this Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. The core is\u003c\/span\u003e clad into 33 layers of softer, stainless Damascus steel. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib-eye steak) and fish, as well as for carving and filleting. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. Compare to a yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\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\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003eSupreme Hammered is a full-tang Sujihiki, attached to a beautiful, durable and unique-looking red \u003c\/span\u003epakkawood\u003cspan\u003e octagonal-shaped handle. The middle of the handle features a rhombus-shaped pin with a mother-of-pearl inlay that adds a classy, vintage look. A stainless bolster is added for a smooth transition from the blade to the handle\u003c\/span\u003e. \u003c\/p\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":32384101810264,"sku":"17010314881","price":285.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/McustaSujihikiSupremeHammered270mm_17010314881_V2_1.jpg?v=1792473953"},{"product_id":"tsunehisa-slicer-vg-1-270mm-walnut","title":"Tsunehisa Slicer VG-1 270mm (10.6\") [Walnut]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eA Slicer (jap. \u003cem\u003eSujihiki)\u003c\/em\u003e is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there! \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Slicer’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called \u003cstrong\u003eMachi\u003c\/strong\u003e spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a curated brand that brings together high-quality knives from Japan’s top smithing regions—Tosa, Seki, and Sakai. Each area specializes in distinct steels and techniques: Tosa is known for Ginsanko and AUS-8; Seki for the V-Gold series; and Sakai for its traditional single-bevel Honyaki knives.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":32535425253464,"sku":"41011120938","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeVG-1Slicer270mm.jpg?v=1611379461"},{"product_id":"tojiro-slicer-dimples-300mm","title":"Tojiro Slicer Dimples 300mm (11.8\")","description":"\u003cp\u003eA professional kitchen knife made using a special TOJIRO \"know how\" method, which allows the knife maximum flexibility. Extremely thin blade that stays sharp for a very long time. It is a very flexible, delicate and precise kitchen knife.\u003c\/p\u003e\n\u003cp\u003eIn addition to the aesthetic, the recesses\/dimples on the blade also have a useful value, as the uneven surface creates air pockets between the food and the blade when cutting, which prevents the food from sticking to the knife. It is therefore ideal for cutting meat and raw fish such as salmon.\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter\u003cspan\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. \u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32798336417880,"sku":"01011422048","price":200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/FD-709.jpg?v=1740397688"},{"product_id":"tojiro-slicer-300mm","title":"Tojiro Slicer 300mm (11.8\")","description":"\u003cp\u003eA professional kitchen knife made using a special TOJIRO \"know how\" method, which allows the knife maximum flexibility. It has an extremely narrow and thin blade that stays sharp for a very long time. This is a very flexible, delicate and precise kitchen knife. The handle is made of stainless steel with a texture TOJIRO named “tornado pattern” that prevents wet or greasy hand from slipping off. It is designed primarily for cutting meat (ham).\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. The company is divided into two sections: TOJIRO Factory and more recent TOJIRO ATELIER, the latter\u003cspan\u003e dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on TOJIRO and it's master blacksmith \u003cstrong\u003eTomoo Matsumura\u003c\/strong\u003e check the video below.\u003c\/span\u003e\u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":32798634672216,"sku":"01011422762","price":195.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/FD-712.jpg?v=1740397686"},{"product_id":"kurosaki-sujihiki-senko-270mm","title":"Yu Kurosaki Sujihiki Senko R2 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eKurosaki \u003cstrong\u003eSujihiki\u003c\/strong\u003e from the Senko line is another uniquely looking blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The unique hammer imprints on the top part of the blade resemble a dazzling diamond pattern − hence the name SENKO. The blade has a high polish finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSujihiki\u003c\/strong\u003e or \u003cstrong\u003eslicer\u003c\/strong\u003e knives are intended for long pulling motions and precise cutting of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish and performs excellently also when filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing \u003cstrong\u003esushi\u003c\/strong\u003e\/sashimi. It is also an ideal choice for cutting salami and other dried meat products. The long blade allows the meat or fish to be cut in a \u003cstrong\u003esingle motion\u003c\/strong\u003e, from heel to tip. Compared to yanagiba knife, a traditional Japanese sushi knife, sujihiki knives are \u003cstrong\u003edouble-bevelled\u003c\/strong\u003e, so there is no need to learn a new cutting technique like with single bevel knives.\u003c\/p\u003e\n\u003cp\u003eThe core of Senko knives is made of \u003cb\u003eR2\/SG2\u003c\/b\u003e \u003cb\u003epowder steel\u003c\/b\u003e that is hardened to around \u003cb\u003e62-63 HRC\u003c\/b\u003e and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, \u003cb\u003edark rosewood that is rounded off with a maple ferrule\u003c\/b\u003e. It fits comfortably in the hands of both left- and right-handed users. This is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003ch4\u003eAbout Yu Kurosaki:\u003c\/h4\u003e\n\u003cp\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/p\u003e\n\u003cp\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":33152479559768,"sku":"190110201013","price":370.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoSujihiki270.jpg?v=1594918727"},{"product_id":"tojiro-slicer-damascus-210mm","title":"Tojiro Slicer Damascus 210mm (8.3\")","description":"\u003cp\u003eTOJIRO Slicer Damascus in 210mm blade length is a great selection for a handy, low-maintenance and affordable slicer knife. The 210mm (8.3\") size works well in professional kitchens with limited workspace or is the go-to length for home cooks.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSujihiki 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\u003eThe excellent VG-10 steel with the hardness of 61 HRC is clad into 62 layers of softer stainless steel with the Damascus pattern, making every knife a unique looking piece.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade extends into a traditional Japanese round Wa handle made of magnolia wood with a buffalo horn ferrule. The handle has an emphasized angle for a better grip, which makes it more suitable for \u003c\/span\u003e\u003cspan\u003eright-handed users\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT TOJIRO:\u003c\/h4\u003e\n\u003cp\u003eTOJIRO is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. TOJIRO's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes TOJIRO's knives a must-have in any kitchen. TOJIRO's main focus? Sharpness!\u003c\/p\u003e\n\u003cp\u003eA big bonus is their great team which we are always very eager to meet and talk to! 😊 \u003c\/p\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":33544213135448,"sku":"01011412051","price":167.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroSlicerDamascus210mm_01011412051.jpg?v=1740397662"},{"product_id":"mcusta-slicer-damascus-classic-d-270mm","title":"Mcusta Slicer Damascus Classic D 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003e\n\u003cem\u003e\u003cstrong\u003eThese exquisite knives showcase a captivating stainless damascus pattern in combination with an opulent white Corian handle, exuding an aura of luxury that infuses every cut with boundless inspiration.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMcusta Slicer Damascus Classic D 270mm (10.6\") blade length is a looker. Suitable as a primary Chef's knife in a professional kitchen, but it will also be found in home kitchens of serious home cooks. 33 layers of softer and stainless Damascus steel resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat performing, easy to resharpen, VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eSujihiki 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\/p\u003e\n\u003cp\u003eWith its thin blade, typical for all Mcusta knives, it will slice through your veggies, meat, and fish with ease and almost without any applied pressure to the knife. \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eDamascus Classic is a full-tang gyuto, attached to the ergonomic white Corian\u003c\/span\u003e\u003cspan\u003e handle. Three rivets hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, a bottom part of the handle, has a function - it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer who uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":33650066194520,"sku":"17011420823","price":290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/McustaSlicerDamascusClassicD270mm.jpg?v=1611599170"},{"product_id":"sg2-burja-prosciutto-knife-300mm","title":"SG2 Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe SG2 Burja has three big differences that differentiate it from Burja: \u003c\/span\u003e\u003cstrong\u003ethe steel, the looks, and the handle\u003c\/strong\u003e\u003cspan\u003e. Blade geometry and shape and other specifications remain (almost) the same.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\u003cem\u003e \u003cstrong\u003eWhat does Burja mean?\u003cbr\u003e\u003c\/strong\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003cstrong\u003eThree engraved symbols \u003c\/strong\u003ecan be seen on the left side of the blade. These symbols are called wind barbs, they indicate wind direction and wind speed. The three engraved wind barbs represent Burja wind with three different wind speeds, as Burja is a gusty and very strong wind.\u003c\/em\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003cstrong\u003ethin spine\u003c\/strong\u003e of the blade at 1.8mm. The blade is \u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt has an optimal ratio between the hardness of the steel and the flexibility of the blade, which helps the cutting of even slices of prosciutto that is tougher (drier) on one side and more delicate on the other. It is suitable for all kinds of ham and also for preparing thin slices of sashimi.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRecommended for: \u003c\/strong\u003eJamón Ibérico, Jamón ibérico de bellota, Prosciutto di San Daniele, Jambon de Bayonne, and similar.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FLEXIBILITY:\u003c\/h4\u003e\n\u003cp\u003eFlexibility is necessary to some extent. We have opted for somewhat less rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis Burja is made of \u003cstrong\u003eSG2\/R2 powder steel \u003c\/strong\u003ehardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003cstrong\u003ehandle\u003c\/strong\u003e attached to the SG2 Burja is universal and easy to maintain. A beautiful, \u003cstrong\u003edark brown, octagonal-shaped pakka wood handle\u003c\/strong\u003e sits well in your hands regardless if you are left- or right-handed. Pakka wood is a mixture of laminated wood and epoxy resin which is highly durable and will not get stained easily.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cspan\u003e[Custom handles available!] \u003c\/span\u003e\u003c\/strong\u003eThe handle is an integral part of any knife. With our Burja knife we want to keep things a bit more funky by experimenting with unique, custom-made handles. While the standard version was fitted the black pakka wood handle, custom handles are also available, inspired by designers, artists and woodworkers that we got to know along the way. If you would like your Burja with a unique handle, please contact us at \u003ca href=\"mailto:support@sharpedgeshop.com\" title=\"Email\"\u003esupport@sharpedgeshop.com\u003c\/a\u003e.\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 62-63 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. Zero grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished (also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":33690361626712,"sku":"180130221069","price":280.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2Burjaknife.jpg?v=1756725324"},{"product_id":"tamahagane-tsubame-sashimi-slicer-240mm","title":"Tamahagane \"TSUBAME\" Sashimi-Slicer 240mm (9.5\")","description":"\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eIn knife making, Tamahagane smithy plays entirely by the book. When a blacksmith uses \u003cstrong\u003etried and tested materials\u003c\/strong\u003e, combines them with \u003cstrong\u003edecades worth of experience\u003c\/strong\u003e and adds\u003cstrong\u003e a touch of timelessness\u003c\/strong\u003e \u003cstrong\u003eto design\u003c\/strong\u003e, magic happens. These knives are long-lasting, reasonably priced and will be your lifelong companion in the kitchen.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003e→ VG-5 stainless steel\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Ergonomic and durable pakka wood handle\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Clean design\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e→ Excellent value for money\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTamahagane Tsubame Sashimi-Slicer knife is primarily intended for \u003cstrong\u003elong pulls and precise cuts\u003c\/strong\u003e of meat and fish. The 240mm (9.5\") version is designed for medium-sized fish and pieces of meat. It is suitable for a home cook as well as a professional chef, although a 270mm (10.6\") version might be a better choice as it allows for even longer pulls.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. It 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\u003e\u003cspan\u003eWe should not forget to mention that this is \u003cstrong\u003ea perfect knife for preparing sushi\/sashimi\u003c\/strong\u003e, or to cut\u003cstrong\u003e salami and other dried meat products\u003c\/strong\u003e. Compared to a yanagiba knife, a traditional Japanese sushi knife, slicer knives are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis series from Tamahagane is made from VG-5 stainless steel. It is another high-grade steel from Takefu Steel Ltd., designed with high-quality cutting tools in mind. After hardening, it reaches a hardness of about 60 HRC, which guarantees good sharpness. VG-5 is characterized by high resistance to corrosion, as well as wear and cracking, making it a great choice for pro chefs working in a commercial kitchen. VG-5 steel belongs to the V-Gold group of steel, which means that it is extremely hard and corrosion-resistant and gives the blade a sharpness that is second to none. It is durable, as well as easy to sharpen and care for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-5 composition: \u003c\/strong\u003e\u003cem\u003eCarbon: 0,7-0,8 %, \u003c\/em\u003e\u003cem\u003eChromium: 13-15 %, \u003c\/em\u003e\u003cem\u003eMolybdenum: 0,2-0,4 %, \u003c\/em\u003e\u003cem\u003eVanadium: 0,1-0,2 %, \u003c\/em\u003e\u003cem\u003eNickel: \u0026lt;0,25%, \u003c\/em\u003e\u003cem\u003eCopper: \u0026lt;0,25%\u003c\/em\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe beveled edge is sharpened by hand at a 14-15˚ angle and features an incredible mirror polish finish with perfect balance between sharpness and strength, thus the blade is also suitable for work in a professional environment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core is enveloped by two outer layers of \u003cstrong\u003eSUS410 stainless steel \u003c\/strong\u003ehardened to between 28-32 HRC that enhance \u003cstrong\u003eflexibility\u003c\/strong\u003e and protect the core from external elements.\u003c\/p\u003e\n\u003cp\u003eAt the start, the three layers are 20mm thick and are compressed to just 2mm during the forging process. This makes the knives from the Tamahagane line unbelievably thin and consequently very sharp. They retain edge for a very long time and are\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003esimple to resharpen after becoming dull\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe outer layers have a matte finish and feature subtle hammer imprints that give the knife its distinctive look. The fine line between the\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ejigane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(softer steel) and\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ehagane\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(hard steel) layers resembles a barely noticeable growth ring that divides the knife in two parts and adds to the elegant look of the knife. \u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehandle is made out of pakka wood\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003elaminate in light brown color. It is quite large in comparison to handles on other Japanese knives and thus enables a firm grip. It is suitable for both\u003cstrong\u003e\u003cspan\u003e \u003c\/span\u003eright- and left-handed users\u003c\/strong\u003e. We especially recommend this type of handle to chefs with larger hands who usually struggle to find a suitable and comfortable Japanese knife.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eTamahagane knives are made in the Tsubame-Sanjo region of Niigata prefecture in the North of Japan. The region is known for steel products that are made using traditional skills and knowledge blended with modern methods and technology. The smithy uses the name Tamahagane for this exceptional line of knives which boasts long-lasting sharpness and is an intricate blend of tradition, centuries worth of experience and the advancement of modern metallurgy.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives can be compared to high-end sport cars that are designed to strike that perfect balance between the front and back end with an even distribution of weight – in this case, between the blade and the handle. This 50:50 ratio was always at the forefront of the creative process. This is evident as soon as we hold the knife in our hands. The weight of the handle is perfectly balanced by the weight of the blade. This well-balanced weight of the knife together with the superior sharpness make for tireless work even after long hours behind a professional kitchen counter.\u003c\/p\u003e\n\u003cp\u003eTamahagane knives are therefore extremely\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003edurable, retain an edge for a very long time, and are easy to sharpen\u003c\/strong\u003e. They also combine timeless, simple design with ultimate sharpness. They have an elegant look without sacrificing high quality and efficiency. They are perfect for\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ehome-cooking enthusiasts and professional chefs\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewho look for perfect balance and durability in their faithful kitchen assistant.\u003c\/p\u003e","brand":"Tamahagane","offers":[{"title":"Default Title","offer_id":39598329004120,"sku":"20011416541","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Tamahagane_TSUBAME_Sashimi-Slicer240mm_20011416541_1.jpg?v=1692712149"},{"product_id":"kajiwara-sujihiki-kuro-uchi-blue-300mm","title":"Kajiwara Sujihiki Kuro-uchi Aogami 300mm (11.8\")","description":"\u003cp\u003eHave we got a treat for you! Kajiwara Sujihiki Kuro-uchi Aogami knife is primarily intended for long pulls and precise cuts of meat or boneless fish. The narrow and 300mm (11.8\") long slicer is also useful for filleting and skinning fish. The length of the blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cp\u003eThis double bevel traditional sujihiki might be a bit on the heavier side but is nicely balanced thanks to a very tapered spine (from 4 mm at the handle to 1 mm at the tip). The classic look of this knife will fit any kitchen, a professional or home one. Forged from \u003cb\u003eAogami #1\u003c\/b\u003e or Blue Paper #1 steel, this rustic looking \u003cb\u003ekuro-uchi blade\u003c\/b\u003e, even with minimal maintenance, will take a steep edge and hold it for longer than a comparable European stainless-steel knife.\u003c\/p\u003e\n\u003cp\u003eThe blade has been fitted with an \u003cb\u003eoval rosewood Japanese style (wa)\u003c\/b\u003e handle and can be comfortably used by both right- and left-handed users.\u003c\/p\u003e\n\u003cp\u003eTo sum up: the Aogami #1 core, a rosewood handle, and Kajiwara san craftsmanship place this sujihiki squarely in the high-end traditional Japanese knives group with added excellent price performance.\u003c\/p\u003e\n\u003cp\u003e❗ \u003cb\u003eNote:\u003c\/b\u003e Due to specific requirements of professional chefs, the blade is not fully sharpened in the last step of polishing, but rather to around 80% of its full sharpness. This is still very sharp, but if you wish the blade to be surgically thin, please let us know and we will be happy to sharpen it for you.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e🚩\u003cspan\u003eThe steel will gradually acquire a patina which only endows this knife with more charm. Do not wash this knife in a dishwasher, but rather wash it by hand and wipe it with a dry cloth. The advantage of having a blade made of high carbon steel is the fine sharpness, ease of sharpening, and long edge retention. We recommend the occasional coat of \u003c\/span\u003e\u003ca href=\"\/collections\/knife-maintenance-oils\"\u003e\u003cspan\u003eknife maintenance oil\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e to protect the blade from external influences. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/sharpening\/what-is-patina-good-or-bad-on-your-knife\"\u003e\u003cspan\u003e→ Read more about patina by clicking this link.\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eKajiwara is a third-generation blacksmith from the town of Tosa, renowned for his traditional methods of forging. The experience of his lineage will be evident the very first time your fingers run across his beautiful knives that are extremely durable and sharp.\u003c\/p\u003e","brand":"Tsutomu Kajiwara","offers":[{"title":"Default Title","offer_id":39605061353560,"sku":"410110221120","price":215.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Kajiwara-Sujihiki-Kuro-uchi-Blue-300mm_410110221120_1.jpg?v=1631794665"},{"product_id":"morado-sujihiki-kuro-uchi-240mm","title":"Hokiyama Sujihiki Kuro-uchi Morado 240mm (9.5\")","description":"\u003cp\u003eMorado Sujihiki Kuro-uchi is a great hand-forged knife with a black Kuro-uchi protective patina and hammer dents. \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSujihiki (or slicer)\u003c\/strong\u003e 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\u003eThe core of this knife is Hitachi's \u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around \u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel,  meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content \u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKuro-uchi finish\u003c\/strong\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. \u003c\/span\u003e\u003cspan\u003eThe knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e\u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e\u003cspan\u003e is oval and smooth, with no discernible transition between the walnut and maple wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout Hokiyama:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the smithy goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":39680265322584,"sku":"410110161163","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Morado-Sujihiki-Kuro-uchi-240mm_410110161163_1.jpg?v=1634895014"},{"product_id":"tsunehisa-sujihiki-aogami-super-240mm","title":"Tsunehisa Sujihiki Aogami Super 240mm (9.5\")","description":"\u003cp\u003eThe Tsunehisa Sujihiki Aogami Super 240mm (9.5\") is a hand-forged knife with hammer dents and a beautiful cherry wood handle. Its\u003cspan style=\"font-weight: 400;\"\u003e long 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. \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDue to the choice of steel, the blade is also very easy to sharpen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe centerpiece of this knife is Hitachi's\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSuper Blue Steel (Aogami Super)\u003c\/strong\u003e, which is the very top quality of traditional Japanese steels. Hammer dents on the upper part of the\u003cspan\u003e \u003c\/span\u003eblade\u003cspan\u003e \u003c\/span\u003egive it a unique and rustic appearance.\u003c\/p\u003e\n\u003cp\u003eThis knife was heat-treated to around \u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e63 HRC\u003c\/strong\u003e. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife bears visible impressions of the \u003cstrong\u003ehand-forging process \u003c\/strong\u003e(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\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa)\u003cspan\u003e is oval and smooth, with no discernible transition between the cherry and red pakka wood. It’s suitable for \u003c\/span\u003e\u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e \u003c\/span\u003eBLACKSMITH:\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39809624309848,"sku":"410110161210","price":250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/HarukazeSujihikiCherry240mm_410110161210_1.jpg?v=1754561855"},{"product_id":"tsunehisa-aogami-sakimaru-sujihiki-270mm","title":"Tsunehisa Sakimaru Sujihiki Aogami 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 270mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003eTraditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003edue to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,\u003c\/li\u003e\n\u003cli\u003efor the same reason, once they get dull, they can be easily resharpened back to optimal shape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakimaru Sujihiki is a knife that is ideal for cutting cooked and raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat. \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eThe knife has a pronounced curve in the belly of the blade, which additionally facilitates the cutting of large cuts of meat and fish, as the curve simulates the movement of the hand during cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eSan-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003c\/strong\u003e with a V-edge profile, which \u003cspan\u003eoffers a good balance between the ease of cutting and robustness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a kuro-uchi finish (\u003cem\u003ekuro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- ‘black’), which is a layer of raw, protective patina on the outer steel.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39822949777496,"sku":"410113201217","price":270.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaAogamiSakimaruYanagi270mm_410113201217_1.jpg?v=1643711027"},{"product_id":"sg2-burja-prosciutto-knife-300mm-blade","title":"SG2 Burja - Prosciutto Knife 300mm (11.8\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eBurja\u003c\/strong\u003e [pronounced as 'booryah'] is a \u003cstrong\u003eprosciutto knife\u003c\/strong\u003e. Burja is a knife of our own creation - we love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBurja is the first Japanese-made prosciutto knife.\u003c\/strong\u003e Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto. No one has ever paid so much attention to making a knife that will meet all the needs of cutting prosciutto. It is especially difficult to make a universal knife since there are a lot of different types of prosciutto, as well as there are many cutting techniques to slice it. But no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a \u003cstrong\u003eslicer\u003c\/strong\u003e for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe SG2 Burja has three big differences that differentiate it from Burja: \u003c\/span\u003e\u003cstrong\u003ethe steel, the looks, and the handle\u003c\/strong\u003e\u003cspan\u003e. Blade geometry and shape and other specifications remain (almost) the same.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely \u003c\/span\u003e\u003cstrong\u003ethin spine\u003c\/strong\u003e\u003cspan\u003e of the blade at 1.8mm. The blade is \u003c\/span\u003e\u003cstrong\u003e300mm (11.8\") long\u003c\/strong\u003e\u003cspan\u003e and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e \u003cstrong\u003eFlexibility is necessary\u003c\/strong\u003e to some extent, but we have opted for somewhat more rigid flexibility with Burja since this makes it more versatile and suitable for many different types of prosciutto, and at the same time excels when cutting other large pieces of dried meats and other proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis Burja is made of \u003c\/span\u003e\u003cstrong\u003eSG2\/R2 powder steel\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eh\u003c\/span\u003e\u003cspan\u003eardened to around \u003cstrong\u003e62-63 HRC\u003c\/strong\u003e, which means it will stay sharp for a very, very long time. The composition and microstructure of the steel provide extremely fine and smooth sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eOnly one layer of steel is used for the knife to be flexible. When deciding on the steels we wanted to make a knife from, we weigh the characteristics such as hardness, sharpness, ease of maintenance, graininess and ease of sharpening. The biggest challenge was to make the blade flexible enough while keeping the hardness at 58 HRC.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. Zero grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished (also called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003emigaki\u003c\/a\u003e) blade.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":39908617715800,"sku":"180130221070","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SG2Burja300mm-BLADE_1801302210702.jpg?v=1756725288"},{"product_id":"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\u003cspan\u003eIts\u003c\/span\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\/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\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":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":"tsunehisa-slicer-vg-1-270mm-rosewood","title":"Tsunehisa Slicer VG-1 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eWe are very happy to be able to introduce this new line to Japanese knives affectionados across the world! The minimalism and subtlety of design is what first drew us to this collection made in Tsunehisa smithy. \u003c\/p\u003e\n\u003cp\u003eA Slicer (jap. \u003cem\u003eSujihiki)\u003c\/em\u003e is a knife with a long and narrow blade, especially designed to cut thin slices of meat. It is also used for many kitchen jobs, where precision is of paramount importance. Suitable for all cooking enthusiasts and professional chefs. This is a knife that was missing in the knife bag of all you sushi masters and steak eaters out there! \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e270mm (10.6\")\u003c\/strong\u003e Slicer’s blade, at just 2mm (0.08\"), is among the thinnest we have in our range. The knife has an immaculate \"out of the box\" sharpness, laser-thin spine of the blade, good balance and offers a lightweight feeling while in use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVG-1 steel\u003c\/strong\u003e is synonymous with efficiency and durability and is extremely easy to maintain as the blade is completely stainless. Unlike other knives, this knife is not laminated and is made entirely of one steel, being of so-called \u003cstrong\u003e\"monosteel\" construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe blade is minimalistic with a polished surface and an engraved signature by the master on the right side. The handle \u003cstrong\u003e(traditional Japanese Wa)\u003c\/strong\u003e is oval and smooth, with no discernible transition between the rosewood and maple wood. It’s suitable for \u003cspan\u003eboth left- and right-handed users.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhere the blade meets the handle, you may notice a special feature called \u003cstrong\u003eMachi\u003c\/strong\u003e spacing. This is a small gap between the lower part of the blade and the handle, which can be seen mostly in Yanagiba knives. It is a feature that pays tribute to Japanese swords and is typical mostly in the work of blacksmiths located in and around the Tokyo area. So don't worry, it is not a flaw in assembly of the blade and the handle, but rather a homage to Japanese forging tradition that could be displayed on a magnet right there on your kitchen wall. :)\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSuitable for first-time buyers of a Japanese kitchen knife. It can also serve as a wonderful gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\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.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39961285820504,"sku":"410111201627","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/41011120938__Palisander.jpg?v=1654693435"},{"product_id":"tsunehisa-sakimaru-sujihiki-aogami-300mm","title":"Tsunehisa Sakimaru Sujihiki Aogami 300mm (11.8\")","description":"\u003cp\u003e\u003cspan\u003eThe Tsunehisa Sakimaru Sujihiki Aogami #2 300mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAogami #2 is one of the best in the high-carbon class, with added elements such as chromium (Cr) and tungsten (W) for improved corrosion and wear resistance, all while having an awesomely fine sharpness and being able to get resharpened easily.\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003eTraditional Japanese knives are made from steels high in carbon content, and this is mainly for two reasons:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003edue to the steels’ pure composition, the blades are able to achieve an extremely fine sharpness,\u003c\/li\u003e\n\u003cli\u003efor the same reason, once they get dull, they can be easily resharpened back to optimal shape.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakimaru Sujihiki is a knife that is ideal for cutting cooked and raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat. \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eThe knife has a pronounced curve in the belly of the blade, which additionally facilitates the cutting of large cuts of meat and fish, as the curve simulates the movement of the hand during cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eAogami #2 is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eSan-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003c\/strong\u003e with a V-edge profile, which \u003cspan\u003eoffers a good balance between the ease of cutting and robustness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe upper part was left untreated – we call this a kuro-uchi finish (\u003cem\u003ekuro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- ‘black’), which is a layer of raw, protective patina on the outer steel.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style handle made out of rosewood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":39989464105048,"sku":"410113221216","price":300.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TsunehisaAogamiSakimaruYanagi270mm_410113201217_1_7b28d278-08ee-4578-ab91-0bb81338f3ae.jpg?v=1657531496"},{"product_id":"saji-sujihiki-r2-ironwood-240mm","title":"Saji Sujihiki R2 Ironwood 240mm (9.5\")","description":"\u003cp\u003eSaji Sujihiki R2 Ironwood 240mm (9.5\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top. In short, this knife is a great example of usable art!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eSujihiki (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.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40024554766424,"sku":"190110161263","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiSujihikiR2Ironwood240mm_190110161263_1.jpg?v=1756725246"},{"product_id":"nigara-sakimaru-sujihiki-sg2-damascus-270mm","title":"Nigara Sakimaru Sujihiki SG2 Damascus 270mm (10.6\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Damascus 270mm\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially for \u003cem data-mce-fragment=\"1\"\u003esashimi\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003enigiri sushi\u003c\/em\u003e. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 260mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40084848443480,"sku":"420110201328","price":675.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/NigaraHamonoSakimaruSujihikiSG2Damascus300_420110221329_1.jpg?v=1666700082"},{"product_id":"nigara-sakimaru-sujihiki-sg2-damascus-300mm","title":"Nigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8\")","description":"\u003cp\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Damascus 300mm (11.8\")\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially for \u003cem data-mce-fragment=\"1\"\u003esashimi\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003enigiri sushi, \u003c\/em\u003eand meat. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e tip, which is, besides looking awesome, also an homage to the \u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the “Anmon” technique, is now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*The length of the cutting edge is\u003cspan\u003e 285mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is adorned with a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eJapanese (Wa) style wenge wood handle with a buffalo horn ferrule. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNigara Hamono has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":40084862009432,"sku":"420110221329","price":720.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SakimaruSujihikiSG2Damascus300_420110221329_1.jpg?v=1663333010"},{"product_id":"yu-kurosaki-sujihiki-senko-ei-270mm","title":"Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eKurosaki Sujihiki from the Senko Ei line is another special blade from the hands of a talented master blacksmith, Yu Kurosaki.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThe Senko Ei knives have three specific features: K-tip, offset blade and the unique triangle shaped \u003cmeta charset=\"utf-8\"\u003ehammer imprints on the top part of the blade. This sujihiki is a great knife to own and use while marvelling at the amazing skills of the master blacksmith.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe unique triangle shaped hammer imprints on the top part of the blade resemble a diamond pattern − hence the name SENKO, which means \"eternity\" in Japanese.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eSujihiki 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\u003e\u003cspan data-mce-fragment=\"1\"\u003e→ The Ei series has a\u003cstrong\u003e lowered and slightly offset blade\u003c\/strong\u003e in relation to the handle. The advantage of this design is that it has a greater knuckle-clearance.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e→ \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eA \u003cstrong\u003epronounced “K-tip”\u003c\/strong\u003e allows piercing and precise, delicate work.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e. The blade is 270mm (10.6\").\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe octagonal handle is made from beautiful, dark rosewood that is rounded off with a maple ferrule. It fits comfortably in the hands of both left- and right-handed users. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThe core of the knife is made of \u003ca title=\"Sg2 powder steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eR2\/SG2 powder steel\u003c\/a\u003e that is hardened to around 62-63 HRC and two layers of a softer stainless steel protect the core steel. R2 is a high-quality steel that is easy to maintain and sharpen and retains edge for a long time.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel\u003cspan data-mce-fragment=\"1\"\u003e − \u003c\/span\u003ealso known as \u003ci data-mce-fragment=\"1\"\u003esan-mai\u003c\/i\u003e clad. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e\u003cspan\u003e Read more on \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Blade geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade (50\/50)\u003c\/a\u003e. The blade has a V-edge profile, which means that the blade tapers all the way from the spine to the edge on both sides at a common angle. This kind of grind offers a good balance between the ease of cutting and robustness.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe subtle combination of the migaki polished finish and the triangular hammer impressions is the hallmark of Kurosaki knives. The textured blade* ensures that food does not stick to the blade, and thanks to the unique shape of the pattern, the blacksmith has ensured that the light from the blade glistens as if from a water surface.\u003cbr\u003e *the hammer marks are made with a special hammer with a triangular structure\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eRead more on\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":44394414801185,"sku":"410110201392","price":485.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/YuKurosakiSenkoEiSujihiki270mm_410110201392_3.jpg?v=1756725229"},{"product_id":"zdp-189-burja-prosciutto-knife-300mm","title":"ZDP-189 Burja - Prosciutto Knife 300mm (11.8\")","description":"\u003cp\u003eWe love good knives, we love good prosciutto, and good prosciutto should be sliced by hand using the sharpest knife around. Therefore, we created \u003cmeta charset=\"utf-8\"\u003eBurja [pronounced as 'booryah'] - the first Japanese-made prosciutto knife. Burja is designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, made of Japanese steel and optimized for cutting prosciutto.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eZDP-189 Burja is the answer to the challenge of firmer prosciutto that had been aged for a longer time. ZDP-189 steel is our flagship - it's the same steel used for \u003ca title=\"Yoshida Hamono ZDP-189 Bunka Black Kuro-uchi\" href=\"\/collections\/yoshida-hamono\/products\/zdp-189-bunka-black\"\u003eour first exclusive knife\u003c\/a\u003e, which we developed in collaboration with a renowned chef and talented Japanese blacksmiths.\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\u003cem\u003e\u003cstrong\u003eWhat does Burja mean?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003eBurja is a Slovenian name of the \u003cstrong\u003elocal wind\u003c\/strong\u003e, in English known under the name Bora. Burja wind is typical for the Adriatic region. It is a cold, dry, strong and gusty northeast wind without which no prosciutto would ever be produced, no matter where in the world it is dried. With all the characteristics, Burja immediately felt like the perfect name for our prosciutto knife. \u003c\/em\u003e\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe shape of Burja is unique, although at first sight resembles other prosciutto knives. It has an extremely thin spine of the blade at 1.9mm. The blade is 300mm (11.8\") long and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eGenerally speaking, a prosciutto knife should be flexible enough to allow the cutter to position the arm at the right angle, have a slightly concave blade to glide smoothly through the meat, and have a wider spine to prevent the prosciutto sticking to the blade. The long blade allows the slice to be cut with as few strokes as possible, avoiding sawing marks on the cut surface of the food.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHand-sliced prosciutto ham (j\u003cspan data-mce-fragment=\"1\"\u003eamón) \u003c\/span\u003eis a special culinary experience, and hand-slicing is an art of its own. The sumptuous and intense flavor of \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eprosciutto\u003c\/span\u003e can only develop if it is sliced correctly and evenly. Although it can also be sliced by machine, tradition dictates that \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eprosciutto\u003c\/span\u003e should be sliced by hand, as this enhance the aroma of the meat and offer a complete sensory experience.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBut no worries - Burja is not just a knife for cutting prosciutto. Because of its harder, but still flexible blade, it can be used for cutting other dry meats as well. And due to its thin and long blade profile, it will perform well as a slicer for larger pieces of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003e\u003cstrong\u003eRecommended for:\u003c\/strong\u003e Jamón ibérico de bellota, Presunto, Jabugo, Kraški pršut, and similar.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eKNIFE FLEX:\u003c\/h4\u003e\n\u003cp\u003eFlexibility is necessary to some extent, but we have opted for more rigid flexibility with this Burja since this makes it perfect for denser, dryer prosciutto. \u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe ZDP-189 Burja has an extremely hard blade. The steel is hardened to an incredible 65-67 HRC, giving the blade unbeatable sharpness and excellent edge retention. This knife shines at slicing dry-aged, firmest prosciutto, which some consider to be the best. These include Spanish, Karst, and Istrian.\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife was \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel: The Heart of Japanese knives\"\u003eforged out of ZDP-189 steel\u003c\/a\u003e, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-67 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.\u003c\/p\u003e\n\u003cp\u003eThe steel contains as much as 3% Carbon (C), which is one of the main elements contributing strength and typically found in amounts of up to only 1% in other types of solid steel, while the Chromium (Cr) content, which prevents corrosion, amounts to nearly 20%. It also features 0.60% Tungsten (W), which considerably increases the abrasion resistance of steel, 1.4% Molybdenum (Mo), which helps to preserve the strength and power of steel under variable temperatures, and 0.10% Vanadium (V), the key element in increasing steel strength. Heat treatment produces steel with a hardness of 65-67 HRC.\u003cbr\u003e\u003cem\u003eZDP-189 composition: C 3.00 % | Cr 20.00 % | W 0.60 % | Mo 1.40 % | V 0.10 % | Mn 0.50 % | Si 0.40 %\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe technique used to \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003elaminate this blade is called\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade construction: Geometry\"\u003e bevel (symmetrical) blade.\u003c\/a\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e The profile of the blade is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. V-edge grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe upper part of the blade was treated with hammer blows, which resulted in an intricate\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction: Blade finish\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003etsuchime\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e(hammered) \u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003efinish\u003c\/a\u003e. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ejigane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e) and its core (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003ehagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e). The kanji on the blade reads “\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eKouhei-Shinmatsu\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003e”\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e耕平新松\u003c\/span\u003e, paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTraditional rosewood Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eKNIFE EVOLUTION:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBurja knife is a combination of the rich culinary tradition of prosciutto ham with the Japanese tradition of forging knives. Since Japanese blacksmiths are the best blacksmiths in the world, possessing centuries of knowledge and experience of forging steel, it made perfect sense to make our prosciutto knife in Japan. From idea to design, after many conversations with knife makers, trial\u0026amp;errors, finding the right steel and handles, many sliced (and eaten) prosciuttos, visits to Japan, the process finally ended after a good two years.\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/strong\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 data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e✔️ You can also add a \u003ca href=\"\/collections\/sayas-knife-sheaths\/products\/leather-saya-burja-knife-sheath-300mm\" data-mce-fragment=\"1\"\u003eBurja leather saya\u003c\/a\u003e to your order, a knife sheath that we specifically designed for Burja. Saya will protect Burja and yourself whenever you are not using the knife.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":44532991623457,"sku":"180130171373","price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/ZDP-189BurjaProsciuttoKnife300mm_180130171373_1.jpg?v=1738587249"},{"product_id":"zdp-189-silver-set-petty-slicer","title":"ZDP-189 Silver Set [Petty + Slicer]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eZDP-189 Silver Set\u003c\/strong\u003e comes as the culmination of a decade’s worth of expertise gained through selling and working with knives on our part, and the knowledge and mastery of Japanese knife forging, passed on through generations within the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe set includes 2 knives:\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/products\/zdp-189-burja-prosciutto-knife-300mm\" data-mce-href=\"\/products\/zdp-189-burja-prosciutto-knife-300mm\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eZDP-189 Burja - Prosciutto Knife 300mm (11.8\")\u003c\/span\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/products\/kouhei-shinmatsu-zdp-189-petty-silver-135mm\" data-mce-href=\"\/products\/kouhei-shinmatsu-zdp-189-petty-silver-135mm\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKouhei-Shinmatsu ZDP-189 Petty Silver 135mm (5.3\")\u003c\/span\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cstrong\u003eZDP-189 steel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ehas stood the test of time as the ultimate kitchen knife steel and remains a favorite among professional chefs, as well as aspiring home cooks. Therefore, we felt it was appropriate that a hardcore duo—such as this Slicer\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003ePetty—was forged out of the most hard-core (literally) steel! Coming in at\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e65-67 HRC\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon the Rockwell scale, these knives are easily one of the hardest knives we offer, so edge retention will be second to none.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePut this in an equation together with \u003cstrong\u003esubtle hammer marks\u003c\/strong\u003e (\u003c\/span\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003cspan\u003e)\u003c\/span\u003e\u003cspan\u003e adorning the blade and a beautiful \u003cstrong\u003eoctagon\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003erosewood handle\u003c\/strong\u003e\u003cspan\u003e, and you got yourself a winning duo.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e→ Kouhei-Shinmatsu ZDP-189 Petty Silver 135mm (5.3\")\u003c\/strong\u003e\u003cbr\u003eThis knife is basically a smaller version of the \u003ca href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-silver-200mm\" title=\"Kouhei-Shinmatsu ZDP-189 Bunka Silver 200mm\" data-mce-href=\"\/products\/kouhei-shinmatsu-zdp-189-bunka-silver-200mm\"\u003eKouhei-Shinmatsu ZDP-189 Bunka\u003c\/a\u003e. Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e→ ZDP-189 Burja Slicer 300mm (11.8\")\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe shape of this slicer is unique, it has an extremely \u003c\/span\u003ethin spine of the blade at 1.9mm. The blade is 300mm (11.8\") long and finishes with a thin, pointy tip, revealing its origins and traditions of blacksmiths that were once forging katanas.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBecause of its harder, but still flexible blade, it can be used for cutting different kinds of meat, and due to its thin and long blade profile, it will perform well as a slicer for larger pieces of fish. \u003cmeta charset=\"utf-8\"\u003eThe long blade allows the slice to be cut with as few strokes as possible, avoiding sawing marks on the surface of the food.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eZDP-189 Burja is also a perfect knife for dry-aged prosciutto \/ ham. The knife has all the characteristics it needs for a perfectly cut prosciutto slices: enough flexibility to allow the cutter to position the arm at the right angle, a slightly concave blade that glides smoothly through the meat, a wider spine which prevents the prosciutto from sticking to the blade.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe knife comes in a beautiful wooden storage box.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eThis knife set was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel: The Heart of Japanese knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eforged out of ZDP-189 steel\u003c\/a\u003e, which falls into the powder steel category. The ZDP-189 steel has gained a reputation as one of the most technologically advanced steels in Japanese knife making, due to its unique characteristics. The carbon (C) content is around 3%, meaning it can be treated to extreme hardness (65-67 HRC), which results in extended sharpness retention. ZDP-189 steel is also highly corrosion resistant due to its high chromium (Cr) content of 20%. Because of its composition, though, it can be hard to treat and forge, so it can only be trusted to the most experienced blacksmiths.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe technique used to\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminate\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan class=\"tb\"\u003ethese\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eblades is called\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. The core of the blade, which is made of harder (and subsequently more fragile) steel, is sandwiched between two layers of softer steel. This results in a blade that is more flexible, and therefore less prone to breakage and other outside factors.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBoth knives have a double\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade construction: Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan\u003e \u003c\/span\u003ebevel (symmetrical) blade.\u003c\/a\u003e \u003c\/span\u003e\u003cspan\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe profile of the Burja Slicer is not completely straight. The slight curvature of the sharp edge reduces the point of contact, which greatly eases the cutting. V-edge grind edge helps the knife to glide smoothly when making longer cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe upper part of the blade was treated with hammer blows, which resulted in an intricate\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade construction: Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etsuchime\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(hammered) \u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003efinish\u003c\/a\u003e. The lower half is polished down to the hairline, which is the curvy line marking the border between the laminated part of the blade (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ejigane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e) and its core (\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehagane\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e). The kanji on the blade reads “\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKouhei-Shinmatsu\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e”\u003cspan\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e耕平新松\u003c\/span\u003e, paying homage to the founders of the Suncraft smithy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eTraditional \u003cstrong\u003erosewood\u003c\/strong\u003e Japanese (Wa) handle with a black pakka wood ferrule. Its octagonal shape makes it especially ergonomic and comfortable to use.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eSuncraft is a family company spanning four generations and specializing in the production of kitchen tools. The smithy was founded in 1948 and is located in a thriving manufacturing area of Seki in Gifu prefecture, where steelwork dates back to the times of the Samurai warriors.\u003c\/span\u003e\u003c\/p\u003e","brand":"Suncraft","offers":[{"title":"Default Title","offer_id":44663643701537,"sku":"00369","price":437.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/ZDP-189SlicerPettyset_00369.jpg?v=1738587246"},{"product_id":"hokiyama-slicer-aus-10-damascus-270mm-blade","title":"Hokiyama Slicer AUS-10 Damascus 270mm (10.6\") - BLADE","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eHokiyama Slicer AUS-10 Damascus in \u003cspan data-sheets-formula='=R[0]C[-20]\u0026amp;\"mm\"\u0026amp;\" (\"\u0026amp;R[0]C[-7]\u0026amp;\"\"\")\"' data-sheets-userformat='{\"2\":4160,\"9\":1,\"15\":\"Calibri\"}' data-sheets-value='{\"1\":2,\"2\":\"270mm (10.6\\\")\"}'\u003e270mm (10.6\")\u003c\/span\u003e blade length is intended for long pulls and precise cuts of meat and fish. Suitable for use at home, as well as in a professional kitchen. \u003cmeta charset=\"utf-8\"\u003eCompare to a \u003ca title=\"Yanagiba knife\" href=\"\/collections\/yanagiba-knives-slicer\" data-mce-fragment=\"1\"\u003eyanagiba knife\u003c\/a\u003e, a traditional Japanese sushi knife, \u003ca title=\"Slicer knives\" href=\"\/collections\/sujihiki-knives-slicer\" data-mce-fragment=\"1\"\u003eslicer\/sujihiki knives\u003c\/a\u003e are double bevel, so there is no need to learn a new cutting technique as with single bevel knives.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlicing and skinning fish. \u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor precise cuts of larger pieces of meat (roast, rib-eye steak).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor slicing meat or boneless fish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePerfect for sushi\/sashimi. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCarving roasted meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn ideal choice for cutting salami and other dried meat products.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis knife is \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003ewithout a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ehandle\u003c\/b\u003e,\u003cspan data-mce-fragment=\"1\"\u003e so you can fit your own. \u003c\/span\u003eBrowse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like that we fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe heart of this knife is made of \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eAichi's AUS-10 stainless steel\u003c\/a\u003e, which was hardened to around 59-60 HRC. Due to its high content of Chromium (Cr), AUS-10 steel will resist corrosion very well.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder AUS-10 steel was sandwiched between two layers of softer, more corrosion resistant steel. This technique is called \u003c\/span\u003e\u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003ci data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e and is used to protect the hard (but delicate) core from outside factors, such as rusting and physical impacts, which could lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eIt has a\u003ca title=\"Geometry of the blade\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e double bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife features a beautiful combination of \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime and damascus pattern\u003c\/a\u003e. The upper part of the blade features a hand chiseled kanji and hammer dents (or tsuchime), which then transform into an intricate damascus pattern that flows down to the cutting edge.\u003c\/span\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Hokiyama Hamono\" href=\"\/collections\/hokiyama\"\u003eHokiyama Hamono\u003c\/a\u003e is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":44808107852065,"sku":"390114201416","price":230.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSlicerAUS-10Damascus270mm_10.6_-BLADE_1_NEWKANJI.jpg?v=1752063726"},{"product_id":"kumokage-kiri-sujihiki-aogami-2-kuro-uchi-damascus-250mm","title":"Kumokage Kiri-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm (9.8\")","description":"\u003cp\u003e\u003cem\u003eThe Kumokage collection is made from high-quality Aogami #2 high-carbon steel. Due to its high carbon content, the core and outer layers are not corrosion-resistant, meaning the blade can develop a patina and may rust if exposed to water or other corrosive substances for extended periods.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade finish is excellent, but because the knife is completely handmade, be prepared to see some small imperfections on the surface.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eKumokage Kiritsuke-Sujihiki Aogami #2 Kuro-uchi Damascus 250mm is a traditional Japanese knife used for preparing raw fish (especially for \u003cem\u003esashimi\u003c\/em\u003e and \u003cem\u003enigiri sushi) \u003c\/em\u003eand for roasted and raw meat\u003cem\u003e.\u003c\/em\u003e Its length allows the user to slice the meat in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe \u003ca href=\"\/collections\/sujihiki-knives-slicer\" title=\"Sujihiki blade\"\u003elong and narrow sujihiki blade\u003c\/a\u003e is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. We should not forget to mention that this is a perfect knife for preparing sushi\/sashimi. It's also a perfect knife to cut salami and other dried meat products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSlicing and skinning fish.\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor precise cuts of larger pieces of meat (roast, rib-eye steak).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor slicing meat or boneless fish.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePerfect for sushi\/sashimi. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCarving roasted meat.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn ideal choice for cutting salami and other dried meat products.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, without leaving any sawing marks on the meat. Smooth, shiny, clean slice in a single stroke.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Steel\"\u003eAogami #2 is a very popular steel\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003ein Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade was\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003elaminated with soft iron\u003c\/a\u003e, which is iron with only a small amount of carbon added to it. Laminating the blade improves its structural integrity, as the knife’s core is made of hard—and therefore brittle—high-carbon Aogami #1 steel that is prone to breakage on its own.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e \u003cspan\u003ewith a \u003c\/span\u003e\u003cspan\u003eV-edge grind, which gives it a good balance between the ease of cutting and robustness. This kind of grind\u003c\/span\u003e\u003cspan\u003e produces very sharp edges and is wonderful at making very thin slices. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003e\u003cem\u003eKuro-uchi\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e(\u003cem\u003ekuro\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emeaning “black”)\u003c\/a\u003e finish and a misty damascus finish create a rustic appearance.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe raw, untreated blade finish with a misty damascus pattern give the knife a \u003cspan\u003edistinct rustic appearance. \u003c\/span\u003eThe blade will glide through food with ease and deliver incredibly smooth cuts, thanks to Aogami #2 steel’s extremely fine sharpness. This knife feels and cuts like a true Japanese blade, and definitely looks the part as well.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eOctagon Japanese (Wa) style handle made out of wenge wood with a buffalo horn ferrule.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":46683698069850,"sku":"420110171439","price":250.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HatsukokoroSujihikiAogamiDamask250mm_420110171439_1_newkanji.jpg?v=1725454818"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-damascus-maplewood-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Damascus Maplewood 255mm (10\")","description":"\u003cp\u003eNigara Kiritsuke-Sujihiki SG2 Damascus Maplewood 255mm \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eis a traditional Japanese knife used for preparing meat and raw fish. \u003c\/span\u003e\u003cspan\u003eIts length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003etanto\u003c\/em\u003e\u003cspan\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003ekatana.\u003c\/em\u003e Its SG2 powder steel core insures long-lasting sharpness with little to no maintenance, as the steel resists corrosion very well.\u003c\/p\u003e\n\u003cp\u003eIt’s hard not to notice the eye-catching and masterfully made damascus finish on the blade, which is dotted with circular elements, also known as a raindrop damascus pattern. This kind of damascus finish, also called the \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e“Anmon” technique, \u003c\/span\u003eis now almost a trademark for Nigara Hamono and draws its inspiration from the majestic Anmon Waterfalls and the breathtaking sight of rippling water beneath them.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip\u003c\/span\u003e, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is\u003cspan\u003e 240mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is adorned with a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eraindrop damascus pattern\u003c\/a\u003e (\u003cspan\u003e49 layers)\u003c\/span\u003e\u003cspan\u003e. The cutting edge has a forced patina to match the dark gray appearance of the blade.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife features a classic Western-style (Yo) handle crafted from exceptionally dense and durable maple wood. To enhance grip and balance, a stainless steel bolster is incorporated. The handle's luxurious appearance is further elevated by two mosaic pins in copper and brass, providing an exquisite touch.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe handle is designed to provide an ergonomic grip that adapts perfectly to the contours of your hand. Its larger size and thoughtfully shaped profile ensure optimum comfort and control, making it easy to maneuver the blade. The stabilized maple wood handle is more than just a functional component - it adds a touch of sophistication to the overall aesthetic of the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46751570887002,"sku":"420110181460","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-SujihikiSG2DamascusMaplewood255mm_420110181460_1.jpg?v=1686146438"},{"product_id":"tsunehisa-sujihiki-kuro-uchi-rosewood-270mm","title":"Tsunehisa Sujihiki Kuro-uchi 270mm (10.6\") [Rosewood]","description":"\u003cp\u003eThe \u003cstrong\u003eTsunehisa Sujihiki Kuro-uchi Rosewood 270mm\u003c\/strong\u003e knife is a masterpiece that boasts a razor-sharp and ultra-thin blade, perfectly suited for slicing meats and fish with precision. Its blade is crafted with a core of Aogami Super steel, known for its exceptional quality among traditional Japanese steels. Slicing becomes effortless with this knife, as the Aogami Super steel ensures efficient and precise cuts, guaranteeing that your ingredients are prepared to perfection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\" title=\"Sujihiki\"\u003eSujihiki\u003c\/a\u003e is a knife that is ideal for cutting cooked or raw meat and fish, as the extra-long and thin blade allows the cut to be made in one long, continuous stroke. This avoids the knife moving back and forth (the “sawing” motion) and results in an even and smooth cut of meat. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe centerpiece of this knife is Hitachi's \u003c\/span\u003e\u003ca title=\"Super Blue Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSuper Blue Steel \u003c\/a\u003e\u003cspan\u003e(Aogami Super), which is the very top quality of traditional Japanese steels. This knife was heat-treated to around 63 HRC. \u003cbr\u003e\u003c\/span\u003eAogami Super is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003e(1.4-1.5%)\u003c\/span\u003e, the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Blade lamination\"\u003eouter layers are of softer\u003c\/a\u003e, stainless steel, giving the knife extra rust protection.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Kuro-uchi finsih\"\u003eKuro-uchi finish\u003c\/a\u003e\u003cspan\u003e, the \u003c\/span\u003e\u003cspan\u003eunprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a unique and rustic appearance. The blade was treated with hammer blows, resulting in a textured \u003ci\u003etsuchime \u003c\/i\u003elook,\u003c\/span\u003e\u003cspan\u003e which gives it a beautiful finish and also prevents food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe handle \u003c\/span\u003e(traditional Japanese Wa) is oval and smooth, with no discernible transition between the rosewood handle and maple wood ferrule. It’s suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003ca title=\"Tsunehisa\" href=\"\/collections\/tsunehisa\"\u003eTsunehisa\u003c\/a\u003e is a brand that combines a variety of high quality knives from different knife centers in Japan such as Tosa, Seki and Sakai. Their philosophy is that each region has its own steel and different manufacturing processes. For example, Tosa is known for its Ginsanko and Aus-8 steels, Seki is famous for producing excellent blades from the V-Gold steel group, and Sakai for its single-edged Honyaki knives.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Tsunehisa","offers":[{"title":"Default Title","offer_id":46806953951578,"sku":"410110201483","price":295.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TsunehisaASTsuchuKuroSujihiki270mm_410110201483_1.jpg?v=1687957917"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-tsuchime-wa-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm (10\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003etanto\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekatana.\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe Kiritsuke-Sujihiki is a knife that establishes a strict kitchen hierarchy. As tradition dictates, the Kiritsuke knife is for chefs only, and this knife says just that - I am in control. Its long and complex blade makes it suitable for the most experienced chefs. The long blade allows for long movements, while the k-tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 243mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eIn Japan, the hexagon is valued for its aesthetics and structural stability in traditional arts, crafts, and architecture. It is found in various artistic forms and is also used in the design of Shinto Torii gates and modern buildings. The hexagonal shape of kasagi in torii gates represents the belief in strength and stability associated with the number six.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Japanese handle (Wa) is made of teak wood with a buffalo horn ferrule. Suitable for both left and right-handed users. With the choice of the shape and the wood, the handle embodies a simple Japanese aesthetic.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":46891791941978,"sku":"420110181318","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsuke-SujihikiSG2TsuchimeWa255mm_10__420110181318_1.jpg?v=1690891683"},{"product_id":"tanaka-sujihiki-aogami-2-nashiji-kuro-uchi-255mm","title":"Tanaka Sujihiki Aogami #2 Nashiji Kuro-uchi 255mm (10\")","description":"\u003cp\u003eThe Tanaka Sujihiki Aogami #2 Nashiji Kuro-uchi 255 mm is the perfect choice for any chef looking for a hand-forged Japanese knife made of traditional steel with a genuine Japanese razor-sharp blade. The long and narrow blade allows for precise handling of fresh fish and roasted meats as well as the preparation of more complex dishes, while the exquisite Aogami #2 steel provides long-lasting sharpness and quick resharpening. \u003cmeta charset=\"utf-8\"\u003eIt's worth noting that proper maintenance is essential for this blade, as it develops a natural patina over time.\u003c\/p\u003e\n\u003cp\u003eThe knife comes from the forge of master blacksmith Shigeki Tanaka, a skilled craftsman who excels at creative design and incredible craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\" title=\"Sujihiki\"\u003eSujihiki\u003c\/a\u003e is a traditional Japanese knife for preparing raw and roasted meat or fish. The extra-long and thin blade allows you to cut in one single and continuous pull, preventing the knife from moving back and forth (the \"sawing\" motion) and resulting in an even and smooth cut of meat.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe thickness of the sujihiki spine varies between knives, with the Tanaka sujihiki being one of the thicker and heavier knives for cutting meat and fish. The thicker spine makes the knife very similar to a single-bevel Yanagiba, despite being sharpened on both sides of the blade. The more compact and thicker spine allows the slicing of thin slices of food (sashimi, carpaccio, tagliata), as the blade retains its shape and does not flex or twist.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Aogami #2 steel\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2 steel\u003c\/a\u003e is a very popular steel in Japanese knife making and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly. Aogami #2 steel is composed of carbon (C) 1.1%, chromium (Cr) 0.5%, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e🚩 \u003c\/strong\u003eAdvantages of Aogami #2 steel are a very fine, gentle sharpness - it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where the high carbon steel is exposed will develop some patina after time, so we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\" data-mce-fragment=\"1\" data-mce-href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003eKnife maintenance\u003c\/a\u003e blog post.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core of the blade is clad in two layers of softer steel (this type of blade construction is called\u003ci data-mce-fragment=\"1\"\u003e san mai\u003c\/i\u003e; for more read \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e). This is a great combination of two different types of steel - the softer outer layers will improve the blade's flexibility and toughness, while the top-notch steel of the cutting edge will slice through food like a laser.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe knife has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble-bevel blade (symmetrical) and features a V-edge flat grind profile\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe knife is heavier and stronger at the handle and thinner and more precise at the tip. This blade shape makes the knife easier to use because it is very responsive, easily maneuverable, and nicely balanced. \u003cmeta charset=\"utf-8\"\u003eThe heel of the blade provides increased leverage, while the tip enables precise cutting. This type of blade design is also called \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edistal taper - you can read more about it in the article on blade geometry\u003c\/a\u003e.  \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade goes from a smooth k\u003ca title=\"kuro-uchi finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003euro-uchi pear skin \u003cem\u003enashiji\u003c\/em\u003e\u003c\/a\u003e to a cloudy \u003cem\u003ekasumi\u003c\/em\u003e finish all the way down to the cutting edge, where the Aogami #2 steel core is exposed.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan 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.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE SMITHY:\u003c\/h4\u003e\n\u003cp\u003eThe 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":46913157071194,"sku":"060110181333","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaSujihikiAogami_2NashijiKuro-uchi255mm_060110181333_1.jpg?v=1690810125"},{"product_id":"tanaka-slicer-sg2-ironwood-330mm","title":"Tanaka Slicer SG2 Ironwood 330mm (13\")","description":"\u003cp\u003eTanaka Slicer SG2 Ironwood 330mm is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached to a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip. \u003c\/p\u003e\n\u003cp\u003eThe knife is stored in a traditional wooden box and offers a very special collector's experience thanks to its features and design. Suitable for Japanese knife connoisseurs who appreciate handmade and traditional Japanese blades.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elong and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish.\u003cspan data-mce-fragment=\"1\"\u003e 330mm (13\")\u003c\/span\u003e long \u003ca title=\"slicer\" href=\"\/collections\/sujihiki-knives-slicer\"\u003eslicer\u003c\/a\u003e is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is high-quality powder steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder SG2 steel was sandwiched between 32 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 damascus\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\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp 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.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a 33-layer black (etched) 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\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor more). It also bears a kanji inscription that reads: 名匠誠貴作, which translates to 'Made By Master Craftsman Shigeki.'\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Yo Handle\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eWestern style (Yo) handle\u003c\/a\u003e is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eIronwood, known as \"\u003cem\u003etetsuboku\u003c\/em\u003e\" in Japanese, is a prized material widely used in traditional Japanese cutlery. Handles made from this wood are renowned for their exceptional hardness, durability, and striking textured patterns, which provide both functionality and aesthetic appeal. The ironwood  gives the knife a natural warmth, improves grip and ensures durability of the handle.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/a\u003e\u003cspan\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\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":47072905003354,"sku":"060114741337","price":2500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaSlicerSG2Ironwood330mm_060114741337_1.jpg?v=1756725199"},{"product_id":"nigara-sujihiki-sg2-tsuchime-wa-ebony-240mm","title":"Nigara Sujihiki SG2 Tsuchime Wa Ebony 240mm (9.4\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Sujihiki SG2 Tsuchime Wa Ebony 240mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade of the double bevel sujihiki knife allows for long movements, while the narrow pointed tip makes the cut precise. It is particularly suitable for sashimi and carpaccio, and in general for all artfully cut food, as it allows precise and thin cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 230mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 240mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eThe blade \u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003ewas fitted with an \u003ca href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" title=\"Wa handle\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. Ebony is used because of its incredible features (hardness, strength, and rich aesthetic, including its dark color, visible grain), and rich cultural heritage.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078592840026,"sku":"420110161532","price":420.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSujihikiSG2MigakiTsuchime240mm_420110161532_1.jpg?v=1756725196"},{"product_id":"nigara-kiritsuke-sujihiki-sg2-tsuchime-wa-ebony-255mm","title":"Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebony 255mm (10\")","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eNigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebony 255mm is a traditional Japanese knife used for preparing meat and raw fish. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. The name kiritsuke refers to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003etanto\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e tip, which is, besides looking awesome, also an homage to the \u003c\/span\u003e\u003cem\u003e\u003cspan data-preserver-spaces=\"true\"\u003ekatana.\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-preserver-spaces=\"true\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe hollow grind geometry of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003eIts SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Kiritsuke-Sujihiki is a knife that establishes a clear kitchen hierarchy. As tradition dictates, the Kiritsuke knife is reserved for chefs, and it conveys a sense of control and expertise. Its long and intricate blade design makes it ideal for highly experienced chefs. The elongated blade enables long, fluid movements, while the k-tip ensures precision in cuts. This knife excels in tasks like sashimi and carpaccio preparation, as well as for precision slicing of various delicacies, allowing for thin and precise cuts.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 244mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 255mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca title=\"Blade finsih\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003etsuchime\u003c\/a\u003e. Japanese hexagon hammered finish on knives is an amazing technique in which the surface of the blade is worked with a hammer to create captivating hexagonal indentations. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting. The textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe Japanese handle (Wa) is crafted from a single piece of dark \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e without the additional ferrule. The handle is suitable for both left and right-handed users and embodies a simple Japanese aesthetic. Ebony wood is the ideal choice for Japanese handles due to its hardness, durability, and aesthetic appearance. Its rich color, visible grain patterns, and historical significance further enhance the wood's desirability and appeal.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history and has been making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is certainly one of the most exceptional knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":47078617284954,"sku":"420121181531","price":440.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraKiritsukeSujihikiSG2MigakiTsuchime255mm_420121181531_1.jpg?v=1756725194"},{"product_id":"mcusta-sujihiki-supreme-twisted-270mm","title":"Mcusta Sujihiki Supreme Twisted 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eMcusta Sujihiki Supreme Twisted is a unique-looking slicer knife. Slicers have slightly longer and narrower blades than Gyuto knives, so they are intended for long pulls and precise cuts of meat and fish. Laser-cut by custom machines developed by Mcusta, this monosteel Sujihiki is made of stainless and great performing, easy to resharpen, VG-10 steel. A simple-looking, high-polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe thin profile of the blade makes it a perfect tool for precise cuts of larger pieces of meat (eg roast, rib-eye steak) and fish, as well as for carving and filleting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe monosteel blade is made of stainless VG-10 steel that is easy to resharpen. \u003cmeta charset=\"utf-8\"\u003e \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cbr\u003eLearn more about knife maintenance \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe knife has a simplistic, high-polished blade with no extra features, designed to put the focus on the uniquely shaped twisted handle.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade with convex (full hamaguri) grind\u003c\/a\u003e. Hamaguri grind allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade. Such a shape keeps a lot of metal behind the edge and makes for a stronger edge, yet it still allows a good degree of sharpness. The downside to a convex grind is that it is very hard to reproduce by anyone other than a very experienced sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSupreme Twisted is a full-tang Sujihiki, attached to the never-seen-before octagon-shaped, \u003cstrong\u003etwisted\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ered pakka wood\u003cspan\u003e \u003c\/span\u003ehandle, allowing for a comfortable and firm grip. A mosaic pin was added to the middle of the handle, a small detail that makes this knife even more special. A stainless bolster was added for a smooth transition from the blade to the handle.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll knives from the Supreme Twisted collection are packed in a \u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eluxury kiri box\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e (made of paulownia wood), so these knives will make for a great gift. Just don't forget to \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/learn\/japanese-knife-as-gift#present\"\u003eattach a coin\u003c\/a\u003e\u003cspan\u003e to it when presenting the gift!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"adn ads\"\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv id=\":1m3\" class=\"ii gt adP adO\"\u003e\n\u003cdiv id=\":1lm\" class=\"a3s aXjCH m15f0124149e4fd47\"\u003e\n\u003cdiv dir=\"ltr\"\u003e\n\u003ch4\u003eAbout Mcusta Zanmai:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer that uses laser machines to cut out the knives, instead of stamping the knives out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife makers in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":47548173189466,"sku":"170110201085","price":370.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Mcusta_Sujihiki_Supreme_Twisted_240mm_9.5__17011016670.jpg?v=1705584125"},{"product_id":"kurosaki-sujihiki-gekko-vg-xeos-migaki-270mm","title":"Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 270mm (10.6”)","description":"\u003cp\u003eKurosaki Sujihiki from the Gekko line is another special blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish − hence the name \u003cstrong\u003eGekkō\u003c\/strong\u003e (月光) which means \u003cem\u003emoonlight\u003c\/em\u003e in Japanese. \u003c\/p\u003e\n\u003cp\u003eBesides the obvious impressive characteristics, this knife also boasts a core from new revolutionary \u003cstrong\u003eVG-XEOS steel\u003c\/strong\u003e, which has excellent resistance to wear and corrosion.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003eSujihiki\u003c\/a\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.\u003cbr\u003e\u003cbr\u003e→ The knife has a \u003cstrong\u003elowered and slightly offset blade\u003c\/strong\u003e in relation to the handle. The advantage of this design is that it has a greater knuckle clearance. \u003cspan\u003eIf you've got large hands and typically pinch with your middle finger and keep your index finger up on top of the spine, this blade will fit you like a glove.\u003c\/span\u003e\u003cbr\u003e→ A \u003cstrong\u003epronounced “K-tip”\u003c\/strong\u003e allows piercing and precise, delicate work.\u003cbr\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish. The blade is 270mm (10.6\").\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. \u003cspan\u003eThe fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel\u003cspan\u003e − \u003c\/span\u003ealso known as \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003e clad\u003c\/a\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50) with a flat v-edge grind.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly \u003ca title=\"Blade fisnih\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003epolished (also called migaki)\u003c\/a\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eblade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Gekko line features a traditional Japanese \u003cstrong\u003eoak wood handle\u003c\/strong\u003e (Wa) with a \u003cspan\u003euniversal, \u003cstrong\u003eoctagonal\u003c\/strong\u003e shape that comfortably fits in the hands of both right- and left-handed users. The whole handle is made of one piece of wood (without a ferrule). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️ When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":47730966200666,"sku":"410110201551","price":410.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiSujihikiGekkoVG-XEOSMigaki270mm_410110201551_1.jpg?v=1750232359"},{"product_id":"kurosaki-sujihiki-gekko-vg-xeos-migaki-240mm","title":"Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 240mm (9.4”)","description":"\u003cp\u003eKurosaki Sujihiki from the Gekko line is another special blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish − hence the name \u003cstrong\u003eGekkō\u003c\/strong\u003e (月光) which means \u003cem\u003emoonlight\u003c\/em\u003e in Japanese. \u003c\/p\u003e\n\u003cp\u003eBesides the obvious impressive characteristics, this knife also boasts a core from the new revolutionary \u003cstrong\u003eVG-XEOS steel\u003c\/strong\u003e, which has excellent resistance to wear and corrosion.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003eSujihiki\u003c\/a\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.\u003cbr\u003e\u003cbr\u003e→ The knife has a \u003cstrong\u003elowered and slightly offset blade\u003c\/strong\u003e in relation to the handle. The advantage of this design is that it has a greater knuckle clearance. \u003cspan\u003eIf you've got large hands and typically pinch with your middle finger and keep your index finger up on top of the spine, this blade will fit you like a glove.\u003c\/span\u003e\u003cbr\u003e→ A \u003cstrong\u003epronounced “K-tip”\u003c\/strong\u003e allows piercing and precise, delicate work.\u003cbr\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish. The blade is approximately 245mm (9.6\") long.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-XEOS is a high-quality stainless steel produced by Takefu Special Steel, known for steels such as VG-10 and VG-5. It is an alloy that combines strong corrosion resistance with high hardness and wear durability. The blade hardness is approximately 62 HRC. \u003cspan\u003eThe fine microstructure is achieved through a special melting method that improves wear resistance, strength, and quenching properties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eVG-XEOS is designed for high-performance cutting tools, delivering excellent sharpness, good edge retention, and corrosion resistance.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe steel is laminated, meaning that the core is made of very strong steel covered with an external layer of softer stainless steel\u003cspan\u003e − \u003c\/span\u003ealso known as \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esan-mai\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003e clad\u003c\/a\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50) with a flat v-edge grind.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe hand-chiseled kanji signature is the only distinguishing element on this otherwise clean, highly \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade fisnih\"\u003epolished (also called migaki)\u003c\/a\u003e \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eblade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Gekko line features a traditional Japanese \u003cstrong\u003eoak wood handle\u003c\/strong\u003e (Wa) with a \u003cspan\u003euniversal, \u003cstrong\u003eoctagonal\u003c\/strong\u003e shape that comfortably fits in the hands of both right- and left-handed users. The whole handle is made of one piece of wood (without a ferrule). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️ When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":47734182576474,"sku":"410110161569","price":355.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiSujihikiGekkoVG-XEOSMigaki240mm_1.jpg?v=1709638488"},{"product_id":"kurosaki-sujihiki-fujin-vg-10-270mm","title":"Yu Kurosaki Sujihiki Fujin VG-10 270mm (10.6”)","description":"\u003cp\u003eKurosaki Sujihiki Fujin is another unique blade from the hands of a talented master blacksmith \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e. As with all his knives, the fit and finish are simply superb, we hardly ever find any little irregularities in Kurosaki knives. At 270mm (10.6\") length, this Sujihiki Fujin is quite a large knife, the purpose of which is making long pulls and precise cuts of meat and fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFujin\u003c\/strong\u003e is the \u003cstrong\u003egod of wind\u003c\/strong\u003e and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. The knife is made from the popular and well-tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eKurosaki fitted his standard wooden handle on the Fujin blade. Made from beautiful dark rosewood and shaped octagonally to fit the hands of both left- and right-handed users. A great knife to own, use, and to marvel at, as the amazing skills of the master blacksmith are truly impressive.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003eSujihiki\u003c\/a\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.\u003cbr\u003eThe blade has a distal taper; at the handle, it's 3.5mm (0.13\") thick and then narrows towards the tip to 1.25mm (0.04\").\u003cbr data-mce-fragment=\"1\"\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish. The blade is 270mm (10.6\") long.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe excellent VG-10 steel core is clad into 10 layers of softer stainless steel - this lamination technique is called san-mai damascus.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e→ Read more on \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50) with a v-edge grind.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe Kurosaki Fujin blade consists of a unique combination of a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etsuchime (hammered) finish and a captivating damascus pattern (11 layers)\u003c\/a\u003e. The narrow and straight lines create a sense of motion, evoking the image of swirling winds. This distinctive texture not only enhances the visual charm of the blade, but also reduces food sticking to the blade. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. The unique hammered finish on the knife beautifully captures the essence of a windy storm, infusing it with an intriguing aesthetic and a touch of elemental power.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe handle is made from beautiful dark rosewood, and because of its symmetrical octagonal shape, it is perfect for both left- and right-handed users.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eABOUT THE BLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️ When you visit Japan, make sure to put the Takefu Knife Village on your itinerary!\u003c\/p\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":47756993691994,"sku":"410110201552","price":440.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KurosakiSujihikiFujinVG-10270mm_410110201552_1.jpg?v=1709636491"},{"product_id":"mcusta-slicer-vg-10-black-damascus-270mm","title":"Mcusta Slicer VG-10 Black Damascus 270mm (10.6\")","description":"\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eThis exquisite knife was assembled by \u003cstrong\u003eMcusta Zanmai\u003c\/strong\u003e exclusively for SharpEdge. We have designed the set in cooperation with the local steak authority, Matej Stipanič (@customgrill). A well-thought-out combination of features to give meat lovers the ultimate prep experience.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe slicer knife is part of the \u003cstrong\u003e\u003ca href=\"\/products\/set-mcusta-meat-master-slicer-boning\"\u003eMcusta Meat Master Set\u003c\/a\u003e\u003c\/strong\u003e, which also features a \u003ca href=\"\/products\/mcusta-boning-vg-10-black-damascus-165mm\"\u003eBoning knife\u003c\/a\u003e. They can be purchased as a set or separately - in our store only.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBoasting a captivating stainless black damascus pattern in combination with an elegant black handle made of pakka wood adorned with a mosaic pin, this set of knives exudes an aura of luxury that infuses every cut with boundless inspiration.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eMcusta Slicer VG-10 Black Damascus 270mm (10.6\")\u003c\/strong\u003e is a looker. It is intended for cutting thin slices of meat and fish and for many kitchen tasks where precision is important. It is an indispensable tool for all lovers of meat and fish (sushi and sashimi) dishes. The 33 layers of softer and stainless steel that form the damascus pattern resemble a flame spreading from the bottom to the tip of the blade, giving every knife a unique look. The core of this knife is made of \u003c\/span\u003e\u003cspan\u003egreat-performing, easy-to-resharpen VG-10 steel\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003eSujihiki\u003c\/a\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\/p\u003e\n\u003cp\u003eWith its thin blade, typical for all Mcusta knives, this knife will slice through your veggies, meat, and fish with ease and with almost zero applied pressure to the knife.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co).\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read more on \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlade Construction: Lamination\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Slicer VG-10 Black Damascus features a 270mm (10.6\") long blade, clad in what is called Black Damascus. The 33-layer Damascus cladding ensures that every knife has a unique pattern on the blade, which makes it one-of-a-kind.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade (50\/50) with a hamaguri grind. The blade has a distal taper, meaning that the blane thins from the heel of the blade towards the tip. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThis Black Damascus knife is a full-tang sujihiki, attached to the ergonomic black pakka wood\u003c\/span\u003e\u003cspan\u003e handle. Two rivets and a lavish mosaic pin hold the knife securely attached to the handle. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBesides aesthetics, the \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, - the bottom part of the handle - has a practical function, too; it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high-tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer that uses laser machines to cut out the knives instead of stamping them out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":47760509600090,"sku":"170114201607","price":290.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/McustaSlicerBlackDamascus270mm_170114201607_1.jpg?v=1754561789"},{"product_id":"set-mcusta-meat-master-slicer-boning","title":"[SET] Mcusta Meat Master [slicer + boning]","description":"\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eThis exquisite knife set was assembled by \u003cstrong\u003eMcusta Zanmai\u003c\/strong\u003e exclusively for SharpEdge. A well-thought-out combination of features to give meat lovers the ultimate prep experience.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe \u003cstrong\u003eslicer knife\u003c\/strong\u003e (sujihiki in Japanese) and the \u003cstrong\u003eboning knife\u003c\/strong\u003e are part of the Mcusta Meat Master Set, which we have designed in cooperation with the local steak authority, Matej Stipanič (@customgrill). They can be purchased as a set or separately - in our store only.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eBoasting a captivating stainless black damascus pattern in combination with an elegant black handle made of pakka wood adorned with a mosaic pin, this set of knives exudes an aura of luxury that infuses every cut with boundless inspiration.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/products\/mcusta-slicer-vg-10-black-damascus-270mm\"\u003e\u003cstrong\u003eMcusta Slicer VG-10 Black Damascus 270mm (10.6\")\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/products\/mcusta-boning-vg-10-black-damascus-165mm\"\u003e\u003cstrong\u003eMcusta Boning VG-10 Black Damascus 165mm (6.5\")\u003c\/strong\u003e\u003c\/a\u003e are gorgeous, true \"meat masters\". The slicer is a knife for home and professional use. It is intended for cutting thin slices of meat and fish and for many kitchen tasks where precision is important. The boning knife is used to remove the bones from the meat before the slicer is up. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 33 layers of softer and stainless steel that form the damascus pattern resemble a flame spreading from the bottom to the tip of the blades, giving every knife a unique look. The core of these knives is made of \u003c\/span\u003e\u003cspan\u003egreat-performing, easy-to-resharpen \u003cstrong\u003eVG-10 steel\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003eSujihiki\u003c\/a\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.\u003cbr\u003e\u003cspan\u003eWith its thin blade, typical for all Mcusta knives, this knife will slice through your veggies, meat, and fish with ease and with almost zero applied pressure to the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eA \u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/boning-knives\"\u003eboning\u003c\/a\u003e knife is, as its name already suggests, used for removing bones from meat, poultry, and fish. The blade's handle and shape allow for a variety of grips and cutting techniques, especially useful when working around the bone. It is suitable for anyone looking for a slightly heavier but perfectly balanced knife with a super thin and precise blade. \u003cbr\u003eBoning knives are to be used around the bones, but not for cutting through them - the blade is too thin, which can result in a chipped blade.\u003cbr\u003eThe knife also has finger protection, as the bolster (at the transition from the blade into the handle) extends down the heel of the knife, which prevents your fingers from sliding down the cutting edge.\u003c\/p\u003e\n\u003ch4\u003eSTEEL\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co).\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e\u003cspan style=\"font-weight: 400;\"\u003e60-61 HRC\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blades' cores were laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read more on \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlade Construction: Lamination\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH\u003c\/h4\u003e\n\u003cp\u003eMcusta Slicer VG-10 Black Damascus features a 270mm (10.6\") long blade and the Mcusta Boning VG-10 Black Damascus features a 165mm (6.4\") long blade. Both are clad in what is called Black Damascus. The 33-layer Damascus cladding ensures that every knife has a unique pattern on the blade, which makes it one-of-a-kind.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY\u003c\/h4\u003e\n\u003cp\u003eThey have a double bevel (symmetrical) blade (50\/50) with a \u003cem\u003ehamaguri\u003c\/em\u003e grind. The blades have a distal taper, meaning that the blade thins from the heel of the blade towards the tip. This gives them more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe knives are full-tang and attached to the ergonomic black pakka wood\u003c\/span\u003e\u003cspan\u003e handle of the western (yo) type. Two rivets and a lavish mosaic pin hold the blades securely attached to the handles. A stainless bolster is added for a smooth transition from the blade to the handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBesides aesthetics, the \u003ca href=\"\/blogs\/learn\/parts-of-japanese-kitchen-knife\"\u003eflat ejiri\u003c\/a\u003e\u003c\/span\u003e\u003cspan\u003e, - the bottom part of the handle - has a practical function, too; it can be used for crushing garlic and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eMcusta Zanmai has an interesting (and very high-tech) philosophy of knife manufacturing. With their 800-year tradition of making knives, they decided to incorporate traditional knife craftsmanship knowledge into their own custom-made machines. Mcusta is the only knife manufacturer that uses laser machines to cut out the knives instead of stamping them out of the steel sheet. Due to this process, their blades are less susceptible to structural stresses in the steel, making them the most innovative and modern knife maker in Japan.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eHandles and pins are milled to the precision of 1\/1000mm with their high-quality CNC machines. Every knife is then inspected and assembled by hand. The final (sharp) edge is sharpened by Mcusta's team of master craftsmen to get a very good out-of-the-box sharpness.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e☝️\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eFun fact: Mcusta is a made-up word - a combination of\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eM\u003c\/b\u003eachine and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003ecust\u003c\/b\u003eom!\u003c\/p\u003e","brand":"Mcusta Zanmai","offers":[{"title":"Default Title","offer_id":47799075078490,"sku":"00523","price":433.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/McustaMeatMasterSet_00523.jpg?v=1710333362"},{"product_id":"nigara-sujihiki-sg2-kurouchi-tsuchime-300mm-ebony","title":"Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8\") [Ebony]","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8\") [Ebony]\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe \u003cstrong\u003ehollow grind geometry\u003c\/strong\u003e of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003eIts \u003cstrong\u003eSG2 powder steel core\u003c\/strong\u003e ensures long-lasting sharpness with little to no maintenance.\u003c\/p\u003e\n\u003cp\u003eThe knife boasts a unique combination of a kurouchi finish and hammer impressions, which give the knife a special rustic look, as the hammered texture gives the impression of a slightly rougher finish. The exceptional features and appearance of the blade are nicely complemented by the Japanese-style handle made from dark ebony wood. Another exceptional piece that showcases Nigara Hamono's status as one of the most exclusive knife makers in Japan!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 288mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with concave (hollow) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hollow grinds finish in a very thin and extremely sharp point, the thinnest among double bevel knives. The blade remains sharp for a very long time despite frequent sharpening. This thin profile gives the impression that a knife is sharp even though it’s already ripe for sharpening. Such geometry helps prevent food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade is a fascinating mix of tsuchime and kurouchi. The raw rustic dark kurouchi was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade finsih\"\u003etsuchime\u003c\/a\u003e. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting, as the textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ewas fitted with an \u003ca title=\"Wa handle\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" data-mce-fragment=\"1\"\u003etraditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" data-mce-fragment=\"1\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eEbony is renowned because of its incredible features (hardness, strength, and rich aesthetic, including its dark, visible grain), and rich cultural heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":48023082991962,"sku":"420110221614","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSujihikiSG2KurouchiTsuchime300mm_11.8__Ebony__420110221614_1.jpg?v=1756725149"},{"product_id":"nigara-sakimaru-sujihiki-sg2-kurouchi-tsuchime-270mm-ebony","title":"Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 270mm (10.6\") [Ebony]","description":"\u003cp\u003e\u003cspan data-preserver-spaces=\"true\"\u003e\u003cstrong\u003eNigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 270mm (10.6\") [Ebony]\u003c\/strong\u003e is a traditional Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, which will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003cspan data-preserver-spaces=\"true\"\u003eThe \u003cstrong\u003ehollow grind geometry\u003c\/strong\u003e of the blade, combined with the unique hammer strokes, ensures that ingredients do not stick to the blade during cutting, allowing for faster and more precise work. \u003c\/span\u003eIts \u003cstrong\u003eSG2 powder steel core\u003c\/strong\u003e ensures long-lasting sharpness with little to no maintenance.\u003c\/p\u003e\n\u003cp\u003eThe knife boasts a unique combination of a kurouchi finish and hammer impressions, which give the knife a special rustic look, as the hammered texture gives the impression of a slightly rougher finish. The exceptional features and appearance of the blade are nicely complemented by the Japanese-style handle made from dark ebony wood. Another exceptional piece that showcases Nigara Hamono's status as one of the most exclusive knife makers in Japan!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip, while the tip can be utilized for intricate, precise work. The belly of the blade is curved, which differentiates it from a standard, flatter yanagiba or slicer shape. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cem\u003e*\u003c\/em\u003e\u003cem\u003eThe length of the cutting edge is\u003cspan\u003e 260mm (10.2\")\u003c\/span\u003e(heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 270mm (10.6\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\"\u003eSG2 steel is a powder steel\u003c\/a\u003e, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 64 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003c\/span\u003e\u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-fragment=\"1\"\u003esan-mai method\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade with a concave (hollow) grind\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. Hollow grinds finish in a very thin and extremely sharp point, the thinnest among double-bevel knives. The blade remains sharp for a very long time despite frequent sharpening. This thin profile gives the impression that a knife is sharp even though it’s already ripe for sharpening. Such geometry helps prevent food from sticking to the blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade is a fascinating mix of tsuchime and kurouchi. The raw rustic dark kurouchi was finished with a specially textured hammer that leaves complex geometric impressions on the top - this blade finish is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade finsih\"\u003etsuchime\u003c\/a\u003e. The tsuchime surface reduces friction and prevents food from sticking to the blade while cutting, as the textured surface creates small air pockets that allow for smoother and more precise cutting.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eThe blade \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003ewas fitted with a \u003ca title=\"Wa handle\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" data-mce-fragment=\"1\"\u003etraditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" data-mce-fragment=\"1\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eEbony is renowned because of its incredible features (hardness, strength, and rich aesthetic, including its dark, visible grain), and rich cultural heritage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/nigara-hamono\" title=\"Nigara Hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":49220286218586,"sku":"420110201576","price":470.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSujihikiSG2KurouchiTsuchime270mm_10.6_Ebony__420110201576_1.jpg?v=1756725140"},{"product_id":"hokiyama-sujihiki-sld-nashiji-240mm-blade","title":"Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") - BLADE","description":"\u003cp\u003eSujihiki SLD Nashiji 240mm (9.5\"), made in the Hokiyama smithy, is made from semi-stainless SLD steel that combines ease of maintenance with impressively long edge retention. The minimalistic blade finish is a combination of nashiji and matte migaki. Due to its length, it is one of the more wieldy sujihiki knives, which makes it perfect as a gift and for all those who prefer a bit more control at the expense of reduced blade length.\u003c\/p\u003e\n\u003cp\u003eThe Hokiyama Sujihiki SLD Nashiji 240mm (9.5\") is available without a handle, allowing you to \u003cstrong\u003eassemble your unique custom knife\u003c\/strong\u003e! You can fit your own handle or choose from a large selection of knife handles we have on offer \u003ca href=\"\/collections\/knife-handles\"\u003ehere\u003c\/a\u003e. If you would like us to fit the chosen handle on the blade, please choose the option \u003cem\u003ehandle fitting service.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e→ The long, straight blade is ideal for cutting large cuts of meat and fish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eSLD steel by Hitachi is a high-performance tool steel known for outstanding edge retention, toughness, and semi-stainless corrosion resistance. Originally made for industrial blades, it’s now trusted in Japanese kitchen knives for its 60–62 HRC hardness and low-maintenance sharpness—perfect for serious home cooks and professionals alike. \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eBecause SLD isn't completely stainless,\u003cstrong\u003e clean it and dry\u003c\/strong\u003e it off when you're done using it.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eSLD Steel Composition\u003c\/em\u003e -  C\u003cem\u003earbon (C) 1.5%, Silicon (SI) 0.3%, Manganese (Mn) 0.4%, Chromium (Cr) 12%, Molybdenum (Mo) 0.9%, Vanadium (V) 0.3% \u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe core layer, consisting of the harder SLD stainless steel, was sandwiched between layers of softer, more pliable steel. This technique is called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e and is used to protect the hard core from outside factors and physical impacts, which could otherwise lead to breakage.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt has a double bevel (symmetrical) blade with a flat V-edge grind.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade features a beautiful combination of nashiji and matte migaki blade finishes. The upper part of the blade features kanji on the nashiji texture (nashiji means \"the skin of an Asian pear\" which the texture resembles), the latter of \u003c\/span\u003e\u003cspan\u003ewhich not only has aesthetic value but is also practical since the uneven surface reduces the sticking of the food to the blade when slicing. The nashiji blade finish elegantly transitions into a matte migaki look towards the cutting edge. The single hairline, running along the length of the blade (just above the edge of the blade), marks the separation between the softer and the harder, core steel. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eYou can read more about blade finishes \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis knife is without a handle, so you can fit your own. Browse our \u003ca href=\"\/collections\/knife-handles\"\u003eselection of handles\u003c\/a\u003e and create your own, custom-looking knife! If you would like we to fit the selected handle to the blade for you, select \u003ci\u003eHandle fitting service\u003c\/i\u003e when adding the blade to the cart.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003eHokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation, while striving for the ever-new knowledge and innovation. Despite the fact that they make knives according to the traditional methods, they follow the modern technological guidelines in the field of metallurgy, material processing and innovations in production processes. Hokiyama, in their own words, is a fusion of tradition (土佐 一), innovation (無限) and practicality (左近).\u003c\/p\u003e\n\u003cp\u003eEach knife in the workshop goes through about 50 different processes that are performed and controlled by experienced craftsmen. Among the various steps required to make a Hokiyama knife is a special process called Rolling-Forging. It enables the efficient and uniform production of knives while maintaining the properties and qualities of Japanese steel.\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Hokiyama","offers":[{"title":"Default Title","offer_id":49231702458714,"sku":"390110161640","price":180.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HokiyamaSujihikiSLDNashiji240mm_9.5__-BLADE_390110161640_1.jpg?v=1746439345"},{"product_id":"kotetsu-sujihiki-vg-10-damascus-240mm-pakka-wood","title":"Kotetsu Sujihiki VG-10 Damascus 240mm (9.5\") [pakka wood]","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe \u003cstrong\u003eKotetsu Sujihiki VG-10 Damascus 240mm (9.5\")\u003c\/strong\u003e is designed for long, precise cuts, perfect for slicing medium-sized fish and meats. Suitable for both home cooks and professional chefs, this knife features visible hammer marks, a beautiful Damascus pattern, and a classic Japanese (wa-style) pakka wood handle. It’s sure to impress anyone who values aesthetics and craftsmanship in their kitchen tools.\u003c\/p\u003e\n\u003cp\u003eThe knife is extremely thin so it will slide through meat and fish with ease, and the choice of \u003cstrong\u003eVG-10 stainless steel\u003c\/strong\u003e ensures \u003cstrong\u003erust resistance\u003c\/strong\u003e, durability, and wear resistance. Because it is \u003cstrong\u003elow-maintenance\u003c\/strong\u003e, it is suitable as a first Japanese kitchen knife, and due to its exceptional value for money, it also makes a great \u003ca href=\"blogs\/knives-101\/japanese-knife-as-gift\"\u003egift for your favorite cooking enthusiasts\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThis design allows for smooth, even cuts through large items like roasts, poultry, or fish without tearing or shredding. The length helps achieve long, continuous slicing motions, while the narrow width reduces friction and makes it easier to produce thin, precise slices. The name “\u003ca href=\"\/collections\/sujihiki-knives-slicer\"\u003esujihiki\u003c\/a\u003e” translates into “flesh slicer” and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish.\u003c\/p\u003e\n\u003cp\u003eHistorically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*The smithy marked the length of the cutting edge as 240mm (9.5\"), but we measured a bit more - approximately 248mm (9.8\").\u003c\/em\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 is currently the most popular Japanese steel. When deciding between the steels from which we want to make a knife, we consider properties such as hardness, ability to maintain sharpness, ease of maintenance, grain of the steel, ease of sharpening, and, ultimately, price and availability. VG-10 (V for Vanadium, G for \"gold\", denoting superior quality) is produced by Takefu Special Steel Company, a relatively small company that managed to find just the right balance between the various elements that make up today's \u003cstrong\u003emost popular Japanese steel.\u003c\/strong\u003e VG-10 is a relatively high (1%) carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co) stainless steel. The combination of Cr, Mo and V forms a lot of hard carbides, which gives the steel \u003cstrong\u003eresistance to abrasion\u003c\/strong\u003e and consequently better\u003cstrong\u003e retention of sharpness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade consists of \u003cstrong\u003e17 layers of steel\u003c\/strong\u003e. Steels with high hardness have many advantages, but because of their hardness, they are more brittle and thus more susceptible to damage. Blades made of such steels are therefore laminated using the \u003cem\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e method\u003c\/em\u003e, thereby improving their structural integrity and consequently resistance to various impacts and other physical factors that could lead to damage. San-mai means \"three layers\" in Japanese and refers to a blade that consists of a primary inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and two outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that are made up of multiple layers.\u003c\/p\u003e\n\u003ch4\u003eBLADE GEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe blade is \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble-bevel \u003c\/a\u003e(symmetrical) and extremely thin, which is key to preparing food with minimal damage to the cell membranes of the ingredients. This enables greater preservation of the taste and appearance of the food.\u003cbr\u003eThe thickness of the blade largely determines the sharpness of the knife, as well as easier and faster sharpening.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade stands out because of its \u003cstrong\u003ehammer impressions\u003c\/strong\u003e that were added across the top of the blade, in combination with a damascus pattern. The \u003cstrong\u003ewavy shinogi line\u003c\/strong\u003e runs along the cutting edge and marks the boundary between the layers.\u003cbr\u003eHammer patterns are called \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003e\u003cem\u003etsuchime\u003c\/em\u003e\u003c\/a\u003e. Air is trapped in the air pockets during cutting, which helps the blade slide through the food without sticking, which enables fast and accurate food preparation.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe knife has a classic Japanese handle (wa-style) made of pakka wood. \u003cspan\u003e\u003cspan\u003eThe \u003ca href=\"\/blogs\/knives-101\/understanding-japanese-knife-handle-shapes\"\u003eslightly flattened octagonal shape\u003c\/a\u003e of the handle helps it align well with the cutting board, and its symmetrical shape makes it suitable for both left- and right-handed users. \u003cspan\u003eIts compact and firm grip minimizes the possibility of slipping, which is essential when working with raw fish or meat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003eThe Yasuda Hamono smithy has been operating since 1957. It is located in the city of Seki (Gifu Prefecture), which is the cradle of blacksmithing in Japan. They are dedicated to research and development, tirelessly perfecting heat treatment and grinding techniques to make the most of the unique characteristics of different steels when making knives. This dedication to knife making has carried over from the original \"Sakusaku\" brand to brands such as Seki Kotetsu, Gen Kotetsu, and Kotetsu. Knives are the work of dedicated hands of craftsmen who have a deep love and respect for their craft. \u003c\/p\u003e","brand":"Yasuda Hamono","offers":[{"title":"Default Title","offer_id":49767694401882,"sku":"200110161610","price":220.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KotetsuSujihikiVG-10Damascus240mm_pakkawood__200110161610_2.jpg?v=1748938173"},{"product_id":"hayabusa-sujihiki-aogami-super-ebony-270mm","title":"Hayabusa Sujihiki Aogami Super Ebony 270mm (10.6\")","description":"\u003cp\u003e\u003cspan\u003eHayabusa Sujihiki Aogami Super Ebony 270mm (10.6\") is a traditional Japanese knife used for preparing meat and raw fish, especially for sashimi and nigiri sushi. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp double bevel blade – birth smooth, shiny cuts. \u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}--\u003e\u003c\/style\u003e\n\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\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip. The length and the shape of the blade allows the user to slice the meat and fish in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe centerpiece of this knife series is Hitachi's Super Blue Steel (Aogami Super), which ranks at the very top of quality Japanese steels. Aogami Super steel is extremely rich in carbon, which directly affects the blade's hardness. It also contains 0.4% vanadium which gives the steel more toughness.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder Aogami Super steel was sandwiched between two layers of softer stainless steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use. T\u003cspan\u003ehe blade is extremely thin, which allows the user to work precisely even with the smallest ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade features a clean, highly polished mirror finish (also called migaki). It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a \u003cstrong\u003esingle piece of luxurious dark ebony wood\u003c\/strong\u003e, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSMITHY:\u003c\/h4\u003e\n\u003cp\u003e\u003ca 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 \u003cem\u003e\"do not forget your original purpose\".\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":49972473004378,"sku":"420110201620","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HayabusaSujihikiAogamiSuperEbony270mm_420110201620_1.jpg?v=1732180356"},{"product_id":"hayabusa-sujihiki-vg-10-tsuchime-damascus-ebony-270mm","title":"Hayabusa Sujihiki VG-10 Tsuchime Damascus Ebony 270mm (10.6\")","description":"\u003cp\u003eThe Hayabusa Sujihiki VG-10 Tsuchime Damascus Ebony 270mm (10.6\") features a long, narrow blade that is perfect for slicing meat, boneless fish, filleting and skinning fish. Made from premium VG-10 steel, it has a sharp, thin blade that is ideal for slicing and filleting delicate ingredients. The knife features a stunning tsuchime \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e(hammered) \u003c\/span\u003eand damascus pattern, paired with a durable ebony handle for a comfortable grip. This combination of practicality and style makes it an excellent choice for chefs and home cooks who value quality and performance.\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 sujihiki 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\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer\"\u003e\u003cspan\u003eSujihiki\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The name “sujihiki” translates into “flesh slicer” and with its sharp and effective form it is exactly that. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHistorically, sujihiki knives were used by Japanese chefs to slice and prepare fish and meat for traditional dishes like sashimi and sushi. The long blade of sujihiki knives is perfect for the job, as it allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan\u003eVG-10\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). \u003c\/span\u003eThe combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of \u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/hardness-of-steel-according-to-the-rockwell-scale-hrc\"\u003e60-61 HRC\u003c\/a\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts that could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e. The cutting edge is sharpened to a 50\/50 angle and stays sharp even after hours of constant use.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe upper part of the blade features a \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003ehammered pattern, which then transform into an intricate damascus finish\u003c\/a\u003e that flows down to the cutting edge. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e \u003cspan\u003eThe blade is fitted with an octagonal Japanese (Wa) style handle made out of a \u003cstrong\u003esingle piece of luxurious dark ebony wood\u003c\/strong\u003e, renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Hatsukokoro","offers":[{"title":"Default Title","offer_id":50286794211674,"sku":"420110201677","price":280.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Hayabusa_Sujihiki_VG-10_Tsuchime_Damascus_Ebony_270_mm_420110201677_1.jpg?v=1739265544"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/Mcusta_Slicer_VG-10_Black_Damascus_270mm_170114201607-2.jpg?v=1770288930","url":"https:\/\/sharpedgeshop.com\/collections\/sujihiki-knives-slicer.oembed?page=3","provider":"SharpEdge","version":"1.0","type":"link"}